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He J, Zhang H, Wang W, Ma Y, Yang M, He Y, Liu Z, Yu K, Jiang J. Probing autoxidation of oleic acid at air-water interface: A neglected and significant pathway for secondary organic aerosols formation. ENVIRONMENTAL RESEARCH 2022; 212:113232. [PMID: 35398317 DOI: 10.1016/j.envres.2022.113232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 02/27/2022] [Accepted: 03/31/2022] [Indexed: 06/14/2023]
Abstract
Fatty acids have been proposed to be a potential source of precursors for SOAs, but the autoxidation process was neglected in the oxidation studies. Here, the autoxidation of oleic acid was explored using microdroplet mass spectrometry. Bulk solution, concentration and solvent composition experiments provided direct evidences for that the autoxidation occurred at or near the air-water interface. The kinetic data showed an acceleration at this interface and was comparable to ozonation, indicating that autoxidation is an important pathway for SOAs formation. In addition, intermediates/products were captured and identified using tandem mass spectrometry, spin-trapping and quenched agents. The autoxidation mechanism was divided into addition intermediates (AIs) and Criegee intermediates (CIs) pathways mediated by hydroxyl radicals (OH). The CI chemistry which is ubiquitous in gas phase was observed at the air-water interface, and this leaded to the mass/volume loss of aerosols. Inversely, the AI chemistry caused the increase of mass, density and hygroscopicity of aerosols. AI chemistry was dominated compared to CI chemistry, but varied by concerning aerosol sizes, ultraviolet light (UV) and charge. Moreover, the MS approach of selectively probing the interfacial substances at the scale of sub-seconds opens new opportunities to study heterogeneous chemistry in atmosphere.
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Affiliation(s)
- Jing He
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, Heilongjiang, 150090, PR China; State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin, Heilongjiang, 150090, PR China
| | - Hong Zhang
- School of Marine Science and Technology, Harbin Institute of Technology at Weihai, Weihai, Shandong, 264209, PR China.
| | - Wenxin Wang
- School of Marine Science and Technology, Harbin Institute of Technology at Weihai, Weihai, Shandong, 264209, PR China; State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin, Heilongjiang, 150090, PR China
| | - Yingxue Ma
- School of Marine Science and Technology, Harbin Institute of Technology at Weihai, Weihai, Shandong, 264209, PR China; State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin, Heilongjiang, 150090, PR China
| | - Miao Yang
- School of Marine Science and Technology, Harbin Institute of Technology at Weihai, Weihai, Shandong, 264209, PR China; State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin, Heilongjiang, 150090, PR China
| | - Yuwei He
- School of Marine Science and Technology, Harbin Institute of Technology at Weihai, Weihai, Shandong, 264209, PR China; State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin, Heilongjiang, 150090, PR China
| | - Zhuo Liu
- School of Marine Science and Technology, Harbin Institute of Technology at Weihai, Weihai, Shandong, 264209, PR China; State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin, Heilongjiang, 150090, PR China
| | - Kai Yu
- School of Marine Science and Technology, Harbin Institute of Technology at Weihai, Weihai, Shandong, 264209, PR China; State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin, Heilongjiang, 150090, PR China
| | - Jie Jiang
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, Heilongjiang, 150090, PR China; State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin, Heilongjiang, 150090, PR China.
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Musakhanian J, Rodier JD, Dave M. Oxidative Stability in Lipid Formulations: a Review of the Mechanisms, Drivers, and Inhibitors of Oxidation. AAPS PharmSciTech 2022; 23:151. [PMID: 35596043 DOI: 10.1208/s12249-022-02282-0] [Citation(s) in RCA: 34] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Accepted: 04/03/2022] [Indexed: 11/30/2022] Open
Abstract
The importance of lipid-based formulations in addressing solubility and ultimately the bioavailability issues of the emerging drug entities is undeniable. Yet, there is scarcity of literature on lipid excipient chemistry and performance, notably in relation to oxidative stability. While not all lipid excipients are prone to oxidation, those with sensitive moieties offer drug delivery solutions that outweigh the manageable oxidative challenges they may present. For example, caprylocaproyl polyoxylglycerides help solubilize and deliver cancer drug to patients, lauroyl polyoxylglycerides enhance the delivery of cholesterol lowering drug, and sesame/soybean oils are critical part of parenteral nutrition. Ironically, excipients with far greater oxidative propensity are omnipresent in pharmaceutical products, a testament to the manageability of oxidative challenges in drug development. Successful formulation development requires awareness of what, where, and how formulation stability may be impacted, and accordingly taking appropriate steps to circumvent or meet the challenges ahead. Aiming to fill the information gap from a drug delivery scientist perspective, this review discusses oxidation pathways, prooxidants, antioxidants, and their complex interplay, which can paradoxically take opposite directions depending on the drug delivery system.
