Relevant bibliographies by topics / Lipid oxidation

Academic literature on the topic 'Lipid oxidation'

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Published: 4 June 2021
Last updated: 8 June 2024

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Journal articles on the topic "Lipid oxidation"

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Tonda, Rachel, Arlene Lamptey, and Brenda Reid. "PSV-15 Variability in the Oxidative Status of Fats and Oils Used in Livestock Diets in North America." Journal of Animal Science 99, Supplement_1 (May 1, 2021): 197–98. http://dx.doi.org/10.1093/jas/skab054.322.

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Abstract Lipids are essential energy sources in nearly every animal’s diet. However, lipids used in feed formulations today are highly variable in both composition and susceptibility to oxidation – a major source of decreased lipid quality. Feeding oxidized lipids negatively influences animal health and performance, yet data on the oxidative status of commercially used lipids is limited. Herein, the oxidative stability results of lipid samples submitted to Kemin Customer Laboratory Services (CLS) for analysis since 2018 is summarized. Of the 392 samples evaluated, corn oil (n=122), choice white grease (CWG; n=101) and soybean oil (n=66) were the most common. Current oxidation status was assessed by measuring active oxidation markers, including peroxide values (PV; target < 5 meq/kg) and secondary oxidative molecules (hexanal and 2,4-decadienal; target < 50 ppm total). Resistance to future oxidation was evaluated by Oxidative Stability Index (OSI) at 100° C. Lipid PVs ranged from 0 meq/kg to 47.8 meq/kg, with an average PV of 3.4 meq/kg. Total secondary oxidatives averaged 28 ppm, ranging from below the limit of quantitation (5 ppm) to 313 ppm. Based on current oxidative markers, 39% of samples showed no signs of oxidation, 40% had early signs of oxidation, 16% were undergoing active oxidation and 5% were severely oxidized. Lipid OSI times ranged from 0.2 to 144 hours, averaging 17.4 hours. Fifty percent of samples had OSI times of < 10 hours. Further, 46% of animal fats had an OSI < 5 hours, indicating enhanced susceptibility of these fats to future oxidation. In conclusion, >60% of samples showed signs of oxidation, and significant variability in the oxidative status of commercial lipids was observed. To optimize nutritional efficiency and minimize adverse effects of oxidation on overall health of livestock, managing lipid quality – including understanding oxidation risks – should be a major consideration for producers.
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Pokorná, I., V. Filip, and J. Šmidrkal. "Lipid oxidation in margarine emulsions." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (January 1, 2004): S140—S143. http://dx.doi.org/10.17221/10638-cjfs.

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Influence of different storage atmosphere (argon and oxygen atmosphere) and influence of monoacylglycerol’s emulsifier (with the carbon chain containing 10, 12, 14, 16, 18 carbon atoms and commercial emulsifier D and a model mixture of monoacylglycerols with the carbon chains containing 10, 12, 14 carbon atoms) on lipid oxidation in margarine emulsions were observed. The rate of lipid oxidation in emulsion with oxygen atmosphere depends on oxygen diffusion through the emulsion layer, while lipid oxidation in emulsion with inert atmosphere is influenced by initial oxygen concentration in water and fat phase. Lipid oxidation in emulsion also depends on acyl combination and the acyl length in emulsifier. Emulsions with monostearoylglycerol oxidized minimally while emulsions with a mixture of monoacylglycerols oxidized maximally.
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Domínguez, Rubén, Mirian Pateiro, Mohammed Gagaoua, Francisco J. Barba, Wangang Zhang, and José M. Lorenzo. "A Comprehensive Review on Lipid Oxidation in Meat and Meat Products." Antioxidants 8, no. 10 (September 25, 2019): 429. http://dx.doi.org/10.3390/antiox8100429.

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Meat and meat products are a fundamental part of the human diet. The protein and vitamin content, as well as essential fatty acids, gives them an appropriate composition to complete the nutritional requirements. However, meat constituents are susceptible to degradation processes. Among them, the most important, after microbial deterioration, are oxidative processes, which affect lipids, pigments, proteins and vitamins. During these reactions a sensory degradation of the product occurs, causing consumer rejection. In addition, there is a nutritional loss that leads to the formation of toxic substances, so the control of oxidative processes is of vital importance for the meat industry. Nonetheless, despite lipid oxidation being widely investigated for decades, the complex reactions involved in the process, as well as the different pathways and factors that influenced them, make that lipid oxidation mechanisms have not yet been completely understood. Thus, this article reviews the fundamental mechanisms of lipid oxidation, the most important oxidative reactions, the main factors that influence lipid oxidation, and the routine methods to measure compounds derived from lipid oxidation in meat.
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Schilke, Robert Michael, Cassidy M. R. Blackburn, Shashanka Rao, David M. Krzywanski, and Matthew D. Woolard. "Macrophage-associated lipin-1 regulates lipid catabolism to promote effective efferocytosis." Journal of Immunology 204, no. 1_Supplement (May 1, 2020): 69.22. http://dx.doi.org/10.4049/jimmunol.204.supp.69.22.

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Abstract Failure to resolve inflammation leads to numerous chronic diseases. Disease resolution requires the effective removal of dead cells by macrophage-mediated efferocytosis. Excess lipid accumulation within macrophages can lead to dysfunction that promotes disease pathogenesis. Efferocytosis results in a significant accumulation of lipid inside the macrophage, yet macrophage continue to function. This suggest that during efferocytosis, macrophages have pathways to ameliorate the high lipid load. We have identified that lipin-1, a regulator of lipid metabolism, is critical to proper macrophage responses during efferocytosis. Lipin-1 is a phosphatidic acid phosphatase that also functions as a transcriptional coregulator. We used mice that lack either lipin-1 enzymatic activity or both functions in myeloid cells to define how lipin-1 regulates excess lipids during efferocytosis. We have demonstrated that mice lacking myeloid-associated lipin-1 have diminished apoptotic cell (AC) clearance in a zymozan model of efferocytosis. Clearance of lipids during efferocytosis is accomplished through beta-oxidation. Bone marrow derived macrophages lacking lipin-1 have reduced oxidative respiration in response to both AC and purified palmitate (lipid), indicating defective lipid catabolism. These data suggest that lipin-1 regulates mitochondrial lipid catabolism to reduce lipid burden during efferocytosis. These studies highlight regulation of lipid metabolic pathways in macrophages during efferocytosis that allow them to handle excess lipid burden and promote disease resolution.
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Salminen, H., R. Kivikari, and M. Heinonen. "Protein-lipid interactions during oxidation of liposomes." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (January 1, 2004): S133—S135. http://dx.doi.org/10.17221/10636-cjfs.

