Über einige Eigentümlichkeiten in der Kinetik zu Beginn der Autoxydation von Estern ungesättigter Fettsäuren. 3. Mitt. Inhibierte Autoxydation

Yanishlieva, N.; Popov, Alexander

doi:10.1002/food.19710150609

Cited by 21 publications

(4 citation statements)

References 8 publications

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“…In this other experiment, the fish were caught in a different season and so the percentage of fat in muscle was lower, and also the initial concentrations of primary oxidation products (hydroperoxides) were higher. The initial concentration of primary autoxidation products (hydroperoxides) in lipids can substantially reduce the efficiency of the antioxidant added to the system being stabilized (Yanishlieva, 1973). These kinds of products are chain initiators, and their presence in the lipid system accelerates the process and reduces the time for inhibitor consumption (Yanishlieva, 1973).…”

Section: Lipid Oxidationmentioning

confidence: 99%

“…The initial concentration of primary autoxidation products (hydroperoxides) in lipids can substantially reduce the efficiency of the antioxidant added to the system being stabilized (Yanishlieva, 1973). These kinds of products are chain initiators, and their presence in the lipid system accelerates the process and reduces the time for inhibitor consumption (Yanishlieva, 1973). Antioxidants should therefore be added to foodstuffs as early as possible to achieve maximum protection against oxidation.…”

Section: Lipid Oxidationmentioning

confidence: 99%

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Technological effect of red grape antioxidant dietary fibre added to minced fish muscle

Sánchez‐Alonso¹,

Borderías²

2008

Int J of Food Sci Tech

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The aim was to study the effect, over 6 months in frozen storage, of addition of grape antioxidant dietary fibre (GADF) to horse mackerel (Trachurus trachurus) minced muscle (MFM) as a technological ingredient. Concentrations of 0, 2 and 4% GADF were added to MFM samples. Protein solubility, water retention, colour, mechanical properties, lipid oxidation and sensory analyses were carried out immediately after preparation of samples and during and after storage at )20°C. Bound water after thawing and cooking minced samples was proportional to the amount of GADF used. Mechanical properties indicated softness and loss of cohesiveness depending on the amount of GADF. There was inhibition of lipid oxidation during frozen storage when GADF was added. Chemical, physical and sensory analyses suggest that GADF is a highly active technological ingredient in frozen dark minced fish.

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Section: Lipid Oxidationmentioning

confidence: 99%

Section: Lipid Oxidationmentioning

confidence: 99%

Technological effect of red grape antioxidant dietary fibre added to minced fish muscle

Sánchez‐Alonso¹,

Borderías²

2008

Int J of Food Sci Tech

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“…The effectiveness of the added inhibitor is estimated on the basis of the induction period (IP), usually determined (in time units) by the method of applying the tangents to the two parts of the kinetic curves of oxidation products (in most cases peroxides) accumulation [19,20]. Alternatively, the time to reach a definite peroxide concentration is used [21].…”

Section: Introductionmentioning

confidence: 99%

Stabilisation of edible oils with natural antioxidants

Yanishlieva¹,

Marinova²

2001

Eur. J. Lipid Sci. Technol.

259

128

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Natural antioxidants have recently gained increased interest because of the belief that natural food ingredients are better and safer than synthetic ones. The review presents the results on stabilisation of the main edible oils with different types of natural antioxidants. Sources of natural antioxidants are spices, herbs, teas, oils, seeds, cereals, cocoa shell, grains, fruits, vegetables, enzymes, proteins. Researchers concentrate on ascorbic acid, tocopherols and carotenoids as well as on plant extracts containing various individual antioxidants such as flavonoids (quercetin, kaemferol, myricetin), catechins or phenols (carnosol, rosmanol, rosamaridiphenol) and phenolic acids (carnosic acid, rosmarinic acid). Ascorbyl palmitate is regarded as a 'natural' antioxidant because it is hydrolysed in the body to ascorbic and palmitic acids. Among the herbs of the Lamiaceae family, rosemary has been more extensively studied and its extracts are the first marketed natural antioxidants. Oregano, which belongs to the same family, has gained the interest of many research groups as a potent antioxidant in lipid systems. The review concerns the following main topics: stabilisation of oil with individual natural antioxidants, interaction of antioxidants with synergists, stabilisation of oil with extracts or dry materials from different plant sources (e.g. herbs and spices), stabilisation at frying temperatures and in emulsions.

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“…IP, the time in which the concentration of the antioxidants (AH) is fully consumed, was determined as a cross point for the tangents to the two parts of the kinetic curves of lipid autoxidation [4,9,35,36]. IP A -stands for IP in the presence of AH and IP C -for the control lipid sample without AH.…”

Section: Induction Period (Ip)mentioning

confidence: 99%

Kinetics of lipid oxidation in the presence of cinnamic acid derivatives

Kortenska

Velikova

Yanishlieva

et al. 2002

Eur. J. Lipid Sci. Technol.

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The effects of seven (prenyl-and methoxy-) derivatives of cinnamic acid (0.1 mM) on the kinetics of lipid (sunflower oil triacylglycerols, TGSO) bulk phase oxidation at 80°C have been compared. Synthesis of prenyl cinnamic acid derivatives: 3-prenyl-4-hydroxy-cinnamic acid (PHC), 3,5-diprenyl-4-hydroxy-cinnamic acid (DPHC), 2,2-dimethyl-6-carboxy-ethenyl-2H-benzopyran (DMCB), 2,2-dimethyl-6-carboxy-ethenyl-8-prenyl-2H-benzopyran (DCEPB) present in Brazilian propolis has been performed. The monoprenyl derivative (PHC) has been found to exert a higher antioxidant activity as compared to the diprenyl derivative (DPHC). However, cinnamic acid derivatives DMCB and DCEPB have caused no change in the kinetics of TGSO oxidation. The results obtained have been compared with those on related compounds containing a cinnamic acid moiety as a structural feature, such as 4-hydroxy-cinnamic (p-coumaric), 3-methoxy-4-hydroxy-cinnamic (ferulic) and 3,5-dimethoxy-4-hydroxy-cinnamic (sinapic) acids, as well as with data on butylated hydroxytoluene (BHT) and α-tocopherol (α-Toc). PHC has shown a stronger antioxidant efficiency than BHT, p-coumaric and ferulic acid, but a weaker antioxidant efficiency than α-Toc and sinapic acid. The observed antioxidant effect of DPHC was stronger than that of p-coumaric and ferulic acids and weaker than that of α-Toc, BHT and sinapic acid.

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Über einige Eigentümlichkeiten in der Kinetik zu Beginn der Autoxydation von Estern ungesättigter Fettsäuren. 3. Mitt. Inhibierte Autoxydation

Cited by 21 publications

References 8 publications

Technological effect of red grape antioxidant dietary fibre added to minced fish muscle

Technological effect of red grape antioxidant dietary fibre added to minced fish muscle

Stabilisation of edible oils with natural antioxidants

Kinetics of lipid oxidation in the presence of cinnamic acid derivatives

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