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Volatile compounds in thermoxidized conjugated and unconjugated linoleic acids
Author(s) -
MárquezRuiz Gloria
Publication year - 2014
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.201400040
Subject(s) - furan , chemistry , conjugated linoleic acid , heptanal , linoleic acid , polyunsaturated fatty acid , organic chemistry , lipid oxidation , food science , fatty acid , conjugated system , biochemistry , aldehyde , antioxidant , catalysis , polymer
Few studies have been published on CLA oxidation pathways and the mechanisms involved remain unclear. Evaluation of CLA volatile oxidation products would help unravel the possible differences in oxidation pathways between CLA and its unconjugated counterpart linoleic acid (LA). The article by Cossignani et al. in this issue of the European Journal of Lipid Science and Technology is of great interest because it adds new information on the volatile oxidation compounds formed in CLA in the form of a fatty acid, TAG and methyl ester, the various chemical forms which can be found in nutritional supplements and functional foods. The results confirmed that heptanal and trans ‐2‐octenal were found mainly in CLA‐samples (only minute amounts detected in LA) subjected to thermal oxidation. In addition the authors report for the first time in CLA systems the volatile profile of alcohols, diunsaturated aldehydes, short‐chain furan fatty acids and, in the case of methyl ester models, short‐chain FAME. In the latter case, the results showed that methyl nonanoate can be considered also specific for CLA methyl ester. Among furan fatty acids, 2‐hexyl‐furan was only found in CLA samples. The significance of all these results is underlined in this commentary.