European Journal of Lipid Science and Technology最新文献

{"title":"Thermal Oxidation of Phytosterols in Purified Vegetable Oils With Typical Fatty Acid Compositions","authors":"Qing Ma,&nbsp;Sicong You,&nbsp;Hui Yu,&nbsp;Jingwen Li,&nbsp;Dongkun Zhao,&nbsp;Baocheng Xu,&nbsp;Lili Liu","doi":"10.1002/ejlt.70026","DOIUrl":"https://doi.org/10.1002/ejlt.70026","url":null,"abstract":"<div>\u0000 \u0000 <p>Vegetable oils are the main source of phytosterols (PS) for human beings. However, vegetable oil usually requires high-temperature treatment during the cooking process of Chinese food, which in turn causes the PS to be oxidized to form phytosterol oxidation products (POPs) that are harmful to the human body. The influence of the unsaturation degree of vegetable oils on PS oxidation was evaluated under heating at 180°C for up to 180 min. The higher the degree of unsaturation in vegetable oil, the slower the degradation of PS occurred and the fewer POPs were formed. The degree of unsaturation of vegetable oils affected not only the degradation rate of PS but also the formation pathways of POPs. In the fully saturated hydrogenated palm oil (HPO), the generation of 7-hydroxy-PS and its subsequent conversion to 7-keto-PS were different from those in the other oil matrices. Additionally, the content of 5,6-epoxy generated in HPO was significantly greater than those in the other three oil matrices, which could be further transformed to triol-PS, resulting in a higher content of triol-PS in the HPO system. However, when the heating time exceeded 90 min, triol-PS could be quickly degraded by dehydration.</p>\u0000 <p><i>Practical Applications</i>: The present findings demonstrated that the degree of unsaturation in vegetable oils governed the thermal oxidation behaviour of phytosterols (PS) and the formation of phytosterol oxidation products (POPs). Oils with higher levels of unsaturated fatty acids, such as perilla seed oil, exhibited delayed PS degradation and suppressed POPs generation under heating conditions. These findings suggest that selecting unsaturated fatty acid-rich oils for most Chinese cooking methods (excluding extended deep-frying) could effectively mitigate POPs generation, thereby reducing associated health risks.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 6","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144264695","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Different Temperatures in the Heat Treatment Process and Stored With Ghee Residue on the Fatty Acid Composition and Aroma Profile of Ghee Produced From Clotted Cream","authors":"Havva Tav Taşdan,&nbsp;Mehmet Çelebi,&nbsp;Bedia Şimşek","doi":"10.1002/ejlt.70023","DOIUrl":"https://doi.org/10.1002/ejlt.70023","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigates the effects of different temperature and time applications on the pH, fat content, water activity, acid value, peroxide value, thiobarbituric acid, free fatty acids, aroma profile, and sensory properties of ghee stored with ghee residue by omitting the filtration process in ghee production. For this purpose, ghee was produced from clotted cream without filtering the residue consisting of non-fat dry matter at two different temperatures (110°C–130°C) and for two different durations (5 and 10 min), and a control group (1 min at 95°C) where the residue was separated from the fat. The storage process (on Days 1, 30, and 60) was applied to the ghee produced with residue. It was determined that as cooking temperature and time increased, short-chain fatty acids decreased, whereas monounsaturated and polyunsaturated fatty acids increased. Simultaneously, furan compounds, one of the aroma compounds, also increased. As a result, it was concluded that omitting the filtration process for the non-fat dry matter in clotted cream effectively increased aroma compounds at high temperatures. Especially, the highest concentration of aroma substances was observed in samples heat-treated at 130°C for 5 min.</p>\u0000 <p><i>Practical Application</i>: During ghee production, it has been observed that the ghee residue, consisting of non-fat dry matter removed by filtration, significantly affects the fat's aroma and composition. Filtration of the residue is typically performed at the beginning of production. However, when this filtration process is delayed until after a certain storage period, this study has shown that the residue can enhance the aroma and other properties of the fat (chemical, sensory, etc.), which is valuable for both industrial purposes and consumer satisfaction. Additionally, the optimal temperature and time (130°C for 5 min) to produce the highest quality ghee, preferred by consumers, have been determined in this study. This is crucial for producing a standardized product in an industrial context.