Storage Duration and Added Docosahexaenoic Acid Modify the Rates of Esterified and Free Oxylipin Formation in Infant Milk Formula-Reference-Cited by-同舟云学术

Storage Duration and Added Docosahexaenoic Acid Modify the Rates of Esterified and Free Oxylipin Formation in Infant Milk Formula

Published:2023-10-23 Issue:10 Volume:11 Page:3045
ISSN:2227-9717
Container-title:Processes
language:en
Short-container-title:Processes

Author:

Furlan Gonçalves Dias Fernanda¹^ORCID,Teixeira Bianca Ferraz¹²^ORCID,Vieira Thais Maria Ferreira de Souza²^ORCID,de Moura Bell Juliana Maria Leite Nobrega¹³^ORCID,Taha Ameer Y.¹^ORCID

Affiliation:

1. Department of Food Science and Technology, University of California, One Shields Avenue, Davis, CA 95616, USA

2. ESALQ Food, College of Agriculture “Luiz de Queiroz”, University of São Paulo, 11 Pádua Dias Avenue, Piracicaba 13418-900, SP, Brazil

3. Department of Biological and Agricultural Engineering, University of California, One Shields Avenue, Davis, CA 95616, USA

Abstract

Infant milk formulas often contain docosahexaenoic acid (DHA), a highly unsaturated fatty acid that is prone to oxidation. Previously, we reported in oil that the esterified lipid pool is more prone to lipid oxidation than the free pool. However, it is unknown whether added DHA modifies lipid oxidation in infant formula. In the present study, we quantified lipid oxidation rates in infant milk formula containing canola oil (F1) or canola oil supplemented with DHA-ethyl ester (F2). Lipid oxidation kinetics were determined by quantifying esterified and free oxylipins using liquid chromatography-tandem mass spectrometry (LC-MS/MS) during storage for 21 days at 4 °C. Esterified oxylipins increased in concentration within 3 and 7 days of storage in F2 (with DHA) and F1, respectively. Free oxylipins appeared 7 and 14 days later in F2 and F1, respectively. The kinetic estimates revealed that esterified oxylipins formed at a faster rate in both formulas compared to free oxylipins. Surprisingly, in F2 (which contains DHA), the rates of formation of both esterified and free linoleic acid and alpha-linolenic acid-derived oxylipins were higher than in F1. This study demonstrated that in food systems, DHA promotes the oxidation of other PUFAs, and that triacylglycerol/esterified lipids are preferentially oxidized over free fatty acids, highlighting the role of triacylglycerols in lipid oxidation.

Funder

Center for Advanced Processing and Packaging Studies

USDA National Institute of Food and Agriculture, Hatch/Taha

Hatch/Multi-State project

Publisher

MDPI AG

Subject

Process Chemistry and Technology,Chemical Engineering (miscellaneous),Bioengineering

Link

https://www.mdpi.com/2227-9717/11/10/3045/pdf

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