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α-Linolenic acid and product octadecanoids in Styrian pumpkin seeds and oils: How processing impacts lipidomes of fatty acid, triacylglycerol and oxylipin molecular structures

Abstract : Styrian pumpkin seed oil is a conditioned green-colored oil renowned for nutty smell and taste. Due to α-linolenic acid (ALA) contents below 1% of total fatty acids and the prospect of nutritional health claims based on its potential oxidation products, we investigated the fate of ALA and product oxylipins in the course of downstream processing of seeds and in oils. Lipidomic analyses with Lipid Data Analyzer 2.8.1 revealed: Processing did not change (1) main fatty acid composition in the oils, (2) amounts of triacylglycerol species, (3) structures of triacylglycerol molecular species containing ALA. (4) Minor precursor ALA in fresh Styrian and normal pumpkins produced 6 product phytoprostanes in either cultivar, quantitatively more in the latter. (5) In oil samples 7 phytoprostanes and 2 phytofurans were detected. The latter two are specific for their presence in pumpkin seed oils, of note, quantitatively more in conditioned oils than in cold-pressed native oils.
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https://hal.umontpellier.fr/hal-03378846
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Soumis le : jeudi 14 octobre 2021 - 17:05:33
Dernière modification le : mardi 7 décembre 2021 - 12:32:05

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Vigor et al Food Chem 2022, 37...
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Claire Vigor, Thomas Züllig, Thomas Eichmann, Camille Oger, Bingqing Zhou, et al.. α-Linolenic acid and product octadecanoids in Styrian pumpkin seeds and oils: How processing impacts lipidomes of fatty acid, triacylglycerol and oxylipin molecular structures. Food Chemistry, Elsevier, 2022, 371, pp.131194. ⟨10.1016/j.foodchem.2021.131194⟩. ⟨hal-03378846⟩

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