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Na H, Choi H, Lee Y, Lee J. Effects of Moisture and Amphiphilic Compounds on the Oxidative Stability of Microwave‐Treated Corn Oil. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000326] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- HeeSun Na
- Department of Food Science and Biotechnology Sungkyunkwan University Suwon 16419 Republic of Korea
| | - Hyuk Choi
- Department of Food Science and Biotechnology Sungkyunkwan University Suwon 16419 Republic of Korea
| | - YoonHee Lee
- Department of Food Science and Biotechnology Sungkyunkwan University Suwon 16419 Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology Sungkyunkwan University Suwon 16419 Republic of Korea
- Food Flavor Sensory Research Center Sungkyunkwan University Suwon 16419 Republic of Korea
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Desmarais A, Sébédio J, Belkacemi K, Arul J, Angers P. Formation Kinetics of Monomeric Cyclic Fatty Acid Methyl Esters of Alpha‐Linolenic Acid: Effects of Mono
cis
/
trans
Isomers. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12348] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Amélie Desmarais
- Department of Food SciencesUniversité Laval2425 rue de l'Agriculture Québec, QC G1V 0A6 Canada
- Institute of Nutrition and Functional FoodsUniversité Laval2440 Boulevard Hochelaga Québec, QC G1V 0A6 Canada
| | - Jean‐Louis Sébédio
- Unité de Nutrition HumaineINRA Route de Theix, 63122 St Genès Champanelle France
| | - Khaled Belkacemi
- Institute of Nutrition and Functional FoodsUniversité Laval2440 Boulevard Hochelaga Québec, QC G1V 0A6 Canada
- Department of Soil and Agri‐Food EngineeringUniversité Laval 2425 rue de l'Agriculture, Québec, QC G1V 0A6 Canada
| | - Joseph Arul
- Department of Food SciencesUniversité Laval2425 rue de l'Agriculture Québec, QC G1V 0A6 Canada
- Institute of Nutrition and Functional FoodsUniversité Laval2440 Boulevard Hochelaga Québec, QC G1V 0A6 Canada
| | - Paul Angers
- Department of Food SciencesUniversité Laval2425 rue de l'Agriculture Québec, QC G1V 0A6 Canada
- Institute of Nutrition and Functional FoodsUniversité Laval2440 Boulevard Hochelaga Québec, QC G1V 0A6 Canada
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Miyazawa T, Burdeos GC, Itaya M, Nakagawa K, Miyazawa T. Vitamin E: Regulatory Redox Interactions. IUBMB Life 2019; 71:430-441. [DOI: 10.1002/iub.2008] [Citation(s) in RCA: 80] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2018] [Revised: 12/18/2018] [Accepted: 01/02/2019] [Indexed: 12/13/2022]
Affiliation(s)
- Taiki Miyazawa
- Institute of Biomaterials and Bioengineering, Tokyo Medical and Dental University; Tokyo Japan
| | - Gregor C. Burdeos
- Institute for Animal Nutrition and Metabolic Physiology, Christian-Albrechts-Universität zu Kiel; Kiel Germany
| | - Mayuko Itaya
- Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science; Tohoku University; Sendai Miyagi Japan
| | - Kiyotaka Nakagawa
- Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science; Tohoku University; Sendai Miyagi Japan
| | - Teruo Miyazawa
- Food and Health Science Research Unit, Graduate School of Agricultural Science; Tohoku University; Sendai Miyagi Japan
- New Industry Creation Hatchery Center (NICHe); Tohoku University; Sendai Miyagi Japan
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Kim J, Woo Y, Ryu J, Kim M, Lee J. Lecithin Near Its Critical Micelle Concentration Increases Oxidative Stability of Non‐Stripped Corn Oil But Not Stripped Corn Oil. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800219] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- JiSu Kim
- Department of Food Science and BiotechnologySungkyunkwan University2066 Seobu‐ro, Jangan‐guSuwonGyeonggi‐do16419Republic of Korea
| | - YunSik Woo
- Department of Food Science and BiotechnologySungkyunkwan University2066 Seobu‐ro, Jangan‐guSuwonGyeonggi‐do16419Republic of Korea
| | - Jiwon Ryu
- Department of Food Science and BiotechnologySungkyunkwan University2066 Seobu‐ro, Jangan‐guSuwonGyeonggi‐do16419Republic of Korea
| | - Mi‐Ja Kim
