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Prooxidant Activity of Polar Lipid Oxidation Products in Bulk Oil and Oil-in-Water Emulsion

Kittipongpittaya, Ketinun, Chen, Bingcan, Panya, Atikorn, McClements, David Julian, Decker, Eric A.
journal of the American Oil Chemists' Society 2012 v.89 no.12 pp. 2187-2194
chromatography, corn oil, emulsions, frying oil, linoleic acid, lipid peroxidation, micelles, oxidation, oxidative stability, oxygen, polar compounds, silica gel, temperature
Lipid oxidation products can arise when oils are subjected to high temperature and exposed to oxygen. Many of these oxidation products have higher polarity than the original triacylglycerols due to the incorporation of oxygen. These polar oxidation products could have a negative impact on oxidative stability by acting as prooxidants. In this study, the influence of polar lipid oxidation products on the oxidative stability of bulk oils and oil-in-water emulsions was investigated. Polar compounds were isolated from used frying oil by silica gel column chromatography. They were added to bulk stripped corn oil (with/without reverse micelles formed by dioleoylphosphatidylcholine, DOPC) and oil-in-water (O/W) emulsion to evaluate their prooxidative activity. Polar compounds increased lipid oxidation in bulk oil with and without DOPC. The presence of DOPC reverse micelles decreased the prooxidant activity of the polar oxidation products. On the other hand, there was no significant effect of the polar compounds on oxidation of O/W emulsions. To gain a better understanding of the polar compounds responsible for the prooxidant effect, linoleic acid and linoleic hydroperoxide were added into bulk oil at the same concentration as those in the polar fraction of the frying oil. However, they did not show the same prooxidative activity compared to oil with the polar fraction.