Glycerol-bound oxidized fatty acids: formation and occurrence in peanuts

Abstract For peanuts, roasted at 170 °C, the formation of selected glycerol-bound oxidized fatty acids (GOFAs), namely 9-oxononanoic acid (9-ONA), azelaic (AZA) and octanoic acid, was observed by GC-MS (EI). The content as well AZA increased with continuous roasting time (from 59 mg/kg peanut oil to 101 from not detectable 8 oil, respectively), whereas 9-ONA initially decreased 25 (20 min) again up 37 following for 40 min. Due its aldehyde function, could contribute amino side chain modifications a result lipation, which directly influence functional properties proteins. Both are potential markers thermal processes. Furthermore, in model experiments using methyl linoleate oleate, 18 be identified esters, major components faster GOFAs under conditions (170 20 min). In addition, contributes both free bound form oxidative subsequent reactions presence iron (III).