Volatile profiles and involvement step of moisture in bulk oils during oxidation by action of deuterium oxide (D2O)
Authors:
- 21 June 2018
- journal article
- research article
- Published by Springer Nature in Food Science and Biotechnology
- Vol. 27 (5) , 1327-1332
Abstract
Volatile formation is an inevitable result of lipid oxidation, which impact the quality of lipid rich foods. In this study, moisture role on the formation of volatiles were evaluated using deuterium oxide (D2O) and possible steps of moisture involvement were suggested. Moisture content in corn oil with deuterium free water (H2O) was significantly (p < 0.05) higher than that in corn oil with D2O. The contents of some volatiles including pentane, hexanal, 2-hexenal, and t-2-heptenal in corn oil with D2O were higher than those in corn oil with H2O for the first 8 days. Volatiles containing deuterium appeared in the order of pentane, t-2-pentenal, and t-2-heptenal during oxidation. Deuterium incorporated volatiles could be formed after the β-scission of lipid hydroperoxides. Therefore, moisture plays important roles in the formation of volatiles as well as the locations of oxidation in bulk oils.Keywords
Funding Information
- Basic Science Research Program through the National Research Foundation of Korea (NRF-2017R1A2B4002613)
This publication has 16 references indexed in Scilit:
- What Makes Good Antioxidants in Lipid-Based Systems? The Next Theories Beyond the Polar ParadoxCritical Reviews in Food Science and Nutrition, 2014
- New Insights into the Role of Iron in the Promotion of Lipid Oxidation in Bulk Oils Containing Reverse MicellesJournal of Agricultural and Food Chemistry, 2012
- Effects of Metal Chelator, Sodium Azide, and Superoxide Dismutase on the Oxidative Stability in Riboflavin-Photosensitized Oil-in-Water Emulsion SystemsJournal of Agricultural and Food Chemistry, 2011
- Role of Physical Structures in Bulk Oils on Lipid OxidationCritical Reviews in Food Science and Nutrition, 2007
- Mechanisms and Factors for Edible Oil OxidationComprehensive Reviews in Food Science and Food Safety, 2006
- Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food SystemsJournal of Food Science, 2000
- Effect of plant extracts on the oxidative stability of sunflower oil and emulsionFood Chemistry, 1999
- Free radicals and antioxidants in food andin vivo:What they do and how they workCritical Reviews in Food Science and Nutrition, 1995
- Interfacial Phenomena in the Evaluation of Antioxidants: Bulk Oils vs EmulsionsJournal of Agricultural and Food Chemistry, 1994
- Analysis of autoxidized fats by gas chromatography‐mass spectrometry: VII. Volatile thermal decomposition products of pure hydroperoxides from autoxidized and photosensitized oxidized methyl oleate, linoleate and linolenateLipids, 1981