4.4 Article

Effects of deuterium oxide on formation of volatiles in linoleic acid model systems at different temperatures and oxygen limitation conditions

Journal

FOOD SCIENCE AND BIOTECHNOLOGY
Volume 24, Issue 1, Pages 41-46

Publisher

KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-015-0007-1

Keywords

deuterium oxide; lipid oxidation; elevated heating; oxygen limitation; headspace volatile

Funding

  1. National Research Foundation of Korea (NRF) - Korea government (MEST) [2013R1A2A2A 01067293]

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Effects of 30, 60, and 90A degrees C treatments and oxygen limitation on formation of volatiles were determined for linoleic acid model systems containing deuterium oxide (D2O) and deuterium free water. The presence of D2O accelerated consumption of headspace oxygen, indicating that the rate of lipid oxidation increased in the presence of D2O. The presence of deuterium in headspace volatiles was indirectly determined based on comparison of the amount of the fragmented mass to charge ratio (m/z) (molecular weight, Mw), which was 73.1/72.1 for d (1)-pentane/pentane and 125.1/124.1 for d (1)-2,4 octadienal/2,4 octadienal. The ratio of 73.1/72.1 (m/z) for pentane was significantly (p < 0.05) higher for samples containing D2O than for samples containing deuterium free water at 30, 60, and 90A degrees C. Other volatiles did not follow the same pattern. 2,4-Octadienal in samples under unlimited oxygen conditions confirmed this trend, indicating that water was incorporated into volatiles during oxidation of linoleic acid under these conditions.

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