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Su D, Wang X, Liu X, Miao J, Zhang Z, Zhang Y, Zhao L, Yu Y, Leng K, Yu Y. A comprehensive study of the colloidal properties, biocompatibility, and synergistic antioxidant actions of Antarctic krill phospholipids. Food Chem 2024; 451:139469. [PMID: 38703727 DOI: 10.1016/j.foodchem.2024.139469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 04/22/2024] [Accepted: 04/22/2024] [Indexed: 05/06/2024]
Abstract
Excipient selection is crucial to address the oxidation and solubility challenges of bioactive substances, impacting their safety and efficacy. AKPL, a novel ω-3 polyunsaturated fatty acids (PUFAs) esterified phospholipid derived from Antarctic krill, demonstrates unique antioxidant capabilities and synergistic effects. It exhibits pronounced surface activity and electronegativity at physiological pH, as evidenced by a critical micelle concentration (CMC) of 0.15 g/L and ζ-potential of -49.9 mV. In aqueous environments, AKPL self-assembles into liposomal structures, offering high biocompatibility and promoting cell proliferation. Its polyunsaturated bond-rich structure provides additional oxidation sites, imparting antioxidant properties superior to other phospholipids like DSPC and DOPC. Additionally, AKPL augments the efficacy of lipophilic antioxidants, such as alpha-tocopherol and curcumin, in aqueous media through both intermolecular and intramolecular interactions. In sum, AKPL emerges as an innovative unsaturated phospholipid, offering new strategies for encapsulating and delivering oxygen-sensitive agents.
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Affiliation(s)
- Dong Su
- State Key Laboratory of Eco-chemical Engineering, College of Chemistry and Molecular Engineering, Qingdao University of Science and Technology, Qingdao 266042, China; Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of Sustainable Development of Polar Fisheries, Ministry of Agriculture and Rural Affairs, Qingdao 266071, PR China
| | - Xixi Wang
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of Sustainable Development of Polar Fisheries, Ministry of Agriculture and Rural Affairs, Qingdao 266071, PR China
| | - Xiaofang Liu
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of Sustainable Development of Polar Fisheries, Ministry of Agriculture and Rural Affairs, Qingdao 266071, PR China
| | - Junkui Miao
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of Sustainable Development of Polar Fisheries, Ministry of Agriculture and Rural Affairs, Qingdao 266071, PR China
| | - Zipeng Zhang
- State Key Laboratory of Eco-chemical Engineering, College of Chemistry and Molecular Engineering, Qingdao University of Science and Technology, Qingdao 266042, China
| | - Yating Zhang
- State Key Laboratory of Eco-chemical Engineering, College of Chemistry and Molecular Engineering, Qingdao University of Science and Technology, Qingdao 266042, China
| | - Ling Zhao
- State Key Laboratory of Eco-chemical Engineering, College of Chemistry and Molecular Engineering, Qingdao University of Science and Technology, Qingdao 266042, China
| | - Yuan Yu
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of Sustainable Development of Polar Fisheries, Ministry of Agriculture and Rural Affairs, Qingdao 266071, PR China
| | - Kailiang Leng
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of Sustainable Development of Polar Fisheries, Ministry of Agriculture and Rural Affairs, Qingdao 266071, PR China; Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), No.1 Wenhai Road, Qingdao 266200, China.
| | - Yueqin Yu
- State Key Laboratory of Eco-chemical Engineering, College of Chemistry and Molecular Engineering, Qingdao University of Science and Technology, Qingdao 266042, China.
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2
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Suhag R, Razem M, Ferrentino G, Morozova K, Zatelli D, Scampicchio M. Real-time monitoring of vegetable oils photo-oxidation kinetics using differential photocalorimetry. Food Chem 2024; 456:140011. [PMID: 38876065 DOI: 10.1016/j.foodchem.2024.140011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2024] [Revised: 05/17/2024] [Accepted: 06/06/2024] [Indexed: 06/16/2024]
Abstract
This study introduced differential photocalorimetry (DPC) as a method for real-time monitoring of the photo-oxidation kinetics of vegetable oils. DPC measures the heat flow generated during the oxidation of oils upon light exposure. Experiments conducted with stripped linseed oil (SLSO), an oil depleted from its natural antioxidants, showed no induction time (τ). Conversely, spiking SLSO with increasing concentrations of trans-ferulic acid resulted in an induction time (τ) proportional to the antioxidant concentration (R2 = 0.99). A comparative study among different vegetable oils revealed that rice bran oil exhibited the highest resistant to photo-oxidation, followed by corn, soybean, and sunflower oils. The results are discussed in terms of sample oxidizability and antioxidant efficiency (A.E.), and validated through high-performance liquid chromatography with diode array detection (HPLC-DAD). Furthermore, the measured heat flow enabled the determination of the rates of inhibited (Rinh) and uninhibited (Runi) periods, as well as the rate constant of propagation (kp) and inhibition (kinh) reactions.
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Affiliation(s)
- Rajat Suhag
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano, Piazza Università, 1, Bolzano 39100, Italy
| | - Mutasem Razem
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano, Piazza Università, 1, Bolzano 39100, Italy
| | - Giovanna Ferrentino
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano, Piazza Università, 1, Bolzano 39100, Italy.
| | - Ksenia Morozova
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano, Piazza Università, 1, Bolzano 39100, Italy
| | | | - Matteo Scampicchio
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano, Piazza Università, 1, Bolzano 39100, Italy
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3
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Hennebelle M, Villeneuve P, Durand E, Lecomte J, van Duynhoven J, Meynier A, Yesiltas B, Jacobsen C, Berton-Carabin C. Lipid oxidation in emulsions: New insights from the past two decades. Prog Lipid Res 2024; 94:101275. [PMID: 38280491 DOI: 10.1016/j.plipres.2024.101275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 01/19/2024] [Accepted: 01/22/2024] [Indexed: 01/29/2024]
Abstract
Lipid oxidation constitutes the main source of degradation of lipid-rich foods, including food emulsions. The complexity of the reactions at play combined with the increased demand from consumers for less processed and more natural foods result in additional challenges in controlling this phenomenon. This review provides an overview of the insights acquired over the past two decades on the understanding of lipid oxidation in oil-in-water (O/W) emulsions. After introducing the general structure of O/W emulsions and the classical mechanisms of lipid oxidation, the contribution of less studied oxidation products and the spatiotemporal resolution of these reactions will be discussed. We then highlight the impact of emulsion formulation on the mechanisms, taking into consideration the new trends in terms of emulsifiers as well as their own sensitivity to oxidation. Finally, novel antioxidant strategies that have emerged to meet the recent consumer's demand will be detailed. In an era defined by the pursuit of healthier, more natural, and sustainable food choices, a comprehensive understanding of lipid oxidation in emulsions is not only an academic quest, but also a crucial step towards meeting the evolving expectations of consumers and ensuring the quality and stability of lipid-rich food products.
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Affiliation(s)
- Marie Hennebelle
- Laboratory of Food Chemistry, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, Netherlands.
| | - Pierre Villeneuve
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Erwann Durand
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Jérôme Lecomte
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - John van Duynhoven
- Laboratory of Biophysics, Wageningen University & Research, Wageningen, the Netherlands; Unilever Food Innovation Centre, Wageningen, the Netherlands
| | | | - Betül Yesiltas
- Research group for Bioactives - Analysis and Application, Technical University of Denmark, National Food Institute, Kgs. Lyngby DK-2800, Denmark
| | - Charlotte Jacobsen
- Research group for Bioactives - Analysis and Application, Technical University of Denmark, National Food Institute, Kgs. Lyngby DK-2800, Denmark
| | - Claire Berton-Carabin
- INRAE, UR BIA, Nantes 44300, France; Laboratory of Food Process Engineering, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, Netherlands
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4
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Bayram I, Parra-Escudero C, Decker EA, Lu J. Mathematical Modeling of Alpha-Tocopherol Early Degradation Kinetics to Predict the Shelf-Life of Bulk Oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:4939-4946. [PMID: 38401060 DOI: 10.1021/acs.jafc.3c08272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/26/2024]
Abstract
The kinetics of lipid oxidation includes a lag phase followed by an exponential increase in oxidation products, which cause rancidity. Current models focus on the slope of this exponential curve for shelf-life estimation, which still requires the measurement of full oxidation kinetics. In this paper, we analyzed the formation of lipid oxidation products in stripped soybean oil containing different levels of α-tocopherol. The lag phases of lipid hydroperoxides and headspace hexanal formation were found to have a strong positive correlation with the α-tocopherol depletion time. We propose that the kinetics of antioxidant (α-tocopherol) depletion occur during the lag phase and could serve as an early shelf-life indicator. Our results showed that α-tocopherol degradation can be described by Weibull kinetics over a wide range of initial concentrations. Furthermore, we conducted in silico investigations using Monte Carlo simulations to critically evaluate the feasibility and sensitivity of the shelf-life prediction using early antioxidant degradation kinetics. Our results revealed that the shelf life of soybean oil may be accurately predicted as early as 20% of the overall shelf life. This innovative approach provides a more efficient and faster assessment of shelf life, ultimately reducing waste and enhancing product quality.
