scholarly journals Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol

Antioxidants ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 394
Author(s):  
Jaroslawa Rutkowska ◽  
Agata Antoniewska ◽  
Montserrat Martinez-Pineda ◽  
Agnieszka Nawirska-Olszańska ◽  
Anna Zbikowska ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Radicals ◽  
Lipid Oxidation ◽  
Storage Period ◽  
Polyphenolic Compounds ◽  
The Other ◽  
Oxidation Products ◽  
Conjugated Diene ◽  
Lipid Oxidation Products ◽  
Black Chokeberry

The study aimed at assessing effects of black chokeberry polyphenol extract (ChPE) added (0.025–0.075%) to xylitol-containing muffins to reduce lipid oxidation, especially in preventing degradation of hydroperoxides throughout the storage period. Among polyphenolic compounds (3092 mg/100 g in total) in ChPE, polymeric procyanidins were the most abundant (1564 mg/100 g). ChPE addition resulted in a significantly increased capacity of scavenging free radicals and markedly inhibited hydroperoxides decomposition, as reflected by low anisidine values (AnV: 3.25–7.52) throughout the storage. On the other hand, sucrose-containing muffins had increased amounts of primary lipid oxidation products and differed significantly from other samples in conjugated diene hydroperoxides (CD values), which was in accordance with the decrease of C18:2 9c12c in those muffins after storage. In addition, sucrose-containing muffins were found to be those with the highest level of contamination with toxic carbonyl lipid oxidation products. Throughout the storage, no yeast or moulds contamination were found in higher enriched muffins. The incorporation of polyphenols to xylitol-containing muffins resulted in preventing decomposition of polyunsaturated fatty acids (PUFAs), and in reducing the content of some toxic aldehydes. ChPE could be regarded as a possible solution to xylitol-containing muffins to extend their shelf life. The results support the use of xylitol in muffin manufacture as being favourable in terms of suitability for diabetics.

Atherogenic and anti-atherogenic factors in the human diet

1995 ◽  
Vol 61 ◽  
pp. 259-271 ◽  
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.

scholarly journals Non-enzymatic lipid oxidation products in biological systems: Assessment of the metabolites from polyunsaturated fatty acids

2014 ◽  
Vol 964 ◽  
pp. 65-78 ◽  
Author(s):  
Claire Vigor ◽  
Justine Bertrand-Michel ◽  
Edith Pinot ◽  
Camille Oger ◽  
Joseph Vercauteren ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Lipid Oxidation ◽  
Biological Systems ◽  
Oxidation Products ◽  
Lipid Oxidation Products

Free radical formation in freeze-dried raw milk in relation to its α-tocopherol level

1999 ◽  
Vol 66 (3) ◽  
pp. 461-466 ◽  
Author(s):  
HENRIK STAPELFELDT ◽  
KIRSTEN NYHOLM NIELSEN ◽  
SØREN KROGH JENSEN ◽  
LEIF H. SKIBSTED
Keyword(s):  
Free Radicals ◽  
Free Radical ◽  
Lipid Oxidation ◽  
Dairy Products ◽  
Raw Milk ◽  
Oxidation Products ◽  
Model Systems ◽  
Lipid Hydroperoxides ◽  
Lipid Oxidation Products ◽  
Esr Spectrometry

Lipid oxidation in milk and dairy products is a chain reaction initiated by formation of free radicals (Richardson & Korycka-Dahl, 1983). Thanks to intensive studies on both model systems and actual food, the autocatalytic process, including the formation of secondary lipid oxidation products from the lipid hydroperoxides formed initially, is fairly well understood. However, actually predicting the rate at which the first free radicals leading to spontaneous oxidation are formed in milk from different cows awaits the development of new analytical methods with higher specificity and sensitivity (Nicholson, 1993; Barrefors et al. 1995). Such methods would also be valuable for predicting the stability and shelf life of dried dairy products, which are determined by oxidative phenomena. Electron spin resonance (ESR) spectrometry has the potential for detecting the early events in lipid oxidation, as it is the only spectrometric method that will directly detect the unpaired electron characteristic of the free radical and it is, moreover, a highly sensitive method (Brudvig, 1995). ESR spectrometry has recently been shown to provide quantitative information on the level of free radicals in milk powder that correlates with the level of secondary oxidation products developed upon reconstitution and that also correlates with subsequent sensory evaluation (Nielsen et al. 1997; Stapelfeldt et al. 1997a, b, c). However, in order to explore further the potential of this method for raw milk, it was considered valuable to measure the tendency of milk to form free radicals in relation to its level of α-tocopherol, the most important lipophilic chain-breaking antioxidant (cf. Kamal-Eldin & Appelqvist, 1996).

