Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland.
Faculty of Pharmaceutical Sciences, University of Iceland, IS-107 Reykjavík, Iceland.
J Agric Food Chem. 2023 Jul 5;71(26):10087-10096. doi: 10.1021/acs.jafc.3c02207. Epub 2023 Jun 20.
Omega-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are essential for human health but prone to oxidation. While esterification location is known to influence the stability of omega-3 in triacylglycerols (TAGs) in oxidation trials, their oxidative behavior in the gastrointestinal tract is unknown. Synthesized ABA- and AAB-type TAGs containing DHA and EPA were submitted to static digestion for the first time. Tridocosahexaenoin and DHA as ethyl esters were similarly digested. Digesta were analyzed by gas chromatography, liquid chromatography-mass spectrometry, and nuclear magnetic resonance spectroscopy. Besides the formation of di- and monoacylglycerols, degradation of hydroperoxides was detected in ABA- and AAB-type TAGs, whereas oxygenated species increased in tridocosahexaenoin. Ethyl esters were mainly unaffected. EPA was expectedly less susceptible to oxidation prior to and during the digestion process, particularly in -2. These results are relevant for the production of tailored omega-3 structures to be used as supplements or ingredients.
ω-3 脂肪酸，如二十碳五烯酸（EPA）和二十二碳六烯酸（DHA），对人体健康至关重要，但容易氧化。酯化位置已知会影响三酰基甘油（TAGs）中 ω-3 的稳定性在氧化试验中，但它们在胃肠道中的氧化行为尚不清楚。首次提交了含有 DHA 和 EPA 的 ABA-和 AAB 型 TAG 进行静态消化。三 docosahexaenoin 和 DHA 乙酯也进行了类似的消化。通过气相色谱、液相色谱-质谱和核磁共振波谱分析消化产物。除了二酰基和单酰基甘油的形成外，在 ABA-和 AAB 型 TAG 中检测到氢过氧化物的降解，而三 docosahexaenoin 中的氧化物种增加。乙酯主要不受影响。在消化过程之前和期间，EPA 预期不易氧化，尤其是在 -2 位置。这些结果与作为补充剂或成分使用的定制 ω-3 结构的生产有关。
