## 3 Results
#### 3.3.1 Changes Provoked by in Vitro Digestion, in the Concentration of Linolenic Structures.
This means that an increase in the enrichment level of gamma-tocopherol when the concentration of \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Oil, Digestates, and Enrichment Level in Phenolic** & **Linolenic** & \multicolumn{3}{c}{**Oxidation Compounds**} \\ \cline{2-3}
**Compounds of the Oil Samples before Digestion,** & **Structures** & \multicolumn{2}{c}{**HPO-ct(Z,E)-dEs**} & **n-alkanals** \\
**Given in mmol/mol [AG + FA]** & **(\%)** & **mmol/mol [AG + FA]** & **mmol/mol [AG + FA]** \\ \hline Oil & & & \\ F & 55.7 \(\pm\) 0.0a & - & - \\ DF & 47.9 \(\pm\) 0.8d & 0.39 \(\pm\) 0.04a & 0.09 \(\pm\) 0.00a \\ Oil-dodecyl gallate & & & \\ DFCG\({}_{1}\) (0.14) & 50.9 \(\pm\) 1.1 abc & 0.33 \(\pm\) 0.04 ab & 0.08 \(\pm\) 0.01a \\ DFCG\({}_{2}\) (1.35) & 53.1 \(\pm\) 1.8 ab & 0.28 \(\pm\) 0.02b & 0.07 \(\pm\) 0.01a \\ Oil-hydroxtyrosol acetate & & & \\ DFHTA\({}_{1}\) (0.24) & 50.9 \(\pm\) 1.1 abc & 0.30 \(\pm\) 0.02b & 0.08 \(\pm\) 0.00a \\ DFHTA\({}_{2}\) (2.65) & 53.7 \(\pm\) 0.3 ab & n.d. & 0.07 \(\pm\) 0.00a \\ Oil-gamma-tocopherol & & & \\ DFVT\({}_{1}\) (0.13) & 48.5 \(\pm\) 3.1d & 0.40 \(\pm\) 0.02a & 0.09 \(\pm\) 0.01a \\ DFVT\({}_{2}\) (1.30) & 51.8 \(\pm\) 1.0 abc & 0.33 \(\pm\) 0.02 ab & 0.07 \(\pm\) 0.01a \\ DFVT\({}_{3}\) (1.421) & 53.8 \(\pm\) 0.1 ab & - & 0.07 \(\pm\) 0.00a \\ DFVT\({}_{4}\) (32.79) & 55.2 \(\pm\) 0.2a & - & 0.04 \(\pm\) 0.00b \\ \hline \hline \end{tabular}  
* Different letters within each column indicate a statistically significant difference among the samples (\(p<0.05\)), -: not detected; n.d.: not determined due to interfering signals; HPO-ct(Z,E)-dEs: hydroperoxy-conjugated (Z,E)-dienes.  
\end{table} 
Table 2: Concentration of linolenic structures given in molar percentage in relation to the total moles of AG + FA present in the virgin flaxseed oil F, in the digestate of this oil DF, and in those of the samples enriched in hydroxytyrosol acetate, dodecyl gallate, and gamma-tocopherol (DFDG\({}_{1}\), DFDG\({}_{2}\), DFHTA\({}_{1}\), DFHTA\({}_{2}\), DFyT\({}_{1}\), DFyT\({}_{2}\), DFyT\({}_{3}\), and DFyT\({}_{4}\)), together with the enrichment level of phenolic compounds in the samples before digestion. The concentrations of oxidation compounds such as hydroperoxides and n-alkanals in the same samples determined from \({}^{1}\)H NMR spectral data. this compound in the sample is low yields a higher antioxidant effect than the same increase in the enrichment level when the concentration of this compound in the oil sample is high. In other words, increased enrichment in gamma-tocopherol appreciably improves the antioxidant effect to a certain degree of enrichment, after which additional enrichments are much less efficient at improving this antioxidant effect (see Figure S1). According to this equation, to totally prevent linoleic oxidation during in vitro digestion requires an enrichment level of gamma-tocopherol near 54.59 mmol/mol(AG + FA)\({}_{\text{O}}\). This result indicates that the higher enrichment level essayed does not totally avoid oil oxidation during this in vitro digestion, as will be shown later. The approach described above shows a methodology which may be used with any other antioxidant whenever enough experimental data are available. The generalization of its use will provide very interesting data, not only to estimate the antioxidant efficiency of different compounds, but also to predict, in a fairly accurate way, the enrichment degree required of a compound to avoid lipid oxidation during in vitro digestion. Formation of Oxidation Compounds Derived from Virgin Flaxseed Oil Main Components during in Vitro Digestion  
As mentioned, the degradation of the oil main components during in vitro digestion gives rise to the formation of oxidation compounds, most of which should be present in the lipid extracts of the corresponding digestates.