Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil

Abstract In oil, free fatty acids (FFAs) are thought compared the efficiency of hydrolysis wto be the preferred substrate for lipid oxidation although triacylglycerols (TAGs) are the predominant lipid class. We determined the preferential oxidation substrate (TAGs versus FFAs) in soybean oil heated...

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Autores principales:	Qing Shen, Zhichao Zhang, Shiva Emami, Jianchu Chen, Juliana Maria Leite Nobrega de Moura Bell, Ameer Y. Taha
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/550cf83d475a4c949dc7159a0faedd34
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spelling	oai:doaj.org-article:550cf83d475a4c949dc7159a0faedd342021-12-02T14:23:17ZTriacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil10.1038/s41538-021-00086-32396-8370https://doaj.org/article/550cf83d475a4c949dc7159a0faedd342021-04-01T00:00:00Zhttps://doi.org/10.1038/s41538-021-00086-3https://doaj.org/toc/2396-8370Abstract In oil, free fatty acids (FFAs) are thought compared the efficiency of hydrolysis wto be the preferred substrate for lipid oxidation although triacylglycerols (TAGs) are the predominant lipid class. We determined the preferential oxidation substrate (TAGs versus FFAs) in soybean oil heated at 100 °C for 24 h, after validating a method for quantifying esterified and free lipid oxidation products (i.e., oxylipins) with mass-spectrometry. Reaction velocities and turnover (velocity per unit substrate) of FFA, and free and TAG-bound (esterified) oxylipins were determined. FFA hydrolysis rate and turnover were orders of magnitude greater (16-4217 fold) than that of esterified and free oxylipin formation. The velocity and turnover of TAG-bound oxylipins was significantly greater than free oxylipins by 282- and 3-fold, respectively. The results suggest that during heating, TAGs are preferentially oxidized over FFAs, despite the rapid hydrolysis and availability of individual FFAs as substrates for oxidation. TAG-bound oxylipins may serve as better markers of lipid oxidation.Qing ShenZhichao ZhangShiva EmamiJianchu ChenJuliana Maria Leite Nobrega de Moura BellAmeer Y. TahaNature PortfolioarticleNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENnpj Science of Food, Vol 5, Iss 1, Pp 1-11 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Qing Shen Zhichao Zhang Shiva Emami Jianchu Chen Juliana Maria Leite Nobrega de Moura Bell Ameer Y. Taha Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil
description	Abstract In oil, free fatty acids (FFAs) are thought compared the efficiency of hydrolysis wto be the preferred substrate for lipid oxidation although triacylglycerols (TAGs) are the predominant lipid class. We determined the preferential oxidation substrate (TAGs versus FFAs) in soybean oil heated at 100 °C for 24 h, after validating a method for quantifying esterified and free lipid oxidation products (i.e., oxylipins) with mass-spectrometry. Reaction velocities and turnover (velocity per unit substrate) of FFA, and free and TAG-bound (esterified) oxylipins were determined. FFA hydrolysis rate and turnover were orders of magnitude greater (16-4217 fold) than that of esterified and free oxylipin formation. The velocity and turnover of TAG-bound oxylipins was significantly greater than free oxylipins by 282- and 3-fold, respectively. The results suggest that during heating, TAGs are preferentially oxidized over FFAs, despite the rapid hydrolysis and availability of individual FFAs as substrates for oxidation. TAG-bound oxylipins may serve as better markers of lipid oxidation.
format	article
author	Qing Shen Zhichao Zhang Shiva Emami Jianchu Chen Juliana Maria Leite Nobrega de Moura Bell Ameer Y. Taha
author_facet	Qing Shen Zhichao Zhang Shiva Emami Jianchu Chen Juliana Maria Leite Nobrega de Moura Bell Ameer Y. Taha
author_sort	Qing Shen
title	Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil
title_short	Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil
title_full	Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil
title_fullStr	Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil
title_full_unstemmed	Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil
title_sort	triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/550cf83d475a4c949dc7159a0faedd34
work_keys_str_mv	AT qingshen triacylglycerolsarepreferentiallyoxidizedoverfreefattyacidsinheatedsoybeanoil AT zhichaozhang triacylglycerolsarepreferentiallyoxidizedoverfreefattyacidsinheatedsoybeanoil AT shivaemami triacylglycerolsarepreferentiallyoxidizedoverfreefattyacidsinheatedsoybeanoil AT jianchuchen triacylglycerolsarepreferentiallyoxidizedoverfreefattyacidsinheatedsoybeanoil AT julianamarialeitenobregademourabell triacylglycerolsarepreferentiallyoxidizedoverfreefattyacidsinheatedsoybeanoil AT ameerytaha triacylglycerolsarepreferentiallyoxidizedoverfreefattyacidsinheatedsoybeanoil
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Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil

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