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Affiliation(s)
- Ipek Bayram
- Department of Food Science, University of Massachusetts, Chenoweth Laboratory, Amherst, 01003 Massachusetts, United States
| | - Carlos Parra-Escudero
- Department of Food Science, University of Massachusetts, Chenoweth Laboratory, Amherst, 01003 Massachusetts, United States
| | - Eric A Decker
- Department of Food Science, University of Massachusetts, Chenoweth Laboratory, Amherst, 01003 Massachusetts, United States
| | - Jiakai Lu
- Department of Food Science, University of Massachusetts, Chenoweth Laboratory, Amherst, 01003 Massachusetts, United States
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5
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Wang X, Chen Y, McClements DJ, Meng C, Zhang M, Chen H, Deng Q. Recent advances in understanding the interfacial activity of antioxidants in association colloids in bulk oil. Adv Colloid Interface Sci 2024; 325:103117. [PMID: 38394718 DOI: 10.1016/j.cis.2024.103117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 02/07/2024] [Accepted: 02/18/2024] [Indexed: 02/25/2024]
Abstract
The chemical stability of edible oils rich in polyunsaturated fatty acids (PUFAs) is a major challenge within the food and supplement industries, as lipid oxidation reduces oil quality and safety. Despite appearing homogeneous to the human eye, bulk oils are actually multiphase heterogeneous systems at the nanoscale level. Association colloids, such as reverse micelles, are spontaneously formed within bulk oils due to the self-assembly of amphiphilic molecules that are present, like phospholipids, free fatty acids, and/or surfactants. In bulk oil, lipid oxidation often occurs at the oil-water interface of these association colloids because this is where different reactants accumulate, such as PUFAs, hydroperoxides, transition metals, and antioxidants. Consequently, the efficiency of antioxidants in bulk oils is governed by their chemical reactivity, but also by their ability to be located close to the site of oxidation. This review describes the impact of minor constituents in bulk oils on the nature of the association colloids formed. And then the formation of mixed reverse micelles (LOOH, (co)surfactants, or antioxidations) during the peroxidation of bulk oils, as well as changes in their composition and structure over time are also discussed. The critical importance of selecting appropriate antioxidants and surfactants for the changes of interface and colloid, as well as the inhibition of lipid oxidation is emphasized. The knowledge presented in this review article may facilitate the design of bulk oil products with improved resistance to oxidation, thereby reducing food waste and improving food quality and safety.
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Affiliation(s)
- Xintian Wang
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Science, Wuhan, China
| | - Yashu Chen
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Science, Wuhan, China
| | | | - Chen Meng
- College of Biological Engineering and Food, Hubei University of Technology, Wuhan, China
| | - Mingkai Zhang
- College of Food and Biological Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Hongjian Chen
- College of Health Science and Engineering, Hubei University, Wuhan, China.
| | - Qianchun Deng
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Science, Wuhan, China.
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Rossato LAM, Morsali M, Ruffini E, Bertuzzi P, Serra S, D'Arrigo P, Sipponen M. Phospholipase D Immobilization on Lignin Nanoparticles for Enzymatic Transformation of Phospholipids. CHEMSUSCHEM 2024; 17:e202300803. [PMID: 37801034 DOI: 10.1002/cssc.202300803] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 09/08/2023] [Accepted: 10/05/2023] [Indexed: 10/07/2023]
Abstract
Lignin nanoparticles (LNPs) are promising components for various materials, given their controllable particle size and spherical shape. However, their origin from supramolecular aggregation has limited the applicability of LNPs as recoverable templates for immobilization of enzymes. In this study, we show that stabilized LNPs are highly promising for the immobilization of phospholipase D (PLD), the enzyme involved in the biocatalytic production of high-value polar head modified phospholipids of commercial interest, phosphatidylglycerol, phosphatidylserine and phosphatidylethanolamine. Starting from hydroxymethylated lignin, LNPs were prepared and successively hydrothermally treated to obtain c-HLNPs with high resistance to organic solvents and a wide range of pH values, covering the conditions for enzymatic reactions and enzyme recovery. The immobilization of PLD on c-HLNPs (PLD-c-HLNPs) was achieved through direct adsorption. We then successfully exploited this new enzymatic preparation in the preparation of pure polar head modified phospholipids with high yields (60-90 %). Furthermore, the high stability of PLD-c-HLNPs allows recycling for a number of reactions with appreciable maintenance of its catalytic activity. Thus, PLD-c-HLNPs can be regarded as a new, chemically stable, recyclable and user-friendly biocatalyst, based on a biobased inexpensive scaffold, to be employed in sustainable chemical processes for synthesis of value-added phospholipids.
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Affiliation(s)
- Letizia Anna Maria Rossato
- Department of Chemistry, Materials and Chemical Engineering "Giulio Natta", Politecnico di Milano, piazza L. da Vinci 32, Milano, 20133, Milan, Italy
| | - Mohammad Morsali
- Department of Materials and Environmental Chemistry, Stockholm University, Svante Arrhenius väg 16C, SE-10691, Stockholm, Sweden
- Wallenberg Wood Science Center, Department of Materials and Environmental Chemistry, Stockholm University, SE-, 10691, Stockholm, Sweden
| | - Eleonora Ruffini
- Department of Chemistry, Materials and Chemical Engineering "Giulio Natta", Politecnico di Milano, piazza L. da Vinci 32, Milano, 20133, Milan, Italy
| | - Pietro Bertuzzi
- Department of Chemistry, Materials and Chemical Engineering "Giulio Natta", Politecnico di Milano, piazza L. da Vinci 32, Milano, 20133, Milan, Italy
| | - Stefano Serra
- Instituto di Scienze e Tecnologie Chimiche "Giulio Natta", Consiglio Nazionale delle Ricerche (SCITEC-CNR), via Luigi Mancinelli 7, Milano, 20131, Italy
| | - Paola D'Arrigo
- Department of Chemistry, Materials and Chemical Engineering "Giulio Natta", Politecnico di Milano, piazza L. da Vinci 32, Milano, 20133, Milan, Italy
- Instituto di Scienze e Tecnologie Chimiche "Giulio Natta", Consiglio Nazionale delle Ricerche (SCITEC-CNR), via Luigi Mancinelli 7, Milano, 20131, Italy
| | - Mika Sipponen
- Department of Materials and Environmental Chemistry, Stockholm University, Svante Arrhenius väg 16C, SE-10691, Stockholm, Sweden
- Wallenberg Wood Science Center, Department of Materials and Environmental Chemistry, Stockholm University, SE-, 10691, Stockholm, Sweden
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7
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Velasco J, Gil MJ, Wen YQ, García-González A, Ruiz-Méndez MV. New Insights into the Loss of Antioxidant Effectiveness of Phenolic Compounds in Vegetable Oils in the Presence of Phosphatidylcholine. Antioxidants (Basel) 2023; 12:1993. [PMID: 38001846 PMCID: PMC10669491 DOI: 10.3390/antiox12111993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Revised: 11/03/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
It has been proposed that lipid oxidation reactions in edible oils primarily occur in reverse micelles (RM) of amphiphilic components. While the prooxidative effect of RM has been demonstrated, the mechanism involved is not fully understood. Both reductions and enhancements in the antioxidant efficacy (AE) of α-tocopherol and Trolox have been observed in different studies when phosphatidylcholine (PC) was added and PC RM were formed. However, most of these investigations employed lipid systems consisting of stripped vegetable oil diluted in saturated medium-chain triacylglycerols (MCT) and utilized antioxidant concentrations well below those found in edible oils. These two specific factors were investigated in the present study. The effect of RM of purified egg yolk PC on the AE of 1.16 mmol kg-1 α-tocopherol or Trolox in stripped sunflower oil (SSO) was studied by the Rancimat (100 °C) and oven (50 °C) tests. Increasing PC concentrations (50-1000 ppm) had no significant impact on α-tocopherol, but substantial reductions in AE were observed for Trolox. This phenomenon may be attributed to the partitioning of Trolox into the pre-existing PC micelles, suggesting that primary oxidation reactions occurred in the continuous lipid phase. In addition, the effectiveness of both antioxidants decreased significantly in the presence of PC when a low antioxidant concentration (0.06 mmol kg-1) was assayed in SSO:MCT (1:3, w/w).
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Affiliation(s)
- Joaquín Velasco
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Ctra. de Utrera, km 1, 41013 Sevilla, Spain; (M.-J.G.); (A.G.-G.); (M.-V.R.-M.)
| | - María-Jesús Gil
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Ctra. de Utrera, km 1, 41013 Sevilla, Spain; (M.-J.G.); (A.G.-G.); (M.-V.R.-M.)
| | - Yun-Qi Wen
- College of Food Science and Technology, Ocean University of China, No. 5 Yu Shan Road, Qingdao 266003, China;
| | - Aída García-González
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Ctra. de Utrera, km 1, 41013 Sevilla, Spain; (M.-J.G.); (A.G.-G.); (M.-V.R.-M.)
| | - María-Victoria Ruiz-Méndez
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Ctra. de Utrera, km 1, 41013 Sevilla, Spain; (M.-J.G.); (A.G.-G.); (M.-V.R.-M.)
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8
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Sadeghi Vahid G, Farhoosh R. Frying Performance of Gallic Acid and/or Methyl Gallate Accompanied by Phosphatidylcholine. Foods 2023; 12:3560. [PMID: 37835212 PMCID: PMC10573040 DOI: 10.3390/foods12193560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2023] [Revised: 09/11/2023] [Accepted: 09/23/2023] [Indexed: 10/15/2023] Open
Abstract
This study shows the possibility of using gallic acid (GA) and/or methyl gallate (MG) accompanied by phosphatidylcholine (PC) instead of tert-butylhydoquinone (TBHQ) for frying purposes. The antioxidants and PC were added in the concentrations of 1.2 mM and 500-2000 mg/kg, respectively. Oxidative stability index (OSI) and the kinetics of change in conjugated dienes (LCD), carbonyls (LCO), and acid value (AV) were used to assess the antioxidative treatments. GA alone and GA/MG (50:50) plus PC at 2000 mg/kg yielded the same OSI as that of TBHQ (18.4 h). The latter was of the highest frying performance in preventing the formation of LCD (rn = 0.0517/h and tT = 10.6 h vs. rn = 0.0976/h and tT = 4.5 h for TBHQ), LCO (rn = 0.0411/h and tT = 12.7 h vs. rn = 0.15/h and tT = 4.3 h for TBHQ), and hydrolytic products (AVm = 37.8 vs. 24.0 for TBHQ); rn: normalized the maximum rate of LCD/LCO accumulation; tT: the time at which the rate of LCD/LCO accumulation is maximized; AVm: quantitative measure of hydrolytic stability.
