Cargando…

Thermally induced isomerization of linoleic acid and α‐linolenic acid in Rosa roxburghii Tratt seed oil

Rosa roxburghii seed oil is obtained from the seeds left following pressing of the juice from R. roxburghii fruit. The total oil content of R. roxburghii seed was around 9.30%. The fatty acid profile of the oil was determined by gas chromatography (GC). Among the 11 fatty acids identified in the oil...

Descripción completa

Detalles Bibliográficos
Autores principales: Li, Yongfu, Yu, Yuanshan, Luo, Qiqi, He, Yangbo, Tian, Zhuxi, Zhao, Yueliang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8194737/
https://www.ncbi.nlm.nih.gov/pubmed/34136152
http://dx.doi.org/10.1002/fsn3.2222
_version_ 1783706435682566144
author Li, Yongfu
Yu, Yuanshan
Luo, Qiqi
He, Yangbo
Tian, Zhuxi
Zhao, Yueliang
author_facet Li, Yongfu
Yu, Yuanshan
Luo, Qiqi
He, Yangbo
Tian, Zhuxi
Zhao, Yueliang
author_sort Li, Yongfu
collection PubMed
description Rosa roxburghii seed oil is obtained from the seeds left following pressing of the juice from R. roxburghii fruit. The total oil content of R. roxburghii seed was around 9.30%. The fatty acid profile of the oil was determined by gas chromatography (GC). Among the 11 fatty acids identified in the oil, seven were unsaturated fatty acids (UFAs) (92.6%); four were saturated fatty acids (SFAs) (7.17%). Then, the kinetics of formation of trans‐fatty acids was studied by GC. Heat treatment of R. roxburghii seed oil showed an increase in the relative percentage of linoleic acid and α‐linolenic acid isomers with increasing temperature and time. The formation of linoleic acid and α‐linolenic acid isomers followed a zero‐order reaction. The presence of O(2) enhanced the isomerization of these UFAs. In addition, the rate constants and activation energies for the geometrical isomerization of UFAs in R. roxburghii seed oil were presented. Overall, R. roxburghii seed oil contains high UFA contents. Heating temperature and duration and the presence of O(2) should be considered to reduce the formation of trans‐fatty acids during thermal treatment of R. roxburghii seed oil.
format Online
Article
Text
id pubmed-8194737
institution National Center for Biotechnology Information
language English
publishDate 2021
publisher John Wiley and Sons Inc.
record_format MEDLINE/PubMed
spelling pubmed-81947372021-06-15 Thermally induced isomerization of linoleic acid and α‐linolenic acid in Rosa roxburghii Tratt seed oil Li, Yongfu Yu, Yuanshan Luo, Qiqi He, Yangbo Tian, Zhuxi Zhao, Yueliang Food Sci Nutr Original Research Rosa roxburghii seed oil is obtained from the seeds left following pressing of the juice from R. roxburghii fruit. The total oil content of R. roxburghii seed was around 9.30%. The fatty acid profile of the oil was determined by gas chromatography (GC). Among the 11 fatty acids identified in the oil, seven were unsaturated fatty acids (UFAs) (92.6%); four were saturated fatty acids (SFAs) (7.17%). Then, the kinetics of formation of trans‐fatty acids was studied by GC. Heat treatment of R. roxburghii seed oil showed an increase in the relative percentage of linoleic acid and α‐linolenic acid isomers with increasing temperature and time. The formation of linoleic acid and α‐linolenic acid isomers followed a zero‐order reaction. The presence of O(2) enhanced the isomerization of these UFAs. In addition, the rate constants and activation energies for the geometrical isomerization of UFAs in R. roxburghii seed oil were presented. Overall, R. roxburghii seed oil contains high UFA contents. Heating temperature and duration and the presence of O(2) should be considered to reduce the formation of trans‐fatty acids during thermal treatment of R. roxburghii seed oil. John Wiley and Sons Inc. 2021-05-04 /pmc/articles/PMC8194737/ /pubmed/34136152 http://dx.doi.org/10.1002/fsn3.2222 Text en © 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Li, Yongfu
Yu, Yuanshan
Luo, Qiqi
He, Yangbo
Tian, Zhuxi
Zhao, Yueliang
Thermally induced isomerization of linoleic acid and α‐linolenic acid in Rosa roxburghii Tratt seed oil
title Thermally induced isomerization of linoleic acid and α‐linolenic acid in Rosa roxburghii Tratt seed oil
title_full Thermally induced isomerization of linoleic acid and α‐linolenic acid in Rosa roxburghii Tratt seed oil
title_fullStr Thermally induced isomerization of linoleic acid and α‐linolenic acid in Rosa roxburghii Tratt seed oil
title_full_unstemmed Thermally induced isomerization of linoleic acid and α‐linolenic acid in Rosa roxburghii Tratt seed oil
title_short Thermally induced isomerization of linoleic acid and α‐linolenic acid in Rosa roxburghii Tratt seed oil
title_sort thermally induced isomerization of linoleic acid and α‐linolenic acid in rosa roxburghii tratt seed oil
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8194737/
https://www.ncbi.nlm.nih.gov/pubmed/34136152
http://dx.doi.org/10.1002/fsn3.2222
work_keys_str_mv AT liyongfu thermallyinducedisomerizationoflinoleicacidandalinolenicacidinrosaroxburghiitrattseedoil
AT yuyuanshan thermallyinducedisomerizationoflinoleicacidandalinolenicacidinrosaroxburghiitrattseedoil
AT luoqiqi thermallyinducedisomerizationoflinoleicacidandalinolenicacidinrosaroxburghiitrattseedoil
AT heyangbo thermallyinducedisomerizationoflinoleicacidandalinolenicacidinrosaroxburghiitrattseedoil
AT tianzhuxi thermallyinducedisomerizationoflinoleicacidandalinolenicacidinrosaroxburghiitrattseedoil
AT zhaoyueliang thermallyinducedisomerizationoflinoleicacidandalinolenicacidinrosaroxburghiitrattseedoil