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Li M, Liu Y, Zhao J, Yu R, Altaf Hussain M, Qayum A, Jiang Z, Qu B. Glycosylated whey protein isolate enhances digestion behaviors and stabilities of conjugated linoleic acid oil in water emulsions. Food Chem 2022; 383:132402. [DOI: 10.1016/j.foodchem.2022.132402] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 02/05/2022] [Accepted: 02/07/2022] [Indexed: 12/19/2022]
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2
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Aksoy HN, Ceylan C. Comparison of the Effects of Statins on A549 Nonsmall-Cell Lung Cancer Cell Line Lipids Using Fourier Transform Infrared Spectroscopy: Rosuvastatin Stands Out. Lipids 2021; 56:289-299. [PMID: 33611813 DOI: 10.1002/lipd.12296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 10/27/2020] [Accepted: 11/20/2020] [Indexed: 11/10/2022]
Abstract
Statins are commonly prescribed antilipidemic and anticholesterol class of drugs. In addition to their major role, they have been found to have anticancer effects on in vitro, animal and clinical studies. The aim of this study was to investigate the effects of six different statins (rosuvastatin, pravastatin, simvastatin, lovastatin, fluvastatin, and atorvastatin) on A549 cancer cells lipids by Fourier transform infrared (FTIR) spectroscopy. Proliferation tests were carried out to detect the half-maximal inhibitory concentrations (IC50 ) of each statin on A549 cells. The IC50 values were 50 μM for simvastatin, 150 μM for atorvastatin and pravastatin, and 170 μM for fluvastatin, 200 μM for rosuvastatin and lovastatin on A549 cells. No correlation was found between the antiproliferative effects of the statins and lipid-lowering effect. The cells were treated with IC5 , IC10 , and IC50 values of each statins concentration and lipid extracts were compared using FTIR spectroscopy. The results indicated that different statins had different effects on the lipid content of A549 cells. The FTIR spectra of the lipid exctracts of statin-treated A549 cells indicated that the value of hydrocarbon chain length, unsaturation index, oxidative stress level, and phospholipid containing lipids increased except for rosuvastatin-treated A549 cells. In addition, rosuvastatin significantly lowered cholesterol ester levels. In conclusion, the contrasting effects of rosuvastatin should be further investigated.
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Affiliation(s)
- Hatice Nurdan Aksoy
- Department of Biotechnology, İzmir Institute of Technology, İzmir, 35430, Turkey
| | - Cagatay Ceylan
- Department of Food Engineering, Faculty of Engineering, İzmir Institute of Technology, Urla, 35430, İzmir, Turkey
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3
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Paradiso VM, Flamminii F, Pittia P, Caponio F, Mattia CD. Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach. Antioxidants (Basel) 2020; 9:antiox9100996. [PMID: 33076439 PMCID: PMC7602588 DOI: 10.3390/antiox9100996] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 10/11/2020] [Accepted: 10/13/2020] [Indexed: 01/02/2023] Open
Abstract
Omics approaches are recently being applied also in food lipid oxidation, to increase knowledge of oxidation and antioxidation mechanisms. The so-called oxidomics throws a wider spot of light on the complex patterns of reactions taking place in food lipids, especially in dispersed systems. This research aimed to investigate the radical scavenging activity of olive oil phenolic antioxidants (OPAs) in O/W emulsions, as affected by the phase in which they were added. This allowed one to assess whether different behaviors could be expected from antioxidants originally present in phenolic-rich olive oils compared to natural antioxidants added in the water phase during emulsion production. Hydroperoxide decomposition kinetics and the analysis of volatile pattern provided an outline of antioxidation mechanisms. Though being effective in slowing down oxidation when added both in the oil and water phase, OPAs interfered in different ways with oxidation pathways, based on the phase in which they were added. OPAs added to the water phase were more effective in slowing down hydroperoxide decomposition due to the hydrophilic radical initiator. On the other hand, OPAs present in the oil were more effective in preventing radical propagation, with relevant consequences on the volatile pattern.