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Affiliation(s)
| | - Reza Farhoosh
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad P.O. Box 91775-1163, Iran;
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9
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Van Wayenbergh E, Langenaeken NA, Struyf N, Goos P, Foubert I, Courtin CM. Stabilisation of vitamin A by wheat bran is affected by wheat bran antioxidants, bound lipids and endogenous lipase activity. Food Res Int 2023; 169:112911. [PMID: 37254347 DOI: 10.1016/j.foodres.2023.112911] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 04/21/2023] [Accepted: 04/25/2023] [Indexed: 06/01/2023]
Abstract
Food fortification is an efficient strategy to combat vitamin A deficiency. However, the stability of vitamin A during storage is low. Cereal bran can be used as a natural and affordable stabilising agent, but the mechanism behind this stabilisation remains unclear. To unravel this mechanism, vitamin A stabilisation was studied during an accelerated storage experiment (60 °C, 70% relative humidity) using a set of 30 in-house modified wheat bran samples. The characteristics of these samples were linked to vitamin A stabilisation during storage using forward regression modelling. While all wheat bran samples could stabilise vitamin A to a significant extent, the stabilising effect was more pronounced for samples with a high antioxidant capacity, high bound lipid content and low lipase activity. The main effect of lipase activity was more than thrice as large as the main effects of antioxidant capacity and bound lipid content. These results suggest that wheat bran antioxidants and bound lipids protect vitamin A from degradation during storage, while endogenous lipase activity counteracts the stabilising effect. Based on these findings, modified wheat bran mixed with vitamin A can be a cost-effective and healthy aid in food fortification by providing high vitamin A stability.
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Affiliation(s)
- Eline Van Wayenbergh
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium.
| | - Niels A Langenaeken
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium
| | - Nore Struyf
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium
| | - Peter Goos
- Division of Mechatronics, Biostatistics and Sensors (MeBioS), KU Leuven, Kasteelpark Arenberg 30, B-3001 Heverlee, Belgium; Department of Engineering Management, University of Antwerp, Prinsstraat 13, B-2000 Antwerp, Belgium
| | - Imogen Foubert
- Research Unit of Food and Lipids & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Kulak, Etienne Sabbelaan 53, B-8500 Kortrijk, Belgium
| | - Christophe M Courtin
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium
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10
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Chen DW, Wan P, Yao J, Yang X, Liu J. Egg yolk phospholipids as an ideal precursor of fatty note odorants for chicken meat and fried foods: A review. Food Chem 2023; 407:135177. [PMID: 36527950 DOI: 10.1016/j.foodchem.2022.135177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 12/04/2022] [Accepted: 12/06/2022] [Indexed: 12/14/2022]
Abstract
Egg yolk phospholipids (PLs) have been demonstrated to generate large quantities of lipid-derived odorants, especially the fatty note odorants. Recently, egg yolk PLs have been successfully used in chicken meat and fried foods to improve aroma. This review comprehensively summarizes the properties of egg yolk PLs as precursors of fatty note odorants, including their classes, extraction, identification, oxidation, decomposition and odorant formation, applications, considerations and future prospects in the food industry. Most likely, phosphatidylcholine (PC) is the most abundant class in egg yolk PLs, and PC is more efficient than phosphatidylethanolamine in generating fatty note odorants; moreover, the predominant polyunsaturated fatty acid is linoleic acid, and its corresponding predominant hydroperoxide is 9-hydroperoxy-10,12-octadecadienoic acid during autoxidation, which is the precursor of 2,4-decadienals and 2,4-nonadienals, the key fatty note odorants. Therefore, egg yolk PLs could be an ideal precursor of fatty note odorants for chicken meat and fried foods.
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Affiliation(s)
- De-Wei Chen
- Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China.
| | - Peng Wan
- Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China
| | - Jingyu Yao
- Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China
| | - Xiaoying Yang
- Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China
| | - Jie Liu
- Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China
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11
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Qi Y, Huang Y, Dong Y, Zhang W, Xia F, Bai H, Stevanovic ZD, Li H, Shi L. Effective Improvement of the Oxidative Stability of Acer truncatum Bunge Seed Oil, a New Woody Oil Food Resource, by Rosemary Extract. Antioxidants (Basel) 2023; 12:antiox12040889. [PMID: 37107264 PMCID: PMC10135269 DOI: 10.3390/antiox12040889] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 03/30/2023] [Accepted: 03/31/2023] [Indexed: 04/08/2023] Open
Abstract
Acer truncatum Bunge is a versatile, oil-producing, woody tree natively and widely distributed in northern China. In 2011, The People’s Republic of China’s Ministry of Health certified Acer truncatum seed oil (Aoil) as a new food resource. Unsaturated fatty acids account for up to 92% of the entire Aoil. When Aoil is processed or stored, it can easily oxidize. In this study, the effects of rosemary (Rosmarinus officinalis L.) extract on the oxidation stability of Aoil were analysed from multiple angles. The results of radical scavenging ability, malondialdehyde, and free fatty acid reveal that rosemary crude extract (RCE), rosmarinic acid (RA), and carnosic acid (CA) can significantly inhibit the oxidation of Aoil, and CA has the best oxidative stability for Aoil among the tested components of the crude rosemary. The delayed oxidation ability of CA for Aoil was slightly weaker than that of tert-butylhydroquinone (TBHQ), but stronger than that of butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and α-tocopherol (α-T), which was confirmed by microstructures, kinematic viscosity, Aoil weight change, and functional group. Additionally, CA-enriched Aoil had the smallest content of volatile lipid oxidation products. Moreover, lecithin-CA particles were added to enhance the oxidative stability of Aoil. These findings show that CA is a potent antioxidant, capable of successfully preventing Aoil oxidation.
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Affiliation(s)
- Yue Qi
- Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China
- China National Botanical Garden, Beijing 100093, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yeqin Huang
- Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China
- China National Botanical Garden, Beijing 100093, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yanmei Dong
- Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China
- China National Botanical Garden, Beijing 100093, China
| | - Wenying Zhang
- Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China
- China National Botanical Garden, Beijing 100093, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Fei Xia
- Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China
- China National Botanical Garden, Beijing 100093, China
| | - Hongtong Bai
- Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China
- China National Botanical Garden, Beijing 100093, China
| | - Zora Dajic Stevanovic
- Department of Agrobotany, University of Belgrade Faculty of Agriculture, Nemanjina 6, 11080 Zemun, Serbia
| | - Hui Li
- Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China
- China National Botanical Garden, Beijing 100093, China
| | - Lei Shi
- Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China
- China National Botanical Garden, Beijing 100093, China
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12
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Bayram I, Decker EA. Underlying mechanisms of synergistic antioxidant interactions during lipid oxidation. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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13
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Kalogianni EP, Georgiou D, Charisis A, Exarhopoulos S, Tzika P. Valorization of mullet roe by‐products for the production of polyunsaturated fatty acids rich oils. J AM OIL CHEM SOC 2023. [DOI: 10.1002/aocs.12681] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Eleni P. Kalogianni
- Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Despoina Georgiou
- Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Aggelos Charisis
- Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Stylianos Exarhopoulos
- Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Paraskevi Tzika
- Department of Food Science and Technology International Hellenic University Thessaloniki Greece
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14
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Teng XN, Wang SC, Zeb L, Dong YS, Xiu ZL. Two-Step Enzymolysis of Antarctic Krill for Simultaneous Preparation of Value-Added Oil and Enzymolysate. Mar Drugs 2023; 21:md21010047. [PMID: 36662220 PMCID: PMC9863247 DOI: 10.3390/md21010047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 01/08/2023] [Accepted: 01/09/2023] [Indexed: 01/12/2023] Open
Abstract
Antarctic krill is a crucial marine resource containing plenty of high-valued nutrients. However, krill oil as a single product has been developed by the current solvent extraction with high cost. From the perspective of comprehensive utilization of Antarctic krill, this study proposed a novel two-step enzymolysis-assisted extraction in attempt to produce value-added oil and enzymolysate simultaneously. After two-step chitinase/protease hydrolysis, the lipid yield increased from 2.09% to 4.18%, reaching 112% of Soxhlet extraction. The method greatly improved the yields of main components while reducing the impurity content without further refining. After optimization, the oil contained 246.05 mg/g of phospholipid, 80.96 mg/g of free eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and 0.82 mg/g of astaxanthin. The by-product enzymolysate was abundant in water-soluble proteins (34.35 mg/g), oligopeptides (13.92 mg/g), amino acids (34.24 mg/g), and carbohydrates (5.79 mg/g), which was a good source of functional nutrients. In addition, both oil and enzymolysate showed high antioxidant capacity. This novel method could simultaneously provide oil and enzymolysate amounting for 58.61% of dried krill.
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15
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Zhou Z, Li YL, Zhao F, Xin R, Huang XH, Zhang YY, Zhou D, Qin L. Unraveling the Thermal Oxidation Products and Peroxidation Mechanisms of Different Chemical Structures of Lipids: An Example of Molecules Containing Oleic Acid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:16410-16423. [PMID: 36520059 DOI: 10.1021/acs.jafc.2c06221] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Lipid structures affect lipid oxidation, causing differences in types and contents of volatiles and nonvolatiles in various foods. In this study, the oxidation differences of monoacylglycerol (MAG), triacylglycerol (TAG), phosphatidylethanolamine (PE), and phosphatidylcholine (PC) with oleoyl residues and oleic acid (FA) during thermal treatment were investigated. Volatiles and nonvolatiles were monitored by gas chromatography-mass spectrometry and ultrahigh-performance liquid chromatography-Q-Exactive HF-X Orbitrap Mass Spectrometer, respectively. The results showed that the structures of MAG and TAG could delay the chain initiation reaction. The polar heads of PC and PE remarkably influenced the oxidation rate and the formation of the oxidation products probably due to the hydrogen bonds formed with free radicals. Among the volatile oxidation products, aldehydes, acids, and furans with eight or nine carbon atoms accounted for the majority in FA, MAG, TAG, and PC samples, but PE samples mainly generated ketones with nine or 10 carbon atoms. The formation of nonvolatile products in TAG samples possessed significant stage-specific changes. Fatty acid esters of hydroxy fatty acids were only produced in the free fatty acid oxidation model. The activity of chemical bonds participating in the truncation reaction decreased to both sides from the double bond position.