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 5","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144100748","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Synthesis and Physicochemical Properties of Estolide Esters Made From Mixtures of Palm Fatty Acid Distillate and Oleic Acid as Bio-Lubricant Base Oil","authors":"Seng Soi Hoong,&nbsp;Sook Wah Tang,&nbsp;Abu Hassan Noor Armylisas,&nbsp;Mohd Zan Arniza,&nbsp;Nek Mat Din Nik Siti Mariam,&nbsp;Tuan Ismail Tuan Noor Maznee,&nbsp;Zafarizal Aldrin Azizul Hasan","doi":"10.1002/ejlt.70025","DOIUrl":"https://doi.org/10.1002/ejlt.70025","url":null,"abstract":"<div>\u0000 \u0000 <p>Palm fatty acid distillate (PFAD) is an economical, non-edible by-product of palm oil refining, making it a valuable feedstock for bio-lubricants. However, its high saturated fatty acid content typically leads to suboptimal cold flow properties in the resulting bio-lubricants. This study presents a method to improve both the cold flow characteristics and oxidation stability of PFAD-derived bio-lubricants. Neat PFAD and PFAD–oleic acid (PFAD–OA) mixtures were reacted with hydrogen peroxide and acetic acid to produce an estolide mixture containing both hydroxyl and carboxylic acid functionalities. The hydroxyl groups were esterified with fatty acids, whereas the carboxylic acid groups were converted to ester groups using 2-ethylhexanol, forming estolide esters. Analysis of the lubricant properties revealed that estolide esters produced from neat PFAD and PFAD–OA mixtures exhibited performance comparable to commercial products. Specifically, the kinematic viscosity at 40°C ranged from 44 to 121 cSt, increasing with higher OA content in the PFAD–OA mixture. Additionally, the inclusion of more OA significantly enhanced the cold flow properties, achieving temperatures between −12°C and −33°C. Other lubricant characteristics, such as oxidation stability and anti-wear properties, were comparable with a commercial bio-lubricant sample. This study demonstrates that PFAD–OA mixtures can effectively yield bio-lubricants with desirable attributes.</p>\u0000 <p>Practical Applications: The estolide esters derived from palm fatty acid distillate and oleic acid have demonstrated significant potential as lubricant base oils for environmentally friendly lubricants due to their natural biodegradability and outstanding lubricant properties.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 6","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144264724","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Fusion of Elemental Sulfur With Waste Cooking Oil-Based Derivatives: Beyond Renewability","authors":"Sandric Afonso,&nbsp;Hatice Mutlu","doi":"10.1002/ejlt.70018","DOIUrl":"https://doi.org/10.1002/ejlt.70018","url":null,"abstract":"<p>Elemental sulfur (S₈), previously the powerhouse of modern society, and waste cooking oil (WCO) are nowadays surplus industrial by-products from oil-refinery and food processing industries, respectively, generating growing environmental concerns and economic loss. These unavoidable wastes, which are inherent in the aforementioned processes, cannot be minimized without substantial advances in technology and/or significant modifications in consumer behavior. Indeed, there are ongoing research activities to enable a powerful strategy for upcycling these wastes into valuable and useful products, that is, conversion to high-sulfur content polymeric materials (also known as polysulfides). Among those research activities, the ones focusing on the utilization of the inverse vulcanization (IV), the reverse version of the well-known vulcanization process, provides a facile and straightforward method that allows the use of S₈ and the WCO derivatives as the respective olefin components essential for the process. Thus, in this mini-review a brief overview of the recent outcomes, challenges, and opportunities of the valorization of WCO and S₈ toward the synthesis of high-sulfur content polymeric materials are discussed. Besides, exemplary studies are provided to illustrate the versatility of these materials in applications ranging from energy storage to heavy metal remediation, as well as prospects for industrial use.</p><p><i>Practical Applications</i>: Beyond highlighting existing applications, this review serves as a comprehensive guide to exploring new opportunities in the field, paving the way for future research and development. Crucially, the discussion extends to industrial scalability, commercialization prospects, and closed-loop production strategies, evaluating the feasibility of waste-cooking derived IV polymers in next-generation sustainable manufacturing and green technology solutions.