Hydrolysis and oxidation of lipids in mussel Mytilus edulis during cold storage

Zhou, Xin; Zhou, Da‐Yong; Liu, Zhong-Yuan; Yin, Fawen; Liu, Ziqiang; Li, De-Yang; Shahidi, Fereidoon

doi:10.1016/j.foodchem.2018.08.019

Cited by 66 publications

(41 citation statements)

References 32 publications

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“…Aside from MDA, 2-alkenals and 2,4-alkedienals can also react with TBA, but the exact mechanism of the reaction is not yet well understood. Zhou et al (2019) measured the lipid oxidation of mussels (mytilus edulis) meat during storage at 4 °C for four days using TBA test. The increased TBA value was found with the storage time, and this showed high consistency with other measurements used such as volatile basic nitrogen (TVB-N), peroxide value (POV), and total oxidation (TOTOX).…”

Section: Thiobarbituric Acid (Tba) Testmentioning

confidence: 99%

Should the in vitro colorimetric assays in antioxidant and lipid oxidation evaluation be abandoned? A critical review focusing on bioactive molecule screening assays in in vitro and in vivo models

Shahidi¹,

Yeo²

2020

Journal of Food Bioactives

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Increasing evidence has proven the potent antioxidative effectiveness of bioactives in natural products for preventing/suppressing chronic diseases. In this connection, the development of efficient methods that are suitable to screen bioactives in vitro and in vivo tests has taken place. Thus, a variety of assays have been used in the extraction of bioactives, testing of their antioxidant potential in both in vitro and in vivo model, and evaluating lipid oxidation are comprehensively discussed here. This review mainly focuses on the principle and the use of individual assays in both in vitro and in vivo models. Given that induvial assays have pros and cons due to the discrepancy in the reaction environment and applied biological system, application to the various assays in order to complement the drawbacks of each assay is highly recommended to obtain the reasonable information from experimental trials.

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Section: Thiobarbituric Acid (Tba) Testmentioning

confidence: 99%

Should the in vitro colorimetric assays in antioxidant and lipid oxidation evaluation be abandoned? A critical review focusing on bioactive molecule screening assays in in vitro and in vivo models

Shahidi¹,

Yeo²

2020

Journal of Food Bioactives

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“…A modified version of the Bligh and Dyer (1959) method was employed for total lipid extraction (Zhou et al, 2019). The extracted lipids were sealed under nitrogen and stored at −80 °C until further analysis within 2 weeks.…”

Section: Lipid Extractionmentioning

confidence: 99%

“…The PC and PE were quantitatively determined as described in a previous study (Zhou et al, 2019), results were expressed as mg/g (on a dry weight basis).…”

Section: Phosphotidylcholine (Pc) and Phosphotidylethanolamine (Pe) Amentioning

confidence: 99%

Effect of chitosan coatings incorporated with antioxidants of bamboo leaves and potassium sorbate on lipid oxidation and hydrolysis of scallop ( Chlamys farreri) during refrigerated storage

Wu¹,

Liu²,

Yu³

et al. 2019

Journal of Food Bioactives

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Nutrient loss, caused by lipid oxidation and hydrolysis, occurs in the scallop adductor muscle during refrigerated storage. To retard this process, chitosan coating with inclusion of antioxidant of bamboo leaves (AOB) and potassium sorbate (PS) were used. Results indicated the coatings employed could significantly inhibit the increases in total number of colonies, total volatile basic nitrogen, peroxide value, thiobarbituric acid-reactive substances, lipase activity and free fatty acid content as well as the decrease in contents of triacylglycerols, phosphatidylcholine, phosphatidylethanolamine and polyunsaturated fatty acids (PUFA) in the scallop adductor muscle during refrigerated storage. After 8 days, the contents of PUFA, eicosapentaenoic acid and docosahexenoic acid in the control adductor muscle decreased by 46.91, 47.46 and 45.50%, respectively, while the corresponding values were 35.93-36.68, 34.01-36.45 and 32.73-37.50%, respectively, for AOB- and PS-coated adductor muscles. Therefore, chitosan coatings incorporated with AOB and PS could retard nutrient loss by inhibiting lipid oxidation and hydrolysis.

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“…Também foram identificados nos espectros das amostras de margarinas aquecidas a 180 °C, sinais de baixas intensidade e resolução em δ 8,0, atribuídos a possíveis ocorrências de hidroperóxidos, substâncias que assim como os dienos conjugados, são formados nas etapas iniciais da oxidação dos AGPIs. 4,5,14 Ao ampliar a análise exploratória por PCA dos dados de RMN de 1 H para PC2 x PC3, cuja variância acumulada foi de 8,5%, foi corroborada a tendência na discriminação das amostras de margarinas submetidas ao aquecimento em diferentes temperaturas ( Figura 7). No gráfico de escores de PC2 x PC3, foi identificada forte tendência na separação das amostras aquecidas a temperaturas de 140.…”

Section: Análise Exploratória Dos Dados E Identificação De Produtos Dunclassified

“…Em reações subsequentes, essas espécies originam radicais que atuam como precursores na oxidação de outros componentes insaturados (ex: AGPIs e colesterol), ocorrendo a formação de cetonas, aldeídos, éteres, alcanos, époxidos etc., que são responsáveis pela depreciação do alimento. 4,5 Além da diminuição da palatabilidade, a oxidação lipídica pode representar risco a saúde do consumidor. Dentre os produtos secundários de oxidação, pode ocorrer a formação de aldeídos α, β-insaturados, como o 4-hidroxinonenal, originado pela oxidação do ácido linoleico.…”

Section: Introductionunclassified

Foodômica Por RMN De 1h Para Monitoramento Da Estabilidade Oxidativa De Margarinas Submetidas Ao Tratamento Térmico

Pinto¹,

Nery²,

Lião³

2019

Quím. Nova

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TREATMENT. Foods with high lipid contents are susceptible to deterioration by oxidative processes that lead to the formation of food rancid. Determining the chemical nature of lipid oxidation products presents a nutritional and health interest due to the possibility of formation of compounds related to the development of degenerative diseases such as Parkinson's and Alzheimer's. In this context, the present study describes the use of nuclear magnetic resonance (NMR) spectroscopy and principal component analysis (PCA) to monitor the formation of oxidation products in Brazilian table margarines subjected to the heat treatment at 80, 100, 120, 140, 160 and 180 ° C. Lipid profiles were characterized by 1 H NMR experiments. Changes due to heat treatment were identified by NMR-PCA models, which indicated triacylglycerol (TAG) as the main descriptor from 160 °C. At this temperature, were identified signals evolution in 1 H NMR spectra whose chemical shifts (δ) indicated the formation of aldehydes and dienes. The results were useful to highlight the need for efficient methods to maintain the oxidative stability of this type of food widely used in industrial and home cooking.

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Hydrolysis and oxidation of lipids in mussel Mytilus edulis during cold storage

Cited by 66 publications

References 32 publications

Should the in vitro colorimetric assays in antioxidant and lipid oxidation evaluation be abandoned? A critical review focusing on bioactive molecule screening assays in in vitro and in vivo models

Should the in vitro colorimetric assays in antioxidant and lipid oxidation evaluation be abandoned? A critical review focusing on bioactive molecule screening assays in in vitro and in vivo models

Effect of chitosan coatings incorporated with antioxidants of bamboo leaves and potassium sorbate on lipid oxidation and hydrolysis of scallop ( Chlamys farreri) during refrigerated storage

Foodômica Por RMN De 1h Para Monitoramento Da Estabilidade Oxidativa De Margarinas Submetidas Ao Tratamento Térmico

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