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Affiliation(s)
- Zheng Zhou
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
| | - Yu-Lian Li
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
| | - Feng Zhao
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
| | - Ran Xin
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
| | - Xu-Hui Huang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
| | - Yu-Ying Zhang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
| | - Dayong Zhou
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
| | - Lei Qin
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
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16
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Doert M, Grebenteuch S, Kroh LW, Rohn S. A ternary system of α-tocopherol with phosphatidylethanolamine and l-ascorbyl palmitate in bulk oils provides antioxidant synergy through stabilization and regeneration of α-tocopherol. Food Chem 2022; 391:133084. [DOI: 10.1016/j.foodchem.2022.133084] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 03/15/2022] [Accepted: 04/22/2022] [Indexed: 12/01/2022]
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17
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Efficacy of exogenous natural antioxidants in stability of polyunsaturated oils under frying temperature. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01601-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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18
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Dragoun M, Klausová K, Šimicová P, Honzíková T, Stejskal J, Navrátilová K, Hajšlová J, Bárta J, Bártová V, Jarošová M, Bjelková M, Filip V, Kyselka J. Formation of Previously Undescribed Δ 7-Phytosterol Oxidation Products and Tocopherylquinone Adducts in Pumpkin Seed Oil during Roasting, Screw-Pressing, and Simulated Culinary Processing at Elevated Temperatures. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:11689-11703. [PMID: 36094395 DOI: 10.1021/acs.jafc.2c03292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The influence of pumpkin seed roasting conditions (110-140 °C) and screw-pressing on the formation of previously undescribed Δ7-phytosterol oxidation products and tocopherylquinone adducts with nucleophilic phosphatidylethanolamine species was investigated. The roasting process of pumpkin seed paste at a temperature above 120 °C for 30 min considerably enhanced the formation of Δ7-oxysterols. Targeted analysis [electron impact mass spectrometry (MS), 1D-nuclear magnetic resonance] led to the identification of five novel markers of pumpkin paste roasting, among which (3β,5α,22E,24S)-stigmasta-7,22-dien-6-one-3-ol (6-oxo-α-spinasterol), stereoisomers of (3β,5α,22E)-7,8-epoxystigmast-22-en-3-ol (7,8-epoxy-α-spinasterol), and (3β,5α)-22,23-epoxystigmast-7-en-3-ol (7,8-epoxy-α-spinasterol) were reported in edible oils for the first time. Simulated culinary processing provided novel stereoisomers of (3β,5α,22E)-stigmasta-7,22-dien-3,6-diol, unusual (3β,5α,22E)-stigmasta-7,22-dien-6,15-dione-3-ol, and (5α,22E)-stigmasta-7,22-dien-3-one accompanied by minor stereoisomers of (3β,5α)-7,8;22,23-diepoxystigmastan-3-ol. Moreover, a clear relationship between the pumpkin seed oil stability index and synergistic effect of glycerophospholipids with present tocochromanols was found. High-resolution atmospheric pressure chemical ionization-MS experiments clearly demonstrated the formation of various γ-tocopherylquinone adducts with primary amines, namely, octylamine. The mitigation strategy of potentially detrimental oxysterols from pumpkin seed oil included optimization of processing parameters while maintaining the formation of desirable sensory-active compounds.
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Affiliation(s)
- Miroslav Dragoun
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Technická 3, Prague 166 28, Czechia
| | - Kateřina Klausová
- Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Technická 3, Prague 166 28, Czechia
| | - Petra Šimicová
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Technická 3, Prague 166 28, Czechia
| | - Tereza Honzíková
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Technická 3, Prague 166 28, Czechia
| | - Jiří Stejskal
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Technická 3, Prague 166 28, Czechia
| | - Klára Navrátilová
- Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Technická 3, Prague 166 28, Czechia
| | - Jana Hajšlová
- Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Technická 3, Prague 166 28, Czechia
| | - Jan Bárta
- Plant Production Group, Faculty of Agriculture, University of South Bohemia, Na Sádkách 1780, České Budějovice 370 05, Czechia
| | - Veronika Bártová
- Plant Production Group, Faculty of Agriculture, University of South Bohemia, Na Sádkách 1780, České Budějovice 370 05, Czechia
| | - Markéta Jarošová
- Plant Production Group, Faculty of Agriculture, University of South Bohemia, Na Sádkách 1780, České Budějovice 370 05, Czechia
| | - Marie Bjelková
- Agritec Plant Research s.r.o., Zemědělská 2520/16, Šumperk 787 01, Czechia
| | - Vladimír Filip
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Technická 3, Prague 166 28, Czechia
| | - Jan Kyselka
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Technická 3, Prague 166 28, Czechia
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19
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Contribution of endogenous minor components in the oxidative stability of rice bran oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01602-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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20
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Changes of molecular mobility of ascorbyl palmitate and α-tocopherol by phospholipid and their effects on antioxidant properties in bulk oil. Food Chem 2022; 403:134458. [DOI: 10.1016/j.foodchem.2022.134458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 09/26/2022] [Accepted: 09/27/2022] [Indexed: 11/22/2022]
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21
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Misfolded protein oligomers induce an increase of intracellular Ca 2+ causing an escalation of reactive oxidative species. Cell Mol Life Sci 2022; 79:500. [PMID: 36030306 PMCID: PMC9420098 DOI: 10.1007/s00018-022-04513-w] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 07/06/2022] [Accepted: 08/01/2022] [Indexed: 12/14/2022]
Abstract
Alzheimer's disease is characterized by the accumulation in the brain of the amyloid β (Aβ) peptide in the form of senile plaques. According to the amyloid hypothesis, the aggregation process of Aβ also generates smaller soluble misfolded oligomers that contribute to disease progression. One of the mechanisms of Aβ oligomer cytotoxicity is the aberrant interaction of these species with the phospholipid bilayer of cell membranes, with a consequent increase in cytosolic Ca2+ levels, flowing from the extracellular space, and production of reactive oxygen species (ROS). Here we investigated the relationship between the increase in Ca2+ and ROS levels immediately after the exposure to misfolded protein oligomers, asking whether they are simultaneous or instead one precedes the other. Using Aβ42-derived diffusible ligands (ADDLs) and type A HypF-N model oligomers (OAs), we followed the kinetics of ROS production and Ca2+ influx in human neuroblastoma SH-SY5Y cells and rat primary cortical neurons in a variety of conditions. In all cases we found a faster increase of intracellular Ca2+ than ROS levels, and a lag phase in the latter process. A Ca2+-deprived cell medium prevented the increase of intracellular Ca2+ ions and abolished ROS production. By contrast, treatment with antioxidant agents prevented ROS formation, did not prevent the initial Ca2+ flux, but allowed the cells to react to the initial calcium dyshomeostasis, restoring later the normal levels of the ions. These results reveal a mechanism in which the entry of Ca2+ causes the production of ROS in cells challenged by aberrant protein oligomers.
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22
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Liu R, Xu Y, Zhang T, Gong M, Liu R, Chang M, Wang X. Interactions between liposoluble antioxidants: A critical review. Food Res Int 2022; 155:111104. [DOI: 10.1016/j.foodres.2022.111104] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 03/03/2022] [Accepted: 03/04/2022] [Indexed: 11/04/2022]
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23
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Production of a High-Phosphatidylserine Lecithin That Synergistically Inhibits Lipid Oxidation with α-Tocopherol in Oil-in-Water Emulsions. Foods 2022; 11:foods11071014. [PMID: 35407101 PMCID: PMC8997968 DOI: 10.3390/foods11071014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 03/07/2022] [Accepted: 03/18/2022] [Indexed: 02/04/2023] Open
Abstract
Phosphatidylserine (PS) was shown to work synergistically with tocopherols to extend the shelf life of oil-in-water emulsions. However, the high cost of PS prevents it from being used as a food additive. This work investigated the potential use of a high-PS enzyme-modified lecithin to be used along with α-tocopherol to extend the lag phase of oil-in-water emulsions stabilized using Tween 20. Phospholipase D from Streptomyces sp. and L-serine were used to modify lecithin to increase the PS concentration. Enzyme activity was optimized as a function of pH and temperature using high-phosphatidylcholine (PC) soybean, sunflower, or egg lecithins. Under optimal conditions, the final PS concentrations were 92.0 ± 0.01%, 88.0 ± 0.01%, and 63.0 ± 0.02% for high-PC soybean, sunflower, and egg lecithins, respectively. α-Tocopherol (3.0 µmol/kg emulsion) alone increased the lag phase of hydroperoxide and hexanal lag phases by 3 and 4 days compared to the control. Phospholipase-D-modified high-PS soy lecithin increased hydroperoxide and hexanal lag phases by 3 and 4 days, respectively. The addition of phospholipase-D-modified high-PS sunflower and egg lecithin did not have any considerable effects on lag phases compared to the control. The combination of phospholipase-D-modified high-PS lecithins (15.0 µmol/kg emulsion) and α-tocopherol (3.0 µmol/kg emulsion) increased the antioxidant activity of α-tocopherol, increasing the hydroperoxide and hexanal lag phase by 6 and 9 days for soy, 5 and 7 days for sunflower, and 4 and 6 days for egg lecithin, respectively. All phospholipase-D-modified high-PS lecithin−tocopherol combinations resulted in synergistic antioxidant activity (interaction index > 1.0), except for α-tocopherol and high-PS egg lecithin, which showed an additive effect. This research showed that the combination of enzyme-modified high-PS lecithin and α-tocopherol could be an effective and commercially viable clean label antioxidant strategy to control lipid oxidation in emulsions.
