The Challenging Contribution of Hydroperoxides to the Lipid Oxidation Mechanism

Kamal‐Eldin, Afaf; Mäkinen, Marjukka; Lampi, Anna‐Maija

doi:10.1201/9781439822098.ch1

Cited by 40 publications

(46 citation statements)

References 160 publications

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“…Some hydroperoxides obviously decompose without losing the conjugated double bond system, e.g. by decomposition into 2, 4-alkadienals (KAMAL-ELDIN 2003). Some alkadienals are typical components of fried flavour (POKORNÝ 1989).…”

Section: Changes Of Conjugated Double Bond Systemsmentioning

confidence: 99%

Oxidative changes of vegetable oils during microwave heating

Lukešová¹,

Dostálová²,

Mahmoud³

et al. 2005

Czech J. Food Sci.

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DOSTÁLOVÁ J., HANZLÍK P., RÉBLOVÁ Z., POKORNÝ J. (2005): Oxidative changes of vegetable oils during microwave heating. Czech J. Food Sci., 23: 230-239.The oxidative stabilities of pork lard, sunflower, zero-erucic rapeseed, peanut and high-oleic peanut oils were tested under microwave heating conditions. Vegetable oils and lard were heated in a microwave oven for up to 40 min between 25°C and 200°C. The peroxide value, the contents of conjugated dienoic and trienoic acids, and polymers were used as markers of lipid degradation. Sunflower oil was found the least stable oil because of a high polyenoic acid content and a low content of γ-tocopherol. Rapeseed oil was more stable because of a lower polyenoic acid content and a high γ-tocopherol level. Conventional peanut oil was relatively stable, but substantially less stable than high-oleic peanut oil. Pork lard and high-oleic peanut oil formed only low levels of polymers due to a low polyenoic acid content.

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Section: Changes Of Conjugated Double Bond Systemsmentioning

confidence: 99%

Oxidative changes of vegetable oils during microwave heating

Lukešová¹,

Dostálová²,

Mahmoud³

et al. 2005

Czech J. Food Sci.

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“…Lipid autoxidation causes the formation of FA hydroperoxides, which then decompose to a wide variety of isomeric secondary oxidation products, such as monohydroperoxides, cyclic epidioxides and dihydroperoxide (Kamal-Eldin et al, 2003;Fraeye et al, 2012). Oxidized and degenerated products of FA, when absorbed by living organisms, might have harmful and adverse biological effects (Botsoglou et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

The effects of various dietary vegetable oil sources on villi morphology and liver aldehydes in young layers

Adabi¹,

Hajibabaei²,

Casey³

et al. 2016

SA J. An. Sci.

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Twenty-six-week-old laying hens (90 Lohmann Classic Brown) received dietary treatments containing canola and linseed oil at 2% inclusion levels and a control diet for 21 days. The 2% dietary linseed oil, which had higher total polyunsaturated fatty acids (ΣPUFA) and linolenic fatty acid contents, resulted in higher liver malondialdehyde and wider villi than the control group. The 2% canola and linseed oil treatments recorded smaller reproductive organs relative to live weight than the control group. It was concluded that young layers might have an anatomical response to high levels of dietary PUFA, which might improve nutrient absorption and cause a biochemical response, resulting in potentially negative cytotoxic aldehydic lipid peroxidation products. ______________________________________________________________________________________

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“…The major composition of these lipids is the triacylglycerols, small amount of cholesterol, and various natural antioxidants. During cooking or frying of foods, these triacylglycerols and cholesterols formed oxidized compounds like hydroperoxides, epoxides, hydroxide [1]. These oxidized compounds produce significant changes in the composition and properties of fats or oils.…”

Section: Introductionmentioning

confidence: 99%