Browsing by Subject "Triacylglycerol"

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Furan fatty acid amounts and their occurrence in triacylglycerols of white asparagus (Asparagus officinalis) from the German market
(2023) Müller, Franziska; Bauer, Vanessa; Vetter, Walter
Vegetables including asparagus contain a wide range of fatty acids, mainly stored in triacylglycerols. One class of interesting minor fatty acids is the family of furan fatty acids (FuFAs) because of their antioxidant properties. Since FuFAs have not been studied previously in asparagus (Asparagus officinalis L.), we developed and applied a simplified method for their analysis in 20 fresh and three preserved samples. Four FuFAs were detected with clear dominance of the dimethyl‐substituted FuFAs (D‐FuFAs) 11D5 and 9D5 as well as small amounts of the monomethyl‐substituted FuFAs (M‐FuFAs) 11M5 and 9M5. The total amounts of FuFAs in fresh white asparagus ranged from 1.4 to 4.6 mg/100 g dry weight (mean 3.0 mg/100 g dry weight). Subsequent LC‐Q‐Orbitrap‐HRMS measurements enabled the detection of 22 different FuFA‐containing TAGs. These were predominantly found together with one or two polyunsaturated fatty acid.
New fluorogenic triacylglycerols as sensors for dynamic measurement of lipid oxidation
(2025) Handke, Maria; Beierlein, Frank; Imhof, Petra; Schiedel, Matthias; Hammann, Simon
Lipids are major constituents of food but are also highly relevant substructures of drugs and are increasingly applied for the development of lipid-based drug delivery systems. Lipids are prone to oxidative degradation, thus affecting the quality of food or medicines. Therefore, analytical methods or tools that enable the degree of lipid oxidation to be assessed are of utmost importance to guarantee food and drug safety. Herein, we report the design, synthesis and application of the first-in-class fluorogenic triacylglycerols that enable dynamic monitoring of lipid oxidation via straightforward fluorescence readout. Our fluorogenic triacylglycerols can be used in both aqueous and lipid-based environments. Furthermore, we showed that the sensitivity of our fluorescent tracers towards oxidation could be tuned by incorporating either saturated or unsaturated acyl chains in their triacylglycerol core structure. With this, we provide a first proof of principle for the applicability of fluorescently labelled triacylglycerols as tracers to monitor the dynamics of lipid oxidation, thus paving the way for novel discoveries in the area of lipid analytics.