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24
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Bąkowska E, Siger A, Rudzińska M, Dwiecki K. Water content, critical micelle concentration of phospholipids and formation of association colloids as factors influencing autoxidation of rapeseed oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:488-495. [PMID: 34138466 DOI: 10.1002/jsfa.11376] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 04/30/2021] [Accepted: 06/17/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The exact mechanism of lipid autoxidation in vegetable oils, taking into account physical aspects of this phenomenon, including the role of association colloids, is still not fully understood. The purpose of this study was to consider changes in moisture content and DOPC phospholipid (1,2-dioleoyl-sn-glycero-3-phosphocholine) critical micelle concentration (CMC) in rapeseed oil during autoxidation as well as to find the relationship between these parameters and the accumulation of primary and secondary lipid oxidation products. RESULTS The experiments were performed at initial oil humidity 220 ppm and 700 ppm, with DOPC below and above CMC. The increase in water concentration was favored by the presence of phospholipids above CMC and, at the same time, high initial water level, which favored oxidation processes and the creation of amphiphilic autoxidation products. At relatively high water level and low amphiphilic DOPC concentration, the growth of water content does not affect the concentration of oxidation products. CONCLUSION Amphiphilic substances play a significant role in increasing the water content of oil. Autoxidation products may reduce CMC of DOPC, but water is able to compensate for the CMC-reducing effect of oxidation products. The presence of association colloids and initial water content play a crucial role in the oxidation process of rapeseed oil. The increase in water concentration does not cause a sufficiently large increase in the number of micelles or sufficiently significant changes in their structure to effect an increase in the level of oxidation products. The formation of micelles requires an appropriate content of both water and amphiphilic substances derived from seeds (phospholipids). © 2021 Society of Chemical Industry.
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Affiliation(s)
- Ewa Bąkowska
- Department of Food Biochemistry and Analysis, Poznań University of Life Sciences, Poznań, Poland
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis, Poznań University of Life Sciences, Poznań, Poland
| | - Magdalena Rudzińska
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Poznań, Poland
| | - Krzysztof Dwiecki
- Department of Food Biochemistry and Analysis, Poznań University of Life Sciences, Poznań, Poland
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25
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Zhang X, Feng X, Zhou LL, Liu B, Chen Z, Zuo X. A colorimetric sensor array for rapid discrimination of edible oil species based on a halogen ion exchange reaction between CsPbBr 3 and iodide. Analyst 2022; 147:404-409. [DOI: 10.1039/d1an02109e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Halogen exchange of iodides with CsPbBr3 NCs generates CsPbI3, which differs in its content and directly causes different photoluminescence responses.
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Affiliation(s)
- Xin Zhang
- Department of Chemistry, Capital Normal University, Beijing, 100048, P. R. China
| | - Xiaowei Feng
- Department of Chemistry, Capital Normal University, Beijing, 100048, P. R. China
| | - Leon Lee Zhou
- Department of Chemistry, Capital Normal University, Beijing, 100048, P. R. China
| | - Bin Liu
- Department of Chemistry, Capital Normal University, Beijing, 100048, P. R. China
| | - Zhengbo Chen
- Department of Chemistry, Capital Normal University, Beijing, 100048, P. R. China
| | - Xia Zuo
- Department of Chemistry, Capital Normal University, Beijing, 100048, P. R. China
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26
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Barouh N, Bourlieu-Lacanal C, Figueroa-Espinoza MC, Durand E, Villeneuve P. Tocopherols as antioxidants in lipid-based systems: The combination of chemical and physicochemical interactions determines their efficiency. Compr Rev Food Sci Food Saf 2021; 21:642-688. [PMID: 34889039 DOI: 10.1111/1541-4337.12867] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 10/22/2021] [Accepted: 10/23/2021] [Indexed: 12/20/2022]
Abstract
Lipid oxidation is a major concern in the food, cosmetic, and pharmaceutical sectors. The degradation of unsaturated lipids affects the nutritional, physicochemical, and organoleptic properties of products and can lead to off-flavors and to the formation of potentially harmful oxidation compounds. To prevent or slow down lipid oxidation, different antioxidant additives are used alone or in combination to achieve the best possible efficiency with the minimum possible quantities. In manufactured products, that is, heterogeneous systems containing lipids as emulsions or bulk phase, the efficiency of an antioxidant is determined not only by its chemical reactivity, but also by its physical properties and its interaction with other compounds present in the products. The antioxidants most widely used on the industrial scale are probably tocopherols, either as natural extracts or pure synthetic molecules. Considerable research has been conducted on their antioxidant activity, but results regarding their efficiency are contradictory. Here, we review the known mechanisms behind the antioxidant activity of tocopherols and discuss the chemical and physical features that determine their efficacy. We first describe their chemical reactivity linked with the main factors that modulate it between efficient antioxidant capacity and potential prooxidant effects. We then describe their chemical interactions with other molecules (phenolic compounds, metals, vitamin C, carotenes, proteins, and phospholipids) that have potential additive, synergistic, or antagonist effects. Finally, we discuss other physical parameters that influence their activity in complex systems including their specific interactions with surfactants in emulsions and their behavior in the presence of association colloids in bulk oils.
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Affiliation(s)
- Nathalie Barouh
- CIRAD, UMR QUALISUD, Montpellier, France.,Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de La Réunion, Montpellier, France
| | | | - Maria Cruz Figueroa-Espinoza
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de La Réunion, Montpellier, France
| | - Erwann Durand
- CIRAD, UMR QUALISUD, Montpellier, France.,Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de La Réunion, Montpellier, France
| | - Pierre Villeneuve
- CIRAD, UMR QUALISUD, Montpellier, France.,Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de La Réunion, Montpellier, France
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27
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Liu S, Ye TT, Liu X, Wang ZC, Chen DW. Pork phospholipids influence the generation of lipid-derived lard odorants in dry rendering process. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112284] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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28
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Rakariyatham K, Zhou D, Lu T, Yin F, Yu Z, Li D, Shen Y, Zhu B. Synergistic effects of longan (Dimocarpus longan) peel extracts and food additives on oxidative stability of tuna oil. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112275] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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29
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Villeneuve P, Bourlieu-Lacanal C, Durand E, Lecomte J, McClements DJ, Decker EA. Lipid oxidation in emulsions and bulk oils: a review of the importance of micelles. Crit Rev Food Sci Nutr 2021:1-41. [PMID: 34839769 DOI: 10.1080/10408398.2021.2006138] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Lipid oxidation is a major cause of quality deterioration in food products. In these foods, lipids are often present in a bulk or in emulsified forms. In both systems, the rate, extent and pathway of oxidation are highly dependent on the presence of colloidal structures and interfaces because these are the locations where oxidation normally occurs. In bulk oils, reverse micelles (association colloids) are present and are believed to play a crucial role on lipid oxidation. Conversely, in emulsions, surfactant micelles are present that also play a major role in lipid oxidation pathways. After a brief description of lipid oxidation and antioxidants mechanisms, this review discusses the current understanding of the influence of micellar structures on lipid oxidation. In particular, is discussed the major impact of the presence of micelles in emulsions, or reverse micelles (association colloids) in bulk oil on the oxidative stability of both systems. Indeed, both micelles in emulsions and associate colloids in bulk oils are discussed in this review as nanoscale structures that can serve as reservoirs of antioxidants and pro-oxidants and are involved in their transport within the concerned system. Their role as nanoreactors where lipid oxidation reactions occur is also commented.
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Affiliation(s)
- Pierre Villeneuve
- CIRAD, UMR QualiSud, Montpellier, France.,QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Claire Bourlieu-Lacanal
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France.,UMR IATE, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Erwann Durand
- CIRAD, UMR QualiSud, Montpellier, France.,QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Jérôme Lecomte
- CIRAD, UMR QualiSud, Montpellier, France.,QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | | | - Eric A Decker
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
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30
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Yu X, Xu M, Meng X, Li S, Liu Q, Bai M, You R, Huang S, Yang L, Zhang Y, Jia Z, Zhang A. Nuclear receptor PXR targets AKR1B7 to protect mitochondrial metabolism and renal function in AKI. Sci Transl Med 2021; 12:12/543/eaay7591. [PMID: 32404507 DOI: 10.1126/scitranslmed.aay7591] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Accepted: 03/20/2020] [Indexed: 12/20/2022]
Abstract
Acute kidney injury (AKI) is a worldwide public health problem with no specific and satisfactory therapies in clinic. The nuclear pregnane X receptor (PXR) is involved in the progression of multiple diseases, including metabolic diseases, atherosclerosis, hypertension, liver injury, etc. However, its role in kidney injury remains to be understood. In this study, we have investigated the role of PXR in AKI and underlying mechanism(s) involved in its function. PXR was robustly down-regulated and negatively correlated with renal dysfunction in human and animal kidneys with AKI. Silencing PXR in rats enhanced cisplatin-induced AKI and induced severe mitochondrial abnormalities, whereas activating PXR protected against AKI. Using luciferase reporter assays, genomic manipulation, and proteomics data analysis on the kidneys of PXR-/- rats, we determined that PXR targeted Aldo-keto reductase family 1, member B7 (AKR1B7) to improve mitochondrial function, thereby ameliorating AKI. We confirmed the protective role of PXR against kidney injury using genomic and pharmacologic approaches in an ischemia/reperfusion model of AKI. These findings demonstrate that disabling the PXR/AKR1B7/mitochondrial metabolism axis is an important factor that can contribute to AKI, whereas reestablishing this axis can be useful for treating AKI.
