Free-Radical-Mediated Formation Mechanism of Polar Polymeric Triglycerides in Vegetable Oil Studied by Electron Spin Resonance and High-Performance Liquid Chromatography

文献类型： 外文期刊

第一作者： Chen, Hongjian

作者： Chen, Hongjian;Chen, Yashu;Wan, Chuyun;Deng, Qianchun;Chen, Hongjian;Chen, Yashu;Wan, Chuyun;Deng, Qianchun

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关键词： thermal oxidation; lipid-derived radicals; absolute content of TAGs; polar polymeric TAGs; formation mechanism

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

ISSN： 0021-8561

年卷期： 2021 年 69 卷 32 期

页码：

收录情况： SCI

摘要： The free-radical-mediated formation mechanism of polar polymeric triglycerides (TAGs) was derived based on the formation of lipid-derived radicals and the degradation of TAGs in palm oil (PO), rapeseed oil (RO), and sunflower oil (SO). The experimental spectra were simulated by alkoxyl, alkyl, and 5-dimethyl-1-pyrroline N-oxide (DMPO)-oxidized adducts. DMPO-oxidized adducts were the main radical adducts in the initial stage. Then, alkyl radical adducts became the dominating radical adducts after 12 min in PO and RO. The intensity of alkyl radical adducts was the highest in SO. Therefore, based on the bimolecular reaction, polar polymeric TAGs were mainly bonded by -C-O-O-C- in the initial stage and then by -C-C- and -C-O-C- after 30 min. Besides, according to the correlation analysis between the amounts of polar polymeric TAGs and the degradation of TAGs, the main structures of polar polymeric TAGs in PO, RO, and SO were POL-LOP, POL-OOP, and POO-OOP; OLL-LnLO, OLLn-OLnO, OOO-OLO, and OLLn-OOO; and LLL-LLO, LLL-LLL, and OLL-LLO, respectively.

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