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Formation of toxic aldehydes during the instrumented dynamic in vitro digestion of marine oil-enriched milk
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Edité par CCSD -
International audience. The health benefits of n-3 long-chain PUFA (LC-PUFA) are well recognized and foods enriched in these PUFA, are now available for the consumers. However, n-3 LC-PUFA are prone to oxidation during food processing and storage but also during digestion including the intestinal step (Kenmogne-Domguia et al., Food Chem. 2013). The objective of this study was to quantify the formation of potentially toxic aldehydes: malondialdehyde (MDA), 4-hydroxy-2-hexenal (4-HHE), 4-HNE (4-hydroxy-2-nonenal) and volatile aldehydes during the in vitro digestion of n-3 oil enriched milk. Cow pasteurized milk (1% fat) was enriched with 0.5% (p/p) fish oil and submitted to successive gastric and upper intestine phases in an intrumented digestor. Digested samples were taken at several time points both during the gastric and intestinal steps to quantify aldehydes, tocopherols and n-3 LC-PUFA. Volatile oxidation products were also analyzed at the end on the digestion. The data clearly show that both MDA and hydroxyalkenals were formed during the digestion of the enriched-milk emulsion. Tocopherols were also consumed. This occurred even without the addition of metmyoglobin, which has been used to initiate lipid oxidation during digestion in previous studies.
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