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Oxidation of bovine serum albumin and its interaction with phenolic red raspberry and bilberry extracts (4.2 and 8.4 μg/ml) was investigated in a liposome system. Samples were incubated in the dark at 37°C with copper, and the extent of oxidation was measured by determing the loss of tryptophan fluorescence and the formation of protein carbonyls, conjugated diene hydroperoxides and hexanal. Both red raspberry and bilberry extracts inhibited lipid and protein oxidation. Red raspberry extract in 4.2 μg/ml concentration was the best inhibitor against both lipid and protein oxidation. In conclusion, oxidative deterioration due to protein-lipid oxidation is inhibited by phenolic compounds in berries.
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Spěváčková, V., I. Hrádková, M. Ebrtová, V. Filip, and M. Tesařová. "Lipid Oxidation in Dispersive Systems with Monoacylglycerols." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S169—S172. http://dx.doi.org/10.17221/1059-cjfs.

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Model fat blends with a monoacylglycerol emulsifier with different acyl chain (C10, C12, C14, C16, C18, C18:1, C20, C22) were prepared and stored under oxygen atmosphere 8 weeks at temperature 20°C. Influence of monoacylglycerol on oxidation and oxidation stability of the model fat blends was studied. The model fat blends were prepared by mixing of fully hydrogenated structured fats that contained only palmitic and stearic acid (fully hydrogenated zero-erucic rapeseed oil and fully hydrogenated palmstearin) and half-refined soybean oil. Lipid oxidation was measured by determination of the peroxide value. Volatile oxidation products were detected by the solid phase microextraction in connection with gas chromatography-mass detector (SPME/GC-MS). The oxidative stability was measured by the Rancimat method. Lipid oxidation in model system with 1-octadecenoylglycerol (MAG18:1) was the most extended. On the other hand minimal lipid oxidation was found out in the presence of 1-tetradecanoylglycerol (MAG14) and 1-hexadecanoylglycerol (MAG16).
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Wazir, Hazrati, Shyan Yea Chay, Mohammad Zarei, Farah Salina Hussin, Nor Afizah Mustapha, Wan Zunairah Wan Ibadullah, and Nazamid Saari. "Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products." Antioxidants 8, no. 10 (October 16, 2019): 486. http://dx.doi.org/10.3390/antiox8100486.

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Studies on the oxidative changes in meat-based, low-moisture, ready to eat foods are complicated due to complex food system and slow lipid-protein oxidative deterioration. The current study evaluates the oxidative changes over six months of storage on shredded beef and chicken products (locally known as serunding) for physicochemical analysis, lipid oxidation (conjugated dienes and malondialdehydes) and protein co-oxidation (soluble protein content, amino acid composition, protein carbonyl, tryptophan loss and Schiff base fluorescence) at 25 °C, 40 °C and 60 °C. The lipid stability of chicken serunding was significantly lower than beef serunding, illustrated by higher conjugated dienes content and higher rate of malondialdehyde formation during storage. In terms of protein co-oxidation, chicken serunding with higher polyunsaturated fatty acids (PUFA) experienced more severe oxidation, as seen from lower protein solubility, higher protein carbonyl and Schiff base formation compared to beef serunding. To conclude, chicken serunding demonstrates lower lipid and protein stability and exhibits higher rate of lipid oxidation and protein co-oxidation than beef serunding. These findings provide insights on the progression of lipid oxidation and protein co-oxidation in cooked, shredded meat products and could be extrapolated to minimize possible adverse effects arising from lipid oxidation and protein co-oxidation, on the quality of low-moisture, high-lipid, high-protein foods.
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Feng, Xiaohui, Jing Li, Longchao Zhang, Zhenghua Rao, Shengnan Feng, Yujiao Wang, Hai Liu, and Qingshi Meng. "Integrated Lipidomic and Metabolomics Analysis Revealing the Effects of Frozen Storage Duration on Pork Lipids." Metabolites 12, no. 10 (October 16, 2022): 977. http://dx.doi.org/10.3390/metabo12100977.

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Frozen storage is an important strategy to maintain meat quality for long-term storage and transportation. Lipid oxidation is one of the predominant causes of the deterioration of meat quality during frozen storage. Untargeted lipidomic and targeted metabolomics were employed to comprehensively evaluate the effect of frozen duration on pork lipid profiles and lipid oxidative products including free fatty acids and fatty aldehydes. A total of 688 lipids, 40 fatty acids and 14 aldehydes were successfully screened in a pork sample. We found that ether-linked glycerophospholipids, the predominant type of lipids, gradually decreased during frozen storage. Of these ether-linked glycerophospholipids, ether-linked phosphatidylethanolamine and phosphatidylcholine containing more than one unsaturated bond were greatly influenced by frozen storage, resulting in an increase in free polyunsaturated fatty acids and fatty aldehydes. Among these lipid oxidative products, decanal, cis-11,14-eicosenoic acid and cis-5,8,11,14,17-dicosapentaenoic acid can be considered as potential indicators to calculate the freezing time of unknown frozen pork samples. Moreover, over the three-month frozen storage, the first month was a rapid oxidation stage while the other two months were a slow oxidation stage.
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Yalamanoglu, Ayla, Jeremy W. Deuel, Ryan C. Hunt, Jin Hyen Baek, Kathryn Hassell, Katie Redinius, David C. Irwin, Dominik J. Schaer, and Paul W. Buehler. "Depletion of haptoglobin and hemopexin promote hemoglobin-mediated lipoprotein oxidation in sickle cell disease." American Journal of Physiology-Lung Cellular and Molecular Physiology 315, no. 5 (November 1, 2018): L765—L774. http://dx.doi.org/10.1152/ajplung.00269.2018.

