Lipid oxidation of fat blends modified by monoacylglycerol

Model dispersions of fat blends (FBs) with monoacylglycerols (MAG) of saturated fatty acids with different lengths of the acyl chain (MAG10–MAG18) and 1-octadecenoylglycerol and without MAG (as blank) were prepared. We find out the influence of the addition of monoacylglycerol on oxidation of the fat dispersion. Trihexadecanoylglycerol (tripalmitoylglycerol – TAG48) was used as the dispersive phase and soybean oil was used as the dispersive medium. Primary (conjugated diens) and volatile secondary (by SPME in connection with GC-MS) lipid oxidation products and oil stability index (OSI) were measured during autoxidation of the fat blends in storage conditions. MAGs with a shorter (or the same) acyl chain length (MAG10–MAG16) than the acyl chain length of the structured fat (TAG48) arrange tightly on the interface oil/crystals of structured fat, thus prevent lipid oxidation.

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Atherogenic and anti-atherogenic factors in the human diet

Biochemical Society Symposium ◽

10.1042/bss0610259 ◽

1995 ◽

Vol 61 ◽

pp. 259-271 ◽

Cited By ~ 4

Author(s):

P.B. Addis ◽

T.P. Carr ◽

C.A. Hassel ◽

Z.Z. Huang ◽

G.J. Warner

Keyword(s):

Fatty Acids ◽

Lipid Oxidation ◽

Saturated Fatty Acids ◽

Oxidation Products ◽

Cholesterol Oxidation ◽

Lipid Oxidation Products ◽

Causative Factors ◽

Copper Manganese ◽

Potential Promoter ◽

Arterial Damage

New atherosclerosis causative factors and preventive modalities have been identified. Atherogenic factors include lipid oxidation products, such as cholesterol oxidation products, malonaldehyde and other aldehydes; trans-fatty acids; some saturated fatty acids (lauric, myristic and possibly palmitic acids); and myristic acid plus cholesterol. Lipid oxidation products are well suited to induce arterial damage, based on their known cytotoxic effects; evidence also indicates the possibility of plaque promotion and stimulation of thrombogenesis. Anti-atherogenic factors include antioxidants, fish oils and other polyunsaturates (if protected from oxidation), fibre and trace minerals such as copper, manganese, selenium and zinc. Iron is unique, being considered as both a potential promoter of atherosclerosis (component of ferritin, conceivably inducing lipid oxidation) and a possible anti-atherogenic component (of antioxidant enzyme catalase). It is apparent that an entire new series of research challenges has been uncovered.

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Carbon Chain Length of Lipid Oxidation Products Influence Lactate Dehydrogenase and NADH-Dependent Metmyoglobin Reductase Activity

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.9b05634 ◽

2019 ◽

Vol 67 (48) ◽

pp. 13327-13332 ◽

Cited By ~ 2

Author(s):

Chaoyu Zhai ◽

Kiefer Peckham ◽

Keith E. Belk ◽

Ranjith Ramanathan ◽

Mahesh N. Nair

Keyword(s):

Lactate Dehydrogenase ◽

Lipid Oxidation ◽

Chain Length ◽

Reductase Activity ◽

Carbon Chain ◽

Oxidation Products ◽

Carbon Chain Length ◽

Lipid Oxidation Products

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The Assessment of Changes in the Fatty Acid Profile and Dietary Indicators Depending on the Storage Conditions of Goose Meat

Molecules ◽

10.3390/molecules26175122 ◽

2021 ◽

Vol 26 (17) ◽

pp. 5122

Author(s):

Agnieszka Orkusz ◽

Wioletta Wolańska ◽

Urszula Krajinska

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Lipid Oxidation ◽

Fatty Acid Profile ◽

Fatty Acid Content ◽

Storage Conditions ◽

Nutrient Loss ◽

Oxidation Products ◽

Lipid Oxidation Products ◽

And Storage

The deterioration of food quality due to lipid oxidation is a serious problem in the food sector. Oxidation reactions adversely affect the physicochemical properties of food, worsening its quality. Lipid oxidation products are formed during the production, processing, and storage of food products. In the human diet, the sources of lipid oxidation products are all fat-containing products, including goose meat with a high content of polyunsaturated fatty acids. This study aims at comparing the fatty acid profile of goose breast muscle lipids depending on the storage conditions: type of atmosphere, temperature, and storage time. Three-way variance analysis was used to evaluate changes in the fatty acids profile occurring in goose meat. The health aspect of fatty acid oxidation of goose meat is also discussed. In general, the fatty acid composition changed significantly during storage in the meat packed in the high-oxygen modified atmosphere at different temperatures (1 °C and 4 °C). Higher temperature led to a higher degree of lipid oxidation and nutrient loss. During the storage of samples in vacuum, no changes in the fatty acid content and dietary indices were found, regardless of the storage temperature, which indicates that the anaerobic atmosphere ensured the oxidative stability of goose meat during 11 days of refrigerated storage.

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