Pulse seed germination improves antioxidative activity of phenolic compounds in stripped soybean oil-in-water emulsions

2018 ◽  
Vol 250 ◽  
pp. 140-147 ◽  
Author(s):  
Minwei Xu ◽  
Zhao Jin ◽  
Allen Peckrul ◽  
Bingcan Chen
Keyword(s):  
Phenolic Compounds ◽  
Seed Germination ◽  
Soybean Oil ◽  
Antioxidative Activity ◽  
Oil In Water ◽  
Stripped Soybean Oil

Effect of germination time on antioxidative activity and composition of yellow pea soluble free and polar soluble bound phenolic compounds

2019 ◽  
Vol 10 (10) ◽  
pp. 6840-6850
Author(s):  
Minwei Xu ◽  
Zhao Jin ◽  
Jae-Bom Ohm ◽  
Paul Schwarz ◽  
Jiajia Rao ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidative Activity ◽  
Polar Solvent ◽  
Water Emulsion ◽  
Germination Time ◽  
Oil In Water ◽  
Yellow Peas ◽  
Oil In Water Emulsion

This research aims to study antioxidative activities of polar solvent extractable phenolic compounds from yellow peas with different germination times against oil-in-water emulsion oxidation.

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

Iron-binding property and antioxidative activity of xanthan on the autoxidation of soybean oil in emulsion

1994 ◽  
Vol 42 (8) ◽  
pp. 1607-1611 ◽  
Author(s):  
Kazuko Shimada ◽  
Hiromi Muta ◽  
Yukiko Nakamura ◽  
Hiromi Okada ◽  
Kayoko Matsuo ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Antioxidative Activity ◽  
Binding Property ◽  
Iron Binding

scholarly journals Effect ofCaesalpinia coriariaFruits and Soybean Oil on Finishing Lamb Performance and Meat Characteristics

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
Nallely Sánchez ◽  
Germán David Mendoza ◽  
José Antonio Martínez ◽  
Pedro Abel Hernández ◽  
Luis Miguel Camacho Diaz ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Phenolic Compounds ◽  
Soybean Oil ◽  
Condensed Tannins ◽  
Dry Matter ◽  
Control Diet ◽  
Feed Conversion ◽  
Dietary Treatments ◽  
Daily Gain

To evaluate phenolic compounds and whether the combination of a tanniferous fruit and soybean oil could improve the performance, meat characteristics, and fatty acid (FA) profile in lambs, an experiment was conducted over 40 days with twenty creole male lambs (23.71±3.46 kg). The lambs were allotted in a completely randomised design, with factorial arrangement 2 × 2, with the following dietary treatments: (1) control diet, (2) 2%Caesalpinia coriariaground fruit dry matter (DM), (3) 2% soybean oil DM, and (4) 2%Caesalpinia coriariafruit plus 2% soybean oil. The concentration of condensed tannins (CT) inCaesalpinia coriaceawas 21.71 g/kg DM. No interactions were detected (P>0.05) among soybean oil andCaesalpinia coriaria, and there were no differences in daily gain, intake, and feed conversion. Soybean oil reduced (P<0.05) DM digestibility (68.05 versus 59.56%). In fat from thelongissimus thoracis et lumborum(LTL) muscle, only linoleic acid presented differences (P<0.05) between treatments. The combination ofCaesalpinia coriaceafruit and soybean oil did not improve lamb performance at the included levels.

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.

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