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Monitoring the oxidation of docosahexaenoic acid in lipids

Lyberg, Ann-Marie LU ; Fasoli, Ezio and Adlercreutz, Patrick LU (2005) In Lipids 40(9). p.969-979
Abstract
The oxidation of free DHA, DHA mixed with PC, and DHA incorporated into PC, PE, or TG was evaluated to determine which lipid provided DHA with the best protection against oxidation. DHA was either situated at the sn-1 position, sn-2 position, or both positions of the phospholipid, whereas the TG contained DHA at all positions. All lipids were incubated as bulk lipids, in chloroform, or as an emulsion in contact with air at 25-30 degrees C for 28 d. Since DHA, which is highly sensitive to oxidation, has a great impact on our health and is desired as a food additive, the stability of this FA is of great importance. This study was mainly focused on the primary oxidation products, which were monitored as eight monohydroperoxy-DHA isomer... (More)
The oxidation of free DHA, DHA mixed with PC, and DHA incorporated into PC, PE, or TG was evaluated to determine which lipid provided DHA with the best protection against oxidation. DHA was either situated at the sn-1 position, sn-2 position, or both positions of the phospholipid, whereas the TG contained DHA at all positions. All lipids were incubated as bulk lipids, in chloroform, or as an emulsion in contact with air at 25-30 degrees C for 28 d. Since DHA, which is highly sensitive to oxidation, has a great impact on our health and is desired as a food additive, the stability of this FA is of great importance. This study was mainly focused on the primary oxidation products, which were monitored as eight monohydroperoxy-DHA isomer groups, the total amount of polyhydroperoxides, and the PV. However, a measure of secondary oxidation products, the carbonyl value, was also monitored. We found that DHA was most protected against hydroperoxide formation when it was incorporated at one position of either PC or PE. In these lipids, hydroperoxide formation at carbon atoms 4, 7, 8, and 11 was completely prevented. DHA mixed with PC was also protected, although to a lesser extent, and all hydroperoxide isomers were detected. In contrast, PC and TG containing DHA at all positions should be avoided, since they were highly oxidized. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Lipids
volume
40
issue
9
pages
969 - 979
publisher
Springer
external identifiers
  • wos:000232846500010
  • pmid:16329470
  • scopus:27444445252
ISSN
0024-4201
DOI
10.1007/s11745-005-1458-1
language
English
LU publication?
yes
id
91e7e342-d38d-46a9-9c22-9025c596ed04 (old id 155021)
date added to LUP
2007-07-02 13:30:34
date last changed
2017-11-12 03:27:28
@article{91e7e342-d38d-46a9-9c22-9025c596ed04,
  abstract     = {The oxidation of free DHA, DHA mixed with PC, and DHA incorporated into PC, PE, or TG was evaluated to determine which lipid provided DHA with the best protection against oxidation. DHA was either situated at the sn-1 position, sn-2 position, or both positions of the phospholipid, whereas the TG contained DHA at all positions. All lipids were incubated as bulk lipids, in chloroform, or as an emulsion in contact with air at 25-30 degrees C for 28 d. Since DHA, which is highly sensitive to oxidation, has a great impact on our health and is desired as a food additive, the stability of this FA is of great importance. This study was mainly focused on the primary oxidation products, which were monitored as eight monohydroperoxy-DHA isomer groups, the total amount of polyhydroperoxides, and the PV. However, a measure of secondary oxidation products, the carbonyl value, was also monitored. We found that DHA was most protected against hydroperoxide formation when it was incorporated at one position of either PC or PE. In these lipids, hydroperoxide formation at carbon atoms 4, 7, 8, and 11 was completely prevented. DHA mixed with PC was also protected, although to a lesser extent, and all hydroperoxide isomers were detected. In contrast, PC and TG containing DHA at all positions should be avoided, since they were highly oxidized.},
  author       = {Lyberg, Ann-Marie and Fasoli, Ezio and Adlercreutz, Patrick},
  issn         = {0024-4201},
  language     = {eng},
  number       = {9},
  pages        = {969--979},
  publisher    = {Springer},
  series       = {Lipids},
  title        = {Monitoring the oxidation of docosahexaenoic acid in lipids},
  url          = {http://dx.doi.org/10.1007/s11745-005-1458-1},
  volume       = {40},
  year         = {2005},
}