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Affiliation(s)
- Xiaowen Yu
- Department of Nephrology, Children's Hospital of Nanjing Medical University, Nanjing 210008, China.,Nanjing Key Laboratory of Pediatrics, Children's Hospital of Nanjing Medical University, Nanjing 210008, China.,Jiangsu Key Laboratory of Pediatrics, Nanjing Medical University, Nanjing 210029, China
| | - Man Xu
- Department of Nephrology, Children's Hospital of Nanjing Medical University, Nanjing 210008, China.,Nanjing Key Laboratory of Pediatrics, Children's Hospital of Nanjing Medical University, Nanjing 210008, China.,Jiangsu Key Laboratory of Pediatrics, Nanjing Medical University, Nanjing 210029, China
| | - Xia Meng
- Department of Nephrology, Children's Hospital of Nanjing Medical University, Nanjing 210008, China.,Nanjing Key Laboratory of Pediatrics, Children's Hospital of Nanjing Medical University, Nanjing 210008, China.,Jiangsu Key Laboratory of Pediatrics, Nanjing Medical University, Nanjing 210029, China
| | - Shumin Li
- Department of Nephrology, Children's Hospital of Nanjing Medical University, Nanjing 210008, China.,Nanjing Key Laboratory of Pediatrics, Children's Hospital of Nanjing Medical University, Nanjing 210008, China.,Jiangsu Key Laboratory of Pediatrics, Nanjing Medical University, Nanjing 210029, China
| | - Qianqi Liu
- Department of Endocrinology, Children's Hospital of Nanjing Medical University, Nanjing 210008, China
| | - Mi Bai
- Department of Nephrology, Children's Hospital of Nanjing Medical University, Nanjing 210008, China.,Nanjing Key Laboratory of Pediatrics, Children's Hospital of Nanjing Medical University, Nanjing 210008, China.,Jiangsu Key Laboratory of Pediatrics, Nanjing Medical University, Nanjing 210029, China
| | - Ran You
- Department of Nephrology, Children's Hospital of Nanjing Medical University, Nanjing 210008, China.,Nanjing Key Laboratory of Pediatrics, Children's Hospital of Nanjing Medical University, Nanjing 210008, China.,Jiangsu Key Laboratory of Pediatrics, Nanjing Medical University, Nanjing 210029, China
| | - Songming Huang
- Department of Nephrology, Children's Hospital of Nanjing Medical University, Nanjing 210008, China.,Nanjing Key Laboratory of Pediatrics, Children's Hospital of Nanjing Medical University, Nanjing 210008, China.,Jiangsu Key Laboratory of Pediatrics, Nanjing Medical University, Nanjing 210029, China
| | - Li Yang
- Department of Nephrology, Peking University First Hospital, Beijing 100034, China
| | - Yue Zhang
- Department of Nephrology, Children's Hospital of Nanjing Medical University, Nanjing 210008, China. .,Nanjing Key Laboratory of Pediatrics, Children's Hospital of Nanjing Medical University, Nanjing 210008, China.,Jiangsu Key Laboratory of Pediatrics, Nanjing Medical University, Nanjing 210029, China
| | - Zhanjun Jia
- Department of Nephrology, Children's Hospital of Nanjing Medical University, Nanjing 210008, China. .,Nanjing Key Laboratory of Pediatrics, Children's Hospital of Nanjing Medical University, Nanjing 210008, China.,Jiangsu Key Laboratory of Pediatrics, Nanjing Medical University, Nanjing 210029, China
| | - Aihua Zhang
- Department of Nephrology, Children's Hospital of Nanjing Medical University, Nanjing 210008, China. .,Nanjing Key Laboratory of Pediatrics, Children's Hospital of Nanjing Medical University, Nanjing 210008, China.,Jiangsu Key Laboratory of Pediatrics, Nanjing Medical University, Nanjing 210029, China
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31
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Kim H, Woo Y, Choi H, Kim MJ, Lee J. Dioleylphosphatidylcholine increases the antioxidant properties of ascorbyl palmitate in bulk oils compared to other hydrophilic and lipophilic antioxidants. Food Chem 2021; 349:129082. [PMID: 33548885 DOI: 10.1016/j.foodchem.2021.129082] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 12/22/2020] [Accepted: 01/07/2021] [Indexed: 11/18/2022]
Abstract
Effects of 1,2-dioleoyl-sn-glycero-3-phosphocholine (DOPC) and moisture on the solubility of hydrophilic and lipophilic antioxidants were evaluated in medium-chain triacylglycerol (MCT) by 2,2-diphenyl-1-picrylhydrazyl (DPPH) reactivity. Next, we assessed the oxidative stability of antioxidant-containing corn oil depending on the presence of DOPC. The critical micelle concentration (CMC) of DOPC decreased when the moisture content was increased from 300 to 495 mg/kg oil and gradually increased when the moisture was further increased to 2122 mg/kg oil. As the DOPC concentration increased, the DPPH reactivity of ascorbyl palmitate in the control MCT increased by 10.23-fold, whereas that of the ascorbic acid and α-tocopherol was slightly affected both by the DOPC and moisture content. Presence of DOPC significantly increased the oxidative stability of ascorbyl palmitate-containing corn oil (p < 0.05), whereas these synergistic antioxidant effects were not observed in ascorbic acid-or α-tocopherol-containing corn oil. In conclusion, DOPC displays a synergistic antioxidant effect with ascorbyl palmitate in bulk oil.
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Affiliation(s)
- Hyunkyung Kim
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea
| | - YunSik Woo
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea
| | - HyungSeok Choi
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea
| | - Mi-Ja Kim
- Department of Food and Nutrition, Kangwon National University, Samcheok, Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea.
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32
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Wang Y, Liu Y, Ma L, Li H, Wang Z, Xu J, Xue C. The oxidation mechanism of phospholipids in Antarctic krill oil promoted by metal ions. Food Chem 2020; 333:127448. [DOI: 10.1016/j.foodchem.2020.127448] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 06/02/2020] [Accepted: 06/27/2020] [Indexed: 01/06/2023]
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33
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Rokosik E, Siger A, Rudzińska M, Dwiecki K. Antioxidant activity and synergism of canolol and α-tocopherol in rapeseed oil is affected by the presence of phospholipid association colloids. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110095] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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34
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Xie M, Jia M, Zhao H, Zhang L. Visual determination of oxidation of edible oil by a nanofiber mat prepared from polyvinyl alcohol and Schiff's reagent. Mikrochim Acta 2020; 187:597. [PMID: 33033874 DOI: 10.1007/s00604-020-04574-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2019] [Accepted: 09/26/2020] [Indexed: 11/24/2022]
Abstract
A fiber mat was developed to visually determine the oxidation of edible oils, based on the colorimetric reaction of Schiff's reagent and aldehydes - the major volatile formed during lipid oxidation. The mixtures of polyvinyl alcohol (PVA) and Schiff's reagent containing various amounts of glycerol were electrospun to form the fiber mats. The response of the PVA/Schiff's reagent fiber mats to gaseous hexanal (model aldehyde) was investigated. Oxidized soybean oils were used to evaluate the effectiveness of the PVA/Schiff's reagent fiber mat for indicating oxidation of the oils. The results showed that the fiber mats obtained had average fiber diameters of less than 100 nm. Upon hexanal exposure, the fiber mats turned from white to purple. Higher amount of glycerol led to larger color change of the fiber mats and shorter response time to hexanal. A linear relationship (R2 = 0.96) was observed between the color change of the mat and hexanal concentration (15-117 μmol L-1). The visual determination limit of the mat for hexanal was 29 μmol L-1. The color change of the PVA/Schiff's reagent fiber mat was increased with an increase of soybean oil oxidation. Out of the seven soybean oils tested, the PVA/Schiff's reagent fiber mat was able to correctly indicate the oxidation states of six oils. The result suggested that the visual determination method developed is a promising method to indicate the oxidation of edible oils, which can be performed easily by non-experts.Graphical abstract.
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Affiliation(s)
- Meizhen Xie
- School of Food Equipment Engineering and Science, Xi'an Jiaotong University, No. 28 Xianning West Road, Xi'an, 710049, Shaanxi, China
| | - Mengchao Jia
- School of Food Equipment Engineering and Science, Xi'an Jiaotong University, No. 28 Xianning West Road, Xi'an, 710049, Shaanxi, China
| | - Hong Zhao
- School of Food Equipment Engineering and Science, Xi'an Jiaotong University, No. 28 Xianning West Road, Xi'an, 710049, Shaanxi, China. .,School of Mechanical Engineering, Xi'an Jiaotong University, Xi'an, 710049, China.
| | - Luwei Zhang
- School of Food Equipment Engineering and Science, Xi'an Jiaotong University, No. 28 Xianning West Road, Xi'an, 710049, Shaanxi, China
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35
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Alves E, Simoes A, Domingues MR. Fruit seeds and their oils as promising sources of value-added lipids from agro-industrial byproducts: oil content, lipid composition, lipid analysis, biological activity and potential biotechnological applications. Crit Rev Food Sci Nutr 2020; 61:1305-1339. [PMID: 32393054 DOI: 10.1080/10408398.2020.1757617] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Thousands of tons of fruit seeds are discarded every year worldwide as agro-industrial byproducts. Fruit seeds have a high oil content, are rich in monounsaturated fatty acids (FA) and in n-6 and n-3 polyunsaturated essential FA. Sterols, phospholipids, glycolipids, carotenoids, tocopherols and polyphenols are other seed phytochemicals that make them interesting from a commercial viewpoint. Fruit seeds have high potential as raw material for several industries, but their lipid profile remains poorly studied. Current analytical approaches for the analysis of lipids that are based on high-performance liquid chromatography and high-resolution mass spectrometry allow the separation and analysis of compounds with the accurate identification and structural characterization of molecular species in very small quantities. Even though lipidomic analysis of fruit seeds' lipids is still in its infancy, it will bring a new look over these value-added byproducts. This review covers the following topics: (a) the lipid content of various fruit seed oils; (b) their lipid composition (FA, triacylglycerol, sterol, phospholipid and glycolipid profiles), (c) current and future analytical methodologies for the analysis of lipids in fruit seeds; (d) biological activities of fruit seeds' extracts; and (e) potential biotechnological applications of fruit seed oils for their commercial valorization based on lipids.
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Affiliation(s)
- Eliana Alves
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitario de Santiago, Aveiro, Portugal
| | - Abigail Simoes
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitario de Santiago, Aveiro, Portugal
| | - M Rosário Domingues
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitario de Santiago, Aveiro, Portugal.,Centre for Environmental and Marine Studies, CESAM, Ecomare, Department of Chemistry, University of Aveiro, Campus Universitario de Santiago, Aveiro, Portugal
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36
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Kwon Y, Jo S, Na H, Kim S, Kim MJ, Lee J. Effects of 1,2-dioleoyl- sn-glycero-3-phosphocholine on moisture content and oxidative stability in soybean oil-water system at different interfaces. Food Sci Biotechnol 2020; 29:479-486. [PMID: 32296558 PMCID: PMC7142173 DOI: 10.1007/s10068-019-00676-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2019] [Revised: 08/21/2019] [Accepted: 09/03/2019] [Indexed: 10/25/2022] Open
Abstract
Effects of 1,2-dioleoyl-sn-glycero-3-phosphocholine (DOPC) on the oxidative stability were determined in soybean oil-water system at different locations including at the interface of air-oil, in the middle of oil, and at the interface of oil-water. Also, profile changes of tocopherols were determined during UV irradiation for 18 days. Although no significant changes in tocopherol profiles were observed at three different locations irrespective of DOPC from 0 to 1250 μmol/kg oil, addition of DOPC increased total tocopherols, α-tocopherol, and δ-tocopherol whereas content of β + γ tocopherols did not increase at any locations. Moisture content in water-oil interface was higher than other locations while those were not consistent at different DOPC concentration. Added DOPC significantly decreased oxidative stability from 250 to 830 μmol/kg oil compared to controls (p < 0.05) whereas 1250 μmol/kg oil DOPC increased oxidative stability. Stabilities of tocopherols especially α-tocopherol were lower in oil-water system than those in bulk oil at UV irradiation.
