Assessment of antioxidant effectiveness on thermally treated marine lipids by fluorescence detection

Aubourg, Santiago P.

doi:10.1007/s002170000163

Cited by 10 publications

(13 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The time course of AV during autoxidation of herring oil revealed that the oils were at the secondary oxidation stage. Contrary to reported results (Aubourg 2000;Aidos and others 2001), in this case, the FC was not a useful measure, since no significant changes were detected during storage. The determination of secondary oxidation products as AV measurement is suggested.…”

Section: Oxidative Stabilitycontrasting

confidence: 99%

Stability of Crude Herring Oil Produced from Fresh Byproducts: Influence of Temperature during Storage

Aidos¹,

Lourenclo²,

Padt³

et al. 2002

Journal of Food Science

View full text Add to dashboard Cite

Crude herring oil, extracted from fresh byproducts, was stored at 0, 20, and 50 °C in order to study the effect of temperature on lipid oxidation. The oil had an initial peroxide value (PV), anisidine value (AV), and free fatty acids of 0.7 meq peroxides/kg of lipid, 0.4, and 0.6%, respectively. During storage, the oil reached the secondary oxidation stage for all 3 temperatures. The formation of fluorescent compounds was inhibited at 0 °C.Significant decrease of the a-tocopherol content was found after storage at 0 and 20 °C, but no consumption occurred at 50 °C. The development of oxidation products over time exhibited a temperature-dependency with a very good correlation.

show abstract

Section: Oxidative Stabilitycontrasting

confidence: 99%

Stability of Crude Herring Oil Produced from Fresh Byproducts: Influence of Temperature during Storage

Aidos¹,

Lourenclo²,

Padt³

et al. 2002

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…The antioxidant effect of the different lyophilized quinoa extracts (ANS, AN, CAS, and CA batches) was tested in a model system including a marine oil (cod liver oil, CLO; Merck). CLO is considered an appropriate model system for studying oxidation mechanisms in food containing significant PUFA levels ; previous research has shown its usefulness in order to test the antioxidant behavior of citric acid and jumbo squid ( Dosidicus gigas ) skin extract .…”

Section: Methodsmentioning

confidence: 99%

Enhancement of the rancidity stability in a marine‐oil model by addition of a saponin‐free quinoa (Chenopodium quinoa Willd.) ethanol extract

Miranda

Barbosa²,

Trigo³

et al. 2017

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

This research focused on the antioxidant capacity of quinoa (Chenopodium quinoa Willd.), being its basic objective to analyze the retention of this property in the case that a previous saponins removal by water washing was undertaken. Chemical analyses related to saponin content and antioxidant behavior were carried out on ethanolic extracts of two quinoa ecotypes (Ancovinto and Cancosa) and compared to quinoa that was not subjected to saponins extraction; comparison to positive control (BHT‐including condition) was also achieved. Lower contents on total polyphenols, total flavonoids and γ‐tocopherol, and antioxidant activity (DPPH assay) were observed in saponin‐free quinoa extracts from both ecotypes when compared with their saponin‐including counterpart. Further, the effect of the different kinds of quinoa extracts was comparatively analyzed in a marine‐oil heated model system. As a result, saponin‐free quinoa extracts led to marked lipid oxidation inhibition assessed by the determination of conjugated dienes, peroxides, thiobarbituric acid reactive substances, and polyenes, this effect being similar to the one produced by saponin‐including quinoa extracts. Consequently, the water‐washing process did not produce a detrimental effect over the inhibitory capacity of lipid oxidation of quinoa grain when evaluated in a lipid‐food system with high degree of unsaturation (i.e., marine‐oil model). Practical application: Quinoa (Chenopodium quinoa Willd.) is a highly appreciated pseudo‐cereal of Andean origin that has shown a wide range of profitable nutritional and functional properties. However, saponin compounds located in the pericarp of quinoa seed are bitter and interfere with its palatability and digestibility, making difficult to use this grain as a practical food source for commercial processing. In the present study, the antioxidant behavior of a saponin‐free quinoa was investigated and compared to its counterpart saponin‐including quinoa. As a result, although the elimination of saponins of quinoa grain led to a loss of phenolic compounds and a consequent decrease in antioxidant activity (assessed by the method of DPPH), this process did not produce a detrimental effect over the inhibitory capacity of lipid oxidation when evaluated in a marine‐oil model. Such pre‐treatment would avoid the inconveniences of saponins presence while providing a source of potential food additives including antioxidant properties. Total saponin content and antioxidant properties and effectiveness of saponin‐free quinoa (content on total polyphenols, flavonoids and tocopherols, DPPH assay, and antioxidant capacity in a heated marine‐oil model system) are comparatively studied with quinoa including saponin compounds, taking into account two different quinoa ecotypes (i.e., Ancovinto and Cancosa). As a result, saponin‐free quinoa provides a suitable product including lipophilic‐type antioxidant molecules, susceptible to develop an active preservative role in lipid‐food systems with high degree of unsaturation.