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Intravascular sickling and lysis of red blood cells, a hallmark feature of sickle cell disease (SCD), releases hemoglobin (Hb) into the circulation. Increased cell-free Hb has been linked to vasculopathy and in vitro lipid oxidation. Scavenger plasma proteins haptoglobin (Hp) and hemopexin (Hpx) can attenuate cell-free Hb and total plasma heme lipid-oxidative capacity but are depleted in SCD. Here, we isolated lipids from BERK-SS mice, guinea pigs (GP) infused with heme-albumin, and patients with SCD undergoing regular exchange transfusion therapy and evaluated the level of lipid oxidation. Malondialdehyde formation, an end product of lipid peroxidation, was increased in BERK-SS mice, purified lipid fractions of the heme-albumin infused GP, and patients with SCD compared with controls. In humans, the extent of lipid oxidation was associated with the absence of Hp as well as decreased Hpx in plasma samples. Postmortem pulmonary tissue obtained from patients with SCD demonstrated oxidized LDL deposition in the pulmonary artery. The relationship between no Hp and low Hpx levels with greater LDL and HDL oxidation demonstrates the loss of protection against cell-free Hb and total plasma heme-mediated lipid oxidation and tissue injury in SCD. Strategies to protect against plasma lipid oxidation by cell-free Hb and total plasma heme (e.g., therapeutic Hp and Hpx replacement) may diminish the deleterious effects of cell-free Hb and total plasma heme toward the vascular system in SCD.
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Mária Nagy, Zoltán Győri, and Mária Borbélyné Varga. "Methods for detention of lipid rancidity." Acta Agraria Debreceniensis, no. 50 (December 16, 2012): 117–20. http://dx.doi.org/10.34101/actaagrar/50/2576.

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There are various methods available for measurement of lipid oxidation in foods.Changes in chemical, physical, or organoleptic properties of fats and oils during oxidation may be monitored to assess the extent of lipid oxidation. However, there is no uniform and standard method for detecting all oxidative changes in all food systems. The available methods to monitor lipid oxidation in foods and biological systems may be divided into two groups. The first group measures primary oxidative changes and the second determines secondary changes that occur in each system.
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Dissertations / Theses on the topic "Lipid oxidation"

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Reid, Vanessa Claire. "Macrophage toxicity of lipid oxidation." Thesis, University of Cambridge, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.308384.

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Prado-Barragan, Lilia Arely. "Lipid oxidation in a meat fibre system." Thesis, University of Nottingham, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.294811.

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Walters, Louise. "Lipid oxidation in salt-dried pelagic fish." Thesis, University of Lincoln, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.262195.

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Saeed, Suhur. "Lipid oxidation mechanisms and lipid-protein interactions in frozen mackerel (Scomber scombrus)." Thesis, University of Surrey, 1998. http://epubs.surrey.ac.uk/843251/.

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Atlantic mackerel (Scomber scombrus) is a pelagic fish widely distributed along the Northern coast of Great Britain. The lipid content of mackerel was found to be about 13% of the total body weight and 50% of total fatty acids were eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (fatty acids which are reported to reduce the concentration of plasma triglycerides, LDL (low density lipoproteins) and cholesterol in humans and animals). The proximate analysis also showed that mackerel is a good source of protein (20% w/w). The poly unsaturated fatty acids (PUFA) are prone to oxidation during frozen storage leading to rancidity and protein damage. Thus the objective of this project was to prolong the shelf-life of mackerel by controlling and understanding lipid oxidation mechanisms. HPLC, GCMS and 13C NMR spectroscopy were used for the first time to monitor the production of hydroperoxides and their secondary products in fish matched pairs of mackerel fillets were stored at either -20°C or -30°C. In addition fillets were also stored with or without different antioxidants at -20°C. The development of lipid oxidation products were recorded for up to 24 months. The oxidation products identified were mixtures of alcohol derivatives of hydroperoxides, namely: 13-hydroxy-9-trans, 11-cis-octadecadienoic, 13-hydroxy-9-trans, 11-trans-octadecadienoic, 9-hydroxy-10-cis, 12-transoctadecadienoic and 9-hydroxy-10-trans, 12-transoctadecadienoic acids. The amount of hydroxides produced were higher in fillets stored at -20°C compared with fillets stored at -30°C. Similarly, the hydroperoxides produced were considerably higher in samples stored without antioxidant than in fillets stored with vitamin E. In this study the transfer of radicals from lipid oxidation to proteins and subsequent formation of protein-cross-links has been reported for the first time. The interaction between lipids and proteins were examined by both ESR and fluoroscence spectroscopy. A central esr free radical (g )signal was observed in both simple systems (methyl linoleate and pure amino acids) and complex systems (fish lipid and pure proteins (lysozyme, ovalbumin) or fish protein (myosin)). The esr signal reached a maximum within a week and then started to decline and with a concomitant increase in a pinkish yellow chromogen. This chromogen which was soluble in organic solvent and fluoresced at an excitation wavelength 360 nm and emission wavelength 420 nm and indicated the formation of protein cross-links. Synthetic (BHT, BHA) and natural (vitamins E, C) antioxidants were capable of preventing both the radical transfer and protein cross-linking. In this study lipoxygenase was isolated from mackerel flesh and its involvement in lipid oxidation mechanism was established. The molecular weight of partially purified lipoxygenase was 119,000 Daltons. This enzyme was capable of oxidising arachidonic acid to 12-hydroeicosatetraenoic acid (12-HETE), which was identified by HPLC. This 12-HETE was absent in pure arachidonic acid and in samples to which boiled enzyme was added. Conventional inhibitors, synthetic and natural antioxidants also inhibited the formation of 12-HETE, indicating the importance of lipoxygenase in fish lipid oxidation. During frozen storage, protein solubility decreased and the texture deteriorated in Atlantic mackerel stored for 3, 6, 12 and 24 months at -20°C and -30°C. There was an increase in peroxide value and TBARS; decrease in myosin ATPase activity a decrease in myofibrillar protein solubility in high salt concentration as well as formation of high molecular weight aggregates which showed low thermal stability and high G' and G" modulus values. There were significant differences (P < 0.01) between samples stored at -20°C and -30°C, with greater deterioration evident in samples stored at -20°C. Similarly, there were significant differences (P < 0.01) between samples stored with and without antioxidants; the samples stored without antioxidants deteriorated faster than samples stored with antioxidants. This suggests the involvement of lipid oxidation products in protein deterioration during frozen storage.
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Noble, Ronald. "Sensory methods used in meat lipid oxidation studies." Kansas State University, 2018. http://hdl.handle.net/2097/38563.

