H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin.

Oxidized lipids containing a wide variety of potentially toxic compounds can be ingested through diet. However, their transformations during digestion are little known, despite this knowledge being essential in understanding their impact on human health. Considering this, the in vitro digestion process of highly oxidized soybean oil, containing compounds bearing hydroperoxy, aldehyde, epoxy, keto- and hydroxy groups, among others, is studied by H nuclear magnetic resonance.

Assessment of Soybean Oil Oxidative Stability from Rapid Analysis of its Minor Component Profile.

The minor components of vegetable oils are important for their oxidative stability. In order to know to what extent they can influence oil behaviour under oxidative conditions, two commercial soybean oils, one virgin and the other refined, both with very similar compositions in acyl groups but differing in their minor component profiles, were subjected to accelerated storage conditions. They were characterized by H nuclear magnetic resonance (NMR) and direct immersion solid-phase microextraction coupled to gas chromatography/mass spectrometry (DI-SPME-GC/MS), while oil oxidation was monitored by H-NMR.

A Dual Perspective of the Action of Lysine on Soybean Oil Oxidation Process Obtained by Combining H NMR and LC-MS: Antioxidant Effect and Generation of Lysine-Aldehyde Adducts.

Little is still known about both the effect of amino acids on the oxidation course of edible oils and the modifications that the former may undergo during this process. Bearing this in mind, the objective of this work was to study the evolution of a system consisting of soybean oil with 2% of l-lysine under heating at 70 °C and stirring conditions, analyzing how the co-oxidation of the oil and of the amino acid affects their respective evolutions, and trying to obtain information about the action mechanism of lysine on soybean oil oxidation. The study of the oil progress by H Nuclear Magnetic Resonance (H NMR) showed that the presence of lysine noticeably delays oil degradation and oxidation products generation in comparison with a reference oil without lysine.

The key role of ovalbumin in lipid bioaccessibility and oxidation product profile during the in vitro digestion of slightly oxidized soybean oil.

The behaviour of slightly oxidized virgin and refined soybean oils during in vitro digestion was studied by 1H nuclear magnetic resonance (1H NMR) and solid phase microextraction-gas chromatography/mass spectrometry. The main objectives were to analyze lipolysis extent and oxidation during digestion, and to assess the impact of two different proportions of ovalbumin on both processes. At the same time γ-tocopherol fate was monitored, when possible, by 1H NMR.

Influence of minor components on lipid bioaccessibility and oxidation during in vitro digestion of soybean oil.

Background: Minor components of edible oils could influence their evolution during in vitro digestion. This might affect the bioaccessibility of lipid nutrients and the safety of the ingested food. Bearing this in mind, the evolution of virgin and refined soybean oils, which are very similar in acyl group composition, has been studied throughout in vitro digestion using H nuclear magnetic resonance (NMR) and solid-phase microextraction-gas chromatography /mass spectrometry, focusing on lipolysis and oxidation reactions.