Comparison of gas chromatographic methods for volatile lipid oxidation compounds in soybean oil

1988 ◽  
Vol 65 (10) ◽  
pp. 1617-1620 ◽  
Author(s):  
J. M. Snyder ◽  
E. N. Frankel ◽  
E. Selke ◽  
K. Warner
Keyword(s):  
Soybean Oil ◽  
Lipid Oxidation ◽  
Chromatographic Methods

Feeding antioxidant vitamin and vegetable oils to broilers: vitamin E reduced negative effect of soybean oil on immune response and meat lipid oxidation

2018 ◽  
Vol 58 (10) ◽  
pp. 1829
Author(s):  
M. Mohiti-Asli ◽  
M. Ghanaatparast-Rashti
Keyword(s):  
Immune Response ◽  
Vitamin E ◽  
Vitamin C ◽  
Soybean Oil ◽  
Lipid Oxidation ◽  
Vegetable Oil ◽  
Canola Oil ◽  
Cellular Response ◽  
Dietary Supplementation ◽  
Antioxidant Vitamin

This study investigated the effect of feeding vitamin E, vitamin C, and two sources of vegetable oil on immune response and meat quality of broilers. A total of 320 one-day-old chicks were used in a completely randomised design with eight treatments arranged as a 2 × 2 × 2 factorial with two levels of vitamin E (0 and 200 mg/kg), two levels of vitamin C (0 and 1000 mg/kg), and two sources of vegetable oil (soybean and canola). Dietary supplementation of either vitamin E or C increased (P < 0.05) secondary humoral response, whereas oil sources had no significant effect. Broilers fed soybean oil had lower cellular response to the phytohemagglutinin skin test than those fed canola oil in diet, and supplementation of vitamin E increased cellular immune response. However, fat, cholesterol and pH of meat were not affected by source of oil or antioxidants, lipid oxidation was higher (P < 0.05) in thigh and breast meat of broilers fed soybean oil than canola oil. Dietary supplementation of vitamin E decreased (P < 0.05) lipid oxidation in thigh and breast of broilers fed diet containing soybean oil, without any effect on meat oxidation of those fed canola oil. Dietary supplementation of vitamin C increased lipid oxidation in thigh meat of broilers (P < 0.05). It can be concluded that inclusion of soybean oil to the diet, compared with canola oil, increased need for antioxidant. Vitamin E had beneficial effects on immune response and reduced meat lipid oxidation; nonetheless future studies should explore the antioxidant effect of vitamin C in stored meat.

Quercetin Inhibited the Formation of Lipid Oxidation Products in Thermally Treated Soybean Oil by Trapping Intermediates

2021 ◽  
Author(s):  
Xu Zhang ◽  
Ling Ni ◽  
Yamin Zhu ◽  
Ning Liu ◽  
Daming Fan ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Lipid Oxidation ◽  
Oxidation Products ◽  
Lipid Oxidation Products ◽  
Thermally Treated

Lipid oxidation and volatile production in irradiated raw pork batters prepared with commercial soybean oil containing vitamin E

2001 ◽  
Vol 61 (1) ◽  
pp. 41-47 ◽  
Author(s):  
Cheorun Jo ◽  
Dong Uk Ahn ◽  
Myung Woo Byun
Keyword(s):  
Vitamin E ◽  
Soybean Oil ◽  
Lipid Oxidation ◽  
Volatile Production

scholarly journals Effects of selected herb extracts on iron-catalyzed lipid oxidation in soybean oil-in-water emulsion

2016 ◽  
Vol 25 (4) ◽  
pp. 1017-1022 ◽  
Author(s):  
Jeongha Kim ◽  
Eunok Choe
Keyword(s):  
Soybean Oil ◽  
Lipid Oxidation ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion ◽  
Herb Extracts

Volatile components of deep-fried soybean oil as indicator indices of lipid oxidation and quality degradation

2020 ◽  
Vol 246 (6) ◽  
pp. 1183-1192
Author(s):  
Ying Liu ◽  
Jinwei Li ◽  
Yajun Cheng ◽  
Yuanfa Liu
Keyword(s):  
Soybean Oil ◽  
Lipid Oxidation ◽  
Volatile Components ◽  
Quality Degradation

Principales métodos para la determinación de la oxidación lipídica Main methods used in lipid oxidation determination

1998 ◽  
Vol 4 (6) ◽  
pp. 391-399 ◽  
Author(s):  
C. Sánchez-Moreno' ◽  
J.A. Larrauri
Keyword(s):  
Lipid Oxidation ◽  
Lipid Peroxides ◽  
Thiobarbituric Acid ◽  
Conjugated Dienes ◽  
Oxygen Absorption ◽  
Selective Determination ◽  
Chromatographic Methods ◽  
Peroxide Values ◽  
Termination Phase

