Impact of Polyunsaturated Fatty Acid Dilution and Antioxidant Addition on Lipid Oxidation Kinetics in Oil/Water Emulsions

Abstract

As consumers increasingly demand "cleaner" labels, one available strategy is diluting oils high in unsaturated fatty acids into more stable, more saturated oils, thus delaying lipid oxidation by decreasing free-radical propagation reactions between oxidized fatty acids and unsaturated lipids. The effect of diluting fish oil into medium-chain triglycerides (MCTs) on oxidative stability was investigated using lipid hydroperoxides and gas chromatography headspace analysis. Dilutions up to 1 in 20 of fish oil in MCT extended propanal formation from 1 to 6 days in Tween-80-stabilized oil-in-water emulsions. This protective effect was not observed in emulsions wherein the two oils were in separate droplets. Fish oil blended with high oleic sunflower oil (HOSO) also demonstrated a protective effect when the oils were in the same emulsion droplets but not in separate emulsion droplets. The present study indicates that dilution can be used to increase the oxidative stability of polyunsaturated fatty acids in oil-in-water emulsions.

A Comparison of Lipid Contents in Different Types of Peanut Cultivars Using UPLC-Q-TOF-MS-Based Lipidomic Study

“…Various substances, including DG, LPC, PC, PS, and TG, were negatively correlated with oxidation stability ( Figure S3c ). This observation is consistent with reports by Mitchell and Stephanie [ 33 , 34 ], which demonstrated that the substances are susceptible to oxidation because of their high degree of unsaturated content. Lipid composition affects lipid oxidation, nutritional value and other properties [ 35 , 36 ].…”

Fatty Acid Stable Carbon Isotope Ratios Combined with Oxidation Kinetics for Characterization and Authentication of Walnut Oils

“…The oxidative stability of walnut oils first depended on their fatty acid compositions, especially the content of oleic acid and PUFA. This is due to decreased free radical propagation reactions between oxidized fatty acids and unsaturated lipids . For samples without significant differences in fatty acid compositions, their oxidative stabilities were up to the content of endogenic antioxidative components.…”

“…This is due to decreased free radical propagation reactions between oxidized fatty acids and unsaturated lipids. 25 For samples without significant differences in fatty acid compositions, their oxidative stabilities were up to the content of endogenic antioxidative components. The highest T on of YN1 and YN3 was mainly attributed to their much higher oleic acid and lower PUFA contents compared to the other 10 samples.…”

Role of Solid Fat Content in Oxidative Stability of Low-Moisture Cracker Systems

“…Conversely, the unsaturated fatty acids in the interesterified fat would be distributed more evenly throughout the triacylglycerols, so there would not be as discrete differences in liquid and solid fat fractions as in the fat blend. In a way, the interesterified fat dilutes the unsaturated fatty acids throughout the fat, making them less susceptible to oxidation, as is seen in liquid oil blends containing saturated (e.g., medium chain triglycerides) and unsaturated fatty acids (e.g., fish oil) [ 6 ]. The hydroperoxide and hexanal lag phase for the fully hydrogenated soybean oil and soybean oil in this experiment (3 and 21 days, respectively) was shorter than in previous experiments with fat blends, which was likely due to the higher linoleic acid concentrations used in this experiment (43 vs. 20%).…”

“…A blend of soybean oil and high-oleic sunflower oil or a blend of canola oil and high-oleic sunflower oil had higher oxidative stability than partially hydrogenated soybean oil or partially hydrogenated canola oil with the same amount of linolenic acid [ 4 ]. In addition, the oxidative stability of fish oils could be increased by blending them with wheat germ oil, medium-chain triglycerides, and high-oleic sunflower oil [ 5 , 6 ]. Blending can increase the oxidative stability of oils high in polyunsaturated fatty acids because polyunsaturated fatty acids become diluted, i.e., their overall concentration is lower in a studied system, when blended with a saturated or monounsaturated fat source.…”