Epoxy and hydroxy fatty acids as non-volatile lipid oxidation products in oat

Add time:08/19/2019    Source:sciencedirect.com

The aim of the study was to investigate the occurrence and formation of peroxygenase catalysed non-volatile oxidised fatty acids (NVOFAs), especially epoxy and hydroxy fatty acids, which potentially provide off-flavours in oat. A method based on extraction of NVOFAs using accelerated solvent extraction and analysis by UHPLC-ELSD/MS was developed. Hydroxy and epoxy fatty acids from oleic and linoleic acids were present as major NVOFAs in non-heat treated (NHT) oat products, and the contents increased markedly during storage. In a controlled storage experiment, NVOFA contents in NHT oat flours increased to 1700–2000 µg/g, whereas in heat-treated samples, only to 200–400 µg/g. Epoxy fatty acids seemed to be the first products that occurred, followed by hydroxy fatty acids and minor NVOFAs. The formation of NVOFAs was related to lipase catalysed lipid hydrolysis and the formation of volatile lipid oxidation products. Inactivation of lipid degrading enzymes is crucial to producing stable oat products.

We also recommend Trading Suppliers and Manufacturers of 2-HYDROXYOCTADECANOIC ACID (cas 1330-70-7). Pls Click Website Link as below: cas 1330-70-7 suppliers

Prev:Characterization of hydroxy fatty acid dehydrogenase involved in polyunsaturated fatty acid saturation metabolism in Lactobacillus plantarum AKU 1009a
Next:Multi-level engineering of Baeyer-Villiger monooxygenase-based Escherichia coli biocatalysts for the production of C9 chemicals from oleic acid)