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Affiliation(s)
- Vito Michele Paradiso
- Department of Biological and Environmental Sciences and Technologies, University of Salento, I-73100 Lecce, Italy
- Department of Soil, Plant and Food Sciences, University of Bari, I-70126 Bari, Italy;
- Correspondence: (V.M.P.); (C.D.M.); Tel.: +39-080-544-2272 (V.M.P.); +39-086-126-6912 (C.D.M.)
| | - Federica Flamminii
- Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, I-64100 Teramo, Italy; (F.F.); (P.P.)
| | - Paola Pittia
- Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, I-64100 Teramo, Italy; (F.F.); (P.P.)
| | - Francesco Caponio
- Department of Soil, Plant and Food Sciences, University of Bari, I-70126 Bari, Italy;
| | - Carla Di Mattia
- Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, I-64100 Teramo, Italy; (F.F.); (P.P.)
- Correspondence: (V.M.P.); (C.D.M.); Tel.: +39-080-544-2272 (V.M.P.); +39-086-126-6912 (C.D.M.)
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Daoud S, Bou-Maroun E, Waschatko G, Horemans B, Mestdagh R, Billecke N, Cayot P. Detection of Lipid Oxidation in Infant Formulas: Application of Infrared Spectroscopy to Complex Food Systems. Foods 2020; 9:E1432. [PMID: 33050270 PMCID: PMC7599773 DOI: 10.3390/foods9101432] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2020] [Revised: 09/27/2020] [Accepted: 09/30/2020] [Indexed: 12/16/2022] Open
Abstract
Fish- or algal oils have become a common component of infant formula products for their high docosahexaenoic acid (DHA) content. DHA is widely recognized to contribute to the normal development of the infant, and the European Commission recently regulated the DHA content in infant formulas. For many manufacturers of first-age early life nutrition products, a higher inclusion level of DHA poses various challenges. Long-chain polyunsaturated fatty acids (LC-PUFAs) such as DHA are very prone to oxidation, which can alter the organoleptic property and nutritional value of the final product. Traditional methods for the assessment of oxidation in complex systems require solvent extraction of the included fat, which can involve harmful reagents and may alter the oxidation status of the system. A rapid, efficient, non-toxic real-time method to monitor lipid oxidation in complex systems such as infant formula emulsions would be desirable. In this study, infrared spectroscopy was therefore chosen to monitor iron-induced oxidation in liquid infant formula, with conjugated dienes and headspace volatiles measured with GC-MS as reference methods. Infrared spectra of infant formula were recorded directly in mid- and near-infrared regions using attenuated total reflectance Fourier-transform (ATR-FTIR) and near-infrared (NIRS) spectrophotometers. Overall, good correlation coefficients (R2 > 0.9) were acquired between volatiles content and infrared spectroscopy. Despite the complex composition of infant formula containing proteins and sugars, infrared spectroscopy was still able to detect spectral changes unique to lipid oxidation. By comparison, near-infrared spectroscopy (NIRS) presented better results than ATR-FTIR: prediction error ATR-FTIR 18% > prediction error NIRS 9%. Consequently, NIRS demonstrates great potential to be adopted as an in-line or on-line, non-destructive, and sustainable method for dairy and especially infant formula manufacturers.
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Affiliation(s)
- Samar Daoud
- Unité Mixte “Procédés Alimentaires et Microbiologiques”, Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; (E.B.-M.); (P.C.)
| | - Elias Bou-Maroun
- Unité Mixte “Procédés Alimentaires et Microbiologiques”, Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; (E.B.-M.); (P.C.)
| | - Gustav Waschatko
- Cargill R&D Centre Europe BVBA Havenstraat 84, B-1800 Vilvoorde, Belgium; (G.W.); (B.H.); (R.M.); (N.B.)
| | - Benjamin Horemans
- Cargill R&D Centre Europe BVBA Havenstraat 84, B-1800 Vilvoorde, Belgium; (G.W.); (B.H.); (R.M.); (N.B.)
| | - Renaud Mestdagh
- Cargill R&D Centre Europe BVBA Havenstraat 84, B-1800 Vilvoorde, Belgium; (G.W.); (B.H.); (R.M.); (N.B.)
| | - Nils Billecke
- Cargill R&D Centre Europe BVBA Havenstraat 84, B-1800 Vilvoorde, Belgium; (G.W.); (B.H.); (R.M.); (N.B.)
| | - Philippe Cayot
- Unité Mixte “Procédés Alimentaires et Microbiologiques”, Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; (E.B.-M.); (P.C.)
