The most abundant ion was that of m/z 901 corresponding either to a LLL or OLLn (C54:6) or a mixture of both. Minor [TAG + K]+ ions were also detected: PLLn (m/z 891), PLL (m/z 893), PLO (m/z 895), POO (m/z 897), LLLn or OLnLn (m/z 915), LLL or OLLn (m/z 917), OLL or OOLn (m/z 919), OOL (m/z 921), OOO (m/z 923). Table 4 shows the TAG composition measured by EASI-MS, which corresponds closely to the known composition of the FAs of soybean oil: linoleic (49.7–56.9%), oleic (17.7–26.0%), palmitic (9.9–12.2%), linolenic (5.5–9.5%) and

stearic (3.0–5.4%) acids ( Simas et al., 2010). Fig. 2B shows that the lipase-catalysed acidolysis of soybean oil with Alpelisib chemical structure sardine FFAs resulted in a substantially modified TAG profile. Table 4 summarises the relative intensity of the TAG ions relative to the total intensity of [TAG + Na]+ , before and after acidolysis. As can be observed, the relative intensity of the m/z 847, 873, 925, 927, 929, 943, 945, 947, 949, 953, 955, 957, 969, 973 and 975 ions increased after acidolysis of the soybean oil. These TAG ions can be attributed FLT3 inhibitor to the addition of EPA and DHA in the soybean oil TAG molecule. The most abundant [TAG + Na]+ ions after acidolysis were those

of: m/z 929 (probably SOEPA or PSDHA), m/z 943 (probably LnEPAEPA), m/z 947 (probably LLnDHA) and m/z 973 (probably PDHADHA). A significant incorporation of EPA and DHA into soybean oil using a solvent-free method was successfully

optimised by RSM. Of the variables investigated, the molar ratio between the FAs and the soybean Cyclooxygenase (COX) oil presented the greatest influence on the incorporation of EPA and DHA into the soybean oil triacylglycerols. Under the conditions tested, the acidolysis reactions using R. miehei lipase allowed for an advantageous exchange between acyl radicals from the TAGs of the SO and FFAs from the Brazilian sardine oil. Soybean oil containing EPA and DHA was successfully produced and may be nutritionally more beneficial than the unmodified oil, showing a n-3/n-6 ratio within the proportions recommended as ideal for parenteral nutrition. The authors acknowledge the financial support from the following Brazilian Financing Agencies: Fundação de Amparo a Pesquisa do Estado de São Paulo (FAPESP 2008/01235-3) and Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq). “
“The main classes of natural antioxidant compounds in nature are flavonoids and phenolic acids in free or complexed forms. These compounds have been identified and quantified in several fruits and vegetables, and show a high correlation with antioxidant activity (Einbond et al., 2004 and Soares, 2002).