Enzymatic generation and GC/MS data of triacylglycerols with furan fatty acids (FuFAs).

Nina Wiedmaier-Czerny, Ina Hottum, Alicia Harter, Walter Vetter

Food chemistry 2022 Nov 30

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Furan fatty acids (FuFAs) are important minor fatty acids of food with antioxidative properties. Since their presence in food triacylglycerols (TAGs) had not been documented, we aimed to enzymatically synthesize TAGs with two important FuFAs (9M5 and 11D5). Specifically, the TAGs triolein (OOO), tripalmitin (PPP), trilinolein (LLL), tri-α-linolenin (LnLnLn), and tricaprylin (CCC) and 9M5 or 11D5 were reacted with the immobilized lipase from Candida antarctica. All reactions resulted in TAGs with one, two, and three FuFAs in decreasing order. A nomenclature system for FuFA-containing TAGs was suggested by listing FuFAs in 9M5 (11D5) style such as OO9M5 and O9M5O. Reaction of tri9M5 also resulted TAGs with 1-3 conventional fatty acids. GC/MS spectra of FuFA-containing TAGs featured two fragment ions ([M-RCO]+ and [M-RCOO]+) along with the diagnostic base peak of FuFAs and the [RCO]+ fragment ion. A data base with fragment and molecular ions of food relevant, FuFA-containing TAGs is presented as well. Copyright © 2022 Elsevier Ltd. All rights reserved.

Citation

Nina Wiedmaier-Czerny, Ina Hottum, Alicia Harter, Walter Vetter. Enzymatic generation and GC/MS data of triacylglycerols with furan fatty acids (FuFAs). Food chemistry. 2022 Nov 30;395:133627