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Affiliation(s)
- YongJun Kwon
- Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 16419 Republic of Korea
| | - Seungbeen Jo
- Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 16419 Republic of Korea
| | - HeeSun Na
- Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 16419 Republic of Korea
| | - SungHwa Kim
- Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 16419 Republic of Korea
| | - Mi-Ja Kim
- Department of Food and Nutrition, Kangwon National University, Samcheok, Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 16419 Republic of Korea
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37
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Goritschnig J, Tadus K, König J, Pignitter M. Free Radical Scavenging Activity of Carbonyl-Amine Adducts Formed in Soybean Oil Fortified with Phosphatidylethanolamine. Molecules 2020; 25:molecules25020373. [PMID: 31963288 PMCID: PMC7024298 DOI: 10.3390/molecules25020373] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 01/09/2020] [Accepted: 01/16/2020] [Indexed: 12/01/2022] Open
Abstract
Non-enzymatic browning reactions between lipid aldehydes and aminophospholipids might play an important role in the oxidative stability of cold-pressed vegetable oils. We, therefore, aimed to study the Maillard-type reaction between hexanal, a lipid oxidation product of linoleic acid, and phosphatidylethanolamine (PE (16:0/18:1)) at a ratio of 2:1 at conditions representative of the extraction of cold-pressed soybean oils (CPSBO) and determine the radical scavenging activity of the carbonyl-amine adducts with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The reaction product, 2-pentyl-3,5-dibutyl-dihydropyridine, could be identified by means of LC-ESI-QTOF-MS/MS. The formation of this nitrogen-containing heterocycle significantly increased with time and temperature (p < 0.05). The products formed during the carbonyl-amine reaction between PE (16:0/18:1) and hexanal at 60 °C showed a radical scavenging activity of approximately 20% (p < 0.05). The fraction, containing 2-pentyl-3,5-dibutyl-dihydropyridine, contributed to, but was not solely responsible for, the radical scavenging activity (p < 0.05). Incubation of CPSBO fortified with PE (16:0/18:1) at 60 °C for 60 min had the strongest radical scavenging activity of 85.1 ± 0.62%. Besides 2-pentyl-3,5-dibutyl-dihydropyridine, other carbonyl-amine adducts might impact the radical scavenging activity of CPSBO as well. The oxidative stability of CPSBO might be increased by promoting the formation of carbonyl-amine reaction products, such as 2-pentyl-3,5-dibutyl-dihydropyridine.
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Affiliation(s)
- Jana Goritschnig
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria; (J.G.); (K.T.)
| | - Klaudia Tadus
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria; (J.G.); (K.T.)
| | - Jürgen König
- Department of Nutritional Science, Faculty of Life Sciences, University of Vienna, Vienna 1090, Austria;
| | - Marc Pignitter
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria; (J.G.); (K.T.)
- Correspondence: ; Tel.: +43-1-4277-70621
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38
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Zheng L, Karrar E, Xie L, Jin J, Huang J, Wang X, Zhang H, Jin Q. High‐Purity Tocored Improves the Stability of Stripped Corn Oil Under Accelerated Conditions. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201900307] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Liyou Zheng
- National Engineering Research Center for Functional FoodCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu ProvinceJiangnan University 1800 Lihu Road Wuxi 214122 Jiangsu P. R. China
| | - Emad Karrar
- National Engineering Research Center for Functional FoodCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu ProvinceJiangnan University 1800 Lihu Road Wuxi 214122 Jiangsu P. R. China
| | - Liangliang Xie
- National Engineering Research Center for Functional FoodCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu ProvinceJiangnan University 1800 Lihu Road Wuxi 214122 Jiangsu P. R. China
| | - Jun Jin
- National Engineering Research Center for Functional FoodCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu ProvinceJiangnan University 1800 Lihu Road Wuxi 214122 Jiangsu P. R. China
| | - Jianhua Huang
- National Engineering Research Center for Functional FoodCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu ProvinceJiangnan University 1800 Lihu Road Wuxi 214122 Jiangsu P. R. China
| | - Xingguo Wang
- National Engineering Research Center for Functional FoodCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu ProvinceJiangnan University 1800 Lihu Road Wuxi 214122 Jiangsu P. R. China
| | - Hui Zhang
- National Engineering Research Center for Functional FoodCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu ProvinceJiangnan University 1800 Lihu Road Wuxi 214122 Jiangsu P. R. China
| | - Qingzhe Jin
- National Engineering Research Center for Functional FoodCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu ProvinceJiangnan University 1800 Lihu Road Wuxi 214122 Jiangsu P. R. China
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39
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Xu N, Shanbhag AG, Li B, Angkuratipakorn T, Decker EA. Impact of Phospholipid-Tocopherol Combinations and Enzyme-Modified Lecithin on the Oxidative Stability of Bulk Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:7954-7960. [PMID: 31199635 DOI: 10.1021/acs.jafc.9b02520] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Phosphatidylethanolamine (PE) and phosphatidylserine (PS) have been shown to increase the antioxidant activity of α-tocopherol. This study investigated the ability of PE or PS to increase the antioxidant activity of different tocopherol homologues in bulk oil. In addition, the ability of a phospholipase-D-modified lecithin (high in PE) to increase the activity of α-tocopherol was determined. Results showed that PE was much more effective than PS at increasing the activity of the tocopherol homologues. The combination of mixed tocopherols with PE presented the greatest increase in antioxidant activity, with hydroperoxides and hexanal lag phases increasing 54 and 53 days compared to the mixed tocopherols alone. Phospholipase-D-modified lecithin increased the antioxidant activity of α-tocopherol in stripped bulk oil as well as a commercially refined oil with no added tocopherols. The study indicates that PE is a powerful tool to increase the antioxidant activity of tocopherols in bulk oil and that modification of lecithin to increase the PE concentration could be a commercially viable option to functionalize lecithin, so that its ability to inhibit lipid oxidation increases in bulk oils.
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Affiliation(s)
- Na Xu
- Department of Food Science and Engineering , Jilin University , Changchun , Jilin 130062 , People's Republic of China
| | - Anuj G Shanbhag
- Department of Food Science , University of Massachusetts Amherst , Amherst , Massachusetts 01003 , United States
| | - Bo Li
- Department of Food Quality and Safety , China Pharmaceutical University , Nanjing , Jiangsu 211198 , People's Republic of China
| | - Thamonwan Angkuratipakorn
- Department of Chemistry, Faculty of Science and Technology , Thammasat University Klong Luang , Pathum Thani 12120 , Thailand
| | - Eric A Decker
- Department of Food Science , University of Massachusetts Amherst , Amherst , Massachusetts 01003 , United States
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40
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Baschieri A, Pizzol R, Guo Y, Amorati R, Valgimigli L. Calibration of Squalene, p-Cymene, and Sunflower Oil as Standard Oxidizable Substrates for Quantitative Antioxidant Testing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:6902-6910. [PMID: 31132263 DOI: 10.1021/acs.jafc.9b01400] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The autoxidation kinetics of stripped sunflower oil (SSO), squalene (SQ), and p-cymene ( p-C) initiated by 2,2'-azobis(isobutyronitrile) at 303 K were investigated under controlled conditions by differential oximetry in order to build reference model systems that are representative of the natural variability of oxidizable materials, for quantitative antioxidant testing. Rate constants for oxidative chain propagation ( kp) and chain termination (2 kt) and the oxidizability ( kp/√2 kt) were measured using 2,6-di- tert-butyl-4-methoxyphenol, 2,2,5,7,8-pentamethyl-6-chromanol, BHT, and 4-methoxyphenol as reference antioxidants. Measured values of kp (M-1 s-1)/2 kt (M-1 s-1)/oxidizability (M-1/2 s-1/2) at 303 K in chlorobenzene were 66.9/3.45 × 106/3.6 × 10-2, 68.0/7.40 × 106/2.5 × 10-2, and 0.83/2.87 × 106/4.9 × 10-4, respectively, for SSO, SQ, and p-C. Quercetin, magnolol, caffeic acid phenethyl ester, and 2,4,6-trimethylphenol were investigated to validate calibrations. The distinctive usefulness of the three substrates in testing antioxidants is discussed.
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Affiliation(s)
- Andrea Baschieri
- Department of Chemistry "G. Ciamician" , University of Bologna , Via S. Giacomo 11 , 40126 Bologna , Italy
| | - Romeo Pizzol
- Department of Chemistry "G. Ciamician" , University of Bologna , Via S. Giacomo 11 , 40126 Bologna , Italy
| | - Yafang Guo
- Department of Chemistry "G. Ciamician" , University of Bologna , Via S. Giacomo 11 , 40126 Bologna , Italy
| | - Riccardo Amorati
- Department of Chemistry "G. Ciamician" , University of Bologna , Via S. Giacomo 11 , 40126 Bologna , Italy
| | - Luca Valgimigli
- Department of Chemistry "G. Ciamician" , University of Bologna , Via S. Giacomo 11 , 40126 Bologna , Italy
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Cui L, Shen P, Gao Z, Yi J, Chen B. New Insights into the Impact of Sodium Chloride on the Lipid Oxidation of Oil-in-Water Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:4321-4327. [PMID: 30883113 DOI: 10.1021/acs.jafc.9b00396] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Salt, most often sodium chloride (NaCl), is commonly used in a variety of food emulsions. However, little is known about the detailed mechanism of how NaCl influences the lipid oxidation and thus the shelf life of those products. In this study, we report a new mechanism through which NaCl could help inhibit the lipid oxidation of sodium dodecyl sulfate (SDS)-stabilized oil-in-water (O/W) emulsions. Results showed that NaCl significantly lowered the critical micelle concentration (CMC) of SDS, which further led to greater amounts of lipid hydroperoxides being solubilized by SDS micelles into the aqueous phase of emulsion. NaCl also altered the distribution of δ-tocopherol between the aqueous and oil phase of emulsion. Such changes of the physical locations of lipid hydroperoxides and δ-tocopherol were responsible for the improved oxidative stability of NaCl-added O/W emulsions in the absence or presence of δ-tocopherol.
