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Camacho-Rodríguez J, Vizcaíno-Torres A, Macías-Sánchez MD, Navarro-López E, Soriano-Jerez Y, Alarcón-López FJ, Cerón-García MC. Economically viable bioprocess for inclusion of microalga Nannochloropsis gaditana in aquaculture feeds: Evaluation of antioxidant addition in preventing lipid oxidation during storage. BIORESOURCE TECHNOLOGY 2024; 406:131024. [PMID: 38914238 DOI: 10.1016/j.biortech.2024.131024] [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: 05/06/2024] [Revised: 06/07/2024] [Accepted: 06/21/2024] [Indexed: 06/26/2024]
Abstract
The rising prices of fishery derivatives limits their use in aquafeeds. Therefore, other alternatives are used to replace those ingredients. Among them, microalgae are of great interest both as an ingredient and as a potential stabilising agent against lipid oxidation. This study evaluates on the use of Nannochloropsis gaditana to prevent lipid oxidation in a set of 12 aquafeeds over 540 days of storage. Aquafeeds were formulated with/without 15 % N. gaditana combined with two antioxidants -butylhydroxytoluene (25-150 mg·kg-1) or vitamin E (500-3000 mg·kg-1). The effect of i) storage period, ii) presence of microalgae and iii) antioxidant addition on lipid oxidation was assessed. Results showed higher fatty acid degradation in diets lacking microalgae. The microalgae supplemented diets is enough for preserving feeds presenting the highest antioxidant effect at the end, without significant differences with the microalgae-supplemented feeds and those including antioxidants after 540 days of storage.
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Affiliation(s)
- J Camacho-Rodríguez
- Chemical Engineering Department and Research Centre CIAIMBITAL and CEIMAR, University of Almería, 04120 Almería, Spain
| | - A Vizcaíno-Torres
- Department of Biology and Geology, CEIMAR University of Almería, 04120 Almería, Spain
| | - M D Macías-Sánchez
- Chemical Engineering Department and Research Centre CIAIMBITAL and CEIMAR, University of Almería, 04120 Almería, Spain
| | - E Navarro-López
- Chemical Engineering Department and Research Centre CIAIMBITAL and CEIMAR, University of Almería, 04120 Almería, Spain
| | - Y Soriano-Jerez
- Chemical Engineering Department and Research Centre CIAIMBITAL and CEIMAR, University of Almería, 04120 Almería, Spain
| | - F J Alarcón-López
- Department of Biology and Geology, CEIMAR University of Almería, 04120 Almería, Spain; LifeBioencapsulation S.L., Parque Científico PITA, El Alquián, 04131 Almería, Spain
| | - M C Cerón-García
- Chemical Engineering Department and Research Centre CIAIMBITAL and CEIMAR, University of Almería, 04120 Almería, Spain.
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Zhang N, Li Y, Wen S, Sun Y, Chen J, Gao Y, Sagymbek A, Yu X. Analytical methods for determining the peroxide value of edible oils: A mini-review. Food Chem 2021; 358:129834. [PMID: 33933972 DOI: 10.1016/j.foodchem.2021.129834] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 04/12/2021] [Accepted: 04/14/2021] [Indexed: 01/06/2023]
Abstract
Edible oils are prone to oxidation during processing and storage that may negatively affect the oil quality and human health. Determining the peroxide value (PV) of edible oils is essential because PV is one of the most typically used quality parameters to monitor lipid oxidation and control oil quality. Many approaches have been developed to determine the PV of oils. Among them, iodometric titration is the commonly used method for PV determination. Considering the limitations related to titrimetric methods, such as time and environmental concerns, several instrumental techniques have been considered as reliable alternatives. The advantages and limitations of classical titration and instrumental methods are summarized in this review. The prospects and reformative aspects for the future applications of these approaches in PV determination are also discussed.
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Affiliation(s)
- Na Zhang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Yonglin Li
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Shasha Wen
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Yiwen Sun
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Jia Chen
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Yuan Gao
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Altayuly Sagymbek
- S.Seifullin Kazakh Agro Technical University, 62 Zhenis Avenue, 010011, 14 Nur-Sultan, Kazakhstan
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China.