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Master of Science
Food Science Institute
Kadri Koppel
Oxidation of meat decreases consumer acceptance and reduces market value making it an important problem for the meat industry. Odor and flavor of meat are significantly affected by lipid oxidation and researchers continue to explore new ways to control meat oxidation. Natural antioxidants, irradiation and oxygen treatments are major areas of research in meat lipid oxidation. In recent studies researchers have been exploring ways to extend shelf life of meat and in many case rely on sensory results. This report deals with sensory methods used to measure changes associated with treatments and outlines how researchers are using these methods.
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Hoyland, David Vernon. "Chemical methods for assessing lipid oxidation in food." Thesis, University of Nottingham, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.254588.

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Smith, G. "Lipid oxidation in S.E. Asian salted-dried fish." Thesis, University of Lincoln, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.380661.

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Jenkins, Benjamin John. "The role of alpha oxidation in lipid metabolism." Thesis, University of Cambridge, 2018. https://www.repository.cam.ac.uk/handle/1810/278025.

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Recent findings have shown an inverse association between the circulating levels of pentadecanoic acid (C15:0) and heptadecanoic acid (C17:0) with the risk of pathological development in type 2 diabetes, cardio vascular disease and neurological disorders. From previously published research, it has been said that both these odd chain fatty acids are biomarkers of their dietary intake and are significantly correlated to dietary ruminant fat intake. However, there are profound studies that show the contrary where they do not display this biomarker correlation. Additionally, several astute studies have suggested or shown odd chain fatty acid endogenous biosynthesis, most often suggested via alpha oxidation; the cleavage of a single carbon unit from a fatty acid chain within the peroxisomes. To better understand the correlations and interactions between these two fatty acids with pathological development, the origin of these odd chain fatty acids needed to be determined, along with confirming their association with the disease aetiology. To minimise animal & human experimentation we made use of existing sample sets made available through institutional collaborations, which produced both animal and human interventional study samples suitable for odd chain fatty acid investigations. These sample collaborations allowed us to comprehensively investigate all plausible contributory sources of these odd chain fatty acids; including from the intestinal microbiota, from dietary contributions, and derived from novel endogenous biosynthesis. The investigations included two intestinal germ-free studies, two ruminant fat diet studies, two dietary fat studies and an ethanol intake study. Endogenous biosynthesis was assessed through: a stearic acid infusion, phytol supplementation, and an Hacl1 knockout mouse model. A human dietary intervention study was used to translate the results. Finally, a study comparing circulating baseline C15:0 and C17:0 levels with the development of glucose intolerance. We found that the circulating C15:0 and C17:0 levels were not significantly influenced by the presence or absence of intestinal microbiota. The circulating C15:0 levels were significantly and linearly increased when the C15:0 dietary composition increased; however, there was no significant correlation in the circulating C17:0 levels with intake. Circulating levels of C15:0 were affected by the dietary composition and factors affecting the dietary intake, e.g. total fat intake and ethanol, whereas circulating C17:0 levels were found to be independent of these variables. In our studies, the circulating C15:0 levels were not significantly affected by any expected variations in alpha oxidation caused by pathway substrate inhibition or gene knockout. However, C17:0 was significantly related, demonstrating it is substantially endogenously biosynthesised. Furthermore, we found that the circulating C15:0 levels, when independent of any dietary variations, did not correlate with the progression of glucose intolerance when induced, but the circulating C17:0 levels did significantly relate and linearly correlated with the development of glucose intolerance. To summarise, the circulating C15:0 and C17:0 levels were independently derived; the C15:0 levels substantially correlated with its dietary intake, whilst the C17:0 levels proved to be separately derived from its endogenous biosynthesis via alpha oxidation of stearic acid. C15:0 was found to be minimally endogenously biosynthesised via a single cycle of beta oxidation of C17:0 in the peroxisomes, however, this did not significantly contribute to the circulating levels of C15:0. Additionally, only the baseline levels of C17:0 significantly correlated with the development of glucose intolerance. These findings highlight the considerable differences between both of these odd chain fatty acids that were once thought to be homogeneous and similarly derived. On the contrary, they display profound dietary, metabolic, and pathological differences.
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Vereb, Heather A. "Biomarkers of Lipid Oxidation in the Oral Cavity." Thesis, Virginia Tech, 2011. http://hdl.handle.net/10919/76887.

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Measuring lipid oxidation is useful as a means of monitoring oxidative stress, such as that induced by clinical conditions or environmental exposure. Characteristic volatile compounds, often with low threshold odors, are secondary products of lipid oxidation reactions. Metallic flavor in food and beverages has been linked with oxidation of lipids in the oral cavity. Breath, an emerging medium for analysis of internal condition, is one means of measuring the metal-induced lipid oxidation responsible for this flavor. This project analyzes the breath of human subjects, as well as lipid oxidation of in vitro samples to identify compounds responsible for producing metallic flavor, which result from the oxidation of lipids in the oral cavity. Because these analytes are found at extremely low (picomolar to nanomolar) concentrations, preconcentration of samples prior to gas chromatography-mass spectrometry analysis is crucial. This study utilizes both solid phase microextraction (SPME) and micromachined silicon micropreconcentrators to concentrate compounds in breath to optimize analysis.
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Turner, Rufus. "Lipid oxidation by denatured haemproteins in heat-processed vegetables." Thesis, University of Reading, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.365990.

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Books on the topic "Lipid oxidation"

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1948-, Vigo-Pelfrey Carmen, ed. Membrane lipid oxidation. Boca Raton, Fla: CRC Press, 1990.

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St. Angelo, Allen J., ed. Lipid Oxidation in Food. Washington, DC: American Chemical Society, 1992. http://dx.doi.org/10.1021/bk-1992-0500.