show abstract

“…The full-fitted ANOVA models showed that CT and FC were important parameters. In contrast, it was concluded that the CD and tetraenes content were not suitable as quality measurements (data not shown), possibly because of the relatively unstable nature of these latter compounds (Cho and others 1989;Aubourg andothers 1995, 1997). Concerning the measurement of CT, the initial model only showed a significant effect for the storage d of the oils (p < 0.05, power = 0.999).…”

Section: Oxidative Stability Of Extracted Oilmentioning

confidence: 95%

“…The development of tertiary oxidation products (FC) was found to be temperature-independent but decreased as a result of the storage time of the byproducts (p = 0.004, power = 0.930). It is known that oxidation products are unstable and tend to react with biological amino constituents (proteins, peptides, free amino acids) and phospholipids, leading to interaction compounds (Gardner 1979(Gardner , 1987Pokorny 1987) that can be assessed by their fluorescent properties (Aubourg and Medina 1997;Aubourg andothers 1997, 1998). Evidence has demonstrated that fluorescent substances formed from oxidized membrane lipids remain attached to the amino constituents (Lio and Yoden 1988;Hasegawa and others 1992).…”

Section: Quality Of the Extracted Oilmentioning

confidence: 98%

“…In both equations, a positive and significant intercept was found indicating the pre-existence of these oxidation compounds. Earlier results reported that FC could be used as an oxidation measure for fish oil when produced from fresh herring byproducts (Aidos and others 2001(Aidos and others , 2002a(Aidos and others , 2002b or in heattreated oil (Aubourg 2000). However, positive values are apparently achieved when the oil is produced within the 1st 8 h of storage.…”

Section: Oxidative Stability Of Extracted Oilmentioning

confidence: 99%

See 1 more Smart Citation

Quality of Crude Fish Oil Extracted from Herring Byproducts of Varying States of Freshness

Aidos

Padt

Boom

et al. 2003

Journal of Food Science

View full text Add to dashboard Cite

Herring byproducts were stored at 2 and 15 8C for up to 72 h. Over time, significant increases of total volatile bases (TVB), histamine, putrescine, cadaverine, and tyramine were detected. However, only tyramine and TVB levels were temperature-dependent. The level of total polyunsaturated fatty acids (PUFAs) was constant. Longer byproducts storage gave rise to an oil with higher levels of free fatty acids, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and total PUFAs, while fluorescent compounds were lower. A higher storage temperature led to oil higher in a-tocopherol and EPA levels and lower in anisidine value. Surprisingly, the oil with the highest content of PUFAs was not produced from the freshest byproducts, and oil with low oxidation products can be extracted from stored byproducts.

show abstract

Assessment of antioxidant effectiveness on thermally treated marine lipids by fluorescence detection

Cited by 10 publications

References 20 publications

Stability of Crude Herring Oil Produced from Fresh Byproducts: Influence of Temperature during Storage

Stability of Crude Herring Oil Produced from Fresh Byproducts: Influence of Temperature during Storage

Enhancement of the rancidity stability in a marine‐oil model by addition of a saponin‐free quinoa (Chenopodium quinoa Willd.) ethanol extract

Quality of Crude Fish Oil Extracted from Herring Byproducts of Varying States of Freshness

Contact Info

Product

Resources

About