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Lipidomic Analysis of Oxidized Fatty Acids in Plant and Algae Oils

Richardson, Christine E., Hennebelle, Marie, Otoki, Yurika, Zamora, Daisy, Yang, Jun, Hammock, Bruce D., Taha, Ameer Y.
Journal of agricultural and food chemistry 2017 v.65 no.9 pp. 1941-1951
algal oils, alpha-linolenic acid, ambient temperature, canola, corn, heat, linoleic acid, linseed oil, liquid chromatography, metabolites, olive oil, olives, oxylipins, soybeans, tandem mass spectrometry
Linoleic acid (LA) and α-linolenic acid (ALA) in plant or algae oils are precursors to oxidized fatty acid metabolites known as oxylipins. Liquid chromatography tandem mass spectrometry was used to quantify oxylipins in soybean, corn, olive, canola, and four high-oleic acid algae oils at room temperature or after heating for 10 min at 100 °C. Flaxseed oil oxylipin concentrations were determined in a follow-up experiment that compared it to soybean, canola, corn, and olive oil. Published consumption data for soybean, canola, corn, and olive oil were used to estimate daily oxylipin intake. The LA and ALA fatty acid composition of the oils was generally related to their respective oxylipin metabolites, except for olive and flaxseed oil, which had higher LA derived monohydroxy and ketone oxylipins than other oils, despite their low LA content. Algae oils had the least amount of oxylipins. The change in oxylipin concentrations was not significantly different among the oils after short-term heating. The estimated oxylipin intake from nonheated soybean, canola, corn, and olive oil was 1.1 mg per person per day. These findings suggest that oils represent a dietary source of LA and ALA derived oxylipins and that the response of oils to short-term heating does not differ among the various oils.