IMPROVEMENT OF OXIDATIVE STABILITY AND NUTRITIONAL VALUE OF HIGHLY UNSATURATED FATTY ACIDS BY ARRANGEMENT OF MOLECULAR STRUCTURES OF LIPIDS

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The structures of triacylglycerols consisting of eicosapentaenoic acid and palmitic acid did not give any effect on the isomeric composition of monohydroperoxides derived from eicosapentaenoic acid formed by autoxidation Comparing the oxidative stabilities of tri-, di- and monoacylglycerols of eicosapentaenoic acid, triacylglycerol was more susceptible for autoxidation than others. Judging from the volatile aldehyde generation, the flavor stability of eicosapentaenoic acid-containing triacylglycerols was dependent on the number of eicosapentaenoic acid in a triacylglycerol molecule, i.e., trieicosapentaenoylglycerol gave the largest quantity of volatile aldehydes among all triacylglycerols. Rates and recoveries of docosahexaenoic acid given as monoacylglycerol in lymph was higher than those of triacylglycerol, diacylglycerol or ethyl esters. When docosahexaenoic acid was given to rats at a 1% level in the diet for 1 week, triacylglycerol type-docosahexaenoic acid reduced plasm and liver triacylglycerol more effectively than monoacylglycerol and ethyl ester-type docosahexaenoic acid.