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Assessment of Discontinuous Oxidation in Microencapsulated FAME based upon Analysis of Hydroperoxy-, Keto- and Hydroperoxydienes

AuthorsRuiz Méndez, Mª Victoria ; Morales, Arturo ; Marmesat, Susana ; Márquez Ruiz, Gloria ; Velasco, Joaquín
Issue Date27-Sep-2015
Citation13th Euro Fed Lipid Congress (2015)
AbstractToday there are a number of formulated food o/w emulsions that are dehydrated such as infant formulae and others containing polyunsaturated lipids and oils of nutritional value. As a result of drying, the lipids are microencapsulated in the carbohydrates and/or proteins formerly present in the aqueous phase. Evaluation and control of lipid oxidation in such products are of great significance because of losses of quality and the formation of compounds that may even be detrimental to health. Oxidized droplets may occur in different conditions and complex mixtures of primary, secondary and even advanced oxidation compounds may be detected in quite different proportions to those found in continuous phase. In these cases evaluation of oxidation would be possible by applying a novel HPLC method. In the present study formation of hydroperoxy-, keto- and hydroxy- dienes was studied at 40 ºC in fatty acid methyl esters (FAME) microencapsulated in a dairy-like matrix. The FAME were obtained from conventional sunflower oil and the microcapsules were prepared by freeze-drying of an oil-in-water emulsion containing sodium caseinate and lactose. For comparative purposes a neat sample of FAME was also assayed. Results showed that for a given content of hydroperoxydienes much more elevated amounts of secondary products, i.e. keto- and hydroxy- dienes, were detected in the microencapsulated sample, ranging as a whole between 6 and 31 wt% of the analyzed compounds, compared to the neat sample, which showed values lower than 1.5%. Along with the fact that relatively higher contents of polymers were found in the encapsulated sample, these results can be attributed to lipid droplets with very different oxidation states. On the one hand, the extract would be formed from droplets in early stages of oxidation containing hydroperoxides and very low contents of secondary products and, on the other, from droplets in advanced stages with decreased hydroperoxides and substantial contents of secondary products. Unlike the neat sample, hydroxydienes formed at significantly higher amounts than ketodienes in the microencapsulated FAME, suggesting a possible chemical role of the encapsulation matrix.
Appears in Collections:(IG) Comunicaciones congresos
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