Mass spectrometry in food processing for safety & quality improvement
Giorgio Spadola
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Mass spectrometry in food processing for safety & quality improvement

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Long chain polyunsaturated fatty acids (LCPUFA) such as arachidonic acid (AA) or eicosapentaenoic acid are direct precursors of eicosanoids. Furthermore, a couple of other LCPUFAs exert biological activity via lipoxygenase reaction or conversion to isoprostanes by radical induced reaction. Therefore, it has been shown that trans-isomers of LCPUFAs may influence the bioactivity of the LCPUFA pool in the body. In this study we focused on the question, if such isomers could be formed in frying or baking conditions of foods rich in arachidonic acid (C20:4n6). AA is the precursor of the biologicall...