Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 411886
Title Fate in digestion in vitro of several food components, including some toxic compounds coming from omega-3 and omega-6 lipids
Author(s) Goicoechea, E.; Brandon, E.F.A.; Blokland, M.H.; Guillén, M.D.
Source Food and Chemical Toxicology 49 (2011). - ISSN 0278-6915 - p. 115 - 124.
Department(s) RIKILT - R&C Groeibevorderaars
Publication type Refereed Article in a scientific journal
Publication year 2011
Keyword(s) maillard reaction - sunflower oil - acyl-groups - oxidation - aldehydes - peroxidation - products - model - acids - n-3
Abstract In this study it was proved the formation of oxygenated alpha,beta-unsaturated aldehydes (OaßUAs) of 6, 7, 9 and 10 carbon atoms during the thermal treatment (190 °C with aeration) of a commercial vegetable oil rich in omega-3 and omega-6 acyl groups, which also contained small amounts of added proteins and carbohydrates to produce barbecue aroma when heated. The OaßUAs detected by Solid Phase Microextraction (SPME) followed by Gas Chromatography/Mass Spectrometry (GC/MS) were: 4-hydroxy-2-hexenal, 4-oxo-2-hexenal and 4,5-epoxy-2-heptenals, coming from omega-3 acyl groups; and 4-hydroxy-2-nonenal, 4-oxo-2-nonenal and 4,5-epoxy-2-decenals, coming from omega-6 acyl groups. Mixtures of this oil, either thermodegraded or not, with standard food were submitted to an in vitro digestion model. The study of the digestion products obtained revealed that OaßUAs remained unaltered, being bioaccessible in the gastrointestinal tract and so able to reach the systemic circulation. Besides, it was evidenced that during digestion Maillard, esterification and oxidation reactions take place.
There are no comments yet. You can post the first one!
Post a comment
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.