Role of lipoxygenase and lipid oxidation in quality of oilseeds

Angelo, Allen J. St.; Kuck, James C.; Ory, Robert L.

doi:10.1021/jf60222a049

Cited by 53 publications

(5 citation statements)

References 8 publications

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“…Walnuts and pecans are high in unsaturated fatty acids, and therefore can turn rancid by oxidation to free acids from exposure to air (Musco & Cruess, 1954; Maness et al., 1995; Wang et al., 2002). Rancidity of nuts leads to the production of peroxides (Buransompob et al., 2003) and other undesirable compounds that can destroy the nutritive value of the ‘exposed’ nuts (St. Angelo et al., 1979) and therefore can be detrimental for the survival of the feeding larvae.…”

Section: Discussionmentioning

confidence: 99%

Ovipositional preferences and larval performances of two populations of Indianmeal moth, Plodia interpunctella

Sambaraju¹,

Phillips²

2008

Entomologia Exp Applicata

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Oviposition decisions by female insects can determine the survival and fitness of their offspring. In this study, we assessed the larval performance and adult oviposition preferences of two populations of the Indianmeal moth, Plodia interpunctella (Hübner) (Lepidoptera: Pyralidae), one a long‐term laboratory colony and another recently collected from the field. Development assays on a variety of foods were conducted on individual larvae in small shell vials, and data were collected for survival (percent), development time (days), and adult weight (mg). Larvae from both populations did not survive on ground walnut, pecan, coriander, and fennel. There were significant differences in larval survival on laboratory diet, chick pea, and soybean between the two populations. Development times were the longest on prunes and barley. Mean adult weights were the highest on chick pea, laboratory diet, and soybean for the laboratory moths whereas soybean and chick pea were very suitable for the field moths. Overall, field moths weighed significantly less than the laboratory moths. Adult ovipositional preferences were assessed in no‐choice and four‐choice oviposition bioassays in plastic boxes containing diets differing in quality. In a no‐choice situation, the numbers of eggs laid by laboratory moths on soybean, apricots, and wheat were not significantly different. Field moths laid significantly greater numbers of eggs on soybean, and those numbers were similar to those laid on barley. In four‐choice bioassays, laboratory moths oviposited in diets previously determined to be unsuitable for their progeny survival. Field moths were more selective and laid significantly greater numbers of eggs on soybean than in dishes containing barley, coriander, or an empty dish. Our studies clearly showed that laboratory colonization of Plodia interpunctella for long periods can alter the behavioral patterns of immatures and adults.

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Section: Discussionmentioning

confidence: 99%

Ovipositional preferences and larval performances of two populations of Indianmeal moth, Plodia interpunctella

Sambaraju¹,

Phillips²

2008

Entomologia Exp Applicata

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“…Peanuts are high in oil and fat consisting mainly of unsaturated fatty acid, providing high vulnerability to oxidative rancidity when combined with the high heat treatment of the roasting process ( − ). For roasted peanuts, autoxidation is the major cause of oxidative rancidity ( − ). Autoxidation in peanuts results in “flavor-fade” and off-flavor development, which may be due to the masking of pyrazines by large amounts of low-molecular-weight aldehydes such as hexanal ( , ).…”

Section: Introductionmentioning

confidence: 99%

Accelerated Shelf Life Testing of Whey-Protein-Coated Peanuts Analyzed by Static Headspace Gas Chromatography

Lee

Krochta

2002

J. Agric. Food Chem.

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Four different formulations of whey-protein-based coatings were used to coat peanuts. Four controls were used to investigate the effects of different ingredients in the coating formulation on the peanut shelf life. Untreated peanuts were designated as the reference. The peanut samples were stored in duplicate at 40, 50, and 60 degrees C for storage durations of up to 31 weeks. The analysis of hexanal indicated that the coated samples were oxidized significantly slower than the reference; hence, the predicted shelf life was longer for the coated samples. However, the investigation of the control ingredients revealed that even when only water was applied onto the peanuts the oxidation was delayed.

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“…It remains uncertain whether such oxygen uptake is due to enzymic or nonenzymic oxidations. The remarkable resistance of intact seeds to nonenzymic atmospheric oxidations (24,32) (6,26). The complexities of the interactions with moisture content suggest that there are several mechanisms of seed aging.…”

Section: Resultsmentioning

confidence: 99%

“…It has been suggested that the oxidative reactions in the aging process may involve enzymes such as lipoxidase (24,32). Some oxidative enzymes can function at low water activities (1,4,17,20); yet, the possibility of enzyme-induced deterioration of seeds during dry storage has not been widely considered.…”

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confidence: 99%

Oxidative Processes in Soybean and Pea Seeds

Vertucci

Leopold²

1987

Plant Physiol.

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Role of lipoxygenase and lipid oxidation in quality of oilseeds

Abstract: 1978. The mention of firm names or trade products does not imply that they are endorsed or recommended by the U.S. Department of Agriculture over other firms or similar products not mentioned.

Cited by 53 publications

References 8 publications

Ovipositional preferences and larval performances of two populations of Indianmeal moth, Plodia interpunctella

Ovipositional preferences and larval performances of two populations of Indianmeal moth, Plodia interpunctella

Accelerated Shelf Life Testing of Whey-Protein-Coated Peanuts Analyzed by Static Headspace Gas Chromatography

Oxidative Processes in Soybean and Pea Seeds

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