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J, St Angelo Allen, American Chemical Society. Division of Agricultural and Food Chemistry., and American Chemical Society Meeting, eds. Lipid oxidation in food. Washington, DC: American Chemical Society, 1992.

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Lipid oxidation: Challenges in food systems. Urbana, Illinois: AOCS Press, 2013.

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Bravo-Diaz, Carlos, ed. Lipid Oxidation in Food and Biological Systems. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-87222-9.

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Catala, Angel. Reactive oxygen species, lipid peroxidation, and protein oxidation. New York: Nova Publishers, 2014.

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Hwang, Hong-Sik. Advances in NMR Spectroscopy for Lipid Oxidation Assessment. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-54196-9.

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I, Baskin Steven, and Salem Harry 1929-, eds. Oxidants, antioxidants, and free radicals. Washington, D.C: Taylor & Francis, 1997.

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-S, Chan H. W., ed. Autoxidation of unsaturated lipids. London: Academic Press, 1986.

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-S, Chan H. W., ed. Autoxidation of unsaturated lipids. London: Academic Press, 1987.

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Book chapters on the topic "Lipid oxidation"

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Willian, Kyle. "Lipids and Lipid Oxidation." In The Science of Meat Quality, 147–75. Oxford, UK: John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118530726.ch8.

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Mohd Fauzi, Norsyahida, and Corinne M. Spickett. "Lipid Oxidation." In Oxidative Stress in Applied Basic Research and Clinical Practice, 43–79. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-19096-9_4.

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Spanier, Arthur M., James A. Miller, and John M. Bland. "Lipid Oxidation." In ACS Symposium Series, 104–19. Washington, DC: American Chemical Society, 1992. http://dx.doi.org/10.1021/bk-1992-0500.ch007.

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Croguennec, Thomas. "Lipid Oxidation." In Handbook of Food Science and Technology 1, 99–131. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2016. http://dx.doi.org/10.1002/9781119268659.ch4.

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Rustad, Turid, and Eva Falch. "Lipid Oxidation." In Handbook of Seafood and Seafood Products Analysis, 136–44. 2nd ed. Boca Raton: CRC Press, 2024. http://dx.doi.org/10.1201/9781003289401-8.

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Boucher, Philippe, and Hans Gerhard Vogel. "Inhibition of Lipid Oxidation." In Drug Discovery and Evaluation: Pharmacological Assays, 2285–89. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-05392-9_51.

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Min, David B., and Hyung-Ok Lee. "Chemistry of Lipid Oxidation." In Flavor Chemistry, 175–87. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-4693-1_16.

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Vercellotti, J. R., Allen J. St. Angelo, and Arthur M. Spanier. "Lipid Oxidation in Foods." In ACS Symposium Series, 1–11. Washington, DC: American Chemical Society, 1992. http://dx.doi.org/10.1021/bk-1992-0500.ch001.

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Boucher, Philippe, and Hans Gerhard Vogel. "Inhibition of Lipid Oxidation." In Drug Discovery and Evaluation: Pharmacological Assays, 1–5. Berlin, Heidelberg: Springer Berlin Heidelberg, 2015. http://dx.doi.org/10.1007/978-3-642-27728-3_51-1.

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O'Brien, N. M., and T. P. O'Connor. "LIPIDS | Lipid Oxidation." In Encyclopedia of Dairy Sciences, 1600–1604. Elsevier, 2002. http://dx.doi.org/10.1016/b0-12-227235-8/00269-8.

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Conference papers on the topic "Lipid oxidation"

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Villeneuve, Pierre, Claire Bourlieu-Lacanal, David McClements, Eric Decker, and Erwann Durand. "Lipid oxidation in emulsions and bulk oils: A review of the importance of micelles." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/lzak8107.

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Lipid oxidation is a major cause of quality deterioration in food or cosmetic products. In these matrices, 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. 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 oil are discussed 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. Significance of your research to the AOCS membership? The results underline the importance of a better understanding of the role of micelles in the control of lipid oxidation in food or cosmetic products.
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Berton-Carabin, Claire. "Lipid oxidation in Pickering emulsions." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/nfxb4600.

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Pickering emulsions have garnered great interest in food science lately. These systems are characterized by the use of colloidal particles as physical stabilizers, that strongly anchor at the oil-water interface, instead of conventional emulsifiers. Many biobased particles have recently been identified as useful for this application, which holds potential for revolutionizing the field of food emulsion formulation [1,2]. However, although the potential in terms of physical stabilization of oil-in-water (O/W) emulsions has been thoroughly explored in the past years, how such emulsions may resist lipid oxidation, and whether particles could also be used to protect labile polyunsaturated lipids against oxidation is still questionable. This presentation aims at shedding light on this question by combining a review of the different types of food-compatible particles that have been recognized as useful to form Pickering emulsions, discussing examples of mitigation of lipid oxidation in such emulsions [3,4], and finally reflecting on the desired properties and possible targeted design of particles to achieve dual physical and oxidative stabilization of emulsions [5].[1] Berton-Carabin, C., & Schroën, K. (2015). Pickering emulsions for food applications: Background, trends and challenges. Ann. Rev. Food Sci. Technol., 6, 263–297.[2] Dickinson, E. (2020). Advances in food emulsions and foams: Reflections on research in the neo-Pickering era. Curr. Opin. Food Sci., 33, 52–60.[3] Schröder, A., Laguerre, M., Sprakel, J., Schroën, K., & Berton-Carabin, C. (2020). Pickering particles as interfacial reservoirs of antioxidants. J. Colloid Interface Sci., 575, 489–498.[4] Schröder, A., Laguerre, M., Tenon, M., Schroën, K., & Berton-Carabin, C. (2021). Natural particles can armor emulsions against lipid oxidation and coalescence. Food Chem., 347, 129003.[5] Berton-Carabin, C., Schröder, A., Schroën, K., & Laguerre, M. (2021). Lipid oxidation in Pickering emulsions. In Garcia-Moreno, P., Jacobsen, C., Sorensen, A. D., & Yesiltas, B. (Eds), Omega-3 Delivery Systems, Elsevier, Cambridge, MA., pp. 275-293.
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Moigradean, Diana, Mariana-Atena Poiana, Despina-Maria Bordean, Daniela Stoin, and Liana-Maria Alda. "OXIDATIVE STABILITY OF COCONUT OIL AND WALNUT OIL BY PHYSICO-CHEMICAL ANALYSIS AND FTIR SPECTROSCOPY." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.38.

