Inhibition mechanism of trans-resveratrol on thermally induced trans fatty acids in peanut oil

文献类型： 外文期刊

第一作者： Li, Tian

作者： Li, Tian;Guo, Qin;Qu, Yang;Liu, Hongzhi;Liu, Li;Wang, Qiang;Zhang, Yu

作者机构：

关键词： Mechanism; Trans -resveratrol; Peanut oil; Trans fatty acids

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 406 卷

页码：

收录情况： SCI

摘要： The unanticipated inhibitory effect of trans-resveratrol (trans-Res) on the formation of trans fatty acids (TFAs) by thermal isomerization of peanut oil (PO) and its mechanism were investigated by experiment and density functional theory. Results showed that trans-Res inhibited the amount and formation rate of TFAs. trans-Res first inhibited the formation of C18:2, then C18:1, by the mechanism of proton transfer isomerism. The most active reaction site of trans-Res (4 '-OH free radical) preferentially combined with the OOL-L-C11 center dot (di-allyl) and then with OOL-O-C11 center dot (mono-allyl) allyl groups in PO, resulting in the higher reaction energy barrier of speed control steps in OOL-L (transition state 1) and OOL-O (transition state 2), and the lower reaction rate of OOL-L and OOL-O (both decreased by 1-103 times), to reduce the formation of TFAs. Our study provided a theoretical foundation for the precise regulation of natural hydroxy compound to TFAs in oil.

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