Antioxidative Effect of Dihydrosphingosine (d18:0) and α-Tocopherol on Tridocosahexaenoin (DHA-TAG)

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dc.contributor.authorAhonen Eija
dc.contributor.authorDamerau Annelie
dc.contributor.authorLinderborg Kaisa M.
dc.contributor.organizationfi=elintarviketieteet|en=Food Sciences|
dc.contributor.organization-code1.2.246.10.2458963.20.15178954341
dc.converis.publication-id181253333
dc.converis.urlhttps://research.utu.fi/converis/portal/Publication/181253333
dc.date.accessioned2025-08-28T01:23:59Z
dc.date.available2025-08-28T01:23:59Z
dc.description.abstract<p>Sphingoid bases have shown promise as effective antioxidants in fish oils together with α-tocopherol, and the effect has been attributed to products resulting from amino–carbonyl reactions (lipation products) between the sphingoid base amine group and carbonyl compounds from lipid oxidation. In this study, the synergistic effect of dihydrosphingosine (d18:0) and α-tocopherol was studied on pure docosahexaenoic acid (DHA) triacylglycerols with an omics-type liquid- and gas-chromatographic mass spectrometric approach to verify the synergistic effect, to get a comprehensive view on the effect of d18:0 on the oxidation pattern, and to identify the lipation products. The results confirmed that d18:0 rapidly reacts further in the presence of lipid oxidation products and α-tocopherol. α-Tocopherol and d18:0 showed an improved antioxidative effect after 12 h of oxidation, indicating the formation of antioxidants through carbonyl–amine reactions. Imines formed from the carbonyls and d18:0 could be tentatively identified.<br></p>
dc.identifier.eissn1520-5118
dc.identifier.jour-issn0021-8561
dc.identifier.olddbid207494
dc.identifier.oldhandle10024/190521
dc.identifier.urihttps://www.utupub.fi/handle/11111/51747
dc.identifier.urlhttps://doi.org/10.1021/acs.jafc.3c02668
dc.identifier.urnURN:NBN:fi-fe2025082791653
dc.language.isoen
dc.okm.affiliatedauthorAhonen, Eija
dc.okm.affiliatedauthorDamerau, Annelie
dc.okm.affiliatedauthorLinderborg, Kaisa
dc.okm.discipline116 Chemical sciencesen_GB
dc.okm.discipline1182 Biochemistry, cell and molecular biologyen_GB
dc.okm.discipline414 Agricultural biotechnologyen_GB
dc.okm.discipline116 Kemiafi_FI
dc.okm.discipline1182 Biokemia, solu- ja molekyylibiologiafi_FI
dc.okm.discipline414 Maatalouden bioteknologiafi_FI
dc.okm.internationalcopublicationnot an international co-publication
dc.okm.internationalityInternational publication
dc.okm.typeA1 ScientificArticle
dc.publisherAmerican Chemical Society
dc.publisher.countryUnited Statesen_GB
dc.publisher.countryYhdysvallat (USA)fi_FI
dc.publisher.country-codeUS
dc.relation.doi10.1021/acs.jafc.3c02668
dc.relation.ispartofjournalJournal of Agricultural and Food Chemistry
dc.source.identifierhttps://www.utupub.fi/handle/10024/190521
dc.titleAntioxidative Effect of Dihydrosphingosine (d18:0) and α-Tocopherol on Tridocosahexaenoin (DHA-TAG)
dc.year.issued2023

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