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5
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Use of FTIR Spectroscopy and Chemometrics with Respect to Storage Conditions of Moldavian Dragonhead Oil. SUSTAINABILITY 2019. [DOI: 10.3390/su11226414] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Oils often have similar properties and can be difficult to identify based on color, smell or taste alone. The present paper suggests the use of Fourier-transform infrared spectroscopy (FTIR) in combination with chemometric methods to explore similarities and differentiate between samples of Moldavian dragonhead oil subjected to different storage conditions. Dragonhead is a plant characterized by very good honey output and ease of cultivation. Principal component analysis (PCA) was applied to a standard, full range of FTIR spectra. Additionally, hierarchical cluster analysis (HCA) was employed to explore the organization of the samples in groups relative to their “proximity” (similarity), by way of Euclidean distance measurement. PC1 and PC2 accounted respectively for 85.4% and 10.1% of the total data variance. PC1 and PC2 were strongly, negatively correlated within the entire spectral range; the only exception was the region corresponding to νs(-C-Hvst, -CH2) vibrations (aliphatic groups in triglycerides), where PC2 was positively correlated. The use of FTIR spectral analysis revealed noticeable differences in the intensity of bands characteristic of the ageing processes (markers of oxidative processes, etc.) taking place in oleaginous samples and related to the processes of fatty acids oxidation.
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6
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Comparison of the proximal chemical and fatty acid composition of the fried grasshopper’s (Orthoptera) dish. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03272-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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7
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Mu H, Gao H, Chen H, Fang X, Zhou Y, Wu W, Han Q. Study on the Volatile Oxidation Compounds and Quantitative Prediction of Oxidation Parameters in Walnut (
Carya cathayensis
Sarg.) Oil. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800521] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Honglei Mu
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
| | - Haiyan Gao
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
| | - Hangjun Chen
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
| | - Xiangjun Fang
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
| | - Yongjun Zhou
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
| | - Weijie Wu
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
| | - Qiang Han
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
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Daoud S, Bou-Maroun E, Dujourdy L, Waschatko G, Billecke N, Cayot P. Fast and direct analysis of oxidation levels of oil-in-water emulsions using ATR-FTIR. Food Chem 2019; 293:307-314. [PMID: 31151616 DOI: 10.1016/j.foodchem.2019.05.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2018] [Revised: 04/17/2019] [Accepted: 05/01/2019] [Indexed: 10/26/2022]
Abstract
Oxidation of omega-3 fatty acids is a major limitation on its enrichment in food and beverages. An efficient and simple method to monitor lipid oxidation in complex systems is essential to limit lipid oxidation during formulation and processing. Fish oil-in-water emulsions (20% v/v) were exposed to iron or free radical initiated oxidation. Conjugated dienes (CDs) were rapidly measured using a previously developed fat extraction method. Fourier transform infrared (FTIR) spectroscopy has been used to directly record chemical changes occurring during oxidation. Variations were noticed in different spectral regions despite the presence of broad water bands near 3400 and 1640 cm-1. Partial least squares regression (PLSR) revealed correlations between CD values and full FTIR spectra (4000-600 cm-1), and different spectral regions (e.g., 1800-1500 cm-1, 1500-900 cm-1). These correlations confirm that FTIR spectroscopy is a rapid and simple method for measuring lipid oxidation in complex foods without prior fat extraction.
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Affiliation(s)
- Samar Daoud
- Unité mixte "Procédés alimentaires et microbiologiques", Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France.
