Oxidation of Polyunsaturated Fatty Acids and its Impact on Food Quality and Human Health

Tao, Ling

doi:10.17140/aftnsoj-1-123

Cited by 86 publications

(61 citation statements)

References 49 publications

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“…Free oxygen in the air will oxidize the double bonds of unsaturated fatty acids in food, and oxidation of fatty acids followed by the formation of hydrogen peroxide (H2O2) which causes rancidity. Tao (2015) states that oxidation of fat begins with hydrolysis of triglycerides to produce fatty acids and glycerol. Furthermore, unsaturated fatty acids are oxidized to produce hydroperoxide, then aldehydes, ketones, and the peak is the formation of malonaldehyde.…”

Section: Peroxide Valuementioning

confidence: 99%

The effect of plasma generated ozone for cold storage the broiler chicken meat

et al. 2019

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Yuliani M, Mahfudz LD, Nurwantoro, Nur M. 2019. The effect of plasma generated ozone for cold storage the broiler chicken meat. Nusantara Bioscience 11: 12-17. The aim of this study was to determine the effect of combination treatment washing chicken meat with three ozone concentrations in the water during 10 min and stored at 2-7˚C without ozonation and with ozonation, on the shelf life of chicken meat. The study was conducted with a complete random factorial design (CRD) factorial pattern 3 x 2 with 3 replications. The data were analyzed by using analysis of variance (ANOVA). If the results were significant, the analysis followed Duncan's New Multiple Range Test (DMRT). The results of statistical analysis showed that average pH values, color scores intensity b * for brightness (yellowness) and Peroxide value (PV) showed significant differences (P <0.05). H 2 S test showed that combination treatment washing chicken meat with ozone concentrations 3ppm in the water during 10 min and stored at 2-7˚C with ozonation was able to inhibit the start process of decomposition chicken meat until the 10th days. The conclusion of these results that combination treatment washing chicken meat with ozone concentrations 3ppm in the water during 10 min and stored at 2-7˚C with ozonation can extend the shelf life of chicken meat until the 10th days.

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Section: Peroxide Valuementioning

confidence: 99%

The effect of plasma generated ozone for cold storage the broiler chicken meat

et al. 2019

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“…Oksidasi lemak diawali dengan hidrolisis trigliserida menghasilkan asam lemak dan gliserol. Selanjutnya asam lemak tidak jenuh teroksidasi menghasilkan hidroperoksida, kemudian aldehid, keton dan puncaknya adalah terbentuknya malonaldehid (Tao, 2015). Oksidasi dapat dipicu adanya panas, sinar, logam dan oksigen menghasilkan ROS (Reactive Oxygen Spesies) seperti aldehid, peroksida, kolesterol oksida.…”

Section: Aktivitas Antioksidasi Bakso Dengan Penambahan Gel Lidah Buayaunclassified

“…Lidah buaya atau aloe vera diketahui mengandung senyawa flavonoid yaitu quercetin, mericetin dan kaempferol yang dapat menangkap radikal bebas (Sultana & Anwar, 2008). Hasil oksidasi asam lemak berupa radikal bebas berbentuk reactive oxygen spesies (ROS) (Tao, 2015) seperti radikal alkoxi dan radikal peroksida (Cheng, 2016). Aktivitas antioksidasi daun lidah buaya cukup tinggi walaupun telah diekstrak dan atau diolah menjadi bubuk instan (Wariyah & Riyanto, 2016), namun dalam bentuk gel segar aktivitas antioksidasinya paling tinggi.…”

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Efek Antioksidatif dan Akseptabilitas Bakso Daging Ayam Ras dengan Penambahan Gel Lidah Buaya

