Abstract
Lipid oxidation is one the major causes of food deterioration. Current advancement in mechanistic understanding is limited by the lack of high-throughput methods that can simultaneously quantify a wide range of oxidation product classes, such as lipid hydroperoxides, epoxides, ketones, hydroxides, and aldehydes. Here, we introduce an NMR-based ‘oxylipidomics’ platform by providing the annotation of 42 substructures formed during lipid oxidation in vegetable oils. The annotated substructures accounted for respectively 93, 90 and 70% of the oxidation products of triolein, trilinolein, and trilinolenin. The spectral assignments allowed for quantification of lipid oxidation products in vegetable oil at class (e.g., epoxides) and substructure level (e.g., trans-epoxides) at the commonly available field strength of 14.1 T (600 MHz). We anticipate that our workflow will enable rapid assessment of health risks, unravelling of precursor-sensory relationships, rational design of antioxidant strategies, and in-depth mechanistic studies into food lipid oxidation.
Original language | English |
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Article number | 115612 |
Journal | Food Research International |
Volume | 202 |
DOIs | |
Publication status | Published - Feb 2025 |
Keywords
- Aldehyde
- Epoxide
- HSQC
- Hydroperoxide
- Hydroxide
- Ketone
- Oxidation pathway
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NMR spectroscopy data (600 and 950 MHz) of oxidised triolein, trilinolein, trilinolenin, rapeseed oil, and sunflower oil
Boerkamp, V. (Creator), Hennebelle, M. (Creator), Vincken, J.-P. (Creator) & van Duynhoven, J. (Creator), Wageningen University & Research, 1 Oct 2024
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