Oxidative Stability of Long-Chain Fatty Acids with Different Unsaturation Degrees into Layered Double Hydroxides
Nowadays, there is increasing evidence that the intake of essential fatty acids (FAs) and oleic acid has high nutritional importance. However, the vulnerability of these FAs to oxidation deserves special attention. FA oxidation may be avoided or delayed by intercalation of its anionic form in inorga...
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MDPI AG
2021-07-01
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| author | Francesca Blasi Claudia Chiesi Roberto Spogli Lina Cossignani Morena Nocchetti |
| author_facet | Francesca Blasi Claudia Chiesi Roberto Spogli Lina Cossignani Morena Nocchetti |
| author_sort | Francesca Blasi |
| collection | DOAJ |
| description | Nowadays, there is increasing evidence that the intake of essential fatty acids (FAs) and oleic acid has high nutritional importance. However, the vulnerability of these FAs to oxidation deserves special attention. FA oxidation may be avoided or delayed by intercalation of its anionic form in inorganic matrices as layered double hydroxides (LDH). Thus, the aim of the study was to evaluate the protective effects of MgAl LDH towards oleate (O), linoleate (L) and α-linolenate (Ln) degradation. The incorporation and the loading of different FAs in anionic form in LDH was determined by X-ray diffraction and thermogravimetric analysis (TGA), respectively. In order to study the selectivity of LDH towards the FA, the inorganic solid was equilibrated with a mixture of O, L and Ln (1:1:1). TGA and gas chromatography showed that Ln was preferentially intercalated. Free FA (FFA) and intercalated FA (IFA) were heated at 40 °C in the dark and then analyzed weekly for a maximum of 42 days. Their oxidative stability was evaluated by monitoring the primary and secondary oxidative compounds. The volatile compounds were determined by solid-phase microextraction, coupled with gas chromatography–mass spectrometry. Peroxide values were higher in FFA samples than in IFA samples, such as hexanal and <i>trans,trans</i>-2,4-heptadienal % contents. The results showed the potential of LDH intercalation for FA preservation from oxidative modification. |
| first_indexed | 2024-03-10T09:18:51Z |
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| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T09:18:51Z |
| publishDate | 2021-07-01 |
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| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-77720f8fc6e74c7ca299e3a6948902b42023-11-22T05:23:26ZengMDPI AGApplied Sciences2076-34172021-07-011115703510.3390/app11157035Oxidative Stability of Long-Chain Fatty Acids with Different Unsaturation Degrees into Layered Double HydroxidesFrancesca Blasi0Claudia Chiesi1Roberto Spogli2Lina Cossignani3Morena Nocchetti4Department of Pharmaceutical Sciences, University of Perugia, 06100 Perugia, ItalyDepartment of Pharmaceutical Sciences, University of Perugia, 06100 Perugia, ItalyProlabin & Tefarm Srl, Via dell’Acciaio 9, 06134 Perugia, ItalyDepartment of Pharmaceutical Sciences, University of Perugia, 06100 Perugia, ItalyDepartment of Pharmaceutical Sciences, University of Perugia, 06100 Perugia, ItalyNowadays, there is increasing evidence that the intake of essential fatty acids (FAs) and oleic acid has high nutritional importance. However, the vulnerability of these FAs to oxidation deserves special attention. FA oxidation may be avoided or delayed by intercalation of its anionic form in inorganic matrices as layered double hydroxides (LDH). Thus, the aim of the study was to evaluate the protective effects of MgAl LDH towards oleate (O), linoleate (L) and α-linolenate (Ln) degradation. The incorporation and the loading of different FAs in anionic form in LDH was determined by X-ray diffraction and thermogravimetric analysis (TGA), respectively. In order to study the selectivity of LDH towards the FA, the inorganic solid was equilibrated with a mixture of O, L and Ln (1:1:1). TGA and gas chromatography showed that Ln was preferentially intercalated. Free FA (FFA) and intercalated FA (IFA) were heated at 40 °C in the dark and then analyzed weekly for a maximum of 42 days. Their oxidative stability was evaluated by monitoring the primary and secondary oxidative compounds. The volatile compounds were determined by solid-phase microextraction, coupled with gas chromatography–mass spectrometry. Peroxide values were higher in FFA samples than in IFA samples, such as hexanal and <i>trans,trans</i>-2,4-heptadienal % contents. The results showed the potential of LDH intercalation for FA preservation from oxidative modification.https://www.mdpi.com/2076-3417/11/15/7035oleic acidlinoleic acidα-linolenic acidintercalationlayered double hydroxideshydrotalcites |
| spellingShingle | Francesca Blasi Claudia Chiesi Roberto Spogli Lina Cossignani Morena Nocchetti Oxidative Stability of Long-Chain Fatty Acids with Different Unsaturation Degrees into Layered Double Hydroxides Applied Sciences oleic acid linoleic acid α-linolenic acid intercalation layered double hydroxides hydrotalcites |
| title | Oxidative Stability of Long-Chain Fatty Acids with Different Unsaturation Degrees into Layered Double Hydroxides |
| title_full | Oxidative Stability of Long-Chain Fatty Acids with Different Unsaturation Degrees into Layered Double Hydroxides |
| title_fullStr | Oxidative Stability of Long-Chain Fatty Acids with Different Unsaturation Degrees into Layered Double Hydroxides |
| title_full_unstemmed | Oxidative Stability of Long-Chain Fatty Acids with Different Unsaturation Degrees into Layered Double Hydroxides |
| title_short | Oxidative Stability of Long-Chain Fatty Acids with Different Unsaturation Degrees into Layered Double Hydroxides |
| title_sort | oxidative stability of long chain fatty acids with different unsaturation degrees into layered double hydroxides |
| topic | oleic acid linoleic acid α-linolenic acid intercalation layered double hydroxides hydrotalcites |
| url | https://www.mdpi.com/2076-3417/11/15/7035 |
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