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 7","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.70018","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144647747","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhanced Free Fatty Acid Production From Goat and Cow Milk: Conventional and Ultrasound-Assisted Lipolysis of Whole and Disrupted Fat Globules","authors":"Arthur Pompilio da Capela,&nbsp;Alécia Daila Barros Guimarães,&nbsp;Alline Artigiani Lima Tribst,&nbsp;Pedro Esteves Duarte Augusto,&nbsp;Bruno Ricardo de Castro Leite Júnior","doi":"10.1002/ejlt.70024","DOIUrl":"https://doi.org/10.1002/ejlt.70024","url":null,"abstract":"<p>This work combined physical treatments to disrupt fat globules with the ultrasound-assisted enzymatic hydrolysis of goat milk cream (GMC) and cow milk cream (CMC) to improve free fatty acids production. Both creams were pretreated at 50°C by high shear dispersion (HSD-25 000 rpm/5 min), stirring (ST-4 min, 550 W) and high-pressure homogenization (HPH-40 MPa), resulting in a similar reduction in fat globule diameter for GMC (73%–83%, <i>p</i> &gt; 0.05) and a greater reduction for CMC (87%) after HPH. The lipolysis was conducted using lipase with and without ultrasound (US) (20 kHz and 38.4 W/L) at 20°C–50°C for 300 min. The fatty acids concentration (FAC) over the reaction was quantified and modelled to determine the lipolysis rate and final FAC. Physical pretreatments increased lipolysis rate (2.6–3.9 times for GMC and 3.0–7.3 times for CMC) and FAC (7.8–10.1 times for GMC and 8.0–11.1 times for CMC) after conventional lipolysis. For GMC, the HPH = ST&gt;HSD&gt;control promoted higher final FAC. In contrast, for CMC, the order was changed to HPH&gt;HSD&gt;ST&gt;control. For most conditions evaluated, especially at lower hydrolysis temperatures, US-assisted reactions promoted an additional increase in the final FAC (3%–73% for GMC and 2%–80% for CMC). Therefore, the physical disruption of fat globules is an interesting strategy to improve cream lipolysis, especially HPH and ST for goat cream and HPH and HSD for cow cream. In addition, US-assisted hydrolysis lowered the needed reaction temperature from 50°C to 20°C, possibly saving energy and reducing undesirable thermal impacts on the final product.</p><p>\u0000 <i>Practical applications</i>: The findings highlight the potential of combining physical treatments and ultrasound-assisted lipolysis to enhance free fatty acid production from goat and cow milk creams. High-pressure homogenization and stirring proved effective for disrupting fat globules, while ultrasound-assisted hydrolysis further boosted lipolysis efficiency, particularly at lower temperatures. These strategies can be applied in the dairy and food industries to produce functional ingredients with tailored fatty acid profiles, improve the sensory properties of food products, and reduce energy consumption by enabling low-temperature processing. This approach also offers opportunities to develop innovative products with added nutritional and functional value.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 5","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.70024","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144100820","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Non-Classical Nitrogen Promoters for Rhodium-Catalyzed Reductive Hydroformylation: New Efficient Way to Access Polyols From Linseed Oil","authors":"Walid Abdallah,&nbsp;Michel Ferreira,&nbsp;Sylvain Laclef,&nbsp;David Mathiron,&nbsp;Serge Pilard,&nbsp;Rénato Froidevaux,&nbsp;Maxime De Sousa Lopes Moreira,&nbsp;Hervé Bricout,&nbsp;Eric Monflier,&nbsp;Sébastien Tilloy","doi":"10.1002/ejlt.70021","DOIUrl":"https://doi.org/10.1002/ejlt.70021","url":null,"abstract":"<p>The reductive hydroformylation reaction of polyunsaturated linseed oil using a rhodium precursor associated with a nitrogen compound from five different families (pyridines, imidazoles, trialkylamines, amidines, and guanidines) has been successfully developed. The highest yield of 72% alcohols was obtained with an (Rh/1,2,4,5-tetramethylimidazole) catalytic system. This value represents the highest yield obtained in this tandem reaction of such a challenging substrate. A deep screening of different nitrogen compounds highlighted the strong influence of their pKa on the reaction kinetics. If the ligand/Rh ratio is too high, the basic character of the ligand overrides its ligating property and leads to deprotonation of the Rh hydride active species, resulting in dormant species that are inactive in the reductive hydroformylation reaction. For each family tested, except for triethylamine, a bell-shaped curve of alcohol yield versus ligand/Rh ratio was obtained, with a peak position essentially related to the pKa value of the <i>N</i>-ligand. This work highlights the efficiency of new families of nitrogen promoters in the HHM reaction catalyzed by rhodium complexes, and in particular in the valorization of bio-based substrates presenting challenging characteristics such as polyunsaturations.