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Bąkowska E, Siger A, Rudzińska M, Dwiecki K. Water content, critical micelle concentration of phospholipids and formation of association colloids as factors influencing autoxidation of rapeseed oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:488-495. [PMID: 34138466 DOI: 10.1002/jsfa.11376] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 04/30/2021] [Accepted: 06/17/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The exact mechanism of lipid autoxidation in vegetable oils, taking into account physical aspects of this phenomenon, including the role of association colloids, is still not fully understood. The purpose of this study was to consider changes in moisture content and DOPC phospholipid (1,2-dioleoyl-sn-glycero-3-phosphocholine) critical micelle concentration (CMC) in rapeseed oil during autoxidation as well as to find the relationship between these parameters and the accumulation of primary and secondary lipid oxidation products. RESULTS The experiments were performed at initial oil humidity 220 ppm and 700 ppm, with DOPC below and above CMC. The increase in water concentration was favored by the presence of phospholipids above CMC and, at the same time, high initial water level, which favored oxidation processes and the creation of amphiphilic autoxidation products. At relatively high water level and low amphiphilic DOPC concentration, the growth of water content does not affect the concentration of oxidation products. CONCLUSION Amphiphilic substances play a significant role in increasing the water content of oil. Autoxidation products may reduce CMC of DOPC, but water is able to compensate for the CMC-reducing effect of oxidation products. The presence of association colloids and initial water content play a crucial role in the oxidation process of rapeseed oil. The increase in water concentration does not cause a sufficiently large increase in the number of micelles or sufficiently significant changes in their structure to effect an increase in the level of oxidation products. The formation of micelles requires an appropriate content of both water and amphiphilic substances derived from seeds (phospholipids). © 2021 Society of Chemical Industry.
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Affiliation(s)
- Ewa Bąkowska
- Department of Food Biochemistry and Analysis, Poznań University of Life Sciences, Poznań, Poland
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis, Poznań University of Life Sciences, Poznań, Poland
| | - Magdalena Rudzińska
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Poznań, Poland
| | - Krzysztof Dwiecki
- Department of Food Biochemistry and Analysis, Poznań University of Life Sciences, Poznań, Poland
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The effect of temperature on the phenolic content and oxidative stability of o/w emulsions enriched with natural extracts from Satureja thymbra. Food Chem 2021; 349:129206. [PMID: 33578245 DOI: 10.1016/j.foodchem.2021.129206] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2020] [Revised: 12/13/2020] [Accepted: 01/24/2021] [Indexed: 01/20/2023]
Abstract
Sunflower oil-in-water emulsions were enriched with two Satureja thymbra extracts - obtained by ethyl acetate (EAcs) or ethanol (Es), rosmarinic acid (RA), or quercetin (Que), and the effect of storage temperature (5-40 °C) on the emulsions' phenolic content and oxidative stability was studied. HPLC analysis of the extracts indicated RA as the main component. The phenolic content of the emulsions decreased during storage, following first-order kinetics, with a temperature-dependent rate. RA was the main compound that decreased, Que followed a slower decrease and the rest flavonoids remained almost constant. The additives protected the emulsion against oxidation according to the order Es > Que > EAcs > RA. The protection factor ranged from 73 to 81% at 5 °C, but decreased to around 53% for Que and Es, 33% for EAcs, and 22% for RA at 40 °C. Emulsions enriched with extracts from S. thymbra retain their phenolic content and oxidative stability at refrigeration temperatures.
