The Mechanisms of Lipid Autoxidation I. Primary Oxidation Products

Paquette, G.J.; Kupranycz, D.B.; Voort, F.R. van de

doi:10.1016/s0315-5463(85)71767-1

Cited by 37 publications

(22 citation statements)

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“…These promote the formation of dihydroperoxides that, in turn, decompose to dialdehydes [51]. A variety of volatile and non-volatile secondary products are formed from the breakdown of hydroperoxides, e.g.…”

Section: Composition and Oxidative Instability Of N-3 Fatty Acidsmentioning

confidence: 99%

N-3 fatty acids for human nutrition: stability considerations

Kamal‐Eldin

Yanishlieva

2002

Eur. J. Lipid Sci. Technol.

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Currently there is great interest in dietary n‐3 fatty acids to promote health. The food industry aims to produce food products enriched in α‐linolenic acid (Ln), eicosapentaenoic acid (EPA) and/or docosahexaenoic acid (DHA) to reduce some of the physiological effects of linoleic acid (L), the major polyunsaturated fatty acid in our diet. However, the goal is hampered by the susceptibility of the n‐3 fatty acids to oxidation. As a result the sensory and nutritional quality of such foods deteriorates. Lipid scientists therefore have to find a way to stabilise these fatty acids. Innovative technologies to protect n‐3 polyunsaturates using antioxidants, adequate preparation, refining and packaging of the oil are needed. In this paper we review the inherent stability and the stabilisation of these nutritionally valuable polyunsaturated fatty acids.

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Section: Composition and Oxidative Instability Of N-3 Fatty Acidsmentioning

confidence: 99%

N-3 fatty acids for human nutrition: stability considerations

Kamal‐Eldin

Yanishlieva

2002

Eur. J. Lipid Sci. Technol.

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“…During heat processing of lipid-containing foods and deep-fat frying, triacylglycerols undergo thermolysis, thermal and oxidative hydrolysis, autoxidation, polymerization, and cyclization, producing an array of volatile and nonvolatile products (Paquette et al, 1985a(Paquette et al, , 1985bHawrysh, 1990;Shahidi, 1989Shahidi, , 1992Shahidi & Wanasundara, 1994). Free fatty acids and polymeric as well as other oxidation products have been isolated (Gente & Guillaumin, 1977;Chang et al, 1978;Iwaoka & Perkins, 1978) that remain in the frying medium and are partially absorbed by the food.…”

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confidence: 99%

Comparison of thermally oxidized lipids and acetaminophen with concurrent consumption of ethanol as inducers of liver cirrhosis

Shahidi

1995

Journal of Toxicology and Environmental Health

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The mechanism(s) of liver damage initiated by ingestion of toxic components of thermally oxidized lipids was compared in a rat model with the documented mechanisms of hepatic failure and necrosis initiated by acetaminophen. Acetaminophen (50 mg/kg body weight) or oxidized lipids (0.15 ml oxidized trilinolein or 1.05 ml oxidized butter oil per rat) were intubated at 12-h intervals to rats. Treated rats were allowed free access to food and water containing 3% ethanol. Changes in relative concentration of acute-phase plasma proteins, determined by two-dimensional (2D) immunoelectrophoresis, were taken as a marker of liver damage. In contrast to simple inflammation, acute-phase plasma proteins in this study disproportionately increased or decreased as histological damage of the liver due to intubation oxidized lipids or acetaminophen. Histological examination of liver of rats intoxicated with oxidized lipids revealed severe liver cirrhosis at the end of the trial, where the remaining viable hepatocytes were separated in a matrix of collagen. [3H1]Thymidine incorporation in hepatic DNA of acetaminophen or oxidized lipid intoxication increased in the early stages of intoxication, indicative of regenerative activity of the liver. Further progression of the cirrhosis inhibited continued liver regeneration and [3H1]thymidine incorporation into hepatic DNA. The cirrhotic liver at this stage failed to regenerate to the original mass upon 75% partial hepatectomy. Therefore, it may be concluded that hepatic necrosis produced by oxidized lipids or by acetaminophen may have similar mechanisms.

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“…polyphenolic compounds) are added to oils to retard autoxidation by acting as a hydrogen donor and afford relatively stable free radicals and/or nonradical products (2,3). The presence of pro-oxidants, such as transition metals, particularly those possessing two or more valence states, can increase the rate of oxidation (4). Low amounts of metals are found in most edible oils.…”

Section: Introductionmentioning

confidence: 99%