Inhibitory Effect of Dihydrosphingosine with α-Tocopherol on Volatile Formation during the Autoxidation of Polyunsaturated Triacylglycerols
The effect of dihydrosphingosine (d18:0) on triacylglycerol (TAG) oxidation was examined with and without α-tocopherol. Three types of TAG from fish, linseed, and soybean oil were oxidized at 50°C to determine the effect of dihydrosphingosine (d18:0) with or without α-tocopherol on triacylglycerol (...
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| Veröffentlicht in: | Journal of Oleo Science 2016/09/01, Vol.65(9), pp.713-722 |
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| container_title | Journal of Oleo Science |
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| creator | Uemura, Mariko Shibata, Ako Hosokawa, Masashi Iwashima-Suzuki, Ai Shiota, Makoto Miyashita, Kazuo |
| description | The effect of dihydrosphingosine (d18:0) on triacylglycerol (TAG) oxidation was examined with and without α-tocopherol. Three types of TAG from fish, linseed, and soybean oil were oxidized at 50°C to determine the effect of dihydrosphingosine (d18:0) with or without α-tocopherol on triacylglycerol (TAG) oxidation. The analysis of oxygen consumption and total volatile formation demonstrated a small effect of d18:0 on TAG oxidation in the absence of α-tocopherol. On the other hand, the combination of d18:0 with α-tocopherol showed strong antioxidant activity and completely inhibited volatile formation within 1400 h for soybean oil TAG, 650 h for linseed oil TAG, and 380 h for fish oil TAG. |
| doi_str_mv | 10.5650/jos.ess16071 |
| format | Article |
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Three types of TAG from fish, linseed, and soybean oil were oxidized at 50°C to determine the effect of dihydrosphingosine (d18:0) with or without α-tocopherol on triacylglycerol (TAG) oxidation. The analysis of oxygen consumption and total volatile formation demonstrated a small effect of d18:0 on TAG oxidation in the absence of α-tocopherol. On the other hand, the combination of d18:0 with α-tocopherol showed strong antioxidant activity and completely inhibited volatile formation within 1400 h for soybean oil TAG, 650 h for linseed oil TAG, and 380 h for fish oil TAG.</description><identifier>ISSN: 1345-8957</identifier><identifier>EISSN: 1347-3352</identifier><identifier>DOI: 10.5650/jos.ess16071</identifier><identifier>PMID: 27477074</identifier><language>eng</language><publisher>Japan: Japan Oil Chemists' Society</publisher><subject>acrolein ; alpha-Tocopherol - chemistry ; Antioxidants ; Antioxidants - chemistry ; Autoxidation ; dihydrosphingosine ; fish oil oxidation ; Fish oils ; flavor deterioration ; Linseed oil ; Molecular Conformation ; Oxidation ; Oxidation-Reduction ; oxidative stability ; Oxygen consumption ; Soybean oil ; Soybeans ; Sphingosine - analogs & derivatives ; Sphingosine - chemistry ; Tocopherol ; Triglycerides ; Triglycerides - chemistry ; Vitamin E ; Volatile Organic Compounds - chemical synthesis ; Volatile Organic Compounds - chemistry ; volatiles ; α-tocopherol</subject><ispartof>Journal of Oleo Science, 2016/09/01, Vol.65(9), pp.713-722</ispartof><rights>2016, Japan Oil Chemists' Society</rights><rights>Copyright Japan Science and Technology Agency 2016</rights><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c506t-e1626c88cc3e8661383e67acedbb50b1f0770b7f07d773415e54deed292778e53</citedby><cites>FETCH-LOGICAL-c506t-e1626c88cc3e8661383e67acedbb50b1f0770b7f07d773415e54deed292778e53</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,1883,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27477074$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Uemura, Mariko</creatorcontrib><creatorcontrib>Shibata, Ako</creatorcontrib><creatorcontrib>Hosokawa, Masashi</creatorcontrib><creatorcontrib>Iwashima-Suzuki, Ai</creatorcontrib><creatorcontrib>Shiota, Makoto</creatorcontrib><creatorcontrib>Miyashita, Kazuo</creatorcontrib><title>Inhibitory