</p><p><i>Practical Applications</i>: The (Rh/1,2,4,5-tetramethylimidazole) catalytic system provided the highest alcohol yield in linseed oil reductive hydroformylation. This system could be applied to other petroleum-derived olefins or bio-based substrates containing unsaturations. The value-added polyols obtained in this study have a wide range of applications in the production of lubricants, surfactants, plasticizers, or polymers.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 7","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.70021","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144647099","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formulation of Low-Fat Mozzarella Cheese Using Aloe Vera Mucilage as a Potential Fat Replacer: Part 2—Characterization of the Microstructure and Rheological Properties of Low-Fat Mozzarella Cheese","authors":"Aqsa Akhtar,&nbsp;Tetsuya Araki,&nbsp;Tatsuki Kamata,&nbsp;Daisuke Nei,&nbsp;Nauman Khalid","doi":"10.1002/ejlt.70019","DOIUrl":"https://doi.org/10.1002/ejlt.70019","url":null,"abstract":"<div>\u0000 \u0000 <p>Mozzarella cheese (MC) is a soft, fermented, dense, proteinaceous curd with unique viscoelastic behavior. MC typically behaves like a soft solid at ambient temperature and quickly undergoes melting with increased temperature. During this period, the saturated fats in MC aid in the melting and stretching of protein linkages. However, reducing fats in MC tends to affect its viscoelastic properties, compromising melting and texture. This study explores the effect of adding various aloe vera mucilage (AVM) concentrations in producing low-fat mozzarella cheese (LFMC), mainly on its microstructure and rheological attributes. In this study, the AVM was used as a fat replacer to improve the viscoelastic attributes of LFMC. AVM was added at concentrations of 1%, 2.5%, and 5% (v/v) during the formulation of LFMC samples. All samples were tested to determine their dynamic rheological characteristics at 70°C. Microstructural analysis using scanning electron microscopy (SEM) was performed to understand the intermolecular behavior of MC samples. The SEM results showed that AVM can fill the void spaces in LFMC. However, its high concentration (5% AVM) tends to increase the LFMC compactness during storage. Rheological results showed that LFMC with AVM was more cohesive and compact and showed high-stress deformation. On melting at 70°C, the elastic component (<i>G</i>′ &gt; <i>G</i>″) in LFMC indicated softer solid-like properties. Overall, the results concluded that preserving the appropriate casein-to-fat ratio using 1% (v/v) AVM can preserve the rheological and microstructural characteristics of LFMC.</p>\u0000 <p><i>Practical Application</i>: Rheological analysis of low-fat mozzarella cheese using aloe vera mucilage as a fat replacer is critical for getting insight into viscosity, melting behavior, and elasticity, which are important for consumers and food manufacturers. The practical applications of this study include optimization of desired characteristics using aloe vera mucilage and after-fat reduction for maintaining the right stretchability and meltability in pizza or other baked products. This optimization ensures uniformity and consumer satisfaction without affecting low-fat mozzarella cheese functionality and sensory appeal.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 5","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144100819","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Issue Information: Eur. J. Lipid Sci. Technol.","authors":"","doi":"10.1002/ejlt.70022","DOIUrl":"https://doi.org/10.1002/ejlt.70022","url":null,"abstract":"","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 4","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.70022","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143836107","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fat and Oil From Eunectes notaeus: Characterization and Prospects for Nutritional Supplementation","authors":"Florencia E. Valli,&nbsp;Luciana Vera Candioti,&nbsp;Pamela M. L. Leiva,&nbsp;Micaela R. Mazaratti,&nbsp;Sofía E. Pierini,&nbsp;Carlos I. Piña,&nbsp;Marcela A. González,&nbsp;Melina S. Simoncini","doi":"10.1002/ejlt.70020","DOIUrl":"https://doi.org/10.1002/ejlt.70020","url":null,"abstract":"<div>\u0000 \u0000 <p>Reptiles are mainly exploited for the high value of their skins, as well as their meat is a potential source of protein. In different