Lipid Oxidation in Food Systems

Kołakowska, Anna

doi:10.1201/9781420031997.ch8

Cited by 65 publications

(60 citation statements)

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“…Interferences may come from additional absorption of other alkanals, 2-alkenals, 2,4-alkadienals, ketones, ketosteroids, acids, esters, proteins, sucrose, urea, pyridines and pyrimidines, also referred to as TBARS [Shahidi & Zhong, 2005]. Due to the non-specifi city of the TBARS test, its results refl ect the rancidity of food better than other conventional methods, especially in the case of off-fl avors which are caused by volatiles from lipids and are affected by products of lipids interaction with nitrogenous compounds [Kolakowska, 2003]. It is highly advisable to conduct further studies in this area to explain this phenomenon.…”

Section: Sensory Analysis By Expertsmentioning

confidence: 99%

“…The primary lipid oxidation products are hydroperoxides, odorless and colorless but very labile species than can undergo degradation to generate a complex array of secondary products, such as aliphatic aldehydes, alcohols, ketones and hydrocarbons [Kolakowska, 2003]. Since the safety of lipid-containing food products depends on the degree to which oxidation had progressed, the simultaneous detection of primary and secondary lipid oxidation products helps to better characterize lipid quality.…”

Section: Sensory Analysis By Expertsmentioning

confidence: 99%

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Oxidative Stability of Lipid Fraction of Cookies Enriched with Chokeberry Polyphenols Extract

Białek¹,

Rutkowska²,

Białek³

et al. 2016

Pol. J. Food Nutr. Sci.

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The effect of incorporation of different contents of chokeberry polyphenols extract (CPE) into cookie recipe on the oxidative stability of the lipid fraction of cookies was determined in the study. Margarine and butter cookies with different contents of CPE were prepared. Contents of primary (Peroxide value, PV) and secondary (Anisidine value, AV; thiobarbituric acid reactive substances, TBARS) lipid oxidation products and fatty acids profi le were measured during storage. Different course of lipid degradation depending on both polyphenols content and storage time was shown. Cookies were characterised by a low PV (1.45 and 4.90 meq of O/kg of fat in margarine and butter cookies, respectively). The AV increased during storage both in margarine and in butter cookies. Losses of PUFA in margarine cookies (0.34%) apply mainly to α-linolenic acid. It appears safe to incorporate 100 mg and 250 mg of CPE into margarine cookies stored for 9 weeks and 1000 mg of CPE into butter cookies stored for 9 weeks. The incorporation of 1000 mg CPE into cookies resulted in a signifi cant increase in the intensity of astringent taste, acidic taste, off-taste and off-fl avour.

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Section: Sensory Analysis By Expertsmentioning

confidence: 99%

Section: Sensory Analysis By Expertsmentioning

confidence: 99%

Oxidative Stability of Lipid Fraction of Cookies Enriched with Chokeberry Polyphenols Extract

Białek¹,

Rutkowska²,

Białek³

et al. 2016

Pol. J. Food Nutr. Sci.

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“…A recent study reported that pulsed UV (PUV) light treatment was effective in completely removing the bands of -casein after 180s of treatment (Anugu, 2009). Kolakowska (2003) stated that UV light forms super radicals which can further induce carbohydrate linkage, protein cross linking and fragmentation. Lee et al (2005) observed cross linked products of degraded proteins that could not penetrate through running gel after treatment with high energy doses of gamma irradiation.…”

Section: Uv-c Treatmentmentioning

confidence: 99%

Determining the effect of UV-C, high intensity ultrasound and nonthermal atmospheric plasma treatments on reducing the allergenicity of α-casein and whey proteins