Effect of Dihydrosphingosine with α-Tocopherol on Volatile Formation during the Autoxidation of Polyunsaturated Triacylglycerols</title><title>Journal of Oleo Science</title><addtitle>J Oleo Sci</addtitle><description>The effect of dihydrosphingosine (d18:0) on triacylglycerol (TAG) oxidation was examined with and without α-tocopherol. Three types of TAG from fish, linseed, and soybean oil were oxidized at 50°C to determine the effect of dihydrosphingosine (d18:0) with or without α-tocopherol on triacylglycerol (TAG) oxidation. The analysis of oxygen consumption and total volatile formation demonstrated a small effect of d18:0 on TAG oxidation in the absence of α-tocopherol. On the other hand, the combination of d18:0 with α-tocopherol showed strong antioxidant activity and completely inhibited volatile formation within 1400 h for soybean oil TAG, 650 h for linseed oil TAG, and 380 h for fish oil TAG.</description><subject>acrolein</subject><subject>alpha-Tocopherol - chemistry</subject><subject>Antioxidants</subject><subject>Antioxidants - chemistry</subject><subject>Autoxidation</subject><subject>dihydrosphingosine</subject><subject>fish oil oxidation</subject><subject>Fish oils</subject><subject>flavor deterioration</subject><subject>Linseed oil</subject><subject>Molecular Conformation</subject><subject>Oxidation</subject><subject>Oxidation-Reduction</subject><subject>oxidative stability</subject><subject>Oxygen consumption</subject><subject>Soybean oil</subject><subject>Soybeans</subject><subject>Sphingosine - analogs & derivatives</subject><subject>Sphingosine - chemistry</subject><subject>Tocopherol</subject><subject>Triglycerides</subject><subject>Triglycerides - chemistry</subject><subject>Vitamin E</subject><subject>Volatile Organic Compounds - chemical synthesis</subject><subject>Volatile Organic Compounds - chemistry</subject><subject>volatiles</subject><subject>α-tocopherol</subject><issn>1345-8957</issn><issn>1347-3352</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNo9kM9u3CAQh1HVqNmmufVcIfUaJ2AMeI_bbf5JkdrDNlcLw3jNymu2gJX6HfIyeZE8U9k4uxdmNHzzIX4IfaXkkgtOrjYuXEIIVBBJP6AZZYXMGOP5x7eeZ-Wcy1P0OYQNIWnO5Sd0mstCSiKLGXq-71tb2-j8iK-bBnTErsE_bTsa78Kutf3aBdsDfrKxxa8v2cppt2vBuw67Hj-6TkXbAb5xfpu6NDKDT0s4toAXQ3T_rJnmSfvbdePQBxUHryIYvPJW6bFbd6PeC8MXdNKoLsD5ez1Df26uV8u77OHX7f1y8ZBpTkTMgIpc6LLUmkEpBGUlAyGVBlPXnNS0IelztUzFSMkKyoEXBsDk81zKEjg7Q98n7867vwOEWG3c4Pv0ZJXnjMmSlLRI1MVE6ZRE8NBUO2-3yo8VJdU--rQVqkP0Cf_2Lh3qLZgjfMg6AT8mYBOiWsMRUD5a3cGbTfBqvj8O1uOlbpWvoGf_ARWMnO0</recordid><startdate>20160901</startdate><enddate>20160901</enddate><creator>Uemura, Mariko</creator><creator>Shibata, Ako</creator><creator>Hosokawa, Masashi</creator><creator>Iwashima-Suzuki, Ai</creator><creator>Shiota, Makoto</creator><creator>Miyashita, Kazuo</creator><general>Japan Oil Chemists' Society</general><general>Japan Science and Technology Agency</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>20160901</creationdate><title>Inhibitory Effect of Dihydrosphingosine with α-Tocopherol on Volatile Formation during the Autoxidation of Polyunsaturated Triacylglycerols</title><author>Uemura, Mariko ; Shibata, Ako ; Hosokawa, Masashi ; Iwashima-Suzuki, Ai ; Shiota, Makoto ; Miyashita, Kazuo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c506t-e1626c88cc3e8661383e67acedbb50b1f0770b7f07d773415e54deed292778e53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>acrolein</topic><topic>alpha-Tocopherol - chemistry</topic><topic>Antioxidants</topic><topic>Antioxidants - chemistry</topic><topic>Autoxidation</topic><topic>dihydrosphingosine</topic><topic>fish oil oxidation</topic><topic>Fish oils</topic><topic>flavor deterioration</topic><topic>Linseed oil</topic><topic>Molecular Conformation</topic><topic>Oxidation</topic><topic>Oxidation-Reduction</topic><topic>oxidative stability</topic><topic>Oxygen consumption</topic><topic>Soybean oil</topic><topic>Soybeans</topic><topic>Sphingosine - analogs & derivatives</topic><topic>Sphingosine - chemistry</topic><topic>Tocopherol</topic><topic>Triglycerides</topic><topic>Triglycerides - chemistry</topic><topic>Vitamin E</topic><topic>Volatile Organic Compounds - chemical synthesis</topic><topic>Volatile Organic Compounds - chemistry</topic><topic>volatiles</topic><topic>α-tocopherol</topic><toplevel>online_resources</toplevel><creatorcontrib>Uemura, Mariko</creatorcontrib><creatorcontrib>Shibata, Ako</creatorcontrib><creatorcontrib>Hosokawa, Masashi</creatorcontrib><creatorcontrib>Iwashima-Suzuki, Ai</creatorcontrib><creatorcontrib>Shiota, Makoto</creatorcontrib><creatorcontrib>Miyashita, Kazuo</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Journal of Oleo Science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Uemura, Mariko</au><au>Shibata, Ako</au><au>Hosokawa, Masashi</au><au>Iwashima-Suzuki, Ai</au><au>Shiota, Makoto</au><au>Miyashita, Kazuo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Inhibitory Effect of Dihydrosphingosine with α-Tocopherol on Volatile Formation during the Autoxidation of Polyunsaturated Triacylglycerols</atitle><jtitle>Journal of Oleo Science</jtitle><addtitle>J Oleo Sci</addtitle><date>2016-09-01</date><risdate>2016</risdate><volume>65</volume><issue>9</issue><spage>713</spage><epage>722</epage><pages>713-722</pages><issn>1345-8957</issn><eissn>1347-3352</eissn><abstract>The effect of dihydrosphingosine (d18:0) on triacylglycerol (TAG) oxidation was examined with and without α-tocopherol. Three types of TAG from fish, linseed, and soybean oil were oxidized at 50°C to determine the effect of dihydrosphingosine (d18:0) with or without α-tocopherol on triacylglycerol (TAG) oxidation. The analysis of oxygen consumption and total volatile formation demonstrated a small effect of d18:0 on TAG oxidation in the absence of α-tocopherol. On the other hand, the combination of d18:0 with α-tocopherol showed strong antioxidant activity and completely inhibited volatile formation within 1400 h for soybean oil TAG, 650 h for linseed oil TAG, and 380 h for fish oil TAG.</abstract><cop>Japan</cop><pub>Japan Oil Chemists' Society</pub><pmid>27477074</pmid><doi>10.5650/jos.ess16071</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | acrolein alpha-Tocopherol - chemistry Antioxidants Antioxidants - chemistry Autoxidation dihydrosphingosine fish oil oxidation Fish oils flavor deterioration Linseed oil Molecular Conformation Oxidation Oxidation-Reduction oxidative stability Oxygen consumption Soybean oil Soybeans Sphingosine - analogs & derivatives Sphingosine - chemistry Tocopherol Triglycerides Triglycerides - chemistry Vitamin E Volatile Organic Compounds - chemical synthesis Volatile Organic Compounds - chemistry volatiles α-tocopherol |
| title | Inhibitory Effect of Dihydrosphingosine with α-Tocopherol on Volatile Formation during the Autoxidation of Polyunsaturated Triacylglycerols |
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