Effects of reactive radicals and heat on <Emphasis Type="Italic">trans</Emphasis>-isomerization of eicosapentaenoic acid |
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Authors: | Nobuhiro Zaima Tatsuya Sugawara Yuki Otsubo Takashi Hirata |
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Institution: | (1) Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University, 606-8502 Kyoto, Japan |
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Abstract: | Trans geometric isomers of eicosapentaenoic acid (TEPA) have been found as minor components in human platelets. However, there
is little information on the mechanism of trans-isomerization of eicosapentaenoic acid (EPA) in vitro and in vivo. The effects of reactive radicals and heat on trans-isomerization of EPA were examined. Trans-isomerization occurred when EPA ethyl ester reacted with nitrogen dioxide radical (NO2) but not with 2,2′-azobis(2,4-dimethylvaleronitrile). TEPA was also produced from EPA ethyl ester heated at 200°C for 60
h. No TEPA, however, was detected in sardines Sardinops melanostictus after boiling, roasting, or microwave heating. These results suggest that EPA is trans-isomerized by NO2
in vivo while trans-isomerization of EPA does not occur during conventional cooking. |
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Keywords: | conventional cooking eicosapentaenoic acid reactive radicals trans geometric isomers of eicosapentaenoic acid trans-isomerization |
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