1997 Volume 46 Issue 2 Pages 205-208
Polyunsaturated monoacylglycerols (MGs) and triacylglycerols (TGs) were oxidized in aqueous micelles. GC analysis of decrease in unoxidized polyunsaturated fatty acyl (PUFA) component of MGs during oxidation indicated monodocosahexaenoin to be the most stable forward oxidation, followed by monoarachidonin, monolinolenin and monolinolein. The higher stability of docosahexaenoate than linoleate in aqueous micelles was also noted in the oxidation of TGs. A comparison of the stability of MG and TG indicated the latter to be more easily oxidized in aqueous micelles. The higher rates of intramolecular free radical chain reactions among PUFA components of TG molecule compared to intermolecular chain reaction among PUFA components of MG would be the reason for this.