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

Molecules ◽  
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.

scholarly journals Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
Qing Shen ◽  
Zhichao Zhang ◽  
Shiva Emami ◽  
Jianchu Chen ◽  
Juliana Maria Leite Nobrega de Moura Bell ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Soybean Oil ◽  
Lipid Oxidation ◽  
Free Fatty Acids ◽  
Oxidation Products ◽  
Hydrolysis Rate ◽  
Free Lipid ◽  
Lipid Oxidation Products ◽  
Rapid Hydrolysis

AbstractIn oil, free fatty acids (FFAs) are thought compared the efficiency of hydrolysis wto be the preferred substrate for lipid oxidation although triacylglycerols (TAGs) are the predominant lipid class. We determined the preferential oxidation substrate (TAGs versus FFAs) in soybean oil heated at 100 °C for 24 h, after validating a method for quantifying esterified and free lipid oxidation products (i.e., oxylipins) with mass-spectrometry. Reaction velocities and turnover (velocity per unit substrate) of FFA, and free and TAG-bound (esterified) oxylipins were determined. FFA hydrolysis rate and turnover were orders of magnitude greater (16-4217 fold) than that of esterified and free oxylipin formation. The velocity and turnover of TAG-bound oxylipins was significantly greater than free oxylipins by 282- and 3-fold, respectively. The results suggest that during heating, TAGs are preferentially oxidized over FFAs, despite the rapid hydrolysis and availability of individual FFAs as substrates for oxidation. TAG-bound oxylipins may serve as better markers of lipid oxidation.

scholarly journals Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products

2022 ◽  
Vol 8 ◽  
Author(s):  
Martin Grootveld
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
High Temperature ◽  
Lipid Oxidation ◽  
Health Effects ◽  
Oxidation Products ◽  
Adverse Health Effects ◽  
Adverse Health ◽  
Dietary Consumption ◽  
Lipid Oxidation Products

In this manuscript, a series of research reports focused on dietary lipid oxidation products (LOPs), their toxicities and adverse health effects are critically reviewed in order to present a challenge to the mindset supporting, or strongly supporting, the notion that polyunsaturated fatty acid-laden frying oils are “safe” to use for high-temperature frying practises. The generation, physiological fates, and toxicities of less commonly known or documented LOPs, such as epoxy-fatty acids, are also considered. Primarily, an introduction to the sequential autocatalytic peroxidative degradation of unsaturated fatty acids (UFAs) occurring during frying episodes is described, as are the potential adverse health effects posed by the dietary consumption of aldehydic and other LOP toxins formed. In continuance, statistics on the dietary consumption of fried foods by humans are reviewed, with a special consideration of French fries. Subsequently, estimates of human dietary aldehyde intake are critically explored, which unfortunately are limited to acrolein and other lower homologues such as acetaldehyde and formaldehyde. However, a full update on estimates of quantities derived from fried food sources is provided here. Further items reviewed include the biochemical reactivities, metabolism and volatilities of aldehydic LOPs (the latter of which is of critical importance regarding the adverse health effects mediated by the inhalation of cooking/frying oil fumes); their toxicological actions, including sections focussed on governmental health authority tolerable daily intakes, delivery methods and routes employed for assessing such effects in animal model systems, along with problems encountered with the Cramer classification of such toxins. The mutagenicities, genotoxicities, and carcinogenic potential of aldehydes are then reviewed in some detail, and following this the physiological concentrations of aldehydes and their likely dietary sources are considered. Finally, conclusions from this study are drawn, with special reference to requirements for (1) the establishment of tolerable daily intake (TDI) values for a much wider range of aldehydic LOPs, and (2) the performance of future nutritional and epidemiological trials to explore associations between their dietary intake and the incidence and severity of non-communicable chronic diseases (NCDs).

scholarly journals Oxidative stability during frozen storage of fillets from silver catfish (Rhamdia quelen ) sedated with the essential oil of Aloysia triphylla during transport

2016 ◽  
Vol 46 (3) ◽  
pp. 560-566 ◽  
Author(s):  
Ana Paula Daniel ◽  
Lauren Fresinghelli Ferreira ◽  
Bruna Klein ◽  
Amanda Roggia Ruviaro ◽  
Andréia Quatrin ◽  
...  
Keyword(s):  
Essential Oil ◽  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Frozen Storage ◽  
Storage Period ◽  
Oxidation Products ◽  
Secondary Products ◽  
Silver Catfish ◽  
Rhamdia Quelen ◽  
Aloysia Triphylla

ABSTRACT: This research aimed to evaluate whether the essential oil of Aloysia triphylla (EOAT) used in vivo as a sedative in the water for transporting fish could increase the oxidative stability of silver catfish (Rhamdia quelen) fillets during frozen storage. The chemical composition of EOAT and of fillets from fish exposed to EOAT (0, 30 or 40µL L-1) were assessed. The pH and lipid oxidation parameters (conjugated dienes, CD; thiobarbituric acid-reactive-substances, TBARS) were evaluated in the fillets throughout the storage period (-18±2oC/17 months). The main compounds found in EOAT were α- and β-citral. Treatment with EOAT did not modify the proximate composition of the fillets, but 40µL L-1 EOAT reduced pH levels when compared to the control fillets (P<0.05). Compared to the control fillets, the fillets from fish treated with 30 and 40µL L-1 EOAT had higher initial CD values (P<0.05), whereas fillets from fish treated with 40µL L-1 EOAT had lower TBARS levels after 6, 9 and 17 months of storage (P<0.05). Results indicated that use of EOAT as a sedative in silver catfish transport water delays the degradation of primary oxidation products (CD) into secondary products (TBARS) in the frozen fillets. This delay in the lipid oxidation rate may increase the shelf life of frozen fillets.

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