Wageningen University & Research, Laboratory of Food Chemistry, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
Wageningen University & Research, Laboratory of Food Chemistry, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands; Unilever Food Innovation Centre, Bronland 14, 6708 WH Wageningen, The Netherlands; Wageningen University & Research, Laboratory of Biophysics, Stippeneng 4, 6708 WE Wageningen, The Netherlands.
Food Chem. 2022 Oct 1;390:133145. doi: 10.1016/j.foodchem.2022.133145. Epub 2022 May 6.
Lipid oxidation is detrimental for the quality of oil-based foods. Historically, lipid oxidation research focussed on hydroperoxides and aldehydes, but a third class, the epoxides, have been proposed to resolve observed mechanistic anomalies. Here, we developed a 2D H-C HSQC NMR spectroscopic method to quantify epoxides in food in a reproducible (relative standard deviation ≤11.6 %) and sensitive (LoQ 0.62 mmol/kg oil) manner. Lipid hydroperoxides, aldehydes, and epoxides generated in rapeseed oil and mayonnaise were quantified over time by NMR. Epoxides accounted at most for 10-40 % of the products. They were formed after hydroperoxide accumulation, most likely primarily via alkoxyl radical intermediates, which limits their potential as an early oxidation marker. As 99 % and ∼60 % of the epoxide signal intensities were assigned in a fatty acid and sub-structure specific manner, respectively, our quantitative HSQC method will enable unravelling and quantitative modelling of lipid oxidation mechanisms.
脂质氧化会损害油基食品的质量。从历史上看，脂质氧化研究主要集中在过氧化物和醛类上，但人们提出了第三类化合物——环氧化物，以解决观察到的机制异常问题。在这里，我们开发了一种二维 H-C HSQC NMR 光谱方法，以可重现的方式（相对标准偏差≤11.6%）和灵敏的方式（LOQ 为 0.62mmol/kg 油）定量检测食品中的环氧化物。通过 NMR 定量检测了菜籽油和蛋黄酱中随时间生成的脂质过氧化物、醛类和环氧化物。环氧化物最多占产物的 10-40%。它们是在过氧化物积累后形成的，最有可能主要通过烷氧基自由基中间体形成，这限制了它们作为早期氧化标志物的潜力。由于 99%和∼60%的环氧化物信号强度分别以脂肪酸和亚结构特异性的方式被分配，因此我们的定量 HSQC 方法将能够揭示和定量模拟脂质氧化机制。
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