Lipid oxidation

Frankel, E. N.

doi:10.1533/9780857097927

Cited by 865 publications

(867 citation statements)

References 12 publications

(14 reference statements)

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“…This phenomenon can be explained by higher decomposition of hydroperoxides before the end of the induction period at higher temperatures (Lomanno & Navar 1982), forming highly reactive alkoxyl and hydroxyl radicals (Frankel 1980) (more reactive than peroxyl radicals (Becker et al 2004;Choe & Min 2009) which can react with phenolic acids without an impact on the length of the induction periods (Frankel 1996). Further increases in temperature would probably also restrain the reactivity of phenolic acids against alkoxyl and hydroxyl radicals (or increase the relative reactivity of fatty acids) to favour the reactions of fatty acids with all present free radicals, resulting in the protection of phenolic acids by unsaturated fatty acids, as was observed for tocopherols (Verleyen et al 2002).…”

Section: Resultsmentioning

confidence: 99%

Effect of temperature on the antioxidant activity of phenolic acids

Réblová¹

2012

Czech J. Food Sci.

135

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Réblová Z. (2012): Effect of temperature on the antioxidant activity of phenolic acids. Czech J. Food Sci., 30: 171-177.The effect of temperature on the antioxidant activity of phenolic acids (gallic, gentisic, protocatechuic, syringic, vanillic, ferulic, caffeic, and sinapic; 0.5 mmol/kg) was studied in pork lard, using an Oxipres apparatus, at a temperature range of 90°C to 150°C. The antioxidant activity of all studied compounds decreased with increasing working temperature, whereas a linear relationship (P < 0.01) existed between temperature and the antioxidant activity in all cases. However, the relative rate of the antioxidant activity decrease with increasing temperature (i.e. in comparison with the activity at 90°C) was not the same for all studied phenolic acids. Easily oxidisable phenolic acids (i.e. gallic, gentisic, protocatechuic, and caffeic) showed a slower decrease in antioxidant activity with increasing temperature (in comparison with their activity at 90°C) than the less oxidisable ones (i.e. syringic, ferulic and sinapic acids, and especially vanillic acid). Consequently, only gallic, gentisic, protocatechuic, and caffeic acids showed a significant antioxidant activity at 150°C and vanillic acid was active only at 90°C.

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Section: Resultsmentioning

confidence: 99%

Effect of temperature on the antioxidant activity of phenolic acids

Réblová¹

2012

Czech J. Food Sci.

135

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“…También supera al aceite de oliva que se encuentra entre 1,14 y 1,63 años obtenido mediante un modelo de regresión combinado en almacenamiento a 50 ° y altas temperaturas en Rancimat a 100-130 °C (Farhoosh, 2013). Debido a que la velocidad de oxidación es exponencialmente proporcional a la temperatura, la vida útil de un lípido disminuye logarítmicamente con el aumento de la temperatura (Frankel, 1998).…”

Section: Estimación De La Vida úTil Del Aceite De Sacha Inchiunclassified

Oxidative stability and estimate of the shelf life of sacha inchi (Plukenetia volubilis L.) oil

et al. 2015

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Recibido 04 agosto 2015. Aceptado 01 septiembre 2015. ResumenEl aceite de sacha inchi es rico en ácidos grasos poli-insaturados que podrían oxidarse, limitando su vida útil. El método Rancimat, es oficial, para evaluaciones aceleradas de estabilidad oxidativa en aceites. A nivel industrial se usan técnicas convencionales basadas en indicadores fisicoquímicos, no existiendo estudios de correlación entre ellas y Rancimat. Este trabajo tiene por objetivo correlacionar el índice de estabilidad oxidativa (OSI) en aceite de sacha inchi obtenido mediante Rancimat a temperaturas de 80º, 90º, 100º y 110 ºC bajo un flujo de aire de 15 L/h, con los valores de indicadores fisicoquímicos tales como Índice de peróxido, p-anisidina, totox y densidad. Asimismo estimar mediante extrapolación matemática, la vida útil del aceite de sacha inchi a temperaturas usuales de almacenamiento. Se encontró valores OSI de: 0,493 ± 0,01 h a 110 ºC, 1,590 ± 0,06 h a 100 ºC, 4,645 ± 0,1 h a 90 ºC y 20,512 ± 0,02 h a 80 ºC. Se ha establecido alta correlación entre valores de OSI vs índices fisicoquímicos de calidad (0,9322 < r < 0,9965). La energía de activación encontrada fue de 137,90 kJ/mol, lo que explica la alta estabilidad oxidativa para el aceite, estimándose una vida útil de 3,29, 1,79 y 0,79 años a 20, 25 y 30 °C respectivamente.

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“…Post slaughter, membrane deterioration because of oxidation occurs in animal tissues and this loss of membrane integrity causes drip loss and degradation of membrane lipids, which subsequently leads to rancidity and warmed over flavours (unpleasant flavours that develop on the oxidative deterioration of meat including rancid, painty or metallic flavours) in meats (94,95) . Increased unsaturation of fatty acids is associated with a greater risk of oxidation as the oxidation potential of a fatty acid is directly related to the number of double bonds it contains; for example, the oxidation potential of DHA is five times greater than that of linoleic acid (96) . Thus, the phospholipid fraction of chicken muscles enriched with highly-unsaturated EPA and DHA are particularly vulnerable to rapid oxidation.…”

Section: Quality Of Enriched Poultry Meatmentioning

confidence: 99%

Postgraduate Symposium Long-chainn-3 PUFA: intakes in the UK and the potential of a chicken meat prototype to increase them

2009

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With the wide acceptance of the long-chain (LC)n-3 PUFA EPA and DHA as important nutrients playing a role in the amelioration of certain diseases, efforts to understand factors affecting intakes of these fatty acids along with potential strategies to increase them are vital. Widespread aversion to oil-rich fish, the richest natural source of EPA and DHA, highlights both the highly suboptimal current intakes in males and females across all age-groups and the critical need for an alternative supply of EPA and DHA. Poultry meat is a popular and versatile food eaten in large quantities relative to other meats and is open to increased LCn-3 PUFA content through manipulation of the chicken's diet to modify fatty acid deposition and therefore lipid composition of the edible tissues. It is therefore seen as a favourable prototype food for increasing human dietary supply of LCn-3 PUFA. Enrichment of chicken breast and leg tissue is well established using fish oil or fishmeal, but concerns about sustainability have led to recent consideration of algal biomass as an alternative source of LCn-3 PUFA. Further advances have also been made in the quality of the resulting meat, including achieving acceptable flavour and storage properties as well as understanding the impact of cooking on the retention of fatty acids. Based on these considerations it may be concluded that EPA- and DHA-enriched poultry meat has a very positive potential future in the food chain.

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Lipid oxidation

Cited by 865 publications

References 12 publications

Effect of temperature on the antioxidant activity of phenolic acids

Effect of temperature on the antioxidant activity of phenolic acids

Oxidative stability and estimate of the shelf life of sacha inchi (Plukenetia volubilis L.) oil

Postgraduate Symposium Long-chainn-3 PUFA: intakes in the UK and the potential of a chicken meat prototype to increase them

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