parts of the world, snake fat or oil is used for ethnomedicinal purposes, and scientific studies have supported their antimicrobial and anti-inflammatory effects. In this study, we describe the characteristics of the fat and oil of the yellow anaconda (<i>Eunectes notaeus</i>) to evaluate their potential use as a dietary supplement or as a topical for therapeutic purposes. Both fat and oil are rich in fatty acids, such as oleic acid (32%), palmitic acid (20%–23%), and linoleic acid (19%–23%), and have a high content of polyunsaturated fatty acids (PUFA, 27%–31%). They also have optimal nutritional qualities, such as low atherogenic index (AI) and thrombogenic index (TI), <i>n</i>−6/<i>n</i>−3 ratio similar to the recommended values, and an acceptable ratio between hypocholesterolemic and hypercholesterolemic fatty acids (HH). The oil, on the other hand, presented adequate physicochemical characteristics, absence of microorganisms harmful to human health, and no antimicrobial activity for the evaluated microorganisms. Therefore, yellow anaconda fat and oil have a fatty acid profile and nutritional quality that make them suitable as primary material for use as food.</p>\u0000 <p><i>Practical Applications</i>: This work also demonstrates the potential of this raw material to promote more sustainable practices, take advantage of underutilized resources, offer potential health benefits, and contribute to the advancement of interdisciplinary research in the field of sustainable production.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 5","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144100646","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Eicosapentaenoic Acid Is Most Oxidatively Stable in the sn-2 Position of Triacylglycerols Compared with sn-3 and sn-1","authors":"Annelie Damerau,&nbsp;Eija Ahonen,&nbsp;Maaria Kortesniemi,&nbsp;Haraldur G. Gudmundsson,&nbsp;Baoru Yang,&nbsp;Gudmundur G. Haraldsson,&nbsp;Kaisa M. Linderborg","doi":"10.1002/ejlt.70016","DOIUrl":"https://doi.org/10.1002/ejlt.70016","url":null,"abstract":"<div>\u0000 \u0000 <p>Eicosapentaenoic acid (EPA) is an omega-3 polyunsaturated fatty acid (PUFA), which is easily oxidized based on its high level of unsaturation. So far, it is not fully clear how the location of EPA in triacylglycerols (TAGs) affects its stability. Here, the oxidative stability of EPA in regio- and enantiopure TAGs was investigated for the first time. For analysis of the complete oxidation behavior at 50 °C, headspace solid-phase micro extraction with gas chromatography–mass spectrometry (HS-SPME–GC–MS), liquid chromatography–MS (LC–MS), and nuclear magnetic resonance (NMR) spectroscopy were used, and the data obtained with all used methods was examined in combination using multivariate analysis (oxidomics approach). Oxidation patterns of EPA-containing TAGs were similar as seen previously for docosahexaenoic acid (DHA)-containing ones as shown in the abundance of propanal, 1-penten-3-ol, 2,4-heptadienal, or 5-ethyl-2(5<i>H</i>)-furanone. EPA in <i>sn</i>-2 was clearly the most stable as seen earlier for neat oil of regiopure TAGs-containing EPA and other omega-3 PUFAs at <i>sn</i>-2 position. The stability of EPA in <i>sn</i>-1 and <i>sn</i>-3 was expected to be identical under the achiral conditions. However, a minor tendency for better stability of <i>sn</i>-3 compared with <i>sn</i>-1 was seen at certain time points, the difference most likely arising from differences in levels of minor undetected and unidentified prooxidants.</p>\u0000 <p><i>Practical Applications</i>: On the basis of the results of this study, <i>sn</i>-2 should be highly favored for eicosapentaenoic acid in triacylglycerols to improve the stability of neat oils. This is of high interest for enzymatic restructuring processes of eicosapentaenoic acid-rich oils, such as those used for marine oil concentrates. By using enzymes with right regio- and enantiospecificity, the oxidative stability of omega-3 concentrates could be significantly improved over a randomized configuration of fatty acids in triacylglycerols. The findings in this study further contribute to knowledge on the formation of oxidation compounds from eicosapentaenoic acid as not all oxidation compounds reported in this study have been reported earlier. This will contribute to finding new solutions on how to analyze lipid oxidation in the future. Additionally, the reported experimental setup and oxidomic approach could be used to study other lipid species at different temperatures to achieve a complete picture on their oxidative behavior.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 5","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144100913","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}