Light effects on lipid oxidation, antioxidants, and pigments in dried laver (Porphyra) during storage

Oh, Sejong; Lee, Edwald; Choe, Eun Kyung

doi:10.1007/s10068-014-0095-3

Cited by 21 publications

(17 citation statements)

References 24 publications

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“…The contents of several kinds of UFAs, such as C16:1, C18:1, C18:2, C18:3n6, C18:3n3 and C20:3n6, were increased under illumination treatment in contrast with the control. The result roughly agreed with data reported by Oh et al ., 28 in which most UFAs, such as C16:1, C18:2, C18:3, C20:1, C20:2, C20:4n6, C20:4n3 and C22:1, were also increased in dried laver stored in light conditions. Saeleaw et al 31 .…”

Section: Resultssupporting

confidence: 92%

“…All these methods could effectively solve the first limiting step, especially the illumination treatment. This result was supported by several previous findings 27,28 that illumination could accelerate the formation of lipid peroxides. Under illumination conditions, the excited state (singlet) oxygen directly reacted with the double bonds of UFAs and generated lipid peroxide through the non‐radical pathway 10 .…”

Section: Resultssupporting

confidence: 90%

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Accelerating the oxidation of pork fat by illumination and fat oil for the production of Baijiu beverage

et al. 2020

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BACKGROUNDAged pork fat, deeply oxidized pork fat soaked in basic liquor for more than half a year, is an important material in producing Chi‐aroma Baijiu (CAB). With the expansion of production scale of CAB, innovative strategies for efficient production of aged pork fat are in great demand. The purpose of this study is to accelerate the lipid oxidation of pork fat and improve the productivity of aged pork fat.RESULTSResults showed that polyunsaturated fatty acids (PUFAs) were the main reactant; generation reactions of lipid peroxides and free fatty acids (FFAs) were two limiting steps during the preparation of aged pork fat. Processing under illumination could alleviate the first limiting step by increasing the peroxide value and p‐anisidine value of pork fat to 16.22‐ and 28.48‐fold higher than control samples and simultaneously the PUFAs were increased to 190.60 ± 0.19 g kg−1. Soaking in basic liquor with deeply oxidized fat oil could alleviate the second limiting step by transferring FFAs from fat oil into pork fat. With more oxidized PUFAs, the acid value of the pork fat was 7.91‐fold higher than that of the control.CONCLUSIONIllumination and deeply oxidized fat oil could alleviate the two rate‐limiting steps of lipid oxidation and improve the productivity of aged pork fat significantly. The results are highly applicable in the CAB industry. © 2020 Society of Chemical Industry

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 90%

Accelerating the oxidation of pork fat by illumination and fat oil for the production of Baijiu beverage

et al. 2020

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“…Throughout the study the samples were kept in darkness in a dried state; both conditions are factors that can further promote lipid oxidation. For example the exposure to light energy can support the abstraction of hydrogen from lipids (Oh, Lee, & Choe, 2014). An additional factor to consider when storing seaweed biomass for high value applications is moisture as higher moisture content can also accelerate chemical reactions like lipid oxidation (Choe & Oh, 2013;Rockland & Nishi, 1980).…”

Section: Effects Of Storage Temperature On Tfa Content and Compositiomentioning

confidence: 99%

“…The multiple double bonds of PUFA can readily react with oxygen (Choe & Min, 2006) which can negatively affect the amounts of PUFA in seaweed product and decrease their impact as an omega-3 supplement. Stability of PUFA in stored seaweed needs to be considered but currently stability of PUFA in stored seaweed biomass is largely unknown (Oh, Lee, & Choe, 2014).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of food grade solvents for lipid extraction and impact of storage temperature on fatty acid composition of edible seaweeds Laminaria digitata (Phaeophyceae) and Palmaria palmata (Rhodophyta)

2016

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This study evaluated the impact of different food- and non-food grade extraction solvents on yield and fatty acid composition of the lipid extracts of two seaweed species (Palmaria palmata and Laminaria digitata). The application of chloroform/methanol and three different food grade solvents (ethanol, hexane, ethanol/hexane) revealed significant differences in both, extraction yield and fatty acid composition. The extraction efficiency, in terms of yields of total fatty acids (TFA), was in the order: chloroform/methanol>ethanol>hexane>ethanol/hexane for both species. Highest levels of polyunsaturated fatty acids (PUFA) were achieved by the extraction with ethanol. Additionally the effect of storage temperature on the stability of PUFA in ground and freeze-dried seaweed biomass was investigated. Seaweed samples were stored for a total duration of 22months at three different temperatures (-20°C, 4°C and 20°C). Levels of TFA and PUFA were only stable after storage at -20°C for the two seaweed species.

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“…Naringin and its derivatives present interesting potential for photoprotection owing to the predominance of the physical quenching pathway . Phytochemicals can also protect other nutritional compounds in food, such as unsaturated lipids, proteins, peptides, and vitamins, that are sensitive to light . Studies showed that carotenoids contributed significantly to decreasing singlet oxygen–related photooxidation sensitized by chlorophyll of an olive and perilla oil blend and were more effective than tocopherols .…”

Section: Positive Use Of Phytochemical Photooxidationmentioning

confidence: 99%

Photooxidation of phytochemicals in food and control: a review

Zhao

2017

Annals of the New York Academy of Sciences

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Phytochemicals are widely present in food and have been confirmed to be bioactive, thereby contributing to human health. However, some phytochemicals are sensitive to light owing to their structures and may suffer from photodegradation, especially when sensitizers exist, resulting in sensory quality change, nutrient loss in food, and even the formation of toxic compounds. The photooxidation of phytochemicals occurs through three different mechanisms: (1) by directly absorbing luminous energy, (2) with triplet-excited state sensitizers through electron transfer or proton transfer (type I photooxidation), and (3) with singlet oxygen produced by O (type II photooxidation). On the basis of these mechanisms, adequate antioxidants can be added to quench the triple-excited state sensitizers or singlet oxygen to protect against the photooxidation of phytochemicals in food. Here, we summarize and discuss the possible pathways and products of the photooxidation of phytochemicals that have been reported and the relationships between structures and photooxidation. We also propose some control measures, with special attention paid to the potential abilities of phytochemicals in the prevention of food photooxidation.

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Light effects on lipid oxidation, antioxidants, and pigments in dried laver (Porphyra) during storage

Cited by 21 publications

References 24 publications

Accelerating the oxidation of pork fat by illumination and fat oil for the production of Baijiu beverage

Accelerating the oxidation of pork fat by illumination and fat oil for the production of Baijiu beverage

Evaluation of food grade solvents for lipid extraction and impact of storage temperature on fatty acid composition of edible seaweeds Laminaria digitata (Phaeophyceae) and Palmaria palmata (Rhodophyta)

Photooxidation of phytochemicals in food and control: a review

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