Research papers of the week - June 13, 2022

Magdalena Rudzińska, Anna Olejnik, A. Grygier, Katarzyna Kowalska, D. Kmiecik, Aleksandra Grudniewska, Anna Chojnacka, Witold Gładkowski, Gabriela Maciejewska, R. Przybylski

Food Chemistry

Ministerial score = 200.0
Journal Impact Factor (2020) = 7.514 (Q1)

The study investigated the thermo-oxidative stability of distigmasterol-modified acylglycerols as a new struc- tured acylglycerols. Samples were heated at 60 and 180 ◦C for 8 h. Their percentage degradation and products formed during heating were compared with free stigmasterol and stigmasteryl esters. The remaining of stig- masterol and fatty acid parts, the formation of stigmasterol oxidation products and the composition of polar and non-polar fractions were analysed using chromatographic methods. The cytotoxicity and genotoxicity were determined with the use of an MTT test and a comet assay, respectively. The highest stability during heating was observed for 2,3-distigmasterylsuccinoyl-1-oleoyl-sn-glycerol (dStigS-OA) and the lowest for 2,3-dis- tigmasterylcarbonoyl-1-oleoyl-sn-glycerol (dStigC-OA). Data showed that the formation of thermo-oxidative degradation products is affected by the temperature and chemical structure of lipids present in the molecule. The dStigMAs bonded by a succinate linker and products formed during their thermo-oxidation showed no cytotoxic or genotoxic activity to normal human cells.

DOI:10.1016/j.foodchem.2022.133150

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