Analysis of docosahexaenoic acid hydroperoxide isomers in mackerel using liquid chromatography–mass spectrometry

Docosahexaenoic acid (DHA) is mostly esterified in food and is easily oxidized by exposure to heat or light. Hydroperoxide positions of DHA mono-hydroperoxide (DHA;OOH) provide information on oxidation mechanisms (e.g., radical- or singlet oxygen oxidation), yet direct identification of esterified D...

Descripción completa

Detalles Bibliográficos
Autores principales: Kusumoto, Ibuki, Kato, Shunji, Nakagawa, Kiyotaka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9873796/
https://www.ncbi.nlm.nih.gov/pubmed/36693996
http://dx.doi.org/10.1038/s41598-023-28514-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9873796/
https://www.ncbi.nlm.nih.gov/pubmed/36693996
http://dx.doi.org/10.1038/s41598-023-28514-2

Ejemplares similares