| | - Elias Bou-Maroun
- Unité mixte "Procédés alimentaires et microbiologiques", Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
| | - Laurence Dujourdy
- Service d'Appui à la recherche, AgroSup Dijon, F-21000 Dijon, France
| | - Gustav Waschatko
- Cargill R&D Centre Europe BVBA, Havenstraat 84, B-1800 Vilvoorde, Belgium
| | - Nils Billecke
- Cargill R&D Centre Europe BVBA, Havenstraat 84, B-1800 Vilvoorde, Belgium
| | - Philippe Cayot
- Unité mixte "Procédés alimentaires et microbiologiques", Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
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9
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Giese E, Winkelmann O, Rohn S, Fritsche J. Determining quality parameters of fish oils by means of 1H nuclear magnetic resonance, mid-infrared, and near-infrared spectroscopy in combination with multivariate statistics. Food Res Int 2018; 106:116-128. [DOI: 10.1016/j.foodres.2017.12.041] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2017] [Revised: 11/07/2017] [Accepted: 12/14/2017] [Indexed: 02/03/2023]
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10
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Olafisoye OB, Oguntibeju OO, Osibote OA. Trace elements and radionuclides in palm oil, soil, water, and leaves from oil palm plantations: A review. Crit Rev Food Sci Nutr 2017; 57:1295-1315. [DOI: 10.1080/10408398.2014.886032] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- O. B. Olafisoye
- Department of Chemistry, Faculty of Applied Sciences, Cape Peninsula University of Technology, Cape Town, South Africa
| | - O. O. Oguntibeju
- Department of Biomedical Sciences, Faculty of Health and Wellness Sciences, Cape Peninsula University of Technology, Bellville, South Africa
| | - O. A. Osibote
- Department of Mathematics and Physics, Faculty of Applied Sciences, Cape Peninsula University of Technology, Cape Town, South Africa
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11
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Mureșan V, Danthine S, Mureșan AE, Racolța E, Blecker C, Muste S, Socaciu C, Baeten V. In situ analysis of lipid oxidation in oilseed-based food products using near-infrared spectroscopy and chemometrics: The sunflower kernel paste (tahini) example. Talanta 2016; 155:336-46. [DOI: 10.1016/j.talanta.2016.04.019] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2016] [Revised: 04/06/2016] [Accepted: 04/08/2016] [Indexed: 10/22/2022]
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12
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Application of FTIR-ATR Spectroscopy to Determine the Extent of Lipid Peroxidation in Plasma during Haemodialysis. BIOMED RESEARCH INTERNATIONAL 2015; 2015:245607. [PMID: 25961007 PMCID: PMC4417580 DOI: 10.1155/2015/245607] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/24/2014] [Accepted: 01/29/2015] [Indexed: 11/21/2022]
Abstract
During a haemodialysis (HD), because of the contact of blood with the surface of the dialyser, the immune system becomes activated and reactive oxygen species (ROS) are released into plasma. Particularly exposed to the ROS are lipids and proteins contained in plasma, which undergo peroxidation. The main breakdown product of oxidized lipids is the malondialdehyde (MDA). A common method for measuring the concentration of MDA is a thiobarbituric acid reactive substances (TBARS) method. Despite the formation of MDA in plasma during HD, its concentration decreases because it is removed from the blood in the dialyser. Therefore, this research proposes the Fourier Transform Infrared Attenuated Total Reflectance (FTIR-ATR) spectroscopy, which enables determination of primary peroxidation products. We examined the influence of the amount of hydrogen peroxide added to lipid suspension that was earlier extracted from plasma specimen on lipid peroxidation with use of TBARS and FTIR-ATR methods. Linear correlation between these methods was shown. The proposed method was effective during the evaluation of changes in the extent of lipid peroxidation in plasma during a haemodialysis in sheep. A measurement using the FTIR-ATR showed an increase in plasma lipid peroxidation after 15 and 240 minutes of treatment, while the TBARS concentration was respectively lower.
