Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7584029 | Food Chemistry | 2019 | 33 Pages |
Abstract
The formation of malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE), 4-hydroxy-2-nonenal (HNE), and 4-oxo-2-nonenal (ONE) in cod liver-, anchovy-, krill-, and algae oil during in vitro digestion with human gastrointestinal fluids was investigated. Adding rabbit gastric lipase, lipase inhibitor (orlistat) and tocopherols to cod liver oil, lipolysis and oxidation was also studied. Among the marine oils, the highest aldehyde levels (18â¯ÂµM MDA, 3â¯ÂµM HHE and 0.2â¯ÂµM HNE) were detected after digestion of cod liver oil, while the lowest levels were detected in krill and algae oils. Addition of rabbit gastric lipase significantly increased the release of HNE during the digestion. Orlistat significantly reduced lipolysis and MDA formation. Formation of MDA and HHE was delayed by tocopherols, the tocopherol mix Covi-ox® T 70 EU being more effective than pure α-tocopherol.
Keywords
EPALC/APCI-MSMDALC n-3 PUFAlong-chain n-3 polyunsaturated fatty acidshuman gastric fluidHGFHNEFFADNPHHDFBHT2,4-dinitrophenylhydrazine4-hydroxy-trans-2-nonenalBSAGC–MSbovine serum albuminEDTAEthylenediaminetetraacetic acidEicosapentaenoic aciddocosahexaenoic acidFatty acidsFree fatty acidsHheGastrointestinalDHAgas chromatography–mass spectrometrymalondialdehydeFAME یا fatty acid methyl esters fatty acid methyl estershaemoglobinbutylated hydroxytolueneHigh pressure liquid chromatographyHPLCONE
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Cecilia Tullberg, Gerd Vegarud, Ingrid Undeland,