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Open AccessArticle

Oxidative Stability of Stripped Soybean Oil during Accelerated Oxidation: Impact of Monoglyceride and Triglyceride—Structured Lipids Using DHA as sn-2 Acyl-Site Donors

1
Innovation Center for Lipid Resource and Children’s Daily Chemicals, College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China
2
Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
3
Institute of Agro-food Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China
*
Author to whom correspondence should be addressed.
Foods 2019, 8(9), 407; https://doi.org/10.3390/foods8090407
Received: 7 August 2019 / Revised: 3 September 2019 / Accepted: 7 September 2019 / Published: 12 September 2019
(This article belongs to the Section Food Quality and Safety)
The current work aimed to clarify the effects of four structured lipids, including monoglycerides with docosahexaenoic acid (2D-MAG), diacylglycerols with caprylic acid (1,3C-DAG), triglyceride with caprylic acid at sn-1,3 and DHA at sn-2 position (1,3C-2D-TAG) and caprylic triglyceride on the oxidative stability of stripped soybean oil (SSO). The results revealed that compared to the blank group of SSO, the oxidation induction period of the sample with 2 wt% 2D-MAG and that with 1,3C-DAG were delayed by 2–3 days under accelerated oxidation conditions (50 °C), indicating that 2D-MAG and 1,3C-DAG prolonged the oxidation induction period of SSO. However, the inhibitory effect of α-tocopherol on SSO oxidation was reduced by 2D-MAG after addition of 2D-MAG to SSO containing α-tocopherol. 2D-MAG exhibited different antioxidative/pro-oxidative effects in the added/non-added antioxidants system. Compared to caprylic triglyceride, DHA at the sn-2 acyl site induced oxidation of structured lipids, thus further promoting the oxidation of SSO. The antioxidant was able to inhibit not only the oxidation of DHA in the SSO, but also the transesterification of sn-2 DHA to sn-1/sn-3 DHA in the structured lipid. View Full-Text
Keywords: oxidative stability; ω-3 polyunsaturated fatty acids; structured lipids; DHA; hydroperoxides oxidative stability; ω-3 polyunsaturated fatty acids; structured lipids; DHA; hydroperoxides
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Wang, Q.; Xie, Y.; Li, Y.; Miao, J.; Wu, H. Oxidative Stability of Stripped Soybean Oil during Accelerated Oxidation: Impact of Monoglyceride and Triglyceride—Structured Lipids Using DHA as sn-2 Acyl-Site Donors. Foods 2019, 8, 407.

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