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Oh S, Lee C, Kim S, Choi H, Kim MJ, Lee J. Oxidative Stability and Volatile Formations in Linoleic Acid-D2O Models in the Presence of Deuteron or Electron Donors. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-3044-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Morales P, Maieves HA, Dias MI, Calhella RC, Sánchez-Mata MC, Santos-Buelga C, Barros L, Ferreira IC. Hovenia dulcis Thunb. pseudofruits as functional foods: Phytochemicals and bioactive properties in different maturity stages. J Funct Foods 2017. [DOI: 10.1016/j.jff.2016.12.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
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Oh S, Lee C, Gim SY, Kim MJ, Lee J. Effects of α-tocopherol on the oxidative stability and incorporation of deuterium in volatiles from a linoleic acid-deuterium model system. Food Sci Biotechnol 2016; 25:681-686. [PMID: 30263323 PMCID: PMC6049162 DOI: 10.1007/s10068-016-0119-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2015] [Revised: 01/19/2016] [Accepted: 01/29/2016] [Indexed: 10/21/2022] Open
Abstract
The effects of α-tocopherol on the oxidative stability and incorporation of deuterium in volatiles were evaluated in linoleic acid-water model systems treated at 60°C by analyzing headspace oxygen depletion, formation of lipid hydroperoxides, and profiles of headspace volatiles. Deuterium oxide accelerated the rates of linoleic acid oxidation compared to samples in deuterium-free water. As the concentration of α-tocopherol increased from 0 to 1500 ppm, the consumption of headspace oxygen and the formation of volatiles decreased, whereas the contents of lipid hydroperoxides did not decrease in the linoleic acid-water system. The mass to charge ratios (m/z) of volatiles in linoleic aciddeuterium oxide were significantly higher than those with deuterium oxide-free water. Generally, the presence of α-tocopherol decreased the mass to charge ratios (m/z) of volatiles including pentanal, hexanal, t-2-heptenal, and 2-octenal, implying that α-tocopherol may be involved in the aldehyde formation from lipid oxidation.
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Affiliation(s)
- Sumi Oh
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Gyeonggi, 16419 Korea
| | - Changkyu Lee
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Gyeonggi, 16419 Korea
| | - Seo Yeong Gim
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Gyeonggi, 16419 Korea
| | - Mi-Ja Kim
- Department of Food and Nutrition, Kangwon National University, Samcheok, Gangwon, 25913 Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Gyeonggi, 16419 Korea
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Apak R, Özyürek M, Güçlü K, Çapanoğlu E. Antioxidant Activity/Capacity Measurement. 3. Reactive Oxygen and Nitrogen Species (ROS/RNS) Scavenging Assays, Oxidative Stress Biomarkers, and Chromatographic/Chemometric Assays. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1046-1070. [PMID: 26689748 DOI: 10.1021/acs.jafc.5b04744] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
There are many studies in which the antioxidant potential of different foods have been analyzed. However, there are still conflicting results and lack of information as a result of unstandardized assay techniques and differences between the principles of the methods applied. The measurement of antioxidant activity, especially in the case of mixtures, multifunctional or complex multiphase systems, cannot be evaluated satisfactorily using a simple antioxidant test due to the many variables influencing the results. In the literature, there are many antioxidant assays that are used to measure the total antioxidant activity/capacity of food materials. In this review, reactive oxygen and nitrogen species (ROS/RNS) scavenging assays are evaluated with respect to their mechanism, advantages, disadvantages, and potential use in food systems. On the other hand, in vivo antioxidant activity (AOA) assays including oxidative stress biomarkers and cellular-based assays are covered within the scope of this review. Finally, chromatographic and chemometric assays are reviewed, focusing on their benefits especially with respect to their time saving, cost-effective, and sensitive nature.
