Evaluating the oxidative stability of triacylglycerols in rapeseed (Brassica napus) oleosomes

被引：0
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作者：
Plankensteiner, Lorenz [1 ,2 ]
Nikiforidis, Constantinos V. [2 ]
Vincken, Jean-Paul [1 ]
Hennebelle, Marie [1 ]
机构：
[1] Laboratory of Food Chemistry, Wageningen University, Wageningen, Netherlands
[2] Laboratory of Biobased Chemistry and Technology, Wageningen University, Wageningen, Netherlands
来源：
JAOCS, Journal of the American Oil Chemists' Society | 2024年
关键词：
Unsaturated triacylglycerols (TAGs) are stored in natural droplets called oleosomes in seeds. The storage in oleosomes was suggested to increase TAGs' oxidative stability. In this study; we tested the oxidative stability of TAGs in rapeseed oleosomes and compared it with the one of TAGs stored as bulk oils or incorporated into oil-in-water emulsions stabilized by rapeseed lecithin. Oleosome oil-in-water emulsions (Фoil = 0.1) were created and stored along with the bulk oils and lecithin emulsions for 63 days at 40°C. The TAGs in oleosomes were more oxidatively stable than in the bulk oils and lecithin emulsions; as indicated by the 17-day longer lag phase and a 1.6–1.8 times slower maximal hydroperoxide formation compared to the bulk oils and lecithin emulsions. Moreover; we made the first steps towards understanding the high stability of TAGs in oleosomes by monitoring the consumption of oleosome-associated antioxidants (tocopherols and carotenoids). Using oleosome extracts could be a strategy to retard TAGs oxidation in oil-in-water emulsions. © 2024 The Author(s). Journal of the American Oil Chemists' Society published by Wiley Periodicals LLC on behalf of AOCS;
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