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The indicator of the quality of edible oils is its oxidative stability. The oxidative reactions can be influenced by several factors (light, heat, oxygen reaction with unsaturated lipids) and by chemical and enzymatic mechanisms (autoxidation, photooxidation and lipoxygenases). These factors can accelerate lipid oxidation, decrease oxidative stability and cause significant modification on sensory properties, what lead to nutritional depreciation of edible oil and decrease in the shelf life. The aims of this study are to evaluate the oxidative stability of coconut oil and walnut oil during storage (12 month) because this has a significant influence on degree of oil freshness. The lipid oxidation gives rise to the existence of toxic compounds in the food products and contribute to the development of heart disease, cancer and atherosclerosis. The progress of lipid oxidation was assessed by measuring peroxide value (PV), p-anisidine value (AV) and total oxidation value (TOTOX). The low peroxide value signifies a high oxidative stability. The Totox value gives clear overall data analysis of the freshness of the oil; the lower the Totox value, the better the quality of oils. FTIR spectral data were used to determine the bands, which can be considered as the fingerprints of the oxidation. The results suggest that walnut oil quickly go rancid but the coconut oil keeps its good chemical properties during storage.
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Schaich, Karen. "Lipid Oxidation: Where Have All the Products Gone? A Wholistic Look at Lipid Oxidation." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.349.

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Alberdi-Cedeno, Jon, Kubra Demir, and Marc Pignitter. "Influence of monosodium glutamate on the oxidative stability of meat lipids." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mvhi9556.

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Monosodium glutamate (MSG) is an additive (E621) widely used as flavor enhancer in food industry in order to increase palatability, especially in meat and meat derived products. Its use has increased worldwide by 4.80% during 2017–2021. Therefore, its effect on sensory and organoleptic quality of meat and meat derived products has been extensively investigated. However, so far, studies investigating the impact of MSG on the progress of lipid oxidation in meat are lacking. Therefore, the effect of the fortification of pork burger patties with 0–1.2 % MSG was addressed, paying particular attention to the oxidative stability of their lipids. Samples were storage at 8 °C up to 4 days following oven cooking at 180 °C for 10 min. In order to have an overall view, the samples were analyzed by 1H Nuclear Magnetic Resonance (1H NMR) and Solid Phase Microextraction followed by Gas Chromatography-Mass Spectrometry (SPME-GC-MS). The results showed, for the first time, that the fortification of pork burger patties with MSG caused the degradation of their main polyunsaturated acyl groups, linoleic acyl groups (-6) (p< 0.05), as well as some minor components, such as terpenes, after cooking. The decline of non-oxidized lipids was accompanied by the formation of different oxidation compounds, such as aldehydes, ketones and alcohols among others. In general, the total amount of secondary lipid oxidation compounds was enhanced in the presence of 1.2% MSG compared to the non-treated patties (p< 0.05). Moreover, it was observed that the storage at 8 °C did not have any effects on the oxidative stability of the pork lipids. Overall, MSG was shown to promote lipid oxidation in pork burgers raising concerns about its impact on food quality.
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Guyon, Claire, Anne MEYNIER, and Marie de LAMBALLERIE. "Lipid and Protein Oxidation Monitoring in Pressurized Meat: Oxidation Pathways." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.341.

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Lazaridi, Eleni, and Boudewijn Hollebrands. "Selective ionization of oxidized versus non-oxidized lipid species using different solvent additives in direct infusion MS." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/uvqo5522.

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Lipid oxidation in food products is a crucial problem that causes undesirable changes in the food’s flavor, texture, nutritional value and consequently reduces shelf life. Even though lipid oxidation has been examined extensively and is rather well understood in bulk oils and fats, the processes behind it in more complex systems like emulsified foods are still largely unresolved. Oxidation reactions are believed to progress from the oil/water interface to the core of the oil droplets, making it important to understand the contribution of interfacial lipids (i.e. MAG, DAG and PL) to the lipid oxidation process. To study this, novel analytical tools are needed that allow the characterization of the highly complex mixture of oxidized species encountered in aged emulsified foods.In this study, a direct infusion mass spectrometry (MS) approach was set up to selectively ionize oxidized lipid species versus their non-oxidized precursors (DAG and TAG). Three mobile phase additives were investigated (NH4HCO2, C2H3NaO2 and NaI) at three different concentrations, and three ion source parameters (i.e. sheath gas temperature, nozzle and capillary voltage)were optimized. A fractional factorial design was conducted to examine not only the direct effect of the operating parameters on selective ionization of oxidized lipid species, but also assess their combined effect. A three level process was chosen to examine the effect of the selected parameters: (1) on the whole mass range of oxidized versus non oxidized lipid species, (2) on selected lipid species and their different oxidized forms, and (3) on the fragments of the lipid species investigated in the previous step. Selective ionization of oxidized versus non-oxidized lipid species was favored more by the use of sodium containing solvent additives. These findings will contribute to future studies on the influence of interfacial composition on lipid oxidation in complex emulsified food systems.
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Kandrac, Morgan, and Karen Schaich. "Epoxides are major products in oxidation of methyl oleate and linoleate and their triacylglycerols." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/wbbv6226.

