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Quantitative Analysis of Oil Oxylipin Concentrations During Heating and Estimation of Dietary Intake Levels
Author(s) -
Richardson Christine,
Hennebelle Marie,
Yang Jun,
Hammock Bruce D,
Taha Ameer
Publication year - 2016
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.30.1_supplement.1163.24
Subject(s) - oxylipin , canola , chemistry , food science , soybean oil , linoleic acid , linolenic acid , fatty acid , vegetable oil , linseed oil , polyunsaturated fatty acid , biochemistry , gene
Oxylipins are a family of oxygenated products formed during the oxidation of fatty acids. The aim of the present study was to investigate the effects of heating commonly consumed vegetable oils on fatty acid and oxylipin composition and to estimate dietary intake levels. Oil fatty acid concentrations were measured by gas chromatography and oxylipin concentrations by liquid chromatography tandem mass spectrometry. In the first experiment, 5mL of corn, olive, soybean, and canola oils were heated at 100 °C for 10 minutes (n=3). At baseline, the oxylipin concentrations reflected the fatty acid composition of the oils; i.e. oils with the highest concentration of linoleic acid (LA) such as corn and soybean oil had the highest concentration of several LA–derived oxylipins. However, no significant differences were detected when oils were heated for 10 minutes compared to baseline. In the second experiment, the time at which significant changes in oxylipin concentrations occurred was determined using soybean oil, which is high in both LA and alpha linolenic acid (ALA). The oil was heated at 100 °C for up to 1440 minutes (24 hours) and samples were analyzed at 0, 10, 30, 60, 120, 240, 480, and 1440 minutes (n=5). Compared to baseline, significant changes occurred between 240–1440 minutes of heating as evidenced by the increase in mono‐oxygenated products and the reduction in di‐ and tri‐oxygenated products of LA and ALA. Using the 2011–2012 National Health and Nutrition Examination Survey (NHANES) data for the average amount of LA/ALA consumption, we quantified the average US intake of LA and ALA‐derived oxylipins. With respect to LA, upper intake levels of hydroxyoctadecadienoic acids (HODE) and epoxy(EPOXY)‐octadecenoic acids were estimated to be around 0.2 mg per day. Upper intake levels of ALA metabolites were estimated to be around 0.001 mg for hydroxyoctadecatrienoic acid (HOTrE) and EPOXY products. This is the first study to comprehensively characterize oxylipin concentrations in oils with mass‐spectrometry and to estimate upper intake levels. Future studies will investigate the health implications of chronically consuming oxylipins found in commonly used oils. Support or Funding Information This research was funded by the UC Davis Start‐up Funds to AYT.