Oxidative stability of conjugated linoleic acids relative to other polyunsaturated fatty acids

被引:58
作者
Zhang, A [1 ]
Chen, ZY [1 ]
机构
[1] Chinese Univ Hong Kong, Dept Biochem, Shatin, New Territories, Hong Kong
关键词
arachidonic acid; conjugated linoleic acids; docosahexaenoic acid; linoleic acid; linolenic acid; oxidation; prooxidant;
D O I
10.1007/s11746-997-0086-0
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Contrary to current opinion, conjugated linoleic acids (CLA) as a mixture of several isomers have been previously shown to function as prooxidants in the form of free fatty acids and methyl esters in heated canola oil. Furthermore, CLA oxidizes considerably faster than linoleic acid. However, stability of CLA relative to other polyunsaturated fatty acids remains undetermined. The present study was therefore undertaken to examine the relative oxidation rate of CLA compared with that of linolenic acid (LNA), arachidonic acid (AA), and docosahexaenoic acid (DHA) in air at 90 degrees C. CLA, both in the form of free fatty acids and triacylglycerols, were extremely unstable to the same extent as DHA, but they oxidized considerably faster than LNA acid AA. The mechanism by which CLA were readily decomposed was probably due to formation of the unstable free-radical intermediate.
引用
收藏
页码:1611 / 1613
页数:3
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