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Affiliation(s)
- Leqi Cui
- Department of Plant Sciences , North Dakota State University , Fargo , North Dakota 58108 , United States
- School of Food Equipment and Engineering Science , Xi'an Jiaotong University , Xi'an 710049 , China
| | - Peiyi Shen
- Department of Plant Sciences , North Dakota State University , Fargo , North Dakota 58108 , United States
| | - Zili Gao
- Department of Plant Sciences , North Dakota State University , Fargo , North Dakota 58108 , United States
| | - Jianhua Yi
- School of Food and Biological Engineering , Shaanxi University of Science and Technology , Xuefu Road , Xi'an Shaanxi 710021 , China
| | - Bingcan Chen
- Department of Plant Sciences , North Dakota State University , Fargo , North Dakota 58108 , United States
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42
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Song Y, Zhang W, Wu J, Admassu H, Liu J, Zhao W, Yang R. Ethanol‐Assisted Aqueous Enzymatic Extraction of Peony Seed Oil. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12204] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Yuanyuan Song
- State Key Laboratory of Food Science & TechnologyJiangnan University 1800 Lihu Avenue, Wuxi 214122 China
- School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi 214122 China
| | - Wenbin Zhang
- State Key Laboratory of Food Science & TechnologyJiangnan University 1800 Lihu Avenue, Wuxi 214122 China
- School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi 214122 China
| | - Jing Wu
- Jiangxi Lvyexuan Biotechnology Co., Ltd. Jinxin 1 Road, Ruijin 342500 China
| | - Habtamu Admassu
- School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi 214122 China
| | - Junjun Liu
- State Key Laboratory of Food Science & TechnologyJiangnan University 1800 Lihu Avenue, Wuxi 214122 China
- School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi 214122 China
| | - Wei Zhao
- State Key Laboratory of Food Science & TechnologyJiangnan University 1800 Lihu Avenue, Wuxi 214122 China
- School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi 214122 China
| | - Ruijin Yang
- State Key Laboratory of Food Science & TechnologyJiangnan University 1800 Lihu Avenue, Wuxi 214122 China
- School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi 214122 China
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Shang W, Dong H, Strappe P, Zhou Z, Blanchard C. Characterization of endogenous antioxidant attributes and its influence on thermal stability of canola oil. RSC Adv 2018; 8:36096-36103. [PMID: 35558495 PMCID: PMC9088397 DOI: 10.1039/c8ra02275e] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Accepted: 09/15/2018] [Indexed: 01/30/2023] Open
Abstract
Difference in thermal stability of two commercially available canola oils prepared by either expeller-extraction (EE) or solvent-extraction (SE) method was investigated. After 5 days consecutive deep-fry, content of oxidized-triacylglycerols (oxTAGs) in SE oil increased by 250.0% compared to its original status. However, 62.5% increase of oxTAGs in EE oil occurred, indicating that EE oil exhibits superior thermal stability to SE oil. Antioxidant capacity of EE oil was highly retained and loss rate of tocopherols in EE oil was much slower than in SE oil during deep-fry. Lipidomics showed that although there was no significant difference in molecular profile of either triacylglycerols or diacylglycerols between two oils, EE oil was characterized with 19 times higher phosphatidylcholine contents than SE oil. Considering no difference in antioxidant capacity between the two oils in their original status, it is proposed that synergetic mechanism is simultaneously initiated by antioxidant compounds and phosphatidylcholines, which plays key roles for maintaining better thermo-stability of vegetable oil during deep-fry.
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Affiliation(s)
- Wenting Shang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology Tianjin 300457 China +862260601371 +862260601408
| | - Huijuan Dong
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology Tianjin 300457 China +862260601371 +862260601408
| | - Padraig Strappe
- School of Medical and Applied Sciences, Central Queensland University Rockhampton Qld 4700 Australia
| | - Zhongkai Zhou
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology Tianjin 300457 China +862260601371 +862260601408
- ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University Wagga Wagga NSW 2678 Australia
| | - Chris Blanchard
- ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University Wagga Wagga NSW 2678 Australia
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Sun N, Chen J, Wang D, Lin S. Advance in food-derived phospholipids: Sources, molecular species and structure as well as their biological activities. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.08.010] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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46
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Cui L, Fan J, Sun Y, Zhu Z, Yi J. The prooxidant activity of salts on the lipid oxidation of lecithin-stabilized oil-in-water emulsions. Food Chem 2018; 252:28-32. [DOI: 10.1016/j.foodchem.2018.01.094] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2017] [Revised: 01/10/2018] [Accepted: 01/12/2018] [Indexed: 10/18/2022]
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47
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Samdani GK, McClements DJ, Decker EA. Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:3939-3948. [PMID: 29629560 DOI: 10.1021/acs.jafc.8b00677] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Phospholipids have been shown to act synergistically with tocopherols and delay lipid oxidation in bulk oil. The synergistic activity between phospholipids and tocopherols is due to the ability of amino-group-containing phospholipids (e.g., phosphatidylethanolamine (PE) and phosphatidylserine (PS)) to convert oxidized tocopherol back into tocopherols. This study shows the effect of PE and PS on the antioxidant activity of different tocopherol homologues in oil-in-water emulsions. Effect of emulsifier type on the interaction between tocopherols and phospholipids was also studied. δ-Tocopherol and PE exhibited greater antioxidant activity as compared to α-tocopherol and PE. PS displayed 1.5-3 times greater synergism than PE with Tween 20 as emulsifier whereas both PE and PS had a similar antioxidant activity in the presence of α-tocopherol when bovine serum albumin was used as the emulsifier. This study is the first to show that PE and PS can act synergistically with tocopherols to inhibit lipid oxidation in oil-in-water emulsions and can present a new clean label antioxidant strategy for food emulsions.
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Affiliation(s)
- Gautam K Samdani
- Department of Food Science , University of Massachusetts , Amherst , Massachusetts 01003 , United States
| | - D Julian McClements
- Department of Food Science , University of Massachusetts , Amherst , Massachusetts 01003 , United States
| | - Eric A Decker
- Department of Food Science , University of Massachusetts , Amherst , Massachusetts 01003 , United States
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Miyashita K, Uemura M, Hosokawa M. Effective Prevention of Oxidative Deterioration of Fish Oil: Focus on Flavor Deterioration. Annu Rev Food Sci Technol 2018; 9:209-226. [DOI: 10.1146/annurev-food-030117-012320] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), both abundant in fish oil, are known to have significant biochemical and physiological effects primarily linked to the improvement of human health, especially cardiovascular and brain health. However, the incorporation of fish oil into foods and beverages is often challenging, as fish oil is very easily oxidized and can cause undesirable flavors. This review discusses this rapid formation of the fishy and metallic off-flavors, focusing especially on an early stage of fish oil oxidation. Although oxidative stability and quality of commercialized fish oil have improved over the past few years, there is a still a problem with its application: Flavor deterioration can be found even at very low oxidation levels. This review also notes the effective way to inhibit the formation of the volatile compounds responsible for the flavor deterioration.
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Affiliation(s)
- Kazuo Miyashita
- Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido 041-8611, Japan
| | - Mariko Uemura
- Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido 041-8611, Japan
| | - Masashi Hosokawa
- Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido 041-8611, Japan
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Xie D, Mu H, Tang T, Wang X, Wei W, Jin J, Wang X, Jin Q. Production of three types of krill oils from krill meal by a three-step solvent extraction procedure. Food Chem 2017; 248:279-286. [PMID: 29329855 DOI: 10.1016/j.foodchem.2017.12.068] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2017] [Revised: 11/07/2017] [Accepted: 12/18/2017] [Indexed: 12/22/2022]
Abstract
In this study, a three-step extraction method (separately use acetone, hexane, and ethanol as extraction solvent in each step) was conducted to selectively extract three types of krill oils with different compositions. The lipid yields were 5.08% in step 1, 4.80% in step 2, and 9.11% in step 3, with a total of 18.99%. The krill oil extracted with acetone in step 1 (A-KO) contained the lowest contents of phospholipids (PL) (2.32%) and n-3 polyunsaturated fatty acids (PUFA) (16.63%), but the highest levels of minor components (505.00 mg/kg of astaxanthin, 29.39 mg/100 g of tocopherols, 34.32 mg/100 g of vitamin A and 27.95 mg/g of cholesterol). By contrast, despite having traces of minor components, the krill oil extracted using ethanol in step 3 (E-KO) was the most abundant in PL (59.52%) and n-3 PUFA (41.74%). The krill oil extracted using hexane in step 2 (H-KO) expressed medium contents of all the testing indices. The oils showed significant differences in the antioxidant capacity (E-KO > H-KO > A-KO) which exhibited positive correlation with the PL content. These results could be used for further development of a wide range of krill oil products with tailor-made functions.
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Affiliation(s)
- Dan Xie
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Zhonghai Ocean (Wuxi) Marine Equipment Engineering Co., Ltd, Jiangnan University National University Science Park, 100 Jinxi Road, Wuxi, Jiangsu 214125, PR China
| | - Hongyan Mu
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Qingdao, Shandong 266109, PR China
| | - Tianpei Tang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Xiaosan Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Wei Wei
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Jun Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
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Evaluating Electron Paramagnetic Resonance (EPR) to Measure Lipid Oxidation Lag Phase for Shelf-Life Determination of Oils. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2927-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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