Wariyah

Riyanto

2018

Agritech

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Currently, the consumption of broiler-chicken meat increases up to 3.7510 kg/cap/year. This condition is due to the increasing of population growth and food businesses which use chicken meat. On the other hand, the chicken meat contains of high fat, thus easily oxidized and resulted in free radicals and off- flavor. Chicken meat is widely used as meatball that is processed through the stage of meat-milling and boiling which triggers fat oxidation. Therefore, an antioxidant is needed to inhibit oxidation. Aloevera contains flavonoid compounds that could scavange free radicals. The objective of this research was to optimize the addition of aloe vera gel in the chicken meatball to obtain high antioxidant effect and acceptable product. Considering its high water content (> 98%), in this study aloe vera gel was added as an ice-substitution in the making of meatball. The meatballs were made by mixing of 250 g chicken meat with 125 g tapioca for each sample, seasoning (salt, pepper, garlic), and added ice with water/aloe vera gel ratio (g/g) of 100/0; 85/15; 70/30; 55/45 and 40/60. The doughs were molded in ball-shape then boiled at 90 oC for 10 minutes. The meatballs were subjected to analysis of moisture content, the ability to scavenge of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical or radical scavenging activity (RSA), acid, peroxide and thyobarbituric acid (TBA) number, physical properties including water holding capacity (WHC), cooking loss, and texture (softness, chewiness and deformation) as well as acceptability by hedonic test. The results showed that the highest acceptability and antioxidative activity of meatballs was obtained in meatball with the ratio of water/gel between 55/45- 40/60 (g/g). This aforementioned meatball had softer texture and likely chewiness. The percentage of the WHC and cooking loss were not significantly different, but it had high RSA and lowest value of acid, peroxide and TBA numbers. ABSTRAKSaat ini konsumsi daging ayam ras pedaging meningkat hingga mencapai 3,7510 kg/kap/tahun. Hal ini disebabkan antara lain oleh meningkatnya jumlah penduduk dan usaha di sektor pangan yang menggunakan daging ayam ras. Disisi lain, daging ayam ras mengandung lemak cukup tinggi, sehingga mudah teroksidasi menghasilkan radikal bebas dan penurunan flavor. Daging ayam ras banyak digunakan sebagai bakso yang diolah melalui proses penggilingan daging dan perebusan, sehingga dapat memicu terjadinya oksidasi lemak. Oleh sebab itu, diperlukan antioksidan untuk menghambat oksidasi. Aloe vera diketahui mengandung senyawa flavonoid yang dapat menangkal radikal bebas. Tujuan penelitian ini adalah melakukan optimasi penambahan gel lidah buaya pada pembuatan bakso daging ayam ras untuk menghasilkan bakso dengan efek antioksidatif tinggi dan disukai. Pada penelitian ini gel lidah buaya ditambahkan untuk mensubtitusi es batu yang digunakan pada pembuatan bakso, mengingat kandungan air gel tinggi (> 98%). Pembuatan bakso untuk setiap 250 g daging ayam ditambah 125 g tapioka, bumbu (garam, merica, bubuk bawang putih) dan es batu yang dibuat dengan variasi rasio air/gel lidah buaya (g/g): 100/0; 85/15; 70/30; 55/45 dan 40/60. Bahan dicampur menjadi adonan dan dibuat bola-bakso, selanjutnya direbus pada suhu 90 oC selama 10 menit. Analisis yang dilakukan adalah kadar air, kemampuan menangkap radikal DPPH, angka asam, peroksida dan TBA (thyobarbituric acid); sifat fisik: water holding capacity (WHC), cooking loss, tekstur (kelunakan, kekenyalan dan deformasi) dan akseptabilitas bakso ditentukan secara inderawi dengan Hedonic Test. Hasil penelitian menunjukkan bahwa bakso dengan akseptabilitas dan aktivitas antioksidasi tinggi dibuat dengan es batu dengan rasio air/gel lidah buaya 55/45-40/60 (g/g). Bakso tersebut lebih lunak dan kekenyalannya disukai. Persentase WHC dan cooking loss tidak berbeda nyata, nilai RSA tinggi, sedangkan angka asam, peroksida dan TBA paling rendah.

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“…PUFAs are known to have antibacterial activity against a wide range of bacteria [10][11][12], which is an important characteristic needed in the food industry to prevent foodborne or food spoilage bacteria growth. However, recent study reported that PUFAs have high susceptibility to lipid oxidation, which limits the practical uses of this compound [13].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of antioxidant and antimicrobial activity of phenolic lipids produced by the transesterification of 4-hydroxyphenylacetic acid and triglycerides

et al. 2019

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Several phenolic compounds derived from plant biomass are attracting attention because they display high antioxidant activity. In this study, antioxidant activity was confirmed in 4-hydroxyphenylacetic acid (HPA), and transesterification reaction using Candida antarctica lipase B was performed to enhance the solubility of HPA. The HPA-diolein (HPA-DON) was synthesized from HPA and triolein, while the HPA-fish oil diglyceride (HPA-dFO) was synthesized from HPA and Menhaden fish oil. To increase the conversion yield, the enzyme reaction conditions of the substrate molar ratio, enzyme amount, and reaction time were optimized. After the reaction, HPA-DON and HPA-dFO were purely separated, using prep-LC. The activity assays using DPPH and ABTS radicals confirmed that HPA-DON and HPA-dFO have antioxidant activity. HPA-DON has high activity in non-polar solvents, while HPA-dFO has strong activity in both polar solvents and non-polar solvents. In addition, HPA-dFO has the growth inhibition activity for Bacillus coagulans, Geobacillus stearothermophilus, and Alcaligenes faecalis that cause food spoilage. Therefore, HPA-dFO is a new synthetic substance that has both antioxidant activity and antibacterial activity. The results indicate that these HPA-derivatives can be expected to be developed as important materials in the food and cosmetics industries.

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Oxidation of Polyunsaturated Fatty Acids and its Impact on Food Quality and Human Health

Cited by 86 publications

References 49 publications

The effect of plasma generated ozone for cold storage the broiler chicken meat

The effect of plasma generated ozone for cold storage the broiler chicken meat

Efek Antioksidatif dan Akseptabilitas Bakso Daging Ayam Ras dengan Penambahan Gel Lidah Buaya

Evaluation of antioxidant and antimicrobial activity of phenolic lipids produced by the transesterification of 4-hydroxyphenylacetic acid and triglycerides

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