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Influence of minor components on lipid bioaccessibility and oxidation during in vitro digestion of soybean oil
Author(s) -
MartinRubio Ana S,
Sopelana Patricia,
Guillén María D
Publication year - 2019
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9734
Subject(s) - digestion (alchemy) , chemistry , food science , in vitro , lipid oxidation , soybean oil , biochemistry , chromatography , antioxidant
BACKGROUND Minor components of edible oils could influence their evolution during in vitro digestion. This might affect the bioaccessibility of lipid nutrients and the safety of the ingested food. Bearing this in mind, the evolution of virgin and refined soybean oils, which are very similar in acyl group composition, has been studied throughout in vitro digestion using 1 H nuclear magnetic resonance (NMR) and solid‐phase microextraction‐gas chromatography /mass spectrometry, focusing on lipolysis and oxidation reactions. The fate of γ ‐tocopherol, the main antioxidant present in soybean oil, has also been analyzed with 1 H NMR. RESULTS There were no noticeable differences in lipolysis between the two oils that were studied. The extent of oxidation during digestion, which was very low in both cases, was slightly higher in the virgin type, which showed lower tocopherols and squalene concentrations than the refined one, together with a considerable abundance of free fatty acids. This can be deduced both from the appearance after digestion of conjugated hydroperoxy‐ and hydroxy‐dienes only in the virgin oil, and from its higher levels of volatile aldehydes and 2‐pentyl‐furan. Under in vitro digestion conditions, the formation of epoxides seemed to be favored over other oxidation products. Finally, although some soybean oil essential nutrients like polyunsaturated fatty acids exhibited no significant degradation after digestion, γ ‐tocopherol concentration diminished during this process, especially in the virgin oil. CONCLUSION Although the minor component composition of the soybean oils did not affect lipolysis during in vitro digestion, it influenced the extent of their oxidation and γ ‐tocopherol bioaccessibility. © 2019 Society of Chemical Industry