Prooxidant effect of α-tocopherol on soybean oil. Global monitoring of its oxidation process under accelerated storage conditions by 1H nuclear magnetic resonance

Martin-Rubio, A.S.; Sopelana, P.; Ibargoitia, M.L.; Guillén, Marı́a D.

doi:10.1016/j.foodchem.2017.10.098

Cited by 54 publications

(57 citation statements)

References 36 publications

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“…Both ( E,E )‐ and ( Z,E )‐ketodienes are detected in the samples subject of study after certain periods of time under storage conditions. Their conjugated dienic protons give the signals j and k shown in Figures A . Their concentrations, determined from the area of these signals, are represented versus time in Figures D.…”

Section: Resultsmentioning

confidence: 99%

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Enrichment of Sunflower Oil with γ‐Tocopherol. Study by ¹H NMR of Its Effect Under Accelerated Storage Conditions

Martínez‐Yusta

Guillén

2019

Euro J Lipid Sci & Tech

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The effect of the enrichment of sunflower oil with γ‐tocopherol on the evolution of its oxidation is the subject of this study. Sunflower oil and samples of this oil enriched with different γ‐tocopherol concentrations are submitted to accelerated storage conditions and their evolution, until total polymerization is monitored by 1H NMR spectroscopy. The concentrations of linoleic acyl groups, of primary and of a great number of secondary oxidation compounds are determined throughout the process. These concentrations, and the times at which the main changes in them occur are analyzed to elucidate if they are valid markers of the global effect of γ‐tocopherol enrichment. It is proved for the first time that certain comparisons between concentrations of some of the compounds formed in oxidation can lead to erroneous conclusions about the effect of this enrichment. It is shown that, during a first short period of time under accelerated storage conditions, the higher the concentration of γ‐tocopherol the faster the degradation of linoleic acyl groups and the higher the concentration of hydroperoxides; after this first period this relationship is more complex. Generally, the higher the γ‐tocopherol concentration the slower the degradation of the oil, except in the first period. Practical Applications: This study provides very valuable information about the effect caused by enrichment with γ‐tocopherol on sunflower oil oxidative stability and oxidation across a very broad range of concentrations. In addition, the amount of information obtained can be of great importance from several points of view because the oxidation process has been monitored globally. This may be of interest not only to researchers involved in the analysis of oxidation mechanisms but also to those in the field of technology and edible oil legislation, and even to those worried about edible oil safety and its effect on nutrition and health. Another important feature of this study, from the practical point of view, is the methodology used because it does not involve the chemical modification of the sample and the same 1H NMR spectrum is able to provide information about all the above‐mentioned aspects. Sunflower oil enriched with different levels of γ‐tocopherol. Concentrations of primary and secondary oxidation compounds after 4 and 9 days, respectively, under accelerated storage conditions.

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Section: Resultsmentioning

confidence: 99%

“…This monitoring will be carried out by 1 H NMR spectroscopy. This technique does not require chemical modification of the sample and has rarely been used for this purpose . It allows one to estimate the concentration of linoleic acyl groups, hydroperoxides and a great number of secondary oxidation compounds, from the same spectrum.…”

Section: Introductionmentioning

confidence: 99%

Enrichment of Sunflower Oil with γ‐Tocopherol. Study by ¹H NMR of Its Effect Under Accelerated Storage Conditions

Martínez‐Yusta

Guillén

2019

Euro J Lipid Sci & Tech

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“…The degradation of these intermediate compounds generates secondary oxidation compounds of very varied nature. Among these latter can be cited hydroxy-dienes [30] and keto-dienes [7], with known 1 H NMR spectral signals. In addition, other derived compounds having much more complex structures can also be formed, such as keto-epoxy-monoenes [8] and other ones formed in the rupture of secondary oxidation compounds [31] such as aldehydes.…”

Section: Study Of the Formation Of Oxidation Compounds During In Vitrmentioning

confidence: 99%

“…In spite of this, the knowledge of the effect that this enrichment provokes in foods when they are submitted to different processes is scarce. Recently, it has been shown that some compounds, attributed to antioxidant ability, act as prooxidants in some foods, when submitted to certain oxidative conditions [7][8][9]. Taking into account all of the above mentioned, the study of the effect of the enrichment of lipid foods with compounds, with potential antioxidant ability on their behavior during digestion, is important for both industry and consumers.…”

Section: Introductionmentioning

confidence: 99%

Effect of the Enrichment of Corn Oil With alpha- or gamma-Tocopherol on Its In Vitro Digestion Studied by 1H NMR and SPME-GC/MS; Formation of Hydroperoxy-, Hydroxy-, Keto-Dienes and Keto-E-epoxy-E-Monoenes in the More alpha-Tocopherol Enriched Samples