Main spectrophotometric and chromatographic methods for determination of lipid oxidation in foods and biological systems are reviewed. A new classification, according to the compounds produced in the oxidation phases, is suggested as follows: measurement of oxygen absorption, conjugated dienes, peroxide values, and decomposition of lipid peroxides. Both conjugated dienes (propagation phase) and thiobarbituric acid (termination phase) methods are the most used, despite their interferences; however, chromatographic methods are more precise and selective. Determination of bioavailability and metabolic pathway of the antioxidants in the human body are problems to be solved in the devel opment of new biological antioxidants.

scholarly journals Identification and Antioxidant Abilities of Enzymatic-Transesterification (−)-Epigallocatechin-3-O-gallate Stearyl Derivatives in Non-Aqueous Systems

Antioxidants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1282
Author(s):  
Chengyu Jiang ◽  
Li Wang ◽  
Xin Huang ◽  
Song Zhu ◽  
Chaoyang Ma ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Lipid Oxidation ◽  
Aqueous System ◽  
Molar Ratio ◽  
Antioxidant Ability ◽  
High Fat ◽  
Reaction Conditions ◽  
Enzymatic Transesterification ◽  
Optimal Reaction ◽  
Application Prospects

Vinyl stearate was added to enzymatic transesterification of (−)-Epigallocatechin-3-O-gallate (EGCG) to enhance its lipophilicity and antioxidant ability in a non-aqueous system. The lipase DF “Amano” 15 was used as the catalyst. The optimal reaction conditions were: acetonitrile as the solvent, the molar ratio of vinyl stearate: EGCG as 3:1, an enzyme amount of 4.0% (ratio of substrate mass), and a reaction temperature and time of 50 °C and 96 h, respectively, achieving 65.2% EGCG conversion. HPLC–MS and NMR were used to determine the structure of EGCG stearyl derivative (3″,5″-2-O-stearyl-EGCG). The lipophilicity of EGCG stearyl derivatives (3.49 ± 0.34) was higher (5.06 times) than that of the parent EGCG (0.69 ± 0.08). Furthermore, EGCG stearyl derivatives had excellent lipid oxidation compared with BHT, BHA, and parent EGCG. The POVs of soybean oil with EGCG stearyl derivatives (18.17 ± 0.92 mEq/kg) were significantly reduced (by 62.5%) at 21 d compared with those of EGCG (48.50 ± 1.23 mEq/kg). These results indicate that EGCG derivatives have broad antioxidant application prospects in lipophilic environments/high-fat food.

scholarly journals The Effect of Feed and Temperature Regimen on Lipid Oxidation in Muscle of Broiler Chickens

2006 ◽  
Vol 75 (1) ◽  
pp. 39-48
Author(s):  
A. Halamíčková ◽  
L. Vorlová ◽  
M. Smutná ◽  
E. Straková ◽  
P. Suchý ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Lipid Oxidation ◽  
Broiler Chickens ◽  
Young Male ◽  
Live Weight ◽  
Thigh Muscle ◽  
Control Group ◽  
Feed Composition ◽  
Temperature Regimen ◽  
The Stability

The paper presents the effects of temperature and feed composition on the stability of lipids in breast and thigh muscles of COBB 500 meat hybrids. The chickens were reared in accordance with the technological procedure. The diet of experimental groups contained Proenergol in combination with Energol; the diet of control group chickens contained Proenergol and soybean oil. In the control groups and in half of the experimental groups, the temperature was reduced in agreement with the technological procedure, while it was kept at the constant level of 31 °C in other groups. The feeding continued up to the age of 42 days. The level of lipid oxidation was determined using malondialdehyde assays. No differences between individual groups of chickens were found in the breast muscle. In the thigh muscle, the introduction of Energol resulted in non-significant differences between the control and chickens kept in heat stress conditions. Negative correlation between lipid oxidation and live weight was established in control chickens fed soybean oil (p < 0.05). This correlation was positive (p < 0.05) in young male chicks fed Energol and kept at constantly increased temperature.

scholarly journals Antioxidant activity and lipid oxidation in milk from cows with soybean oil and propolis extract added to their feed

2019 ◽  
Vol 39 (2) ◽  
pp. 467-474 ◽  
Author(s):  
Solange Maria COTTICA ◽  
Daieni Alves Vieira AMADO ◽  
Silvia Cristina de AGUIAR ◽  
Joana Schuelter BOEING ◽  
Selma Lucia FRANCO ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Soybean Oil ◽  
Lipid Oxidation ◽  
Propolis Extract
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