Antioxidant and Prooxidant Activity Behavior of Phospholipids in Stripped Soybean Oil‐in‐Water Emulsions

2011 ◽  
Vol 88 (9) ◽  
pp. 1409-1416 ◽  
Author(s):  
Vladimiro Cardenia ◽  
Thaddao Waraho ◽  
Maria Teresa Rodriguez‐Estrada ◽  
D. Julian McClements ◽  
Eric A. Decker
Keyword(s):  
Soybean Oil ◽  
Prooxidant Activity ◽  
Oil In Water ◽  
Activity Behavior ◽  
Stripped Soybean Oil

Prooxidant Mechanisms of Free Fatty Acids in Stripped Soybean Oil-in-Water Emulsions

2009 ◽  
Vol 57 (15) ◽  
pp. 7112-7117 ◽  
Author(s):  
Thaddao Waraho ◽  
Vladimiro Cardenia ◽  
Maria T. Rodriguez-Estrada ◽  
D. Julian McClements ◽  
Eric A. Decker
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Free Fatty Acids ◽  
Oil In Water ◽  
Stripped Soybean Oil

Antioxidant effects of mono- and diacylglycerols in non-stripped and stripped soybean oil-in-water emulsions

2012 ◽  
Vol 48 (2) ◽  
pp. 353-358 ◽  
Author(s):  
Thaddao Waraho ◽  
Vladimiro Cardenia ◽  
Yudai Nishino ◽  
Kapila N. Seneviratne ◽  
Maria T. Rodriguez-Estrada ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Oil In Water ◽  
Antioxidant Effects ◽  
Stripped Soybean Oil

scholarly journals Oxidative Stability of Stripped Soybean Oil during Accelerated Oxidation: Impact of Monoglyceride and Triglyceride—Structured Lipids Using DHA as sn-2 Acyl-Site Donors

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 407
Author(s):  
Wang ◽  
Xie ◽  
Li ◽  
Miao ◽  
Wu
Keyword(s):  
Soybean Oil ◽  
Oxidative Stability ◽  
Induction Period ◽  
Caprylic Acid ◽  
Structured Lipids ◽  
Inhibitory Effect ◽  
Blank Group ◽  
Accelerated Oxidation ◽  
Oxidative Effects ◽  
Stripped Soybean Oil

The current work aimed to clarify the effects of four structured lipids, including monoglycerides with docosahexaenoic acid (2D-MAG), diacylglycerols with caprylic acid (1,3C-DAG), triglyceride with caprylic acid at sn-1,3 and DHA at sn-2 position (1,3C-2D-TAG) and caprylic triglyceride on the oxidative stability of stripped soybean oil (SSO). The results revealed that compared to the blank group of SSO, the oxidation induction period of the sample with 2 wt% 2D-MAG and that with 1,3C-DAG were delayed by 2–3 days under accelerated oxidation conditions (50 °C), indicating that 2D-MAG and 1,3C-DAG prolonged the oxidation induction period of SSO. However, the inhibitory effect of α-tocopherol on SSO oxidation was reduced by 2D-MAG after addition of 2D-MAG to SSO containing α-tocopherol. 2D-MAG exhibited different antioxidative/pro-oxidative effects in the added/non-added antioxidants system. Compared to caprylic triglyceride, DHA at the sn-2 acyl site induced oxidation of structured lipids, thus further promoting the oxidation of SSO. The antioxidant was able to inhibit not only the oxidation of DHA in the SSO, but also the transesterification of sn-2 DHA to sn-1/sn-3 DHA in the structured lipid.

Stabilization of soybean oil-in-water emulsions using polypeptide multilayers: Cationic polylysine and anionic polyglutamic acid

2020 ◽  
Vol 137 ◽  
pp. 109304 ◽  
Author(s):  
Jorge L. Muriel Mundo ◽  
Hualu Zhou ◽  
Yunbing Tan ◽  
Jinning Liu ◽  
David Julian McClements
Keyword(s):  
Soybean Oil ◽  
Polyglutamic Acid ◽  
Oil In Water
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