Oxidative modifications of conjugated and unconjugated linoleic acid during heating

被引：45
作者：
Giua, L. [1 ]
Blasi, F. [1 ]
Simonetti, M. S. [1 ]
Cossignani, L. [1 ]
机构：
[1] Univ Perugia, Dipartimento Sci Econ Estimat & Alimenti, Sez Chim Bromatol Biochim Fisiol & Nutr, I-06126 Perugia, Italy
来源：
FOOD CHEMISTRY | 2013年 / 140卷 / 04期
关键词：
Conjugated linoleic acid; Linoleic acid; Oxidative stability; Ag+-HPLC; SPME-HRGC-MS; AUTOXIDATION; STABILITY; ISOMERS; LIPIDS;
D O I：
10.1016/j.foodchem.2012.09.067
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The oxidative stability of conjugated linoleic (CIA) and linoleic (IA) acids in different chemical forms (free acids, methyl esters and homogeneous triacylglycerols) was compared. All model systems were heated at 180 degrees C for different times (15, 30, 45 and 60 min). The primary oxidation products were evaluated by spectrophometric analysis, while the volatile compounds were determined by solid phase micro-extraction (SPME), coupled with gas chromatography-mass spectrometry (HRGC-MS). The isomer profile modifications were investigated by silver-ion high performance liquid chromatography (Ae(+)-HPLC) equipped with an UV detector. Generally, peroxide values decreased during the heating time. Among the volatiles, saturated aldehydes were the most represented compounds. Isomerization of cis,trans and trans,cis CIA to trans,trans isomers was observed mainly for the methyl form of CLA. The three different chemical forms of LA never showed isomerization phenomena. (C) 2012 Elsevier Ltd. All rights reserved.
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收藏
页码：680 / 685
页数：6
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