Regioisomeric distribution of 9- and 13-hydroperoxy linoleic acid in vegetable oils during storage and heating

Journal of the Science of Food and Agriculture
Marc PignitterVeronika Somoza

Abstract

The oxidative deterioration of vegetable oils is commonly measured by the peroxide value, thereby not considering the contribution of individual lipid hydroperoxide isomers, which might have different bioactive effects. Thus, the formation of 9- and 13-hydroperoxy octadecadienoic acid (9-HpODE and 13- HpODE), was quantified after short-term heating and conditions representative of long-term domestic storage in samples of linoleic acid, canola, sunflower and soybean oil, by means of stable isotope dilution analysis-liquid chromatography-mass spectroscopy. Although heating of pure linoleic acid at 180 °C for 30 min led to an almost complete loss of 9-HpODE and 13-HpODE, heating of canola, sunflower and soybean oil resulted in the formation of 5.74 ± 3.32, 2.00 ± 1.09, 16.0 ± 2.44 mmol L-1 13-HpODE and 13.8 ± 8.21, 10.0 ± 6.74 and 45.2 ± 6.23 mmol L-1 9-HpODE. An almost equimolar distribution of the 9- and 13-HpODE was obtained during household-representative storage conditions after 56 days, whereas, under heating conditions, an approximately 2.4-, 2.8- and 5.0-fold (P ≤ 0.001) higher concentration of 9-HpODE than 13-HpODE was detected in canola, soybean and sunflower oil, respectively. A temperature-dependent distribution of HpO...Continue Reading

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Feb 20, 2014·Journal of Agricultural and Food Chemistry·Marc PignitterVeronika Somoza
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Sep 4, 2015·Journal of Agricultural and Food Chemistry·Marc PignitterVeronika Somoza

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Citations

Nov 20, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Mathias ZaunschirmVeronika Somoza
May 9, 2018·Journal of Agricultural and Food Chemistry·Verena Grüneis, Marc Pignitter

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Methods Mentioned

BETA
thermal treatment

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SpinWorks
Sigma Plot

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