Tammineedi

Choudhary

Pérez-Alvarado

et al. 2013

LWT - Food Science and Technology

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Determining the effect of UV-C, high intensity ultrasound and nonthermal atmospheric plasma treatments on reducing the allergenicity of a-casein and whey proteins. Determining the effect of UV-C , high intensity ultrasound and nonthermal atmospheric plasma treatments on reducing the allergenicity of α-casein and whey proteins Abstract:Casein, β-lactoglobulin and α-lactalbumin are major milk protein allergens. The objective of this study was to investigate the effect of high intensity ultrasound, nonthermal atmospheric plasma and UV-C light treatments in reducing the allergenicity of isolated major milk proteins. SDS-PAGE results for ultrasound and plasma treatments showed no noticeable change in gel band intensities for -casein, β-lactoglobulin and α-lactalbumin, indicating no change in protein concentration. Ci-ELISA analysis showed that there was no significant difference (p > 0.05) in IgE binding values for control and treated samples in ultrasound and plasma treatment conditions tested in this study. UV-C treatment for 15 min resulted in reduced intensities of all three protein bands in SDS-PAGE gel. Ci-ELISA of UV-C treated samples showed, significant reduction (p < 0.05) in IgE binding values compared to control samples indicating reduction in allergenicity of proteins (25% reduction for -casein and 27.7% reduction for whey fractions). Further investigations using in vivo clinical trials need to be conducted to confirm this result.Key words: UV-C light, High intensity Ultrasound, Nonthermal atmospheric plasma, Milk, Allergen, IgE binding. Abbreviations: UV-C = Ultraviolet-C, SDS-PAGE = Sodium dodecyl sulfate polyacrylamide gel electrophoresis, Ci-ELISA = Competitive indirect enzyme-linked immunosorbent assay, PBS = Phosphate buffered saline, PBST = Phosphate buffered saline with Tween 20, NTAP =Nonthermal atmospheric plasma, PUV = Pulsed UV light. IntroductionMilk is one of twelve allergenic ingredients whose presence has to be declared as per the directive 2003/89/EC (Monaci et al., 2006). Milk allergy is the most common food allergy in the children under the age of two years. About 1.6 to 2.8 % of this population have cow milk allergy (Poms et al., 2004). About 85% of those children outgrow their milk allergy after the age of three years. Approximately 0.3 to 7.5% of the world population is reported to be affected by cow milk allergy (El-Agamy, 2007).Almost all proteins in milk are allergens even at low concentrations (Wal, 2004). Milk contains two types of protein, casein and whey in 80:20 ratio. α-lactalbumin and β-lactoglobulin are the major components of whey. Caseins are the most allergenic proteins in milk followed by β-lactoglobulin and α-lactalbumin (Natale et al., 2004). Milk is a very rich nutrition source and is used as an ingredient in most of the weaning foods. Hence avoiding milk may lead to malnutrition in children and may affect their growth. Several researchers attempted to reduce milk allergenicity by applying different processing treatments. Although some of the treatments reduced a...

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“…Determination of PV seems to be the basic method of their assessment and many researchers still use it (Caponio et al, 2013;Georgescu, Bratu, & Aram, 2013;Maurer, Hatta-Sakoda, Pascual-Chagman, & RodriguezSaona, 2012). Determination content of hydroperoxides formed during initial stages of the oxidation cascade is of great importance, because from them may arise various secondary lipid oxidation products, with proven detrimental for human health features (Esterbauer, 1993;Marquez-Ruiz, Garcia-Martiznez, & Holgado, 2008), such as aliphatic aldehydes, alcohols, ketones, and hydrocarbons (Kolakowska, 2003). The safe PV for cold-pressed and virgin oils specified by FAO in Codex Alimentarius is ≤15 meqO/kg oil (Codex Alimentarius, 2001).…”

Section: Discussionmentioning

confidence: 99%

Fatty acid composition and oxidative characteristics of novel edible oils in Poland

Białek

Jelińska

et al. 2016

CyTA - Journal of Food

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Plant oils are sources of unsaturated fatty acids (FA) and antioxidant compounds. Herbs, spices, and fruit seeds are potential source of oils which may be used as functional food and dietary supplements. FA profile and oxidative quality of oils (n = 28) were investigated by the chromatographic and titration methods. Peroxidability index (PI) was calculated and cluster analysis was performed. Differences in FA content show which of them is responsible for clusters allotment and also for similarities within each cluster. Oils from cluster S1 were characterized by high content of C18:2 n-6, whereas oils from cluster S2 by higher content of C16:1 and C18:1 n-9. Oils from S3 cluster were distinguished by higher amount of C18:3 n-3. A total of 4 of 17 FAs detected in all samples significantly differed among clusters. Novel oils may be an interesting functional food component, but detailed analysis is needed to confirm their applicability and human health influence. La composición de ácidos grasos y las características de aceites comestibles innovadores en Polonia RESUMENLos aceites vegetales son una fuente de ácidos grasos no saturados (FA) y compuestos antioxidantes. Las hierbas, las especies y las semillas de frutos son una fuente potencial de aceites que pueden ser utilizados como alimentos funcionales y suplementos alimentarios. Se investigaron el perfil de FA y la calidad oxidativa de los aceites (n = 28) mediante métodos de cromatografía y valoraciones. Se calculó el índice de peroxidabilidad (PI) y se realizó un análisis de conglomerados. Las diferencias en el contenido de FA mostraron aquellos que eran los responsables de la distribución de conglomerados aunque también de las similitudes en cada conglomerado. Los aceites del conglomerado S1 se caracterizaron por un alto contenido de C18:2 n-6, mientras que los aceites del conglomerado S2 por su mayor contenido de C16:1 y C18:1 n-9. Los aceites del conglomerado S3 se distinguieron por una mayor cantidad de C18:3 n-3. Cuatro de los 17 ácidos grasos que se detectaron en todas las muestras difirieron significativamente entre los conglomerados. los nuevos aceites podrían tratarse de un interesante componente alimentario funcional, sin embargo es necesario un análisis detallado para confirmar su aplicabilidad y su influencia en la salud humana. ARTICLE HISTORY

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Lipid Oxidation in Food Systems

Cited by 65 publications

References 0 publications

Oxidative Stability of Lipid Fraction of Cookies Enriched with Chokeberry Polyphenols Extract

Oxidative Stability of Lipid Fraction of Cookies Enriched with Chokeberry Polyphenols Extract

Determining the effect of UV-C, high intensity ultrasound and nonthermal atmospheric plasma treatments on reducing the allergenicity of α-casein and whey proteins

Fatty acid composition and oxidative characteristics of novel edible oils in Poland

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