A Global Study by 1H NMR Spectroscopy and SPME-GC/MS of the in Vitro Digestion of Virgin Flaxseed Oil Enriched or not with Mono-, Di- or Tri-Phenolic Derivatives. Antioxidant Efficiency of These Compounds.

Jon Alberdi-Cedeño,María L Ibargoitia,María D Guillén

doi:10.3390/antiox9040312

Jon Alberdi-Cedeño, María L Ibargoitia + Show 1 more

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https://doi.org/10.3390/antiox9040312

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Journal: Antioxidants	Publication Date: Apr 15, 2020
Citations: 11	License type: CC BY 4.0

Affiliation: University of the Basque Country

Abstract

The effect of enriching virgin flaxseed oil with dodecyl gallate, hydroxytyrosol acetate or gamma-tocopherol on its in vitro digestion is studied by means of proton nuclear magnetic resonance and solid phase microextraction followed by gas chromatography/mass spectrometry. The extent and pattern of the lipolysis reached in each sample is analyzed, as is the bioaccessibility of the main oil components. None of the phenolic compounds provokes inhibition of the lipase activity and all of them reduce the lipid oxidation degree caused by the in vitro digestion and the bioaccessibility of oxidation compounds. The antioxidant efficiency of the three tested phenols is in line with the number of phenolic groups in its molecule, and is dose-dependent. The concentration of some minor oil components such as terpenes, sesquiterpenes, cycloartenol and 24-methylenecycloartenol is not modified by in vitro digestion. Contrarily, gamma-tocopherol shows very low in vitro bioaccessibility, probably due to its antioxidant behavior, although this increases with enrichment of the phenolic compounds. Oxidation is produced during in vitro digestion even in the presence of a high concentration of gamma-tocopherol, which remains bioaccessible after digestion in the enriched samples of this compound.

Highlights

Food lipid oxidation is an issue of great importance in field of the food technology because it causes food degradation with economic and health repercussions
Monoglycerides and glycerol were present in the digestates in fairly high concentrations, indicating that the species able to be absorbed by enterocytes of the intestinal wall were present in significant concentrations after the in vitro digestion
The enrichment of virgin flaxseed oil with different concentrations of dodecyl gallate, hydroxytyrosol acetate, and gamma-tocopherol, does not appreciably modify either the lipolysis degree reached during in vitro digestion or its lipolysis pattern in comparison with nonenriched oil. These results show that the phenolic compounds involved in this study, under the in vitro digestion conditions tested, do not inhibit the activity of lipases, or in other words, do not react with them affecting the hydrolytic reactions

Summary

Introduction

Food lipid oxidation is an issue of great importance in field of the food technology because it causes food degradation with economic and health repercussions. This can occur during food processing and storage [1,2]. It should be noted that food oxidation during digestion can give rise to the formation of toxic compounds that can be directly absorbed. For this reason, the study of this issue could be considered even more important than the oxidation of food during processing or storage

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