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Lipid autoxidation poses a significant problem for stabilizing sensory quality, nutritional value, and chemical safety of lipid containing foods. Peroxide value and volatile carbonyls are the most measured markers to assess oxidation, but products such as epoxides and alcohols are now being identified and quantified in foods. The mechanisms and conditions under which other products form are poorly understood, particularly how lipid structure and oxidation conditions affect reaction pathways, products, and rates. This research paper aims to show how number of double bonds affects oxidation product formation, how oxidation temperature affects reaction rates and product formation and decomposition, and how open or closed packaging systems affect reaction rates.Methyl oleate and methyl linoleate were autoxidized neat and incubated at 25, 40, or 60 °C for various incubation periods. Class assays for quantification of oxidation products included the following: conjugated dienes by UV absorbance at 233 nm; peroxide value by reaction with TPP; epoxide value by reaction with diethydithiocarbamate; soluble carbonyls by reaction with 2,4-dinitrophenylhydrazine. Direct separation of oxidation products was performed using NP-HPLC with detection and quantitation by UV and Corona Charged Aerosol (CAD) detection. Alternate autoxidation products competed with the formation of hydroperoxides in both autoxidizing oleate and linoleate. Epoxides were found to be the dominant product in oleate autoxidized at 25 C, reaching a maximum value of 69.2 mmol/mol lipid, while peroxide value reached a maximum of 23.71 mmol/mol lipid. Epoxides were also found to be a major product in linoleate autoxidation reaching a maximum value of 357.5 mmol/mol lipid at 25 C, while peroxide value reached a maximum of 357.1 mmol/mol lipid. For both oxidized oleate and linoleate, rate of epoxide formation competed with that of hydroperoxides, demonstrating that alternate reactions are active and important in directing the reaction rates and product distributions of autoxidizing lipids.
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Van Wayenbergh, Eline, Christophe Courtin, Imogen Foubert, and Niels Langenaeken. "Wheat bran protects vitamin A from oxidation during storage." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/cxaa5765.

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Food fortification is an efficient strategy to prevent vitamin A deficiency, a widely occurring health issue. However, vitamin A is rapidly degraded during food processing and storage, mainly due to oxidation. Therefore, there is a strong need for stabilising agents. In this study, we showed that wheat bran can be used as a natural, healthy and affordable stabilising agent slowing down vitamin A oxidation and lipid oxidation, which are closely related. The stabilising vitamin A-bran interaction was shown during an accelerated storage experiment (60°C, 70% relative humidity) using a model system consisting of wheat bran, soy oil and vitamin A. While vitamin A was degraded entirely after ten days of storage in the absence of wheat bran, vitamin A recovery after two weeks in the presence of native wheat bran was 10%. This increased to 70% when the wheat bran was toasted (30 min, 170°C). The more pronounced stabilising effect of toasted wheat bran may be explained by the absence of endogenous lipase activity, preventing free fatty acid production during storage. While free fatty acid production in the sample with native wheat bran resulted in accelerated vitamin A oxidation, it did not result in accelerated lipid oxidation, suggesting that vitamin A acts as an antioxidant protecting lipids from oxidation. Moreover, wheat bran antioxidants are thought to delay the oxidation of both vitamin A and lipids. In conclusion, toasted wheat bran mixed with oil and vitamin A can be used as a cost-effective and healthy aid in food fortification by providing high vitamin A stability. To successfully apply this stabilisation technique, a good understanding of the interplay between lipase activity, lipid oxidation, wheat bran antioxidants and vitamin A oxidation is crucial.
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Linderborg, Kaisa, Annelie Damerau, and Eija Ahonen. "Stability of omega-3 fatty acids in different lipid forms analyzed by SPME-GC-MS, NMR and loss of antioxidants." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/gqky3982.

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The dietary intake of marine foods is globally inadequate, and thus supplements with long-chain omega-3 fatty acids are widely used. Both the source and processing choices affect the lipid class (most typically triacylglycerols (TAGs), ethyl esters (EEs), or phospholipids (PLs)) in which docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) are present, and thus consumed.Here we present investigation of the effect of lipid type on oxidation by the analysis of oxidation products of commercial supplements including EPA and DHA in different lipid forms, as well as results of an oxidation trial of pure DHA-containing TAGs and EEs in the presence and absence of alpha-tocopherol. We also present the applicability of SPME-GC-MS and NMR methods as well as analysis of the loss of antioxidants as alternative methods to peroxide (PV) and para-anisidine values (PAV). PAV typically has challenges with aroma compounds present and the reliability of PV is decreased by different formation and decomposition rates of hydroperoxides under different conditionsIncreased lipid oxidation was detected in 24% of the studied omega-3 supplements, which were in either TAG or EE form. 1H NMR was found to be a potential rapid method for lipid class determination and was applicable in detecting products of oxidation through selective pulse experiments. Analysis of volatile secondary oxidation products with SPME-GC-MS may be a future alternative to PAV analysis of especially flavored products when standardized. 2,4-Heptadienal, 1-penten-3-ol, and 2-hexenal showed the highest potential to be used as indicator compounds for lipid oxidation in products high in EPA and DHA content. Oxidative stability, oxidation pattern, and α-tocopherol response of DHA were influenced by the lipid structure (TAG/EE). DHA in EE form was found to be more stable than DHA in TAG form in the presence of α-tocopherol, but the opposite was observed without the antioxidant.
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Reports on the topic "Lipid oxidation"

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Wannasin, Donpon, Celina Fonseca, and Eric Decker. Lipid oxidation in oil-in-water emulsions. AOCS, August 2022. http://dx.doi.org/10.21748/lox22.1.

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Kanner, Joseph, and Herbert Hultin. Mechanisms and Prevention of Lipid Oxidation in Muscle Foods. United States Department of Agriculture, August 1986. http://dx.doi.org/10.32747/1986.7593409.bard.

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Kanner, Joseph, Mark Richards, Ron Kohen, and Reed Jess. Improvement of quality and nutritional value of muscle foods. United States Department of Agriculture, December 2008. http://dx.doi.org/10.32747/2008.7591735.bard.