- Department of Food and NutritionKangwon National UniversitySamcheok 25945Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and BiotechnologySungkyunkwan University2066 Seobu‐ro, Jangan‐guSuwonGyeonggi‐do16419Republic of Korea
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Laguerre M, Bily A, Roller M, Birtić S. Mass Transport Phenomena in Lipid Oxidation and Antioxidation. Annu Rev Food Sci Technol 2017; 8:391-411. [PMID: 28125349 DOI: 10.1146/annurev-food-030216-025812] [Citation(s) in RCA: 95] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
In lipid dispersions, the ability of reactants to move from one lipid particle to another is an important, yet often ignored, determinant of lipid oxidation and its inhibition by antioxidants. This review describes three putative interparticle transfer mechanisms for oxidants and antioxidants: (a) diffusion, (b) collision-exchange-separation, and (c) micelle-assisted transfer. Mechanism a involves the diffusion of molecules from one particle to another through the intervening aqueous phase. Mechanism b involves the transfer of molecules from one particle to another when the particles collide with each other. Mechanism c involves the solubilization of molecules in micelles within the aqueous phase and then their transfer between particles. During lipid oxidation, the accumulation of surface-active lipid hydroperoxides (LOOHs) beyond their critical micelle concentration may shift their mass transport from the collision-exchange-separation pathway (slow transfer) to the micelle-assisted mechanism (fast transfer), which may account for the transition from the initiation to the propagation phase. Similarly, the cut-off effect governing antioxidant activity in lipid dispersions may be due to the fact that above a certain hydrophobicity, the transfer mechanism for antioxidants changes from diffusion to collision-exchange-separation. This hypothesis provides a simple model to rationalize the design and formulation of antioxidants and dispersed lipids.
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Budilarto ES, Kamal-Eldin A. The supramolecular chemistry of lipid oxidation and antioxidation in bulk oils. EUR J LIPID SCI TECH 2015; 117:1095-1137. [PMID: 26448722 PMCID: PMC4586479 DOI: 10.1002/ejlt.201400200] [Citation(s) in RCA: 108] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2014] [Revised: 12/20/2014] [Accepted: 01/08/2015] [Indexed: 11/09/2022]
Abstract
The microenvironment formed by surface active compounds is being recognized as the active site of lipid oxidation. Trace amounts of water occupy the core of micro micelles and several amphiphilic minor components (e.g., phospholipids, monoacylglycerols, free fatty acids, etc.) act as surfactants and affect lipid oxidation in a complex fashion dependent on the structure and stability of the microemulsions in a continuous lipid phase such as bulk oil. The structures of the triacylglycerols and other lipid-soluble molecules affect their organization and play important roles during the course of the oxidation reactions. Antioxidant head groups, variably located near the water-oil colloidal interfaces, trap and scavenge radicals according to their location and concentration. According to this scenario, antioxidants inhibit lipid oxidation not only by scavenging radicals via hydrogen donation but also by physically stabilizing the micelles at the microenvironments of the reaction sites. There is a cut-off effect (optimum value) governing the inhibitory effects of antioxidants depending inter alias on their hydrophilic/lipophilic balance and their concentrations. These complex effects, previously considered as paradoxes in antioxidants research, are now better explained by the supramolecular chemistry of lipid oxidation and antioxidants, which is discussed in this review.
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Affiliation(s)
- Elizabeth S Budilarto
- Department of Food Science, United Arab Emirates UniversityAl-Ain, United Arab Emirates
| | - Afaf Kamal-Eldin
- Department of Food Science, United Arab Emirates UniversityAl-Ain, United Arab Emirates
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