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13
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Krawczyk T, Baj S. Review: Advances in the Determination of Peroxides by Optical and Spectroscopic Methods. ANAL LETT 2014. [DOI: 10.1080/00032719.2014.900781] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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14
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Hayati Ibrahim* N, Sook Lee T, Helmi Rozaini MZ. POTENTIAL APPLICATION OF ROSELLE EXTRACT IN FUNCTIONAL FOOD EMULSIONS. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2013. [DOI: 10.6066/jtip.2013.24.1.22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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15
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Sherazi STH, Arain S, Mahesar SA, Bhanger MI, Khaskheli AR. Erucic acid evaluation in rapeseed and canola oil by Fourier transform-infrared spectroscopy. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201200272] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Sarfraz Arain
- National Centre of Excellence in Analytical Chemistry; University of Sindh; Jamshoro; Pakistan
| | - Sarfaraz Ahmed Mahesar
- National Centre of Excellence in Analytical Chemistry; University of Sindh; Jamshoro; Pakistan
| | - Muhammad Iqbal Bhanger
- National Centre of Excellence in Analytical Chemistry; University of Sindh; Jamshoro; Pakistan
| | - Abdul Rauf Khaskheli
- National Centre of Excellence in Analytical Chemistry; University of Sindh; Jamshoro; Pakistan
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16
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Gómez-Caravaca AM, Maggio RM, Verardo V, Cichelli A, Cerretani L. Fourier transform infrared spectroscopy–Partial Least Squares (FTIR–PLS) coupled procedure application for the evaluation of fly attack on olive oil quality. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.06.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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17
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Talpur MY, Sherazi STH, Mahesar SA, Naz S, Kara H. Impact of frying on key fatty acid ratios of canola oil. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201100156] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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18
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Giménez B, Gómez-Guillén M, Pérez-Mateos M, Montero P, Márquez-Ruiz G. Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.07.097] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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19
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Mahesar SA, Bendini A, Cerretani L, Bonoli-Carbognin M, Sherazi STH. Application of a spectroscopic method to estimate the olive oil oxidative status. EUR J LIPID SCI TECH 2010. [DOI: 10.1002/ejlt.201000388] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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20
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Interaction Between Polar Components and the Degree of Unsaturation of Fatty Acids on the Oxidative Stability of Emulsions. J AM OIL CHEM SOC 2010. [DOI: 10.1007/s11746-010-1556-3] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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21
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Thermal behavior of concentrated oil-in-water emulsions based on soybean oil and palm kernel olein blends. Food Res Int 2009. [DOI: 10.1016/j.foodres.2009.06.009] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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22
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Tres A, Nuchi CD, Bou R, Codony R, Guardiola F. Assessing rabbit and chicken tissue susceptibility to oxidation through the ferrous oxidation-xylenol orange method. EUR J LIPID SCI TECH 2009. [DOI: 10.1002/ejlt.200800230] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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23
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Pérez-Mateos M, Montero P, Gómez-Guillén M. Formulation and stability of biodegradable films made from cod gelatin and sunflower oil blends. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2007.11.011] [Citation(s) in RCA: 135] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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24
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Wang Y, Wang Q, Artz WE, Padua GW. Fourier transform infrared spectra of drying oils treated by irradiation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:3043-3048. [PMID: 18410115 DOI: 10.1021/jf073545m] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Drying oils, such as linseed oil and tung oil, have the potential as coating materials to improve barrier properties of biobased packaging films. Oil drying is a chemical reaction in which polyunsaturated fatty acids undergo autoxidation. During drying, oils polymerize and form water-resistant films. However, drying rates tend to be too slow for practical applications. Metal driers are used in the paint industry to accelerate drying, but often driers are not safe for food contact. The objective of this work was to investigate the effect of ionizing radiation on the oxidation or drying rate of drying oils. The effect of irradiation dose on the drying rate of linseed and tung oils was monitored by FTIR spectroscopy. The peak at 3010 cm (-1) was found to be a useful index of oxidation rate. The decrease in peak intensity with time was fitted with exponential functions of the form Abs = Abs 0 exp (- t/ k), where Abs 0 is the initial absorbance and 1/ k is the rate constant for the oxidation process. Values for k were 9.91 ( R (2) = 0.98), 6.59 ( R (2) = 0.95)n and 6.44 ( R (2) = 0.97) for radiation levels of 0, 50, and 100 kGy, respectively. The k values suggested that the oxidation rate increased as the radiation dose increased from 0 to 50 kGy. A further increase to 100 kGy had only a limited effect.
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Affiliation(s)
- Yi Wang
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1304 West Pennsylvania Avenue, Urbana, Illinois 61801, USA
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25
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Hayati IN, Che Man YB, Tan CP, Aini IN. Stability and rheology of concentrated O/W emulsions based on soybean oil/palm kernel olein blends. Food Res Int 2007. [DOI: 10.1016/j.foodres.2007.05.008] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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26
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Kaddour AA, Grand E, Barouh N, Baréa B, Villeneuve P, Cuq B. Near-infrared spectroscopy for the determination of lipid oxidation in cereal food products. EUR J LIPID SCI TECH 2006. [DOI: 10.1002/ejlt.200600132] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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