Omega-3 fatty acids such as eicosapentaenoic acid (EPA)
and docosahexaenoic
acid (DHA) are essential for human health but prone to oxidation.
While esterification location is known to influence the stability
of omega-3 in triacylglycerols (TAGs) in oxidation trials, their oxidative
behavior in the gastrointestinal tract is unknown. Synthesized ABA-
and AAB-type TAGs containing DHA and EPA were submitted to staticin vitrodigestion for the first time. Tridocosahexaenoin
and DHA as ethyl esters were similarly digested. Digesta were analyzed
by gas chromatography, liquid chromatography–mass spectrometry,
and nuclear magnetic resonance spectroscopy. Besides the formation
of di- and monoacylglycerols, degradation of hydroperoxides was detected
in ABA- and AAB-type TAGs, whereas oxygenated species increased in
tridocosahexaenoin. Ethyl esters were mainly unaffected. EPA was expectedly
less susceptible to oxidation prior to and during the digestion process,
particularly insn-2. These results are relevant
for the production of tailored omega-3 structures to be used as supplements
or ingredients.