Lorenz Plankensteiner, Constantinos V. Nikiforidis, Jean-Paul Vincken, Marie Hennebelle
{"title":"评价甘油三酯在油菜（芸苔）油质体中的氧化稳定性","authors":"Lorenz Plankensteiner, Constantinos V. Nikiforidis, Jean-Paul Vincken, Marie Hennebelle","doi":"10.1002/aocs.12902","DOIUrl":null,"url":null,"abstract":"<p>Unsaturated triacylglycerols (TAGs) are stored in natural droplets called oleosomes in seeds. The storage in oleosomes was suggested to increase TAGs' oxidative stability. In this study, we tested the oxidative stability of TAGs in rapeseed oleosomes and compared it with the one of TAGs stored as bulk oils or incorporated into oil-in-water emulsions stabilized by rapeseed lecithin. Oleosome oil-in-water emulsions (Ф<sub>oil</sub> = 0.1) were created and stored along with the bulk oils and lecithin emulsions for 63 days at 40°C. The TAGs in oleosomes were more oxidatively stable than in the bulk oils and lecithin emulsions, as indicated by the 17-day longer lag phase and a 1.6–1.8 times slower maximal hydroperoxide formation compared to the bulk oils and lecithin emulsions. Moreover, we made the first steps towards understanding the high stability of TAGs in oleosomes by monitoring the consumption of oleosome-associated antioxidants (tocopherols and carotenoids). Using oleosome extracts could be a strategy to retard TAGs oxidation in oil-in-water emulsions.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 2","pages":"435-449"},"PeriodicalIF":1.9000,"publicationDate":"2024-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12902","citationCount":"0","resultStr":"{\"title\":\"Evaluating the oxidative stability of triacylglycerols in rapeseed (Brassica napus) oleosomes\",\"authors\":\"Lorenz Plankensteiner, Constantinos V. Nikiforidis, Jean-Paul Vincken, Marie Hennebelle\",\"doi\":\"10.1002/aocs.12902\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Unsaturated triacylglycerols (TAGs) are stored in natural droplets called oleosomes in seeds. The storage in oleosomes was suggested to increase TAGs' oxidative stability. In this study, we tested the oxidative stability of TAGs in rapeseed oleosomes and compared it with the one of TAGs stored as bulk oils or incorporated into oil-in-water emulsions stabilized by rapeseed lecithin. Oleosome oil-in-water emulsions (Ф<sub>oil</sub> = 0.1) were created and stored along with the bulk oils and lecithin emulsions for 63 days at 40°C. The TAGs in oleosomes were more oxidatively stable than in the bulk oils and lecithin emulsions, as indicated by the 17-day longer lag phase and a 1.6–1.8 times slower maximal hydroperoxide formation compared to the bulk oils and lecithin emulsions. Moreover, we made the first steps towards understanding the high stability of TAGs in oleosomes by monitoring the consumption of oleosome-associated antioxidants (tocopherols and carotenoids). Using oleosome extracts could be a strategy to retard TAGs oxidation in oil-in-water emulsions.</p>\",\"PeriodicalId\":17182,\"journal\":{\"name\":\"Journal of the American Oil Chemists Society\",\"volume\":\"102 2\",\"pages\":\"435-449\"},\"PeriodicalIF\":1.9000,\"publicationDate\":\"2024-10-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12902\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of the American Oil Chemists Society\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/aocs.12902\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the American Oil Chemists Society","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/aocs.12902","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Evaluating the oxidative stability of triacylglycerols in rapeseed (Brassica napus) oleosomes
Unsaturated triacylglycerols (TAGs) are stored in natural droplets called oleosomes in seeds. The storage in oleosomes was suggested to increase TAGs' oxidative stability. In this study, we tested the oxidative stability of TAGs in rapeseed oleosomes and compared it with the one of TAGs stored as bulk oils or incorporated into oil-in-water emulsions stabilized by rapeseed lecithin. Oleosome oil-in-water emulsions (Фoil = 0.1) were created and stored along with the bulk oils and lecithin emulsions for 63 days at 40°C. The TAGs in oleosomes were more oxidatively stable than in the bulk oils and lecithin emulsions, as indicated by the 17-day longer lag phase and a 1.6–1.8 times slower maximal hydroperoxide formation compared to the bulk oils and lecithin emulsions. Moreover, we made the first steps towards understanding the high stability of TAGs in oleosomes by monitoring the consumption of oleosome-associated antioxidants (tocopherols and carotenoids). Using oleosome extracts could be a strategy to retard TAGs oxidation in oil-in-water emulsions.
期刊介绍：
The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate.
JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of yeartoyear, environmental, and/ or cultivar variations through use of appropriate statistical analyses.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