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Food is an essential to our existence but under certain conditions it could become the origin to the accumulative health damages. Technological processes as heating, chopping, mincing, grounding, promote the lipid oxidation process in muscle tissues and meat foodstuffs. Lipid oxidation occurred rapidly in turkey muscle, intermediate in duck, and slowest in chicken during frozen storage. Depletion of tocopherol during frozen storage was more rapid in turkey and duck compared to chicken. These processes developed from lipid peroxides produce many cytotoxic compounds including malondialdehyde (MDA). The muscle tissue is further oxidized in stomach conditions producing additional cytotoxic compounds. Oxidized lipids that are formed during digestion of a meal possess the potential to promote reactions that incur vascular diseases. A grape seed extract (1% of the meat weight) and butylated hydroxytoluene (0.2% of the lipid weight) were each effective at preventing formation of lipid oxidation products for 3 hours during co-incubation with cooked turkey meat in simulated gastric fluid (SGF). Polyphenols in the human diet, as an integral part of the meal prevent the generation and absorption of cytotoxic compounds and the destruction of essential nutrients, eg. antioxidants vitamins during the meal. Polyphenols act as antioxidants in the gastrointestinal tract; they scavenge free radicals and may interact with reactive carbonyls, enzymes and proteins. These all reactions results in decreasing the absorption of reactive carbonyls and possible other cytotoxic compounds into the plasma. Consumptions of diet high in fat and red meat are contributory risk factors partly due to an increase production of cytotoxic oxidized lipid products eg. MDA. However, the simultaneously consumption of polyphenols rich foods reduce these factors. Locating the biological site of action of polyphenols in the in the gastrointestinal tract may explain the paradox between the protective effect of a highly polyphenols rich diet and the low bioavailability of these molecules in human plasma. It may also explain the "French paradox" and the beneficial effect of Mediterranean and Japanese diets, in which food products with high antioxidants content such as polyphenols are consumed during the meal.
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Bramlage, William, Nehemia Aharoni, Wassef W. Nawar, Joseph Kanner, Shimon Meir, and Sonia Philosoph-Hadas. Control of Lipid Oxidation to Retard Senescence of Plant Tissue. United States Department of Agriculture, May 1994. http://dx.doi.org/10.32747/1994.7603823.bard.

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Xiao, Shan, Wan Gang Zhang, Eun Joo Lee, and Dong U. Ahn. Lipid and Protein Oxidation of Chicken Breast Rolls as Affected by Dietary Oxidation Levels and Packaging. Ames (Iowa): Iowa State University, January 2013. http://dx.doi.org/10.31274/ans_air-180814-631.

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Xiao, Shan, Wan Gang Zhang, Eun Joo Lee, and Dong U. Ahn. Effects of Diet, Packaging and Irradiation on Protein Oxidation, Lipid Oxidation of Raw Broiler Thigh Meat. Ames (Iowa): Iowa State University, January 2013. http://dx.doi.org/10.31274/ans_air-180814-728.

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Ismail, Hesham, Eun Joo Lee, Kyung Yuk Ko, and Dong U. Ahn. Fat Content Influences the Color, Lipid Oxidation and Volatiles of Irradiated Ground Beef. Ames (Iowa): Iowa State University, January 2010. http://dx.doi.org/10.31274/ans_air-180814-1021.

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Kanner, Joseph, and Herbert O. Hultin. Metals and O2 in Initiation and Prevention of Lipid Oxidation in Muscle Tissue. United States Department of Agriculture, January 1985. http://dx.doi.org/10.32747/1985.7566579.bard.

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Hur, Sun Jin, Kwon Il Seo, and Dong U. Ahn. Effects of Dietary Cholesterol and its Oxidation Products on Pathological Lesions and Cholesterol and Lipid Oxidation in the Rabbit Liver. Ames (Iowa): Iowa State University, January 2015. http://dx.doi.org/10.31274/ans_air-180814-1349.

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Kanner, Joseph, Edwin Frankel, Stella Harel, and Bruce German. Grapes, Wines and By-products as Potential Sources of Antioxidants. United States Department of Agriculture, January 1995. http://dx.doi.org/10.32747/1995.7568767.bard.

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Several grape varieties and red wines were found to contain large concentration of phenolic compounds which work as antioxidant in-vitro and in-vivo. Wastes from wine production contain antioxidants in large amounts, between 2-6% on dry material basis. Red wines but also white wines were found to prevent lipid peroxidation of turkey muscle tissues stored at 5oC. The antioxidant reaction of flavonoids found in red wines against lipid peroxidation were found to depend on the structure of the molecule. Red wine flavonoids containing an orthodihydroxy structure around the B ring were found highly active against LDL and membrane lipid peroxidation. The antioxidant activity of red wine polyphenols were also found to be dependent on the catalyzer used. In the presence of H2O2-activated myoglobin, the inhibition efficiency was malvidin 3-glucoside>catechin>malvidin>resveratol. However, in the presence of an iron redox cycle catalyzer, the order of effectiveness was resveratol>malvidin 3-glucoside = malvidin>catechin. Differences in protein binding were found to affect antioxidant activity in inhibiting LDL oxidation. A model protein such as BSA, was investigated on the antioxidant activity of phenolic compounds, grape extracts, and red wines in a lecithin-liposome model system. Ferulic acid followed by malvidin and rutin were the most efficient in inhibiting both lipid and protein oxidation. Catechin, a flavonal found in red-wines in relatively high concentration was found to inhibit myoglobin catalyzed linoleate membrane lipid peroxidation at a relatively very low concentration. This effect was studied by the determination of the by-products generated from linoleate during oxidation. The study showed that hydroperoxides are catalytically broken down, not to an alcohol but most probably to a non-radical adduct. The ability of wine-phenolics to reduce iron and from complexes with metals were also demonstrated. Low concentration of wine phenolics were found to inhibit lipoxygenase type II activity. An attempt to understand the bioavailability in humans of antocyanins from red wine showed that two antocyanins from red wine were found unchanged in human urine. Other antocyanins seems to undergo molecular modification. In hypercholesterolemic hamsters, aortic lipid deposition was significantly less in animals fed diets supplemented with either catechin or vitamin E. The rate of LDL accumulation in the carotid arteries was also significantly lower in the catechin and vitamin E animal groups. These results suggested a novel mechanism by which wine phenolics are associated with decreased risk of coronary heart diseases. This study proves in part our hypothesis that the "French Paradox" could be explained by the action of the antioxidant effects of phenolic compounds found at high concentration in red wines. The results of this study argue that it is in the interest of public health to increase the consumption of dietary plant falvonoids. Our results and these from others, show that the consumption of red wine or plant derived polyphenolics can change the antioxidant tone of animal and human plasma and its isolated components towards oxidative reactions. However, we need more research to better understand bioavailability and the mechanism of how polyphenolics affect health and disease.
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