2020

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The aim of this study is the analysis of the in vitro digestion of corn oil, and of the effect of its enrichment with three levels of gamma- and alpha-tocopherol, by using, for the first time, 1H nuclear magnetic resonance (1H NMR) and a solid phase microextraction followed by gas chromatography/mass spectrometry (SPME-GC/MS). The attention is focused on the hydrolysis degree, the degradation of oil’s main components, the occurrence of oxidation reactions and main compounds formed, as well as on the bioaccessibility of oil’s main components, of compounds formed in the oxidation, and, of gamma- and alpha-tocopherol. The lipolysis levels reached are high and show a similar pattern in all cases. The oxidation of corn oil components during in vitro digestion is proven, as is the action of gamma-tocopherol as an antioxidant and alpha-tocopherol as a prooxidant. In the more alpha-tocopherol enriched samples, hydroperoxy-, hydroxy-, and keto-dienes, as well as keto-epoxy-monoenes and aldehydes, are generated. The bioaccessibility of the oil’s main components is high. The compounds formed in the oxidation process during in vitro digestion can also be considered bioaccessible. The bioaccessibility of alpha-tocopherol is smaller than that of gamma-tocopherol. The concentration of this latter compound remains unchanged during the in vitro digestion of the more alpha-tocopherol enriched oil samples.

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“…The main property is the antioxidant activity associated with the content of phenols, that might act as free radical scavengers or as metal chelators, preventing the development of rancidity in meat/fish food preparations (Decker et al ., ). However, the use of antioxidants is not free from drawbacks: for instance, high concentrations of antioxidants might, in some cases, increase primary lipid oxidation products (Martin‐Rubio et al ., ). Besides, polyphenols could increase the cross‐linking of proteins, inhibit the activity of proteolytic enzymes modifying the food texture and its digestibility.…”

Section: Introductionmentioning

confidence: 97%

Evaluation of the sensory and physical properties of meat and fish derivatives containing grape pomace powders

Mainente

Menin

Alberton

et al. 2018

Int J of Food Sci Tech

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The wine industry produces tons of pomace that, in a circular economy model, should be valorised. The phenols fraction of grape pomace represents a source of food colorants, but also of natural food preservatives. Furthermore, the pomace contains dietary fibre, unsaturated lipids, antioxidants and minerals that have been recognised as wholesome and technologically useful. The main drawback of using grape pomace is represented by its chemical and microbiological instability. Different authors proposed strategies to overcome these limitations, and different approaches for the use of grape pomace as an ingredient have been described. Here, we sum up the chemical and microbiological solutions for the stabilisation of grape pomace, describing the approaches used to transform this waste in a functional ingredient, and comparing the physiochemical characteristics of the resulting products. We further describe the studies concerning sensory aspects of the products by enriching animal fleshes with different pomace powder preparations.Grape pomace in meat and fish derivatives F. Mainente et al.

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Prooxidant effect of α-tocopherol on soybean oil. Global monitoring of its oxidation process under accelerated storage conditions by 1H nuclear magnetic resonance

Cited by 54 publications

References 36 publications

Enrichment of Sunflower Oil with γ‐Tocopherol. Study by ¹H NMR of Its Effect Under Accelerated Storage Conditions

Enrichment of Sunflower Oil with γ‐Tocopherol. Study by ¹H NMR of Its Effect Under Accelerated Storage Conditions

Effect of the Enrichment of Corn Oil With alpha- or gamma-Tocopherol on Its In Vitro Digestion Studied by 1H NMR and SPME-GC/MS; Formation of Hydroperoxy-, Hydroxy-, Keto-Dienes and Keto-E-epoxy-E-Monoenes in the More alpha-Tocopherol Enriched Samples

Evaluation of the sensory and physical properties of meat and fish derivatives containing grape pomace powders

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Prooxidant effect of α-tocopherol on soybean oil. Global monitoring of its oxidation process under accelerated storage conditions by 1H nuclear magnetic resonance

Cited by 54 publications

References 36 publications

Enrichment of Sunflower Oil with γ‐Tocopherol. Study by 1H NMR of Its Effect Under Accelerated Storage Conditions

Enrichment of Sunflower Oil with γ‐Tocopherol. Study by 1H NMR of Its Effect Under Accelerated Storage Conditions

Effect of the Enrichment of Corn Oil With alpha- or gamma-Tocopherol on Its In Vitro Digestion Studied by 1H NMR and SPME-GC/MS; Formation of Hydroperoxy-, Hydroxy-, Keto-Dienes and Keto-E-epoxy-E-Monoenes in the More alpha-Tocopherol Enriched Samples

Evaluation of the sensory and physical properties of meat and fish derivatives containing grape pomace powders

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Enrichment of Sunflower Oil with γ‐Tocopherol. Study by ¹H NMR of Its Effect Under Accelerated Storage Conditions

Enrichment of Sunflower Oil with γ‐Tocopherol. Study by ¹H NMR of Its Effect Under Accelerated Storage Conditions