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dc.contributor.authorMartín Rubio, Ana S.
dc.contributor.authorSopelana Garay, Patricia
dc.contributor.authorGuillén Loren, María Dolores
dc.date.accessioned2020-02-13T09:40:38Z
dc.date.available2020-02-13T09:40:38Z
dc.date.issued2019-06-25
dc.identifier.citationFood and Function 10(7) : 4440-4451 (2019)es_ES
dc.identifier.issn2042-6496
dc.identifier.issn2042-650X
dc.identifier.urihttp://hdl.handle.net/10810/40644
dc.description.abstractThe behaviour of slightly oxidized virgin and refined soybean oils during in vitro digestion was studied by H-1 nuclear magnetic resonance (H-1 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 gamma-tocopherol fate was monitored, when possible, by H-1 NMR. The results reveal that the initial oxidation degree of the oils negatively influences the lipolysis extent, reducing the bioaccessibility of the major oil components, which include some essential fatty acids. Although the low ovalbumin proportion tested does not significantly affect lipolysis, this is greatly enhanced when ovalbumin is added at a high level, improving lipid bioaccessibility. It has also been shown that oxidation does not seem to have occurred to a great enough extent during digestion for it to be detected from polyunsaturated acyl group degradation. Moreover, the changes observed in the oxidation product profile of the starting oils after digestion can be considered to be due mainly to the transformation of the initially present hydroperoxides, whose concentration diminishes in the digested samples to give hydroxy-dienes, epoxides and aldehydes. In presence of a high ovalbumin proportion, hydroperoxide reduction to hydroxy-dienes is favoured and lower levels of aldehydes and epoxides are observed. This latter could be due to a diminution in their generation and/or to their reaction with ovalbumin. A high proportion of this protein in the system also increases gamma-tocopherol bioaccessibility.es_ES
dc.description.sponsorshipThis work has been supported by the Spanish Ministry of Economy and Competitiveness (MINECO AGL 2015-65450-R), by the Basque Government (EJ-GV, IT-916-16) and by the Agriculture Department of the Basque Government (PA19/02). A. S. Martin-Rubio thanks the MINECO for a predoctoral contract.es_ES
dc.language.isoenges_ES
dc.publisherRoyal Society of Chemistryes_ES
dc.relationinfo:eu-repo/grantAgreement/MINECO/AGL 2015-65450-Res_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc/3.0/es/*
dc.subjectlinoleic-acid hydroperoxideses_ES
dc.subjectfrying temperaturees_ES
dc.subjectedible oilses_ES
dc.subjectacyl-groupses_ES
dc.subjectaldehydeses_ES
dc.subjecthydrolysises_ES
dc.subjecth-1-nmres_ES
dc.subjectperoxidationes_ES
dc.subjectproteinses_ES
dc.subjectantioxidantes_ES
dc.titleThe key role of ovalbumin in lipid bioaccessibility and oxidation product profile during the in vitro digestion of slightly oxidized soybean oiles_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.holderOpen Access Article. This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence.es_ES
dc.rights.holderAtribución-NoComercial 3.0 España*
dc.relation.publisherversionhttps://pubs.rsc.org/en/content/articlepdf/2019/fo/c9fo00598fes_ES
dc.identifier.doi10.1039/c9fo00598f
dc.departamentoesFarmacia y ciencias de los alimentoses_ES
dc.departamentoeuFarmazia eta elikagaien zientziakes_ES


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Open Access Article. This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence.
Except where otherwise noted, this item's license is described as Open Access Article. This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence.