Comparison of Oxidative Stability of Monogalactosyl Diacylglycerol, Digalactosyl Diacylglycerol, and Triacylglycerol Containing Polyunsaturated Fatty Acids
Oxidative stability of three different lipid classes, namely, monogalactosyl diacylglycerol (MGDG) and digalactosyl diacylglycerol (DGDG) from spinach and edible brown seaweed (Akamoku) and triacylglycerol (TAG) of linseed oil was compared. Analysis of oxygen consumption and polyunsaturated fatty...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Scientific Research publishing
2018
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/91169/1/FNS_2018031415052209%20%281%29.pdf http://irep.iium.edu.my/91169/ http://www.scirp.org/journal/fns |
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| Summary: | Oxidative stability of three different lipid classes, namely, monogalactosyl diacylglycerol (MGDG) and digalactosyl diacylglycerol (DGDG) from spinach
and edible brown seaweed (Akamoku) and triacylglycerol (TAG) of linseed oil
was compared. Analysis of oxygen consumption and polyunsaturated fatty
acid (PUFA) composition demonstrated that spinach DGDG had the highest
oxidative stability, followed by Akamoku DGDG, Akamoku MGDG, spinach
MGDG, and linseed TAG. These results disagree with the order of oxidative
stability expected from the average number of bis-allylic positions of each lipid. Additionally, DGDG constituents of both spinach and Akamoku showed
higher oxidative stability than their MGDG constituents. The unusual oxidative stability of MGDG and DGDG could be conferred by the protection of
bis-allylic positions of the PUFA against oxidative attack by the galactosyl
moiety of the GL. |
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