Mécanismes de la peroxydation lipidique et des anti-oxydations

Cillard, Josiane; Cillard, P.

doi:10.1051/ocl.2006.6666

Cited by 25 publications

(23 citation statements)

References 19 publications

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“…Natural antioxidants with high 1 O2 quencher properties are found in many foods and prevent oxidation reactions. Therefore, foods with high natural antioxidant content are more resistant to oxidation (Cillard and Cillard, 2006;Fabien et al, 2014). Natural antioxidants in tomato seed as ascorbic acid, phenolics, phytosterols, tocopherols and carotenoids can act as 1 O2 quencher.…”

Section: Introductionmentioning

confidence: 99%

“…Extrinsic (temperature, light) and intrinsic (fatty acid composition, presence of pro-or antioxidants) factors have an impact on the oxidation reactions (Cillard and Cillard, 2006;Fabien et al, 2014). Vegetable oils undergo photooxidation by the action of light, in which the photosensitive natural compounds in the oil react with triplet oxygen ( 3 O2) and form the excited state singlet oxygen ( 1 O2).…”

Section: Introductionmentioning

confidence: 99%

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Effect of Sunlight on Fatty Acid Composition of Tomato Seed Oil Stored in Different Colored Bottles

Aydoğan-Coşkun¹,

Çoklar²,

Akbulut³

2018

GIDA

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Tomato (Solanum lycopersicum L.) seeds and skins, which are the wastes of the tomato processing industry, are often regarded as animal feed in everyday life. In this study, tomato seed oil was obtained by Soxhlet extractor. The oil yield of tomato seeds was approximately 20.8%. The oils in the transparent, amber and opaque glass bottles were exposed to sunlight from June to September. The sample intake was made every 20 days and this procedure was repeated 4 times. Each sample was analyzed for fatty acid composition in gas chromatography. The minimum and maximum rates of the major fatty acids in all of the oil samples were 54.12-55.72%, 21.68-22.35%, 11.92-12.55%, 6.18-6.63% and 2.39-2.62% for linoleic (C18:2n6c), oleic (C18:1n9c), palmitic (C16:0), stearic (C18:0) and α-linolenic acids (C18:3n3), respectively. The results showed that there was no highly variation between the fatty acid rates in all samples.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Sunlight on Fatty Acid Composition of Tomato Seed Oil Stored in Different Colored Bottles

Aydoğan-Coşkun¹,

Çoklar²,

Akbulut³

2018

GIDA

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“…Natural antioxidants found in many foods which can act as 1O2 quenchers help to reduce the oxidation reaction. So, a food will be more resistant to oxidation as its natural antioxidants content is high [10]. It is the case of CPO which is very rich in carotenoids and vitamin E. However, the development of these reactions may be enhanced by cooking, refining or during storage [11].…”

Section: Introductionmentioning

confidence: 99%

Effect of Heating and of Short Exposure to Sunlight on Carotenoids Content of Crude Palm Oil

Dongmo¹,

Annie²,

Adélaide³

et al. 2014

J Food Process Technol

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This study was done to evaluate the effect of short exposure to sunlight and of heating on crude palm oil (CPO) quality particularly on its carotenoids content. Firstly, CPO was exposed to sunlight for 14 hrs. Then, samples were collected and kept at 4°C for analysis of carotenoids content, free fatty acid (FFA) and peroxide value (PV). Secondly, CPO was heated at 50°C, 120°C, 200°C or 400°C for 30 min, 60 min or 120 min and samples were cooled down and kept at 4°C until analysis of carotenoids content, FFA and PV. Finally, we studied the effect of heating of CPO in the food matrix (maize cake). Thus, maize cake was steamed on gas stove (100 ± 5°C) during exactly 1, 2, 3 or 4h and kept at 4°C until analysis of moisture and carotenoids contents. The results showed that short exposure to sunlight did not significantly affect carotenoids content, FFA and PV of CPO. However, heating accelerated the formation of peroxides and degradation of carotenoids. Destruction of carotenoids increased with both temperature and duration of exposure to heat. FFA did not significantly change during heating. Likewise, during heating of CPO in the food matrix, carotenoids content decreased significantly with cooking time. These results suggest that short exposure to sunlight does not have a significant effect on carotenoids content of CPO. But, its heating (directly or in the food matrix) results in significant degradation of carotenoids.

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“…Lipid peroxidation is a chain reaction that starts when OH or O 2 -tear a hydrogen atom from unsaturated FA esters of lipid membranes (117), thereby altering membrane potential and permeability, and functionality of membrane enzymes and receptors (27). Lipid peroxidation generates hydroperoxides from unstable lipids, a process catalyzed by various compounds, such as transition metals.…”

Section: Role Of Fas In the Modulation Of Ros Productionmentioning

confidence: 99%

Cystic Fibrosis-Related Oxidative Stress and Intestinal Lipid Disorders

Kleme

Lévy²

2015

Antioxidants & Redox Signaling

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Significance: Cystic fibrosis (CF) is the most common lethal genetic disorder in the Caucasian people. It is due to the mutation of cystic fibrosis transmembrane conductance regulator (CFTR) gene located on the long arm of the chromosome 7, which encodes for CFTR protein. The latter, an adenosine triphosphate binding cassette, is a transmembrane chloride channel that is also involved in glutathione transport. As glutathione/glutathione disulfide constitutes the most important pool of cellular redox systems, CFTR defects could thus disrupt the intracellular redox balance. Resulting multisystemic diseases are essentially characterized by a chronic respiratory failure, a pancreatic insufficiency, an essential fatty acid deficiency (EFAD), and inadequate levels of antioxidant vitamins. Recent Advances: The pathophysiology of CF is complex; however, several mechanisms are proposed, including oxidative stress (OxS) whose implication is recognized and has been clearly demonstrated in CF airways. Critical Issues: Little is known about OxS intrinsic triggers and its own involvement in intestinal lipid disorders. Despite the regular administration of pancreatic supplements, high-fat high-calorie diets, and antioxidant fat-soluble vitamins, there is a persistence of steatorrhea, EFAD, and harmful OxS. Intriguingly, several trials with elevated doses of antioxidant vitamins have not yielded significant improvements. Future Directions: The main sources and self-maintenance of OxS in CF should be clarified to improve treatment of patients. Therefore, this review will discuss the potential sources and study the mechanisms of OxS in the intestine, known to develop various complications, and its involvement in intestinal lipid disorders in CF patients. Antioxid. Redox Signal. 22, 614-631.

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Mécanismes de la peroxydation lipidique et des anti-oxydations

Cited by 25 publications

References 19 publications

Effect of Sunlight on Fatty Acid Composition of Tomato Seed Oil Stored in Different Colored Bottles

Effect of Sunlight on Fatty Acid Composition of Tomato Seed Oil Stored in Different Colored Bottles

Effect of Heating and of Short Exposure to Sunlight on Carotenoids Content of Crude Palm Oil

Cystic Fibrosis-Related Oxidative Stress and Intestinal Lipid Disorders

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