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

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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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Acknowledgements

This research was supported by a Grant (NRF-2017R1A2B4002613) of the Basic Science Research Program through the National Research Foundation of Korea funded by the Ministry of Education, Science and Technology, Republic of Korea.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do, 16419, Korea

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

  2. Department of Food and Nutrition, Kangwon National University, Samcheok, Korea

    Mi-Ja Kim

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  1. Chan Kyu Lee
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  2. Bo Ra Yi
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Correspondence to Jae Hwan Lee.

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Lee, C.K., Yi, B.R., Kim, S.H. et al. Volatile profiles and involvement step of moisture in bulk oils during oxidation by action of deuterium oxide (D2O). Food Sci Biotechnol 27, 1327–1332 (2018). https://doi.org/10.1007/s10068-018-0380-7

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  • DOI: https://doi.org/10.1007/s10068-018-0380-7

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