Inhibitory Effect of Dihydrosphingosine with α-Tocopherol on Volatile Formation during the Autoxidation of Polyunsaturated Triacylglycerols

Mariko Uemura; Ako Shibata; Masashi Hosokawa; Ai Iwashima-Suzuki; Makoto Shiota; Kazuo Miyashita

doi:10.5650/jos.ess16071

Oils and Fats

Inhibitory Effect of Dihydrosphingosine with α-Tocopherol on Volatile Formation during the Autoxidation of Polyunsaturated Triacylglycerols

Mariko Uemura, Ako Shibata, Masashi Hosokawa, Ai Iwashima-Suzuki, Makoto Shiota, Kazuo Miyashita

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Keywords: dihydrosphingosine, α-tocopherol, fish oil oxidation, flavor deterioration, volatiles, acrolein, oxidative stability

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2016 Volume 65 Issue 9 Pages 713-722

DOI https://doi.org/10.5650/jos.ess16071

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Abstract

The effect of dihydrosphingosine (d18:0) on triacylglycerol (TAG) oxidation was examined with and without α-tocopherol. Three types of TAG from fish, linseed, and soybean oil were oxidized at 50°C to determine the effect of dihydrosphingosine (d18:0) with or without α-tocopherol on triacylglycerol (TAG) oxidation. The analysis of oxygen consumption and total volatile formation demonstrated a small effect of d18:0 on TAG oxidation in the absence of α-tocopherol. On the other hand, the combination of d18:0 with α-tocopherol showed strong antioxidant activity and completely inhibited volatile formation within 1400 h for soybean oil TAG, 650 h for linseed oil TAG, and 380 h for fish oil TAG.

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