We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
Influence of minor components on lipid bioaccessibility and oxidation during in vitro digestion of soybean oil.
- Authors
Martin‐Rubio, Ana S; Sopelana, Patricia; Guillén, María D
- Abstract
BACKGROUND Minor components of edible oils could influence their evolution during in vitro digestion. This might affect the bioaccessibility of lipid nutrients and the safety of the ingested food. Bearing this in mind, the evolution of virgin and refined soybean oils, which are very similar in acyl group composition, has been studied throughout in vitro digestion using 1H nuclear magnetic resonance (NMR) and solid‐phase microextraction‐gas chromatography /mass spectrometry, focusing on lipolysis and oxidation reactions. The fate of γ‐tocopherol, the main antioxidant present in soybean oil, has also been analyzed with 1H NMR. RESULTS: There were no noticeable differences in lipolysis between the two oils that were studied. The extent of oxidation during digestion, which was very low in both cases, was slightly higher in the virgin type, which showed lower tocopherols and squalene concentrations than the refined one, together with a considerable abundance of free fatty acids. This can be deduced both from the appearance after digestion of conjugated hydroperoxy‐ and hydroxy‐dienes only in the virgin oil, and from its higher levels of volatile aldehydes and 2‐pentyl‐furan. Under in vitro digestion conditions, the formation of epoxides seemed to be favored over other oxidation products. Finally, although some soybean oil essential nutrients like polyunsaturated fatty acids exhibited no significant degradation after digestion, γ‐tocopherol concentration diminished during this process, especially in the virgin oil. CONCLUSION: Although the minor component composition of the soybean oils did not affect lipolysis during in vitro digestion, it influenced the extent of their oxidation and γ‐tocopherol bioaccessibility. © 2019 Society of Chemical Industry
- Subjects
SOCIETY of Chemical Industry (Great Britain); SOY oil; ESSENTIAL oils; DIGESTION; UNSATURATED fatty acids; FREE fatty acids; NUCLEAR magnetic resonance
- Publication
Journal of the Science of Food & Agriculture, 2019, Vol 99, Issue 10, p4793
- ISSN
0022-5142
- Publication type
Article
- DOI
10.1002/jsfa.9734