Volatile profiles and involvement step of moisture in bulk oils during oxidation by action of deuterium oxide (D2O)

Chan Kyu Lee; Bo Ra Yi; Sung Hwa Kim; Hyung Seok Choi; Mi Ja Kim; Jae Hwan Lee

doi:10.1007/s10068-018-0380-7

Volatile profiles and involvement step of moisture in bulk oils during oxidation by action of deuterium oxide (D₂O)

Chan Kyu Lee, Bo Ra Yi, Sung Hwa Kim, Hyung Seok Choi, Mi Ja Kim, Jae Hwan Lee

Department of Food Science and Biotechnology

Research output: Contribution to journal › Article › peer-review

10 Scopus citations

Abstract

Volatile formation is an inevitable result of lipid oxidation, which impact the quality of lipid rich foods. In this study, moisture role on the formation of volatiles were evaluated using deuterium oxide (D₂O) and possible steps of moisture involvement were suggested. Moisture content in corn oil with deuterium free water (H₂O) was significantly (p < 0.05) higher than that in corn oil with D₂O. The contents of some volatiles including pentane, hexanal, 2-hexenal, and t-2-heptenal in corn oil with D₂O were higher than those in corn oil with H₂O for the first 8 days. Volatiles containing deuterium appeared in the order of pentane, t-2-pentenal, and t-2-heptenal during oxidation. Deuterium incorporated volatiles could be formed after the β-scission of lipid hydroperoxides. Therefore, moisture plays important roles in the formation of volatiles as well as the locations of oxidation in bulk oils.

Original language	English
Pages (from-to)	1327-1332
Number of pages	6
Journal	Food Science and Biotechnology
Volume	27
Issue number	5
DOIs	https://doi.org/10.1007/s10068-018-0380-7
State	Published - 1 Oct 2018

Keywords

Deuterium oxide
Headspace volatile
Lipid oxidation
Moisture

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title = "Volatile profiles and involvement step of moisture in bulk oils during oxidation by action of deuterium oxide (D2O)",

abstract = "Volatile formation is an inevitable result of lipid oxidation, which impact the quality of lipid rich foods. In this study, moisture role on the formation of volatiles were evaluated using deuterium oxide (D2O) and possible steps of moisture involvement were suggested. Moisture content in corn oil with deuterium free water (H2O) was significantly (p < 0.05) higher than that in corn oil with D2O. The contents of some volatiles including pentane, hexanal, 2-hexenal, and t-2-heptenal in corn oil with D2O were higher than those in corn oil with H2O for the first 8 days. Volatiles containing deuterium appeared in the order of pentane, t-2-pentenal, and t-2-heptenal during oxidation. Deuterium incorporated volatiles could be formed after the β-scission of lipid hydroperoxides. Therefore, moisture plays important roles in the formation of volatiles as well as the locations of oxidation in bulk oils.",

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author = "Lee, \{Chan Kyu\} and Yi, \{Bo Ra\} and Kim, \{Sung Hwa\} and Choi, \{Hyung Seok\} and Kim, \{Mi Ja\} and Lee, \{Jae Hwan\}",

note = "Publisher Copyright: {\textcopyright} 2018, The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature.",

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T1 - Volatile profiles and involvement step of moisture in bulk oils during oxidation by action of deuterium oxide (D2O)

AU - Lee, Chan Kyu

AU - Yi, Bo Ra

AU - Kim, Sung Hwa

AU - Choi, Hyung Seok

AU - Kim, Mi Ja

AU - Lee, Jae Hwan

PY - 2018/10/1

Y1 - 2018/10/1

N2 - Volatile formation is an inevitable result of lipid oxidation, which impact the quality of lipid rich foods. In this study, moisture role on the formation of volatiles were evaluated using deuterium oxide (D2O) and possible steps of moisture involvement were suggested. Moisture content in corn oil with deuterium free water (H2O) was significantly (p < 0.05) higher than that in corn oil with D2O. The contents of some volatiles including pentane, hexanal, 2-hexenal, and t-2-heptenal in corn oil with D2O were higher than those in corn oil with H2O for the first 8 days. Volatiles containing deuterium appeared in the order of pentane, t-2-pentenal, and t-2-heptenal during oxidation. Deuterium incorporated volatiles could be formed after the β-scission of lipid hydroperoxides. Therefore, moisture plays important roles in the formation of volatiles as well as the locations of oxidation in bulk oils.

AB - Volatile formation is an inevitable result of lipid oxidation, which impact the quality of lipid rich foods. In this study, moisture role on the formation of volatiles were evaluated using deuterium oxide (D2O) and possible steps of moisture involvement were suggested. Moisture content in corn oil with deuterium free water (H2O) was significantly (p < 0.05) higher than that in corn oil with D2O. The contents of some volatiles including pentane, hexanal, 2-hexenal, and t-2-heptenal in corn oil with D2O were higher than those in corn oil with H2O for the first 8 days. Volatiles containing deuterium appeared in the order of pentane, t-2-pentenal, and t-2-heptenal during oxidation. Deuterium incorporated volatiles could be formed after the β-scission of lipid hydroperoxides. Therefore, moisture plays important roles in the formation of volatiles as well as the locations of oxidation in bulk oils.

KW - Deuterium oxide

KW - Headspace volatile

KW - Lipid oxidation

KW - Moisture

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DO - 10.1007/s10068-018-0380-7

M3 - Article

AN - SCOPUS:85048817937

SN - 1226-7708

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JO - Food Science and Biotechnology

JF - Food Science and Biotechnology

IS - 5

ER -

Volatile profiles and involvement step of moisture in bulk oils during oxidation by action of deuterium oxide (D₂O)

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Keywords

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