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Affiliation(s)
- Reşat Apak
- Department of Chemistry, Faculty of Engineering, Istanbul University , Avcilar, 34320 Istanbul, Turkey
| | - Mustafa Özyürek
- Department of Chemistry, Faculty of Engineering, Istanbul University , Avcilar, 34320 Istanbul, Turkey
| | - Kubilay Güçlü
- Department of Chemistry, Faculty of Engineering, Istanbul University , Avcilar, 34320 Istanbul, Turkey
| | - Esra Çapanoğlu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University , Maslak, 34469 Istanbul, Turkey
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Morales P, Barros L, Ramírez-Moreno E, Santos-Buelga C, Ferreira IC. Xoconostle fruit (Opuntia matudae Scheinvar cv. Rosa) by-products as potential functional ingredients. Food Chem 2015; 185:289-97. [DOI: 10.1016/j.foodchem.2015.04.012] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2014] [Revised: 03/02/2015] [Accepted: 04/04/2015] [Indexed: 10/23/2022]
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Morales P, Barros L, Ramírez-Moreno E, Santos-Buelga C, Ferreira IC. Exploring xoconostle by-products as sources of bioactive compounds. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.05.067] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Nogala-Kałucka M, Dwiecki K, Siger A, Górnaś P, Polewski K, Ciosek S. Antioxidant synergism and antagonism between tocotrienols, quercetin and rutin in model system. ACTA ALIMENTARIA 2013. [DOI: 10.1556/aalim.2012.0009] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Bakır T, Yıldoğan Beker B, Sönmezoğlu İ, İmer F, Apak R. Antioxidant and prooxidant effects of α-tocopherol in a linoleic acid-copper(II)-ascorbate system. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201200124] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Morales P, Ferreira IC, Carvalho AM, Fernández-Ruiz V, Sánchez-Mata MC, Cámara M, Morales R, Tardío J. Wild edible fruits as a potential source of phytochemicals with capacity to inhibit lipid peroxidation. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201200162] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Lehtonen M, Lampi AM, Riuttamäki MA, Piironen V. Oxidation reactions of steryl esters in a saturated lipid matrix. Food Chem 2012; 134:2030-9. [DOI: 10.1016/j.foodchem.2012.04.007] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2011] [Revised: 03/05/2012] [Accepted: 04/02/2012] [Indexed: 11/15/2022]
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Aldehydes from Oxidized Lipids Can React with 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) Free Radicals in Isooctane Systems. J AM OIL CHEM SOC 2012. [DOI: 10.1007/s11746-012-2088-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Czubinski J, Dwiecki K, Siger A, Lampart-Szczapa E, Nogala-Kalucka M. Interactions between Lupinus angustifolius seeds lipoxygenase and native phenolic compounds in the model system. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1737-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Dwiecki K, Siger A, Czubiński J, Nogala-Kałucka M, Lampart-Szczapa E. The Interactions Between Rapeseed Lipoxygenase and Native Polyphenolic Compounds in a Model System. J AM OIL CHEM SOC 2012; 89:379-387. [PMID: 22514355 PMCID: PMC3324947 DOI: 10.1007/s11746-011-1923-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2011] [Revised: 06/15/2011] [Accepted: 07/29/2011] [Indexed: 11/30/2022]
Abstract
The focus of the present research was to study inhibition of lipoxygenase activity by rapeseed native polyphenols and the interactions between those compounds and the enzyme. The enzyme and polyphenolic compounds (polyphenols, phenolic acids) were extracted from rapeseed (Brassica napus) varieties Aviso and PR45DO3. The total phenolic compounds concentration in tested rapeseed was 1,485-1,691 mg/100 g d.m. (dry matter) and the free phenolic acids content in both rapeseed varieties was about 76 μg/100 g d.m. The isolated proteins showed lipoxygenase activity. Prooxidant properties of phenolic compounds in the presence of lipoxygenase and linoleic acid were observed rather in the case of extracts containing a relatively high concentration of miscellaneous polyphenols. Antioxidant properties were recorded in the case of phenolic acid extracts which contain only 1.4-1.9% of phenolics present in raw phenolic extracts. We propose that the prooxidant effect of phenolic compounds comes from quinone and oxidized polyphenols formation. The observed antioxidant activity of phenolic acid extracts is probably due to their ability to scavenge free radicals formed from linoleic acid. However, reduction of lipoxygenase ferric to ferrous ions, which prevent the activation of the enzyme and inhibited its activity, was also observed.
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Affiliation(s)
- Krzysztof Dwiecki
- Department of Biochemistry and Food Analysis, Poznan University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland
| | - Aleksander Siger
- Department of Biochemistry and Food Analysis, Poznan University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland
| | - Jarosław Czubiński
- Department of Biochemistry and Food Analysis, Poznan University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland
| | - Małgorzata Nogala-Kałucka
- Department of Biochemistry and Food Analysis, Poznan University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland
| | - Eleonora Lampart-Szczapa
- Department of Biochemistry and Food Analysis, Poznan University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland
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Rolewski P, Siger A, Nogala-Kałucka M, Polewski K. Chemiluminescent assay of lipid hydroperoxides quantification in emulsions of fatty acids and oils. Food Res Int 2009. [DOI: 10.1016/j.foodres.2008.09.010] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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