文献类型： 外文期刊

作者： Wang, Qiang ¹ ; Xie, Yuejie ¹ ; Li, Yuanyuan ¹ ; Miao, Jianyin ² ; Wu, Hongbin ³ ;

作者机构： 1.Chongqing Univ Educ, Coll Biol & Chem Engn, Innovat Ctr Lipid Resource & Childrens Daily Chem, Chongqing 400067, Peoples R China

2.South China Agr Univ, Coll Food Sci, Guangdong Prov Key Lab Nutraceut & Funct Foods, Guangzhou 510642, Guangdong, Peoples R China

3.Xinjiang Acad Agr & Reclamat Sci, Inst Agrofood Sci & Technol, Shihezi 832000, Peoples R China

关键词： oxidative stability; omega-3 polyunsaturated fatty acids; structured lipids; DHA; hydroperoxides

期刊名称：FOODS （ 影响因子：4.35； 五年影响因子：4.957 ）

ISSN：

年卷期： 2019 年 8 卷 9 期

页码：

收录情况： SCI

摘要： 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 degrees C), indicating that 2D-MAG and 1,3C-DAG prolonged the oxidation induction period of SSO. However, the inhibitory effect of alpha-tocopherol on SSO oxidation was reduced by 2D-MAG after addition of 2D-MAG to SSO containing alpha-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.