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Ntzimani A, Angelakopoulos R, Semenoglou I, Dermesonlouoglou E, Tsironi T, Moutou K, Taoukis P. Slurry ice as an alternative cooling medium for fish harvesting and transportation: Study of the effect on seabass flesh quality and shelf life. AQUACULTURE AND FISHERIES 2021. [DOI: 10.1016/j.aaf.2021.01.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Giannoglou M, Evangelopoulou AM, Perikleous N, Baclori C, Tsironi T, Taoukis P. Time temperature integrators for monitoring the shelf life of ready-to-eat chilled smoked fish products. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100403] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Development of shelf life kinetic model for fresh rainbow trout ( Oncorhynchus mykiss) fillets stored under modified atmosphere packaging. Journal of Food Science and Technology 2019; 56:663-673. [PMID: 30906024 DOI: 10.1007/s13197-018-3521-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/29/2018] [Accepted: 11/15/2018] [Indexed: 10/27/2022]
Abstract
The sensory, chemical (based on the thiobarbituric acid, total volatile basic nitrogen and trimethylamine), and microbial quality (based on the total viable count and lactic acid bacteria count) of the rainbow trout stored under modified atmosphere packaging (MAP) conditions was evaluated. Four different gas combinations, including P1 (80% CO2, 10% N2, 10% O2), P2 (60% CO2, 20% N2, 20% O2), P3 (60% CO2, 40% N2, 0% O2), and P4 (40% CO2, 30% N2, 30% O2), were used. Also, the fish packages were stored at four constant temperatures (including 0, 5, 10, and 15 °C) for 12 days. The absence of oxygen in P3 and high concentration of carbon dioxide in P1 extended the shelf life by delaying the chemical, microbial, and sensory spoilage. Over the storage time of trout fillets in MAP, the rate of chemical reactions significantly increased while the sensory scores decreased. Based on the Arrhenius kinetic modeling for the spoilage reactions of the sensory (total acceptance) and chemical (total volatile basic nitrogen) indices, the shelf life was extended for P3 and succeedingly, for P1 packaging.
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Modeling the effect of pre-treatment with nisin enriched osmotic solution on the shelf life of chilled vacuum packed tuna. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.08.014] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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8
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Tsironi TN, Taoukis PS. Effect of storage temperature and osmotic pre-treatment with alternative solutes on the shelf-life of gilthead seabream ( Sparus aurata ) fillets. AQUACULTURE AND FISHERIES 2017. [DOI: 10.1016/j.aaf.2016.10.003] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Tsironi T, Giannoglou M, Platakou E, Taoukis P. Evaluation of Time Temperature Integrators for shelf-life monitoring of frozen seafood under real cold chain conditions. Food Packag Shelf Life 2016. [DOI: 10.1016/j.fpsl.2016.09.004] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Chen J, Cai D, Zhang Y. Rapid determination of lipid peroxidation using a novel pyridoxamine-participating ferrous oxidation-sulfosalicylic acid spectrophotometric method. Food Chem 2016; 211:637-44. [DOI: 10.1016/j.foodchem.2016.05.106] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2014] [Revised: 05/15/2016] [Accepted: 05/16/2016] [Indexed: 11/29/2022]
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Giannoglou M, Touli A, Platakou E, Tsironi T, Taoukis PS. Predictive modeling and selection of TTI smart labels for monitoring the quality and shelf-life of frozen seafood. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.10.008] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Evolution of Oxidative Values during Kinetic Studies on Olive Oil Oxidation in the Rancimat Test. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2368-z] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Laillou A, Hafez SA, Mahmoud AH, Mansour M, Rohner F, Fortin S, Berger J, Ibrahim NA, Moench-Pfanner R. Vegetable oil of poor quality is limiting the success of fortification with vitamin A in Egypt. Food Nutr Bull 2012; 33:186-93. [PMID: 23156121 DOI: 10.1177/156482651203300303] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
BACKGROUND Fortification of vegetable oil with vitamin A is considered a cost-effective and simple to implement strategy, but the stability of vitamin A remains a limiting factor. To account for losses of vitamin A, oil producers add an overage. Optimizing the amount of this overage can result in considerable savings for industry and government while ensuring a supply of adequately fortified oil to consumers. OBJECTIVES To estimate vitamin A losses in oil with different chemical characteristics. METHODS Samples of fortified oils with different chemical characteristics were collected from two Egyptian companies (oil A and B) and stored for 1 month. Vitamin A levels were analyzed periodically during storage to determine losses over time, and peroxide values were determined. RESULTS Fortified oil B, with a high peroxide value (5.8 mEq/kg), exposed to sunlight had significantly higher losses of vitamin A after 4 weeks than fortified oil A, with a low peroxide value (0.4 mEq/kg): 31.1% vs. 19.7% (p < .001), respectively. In semidark conditions, the vitamin A losses after 4 weeks in fortified oil B and fortified oil A were significantly different: 26.1% and 0.7% (p < .001), respectively. In an accelerated storage test, the vitamin A loss in 8 days was 48.3% for fortified oil B and 4.2% for fortified oil A (p < .001). CONCLUSIONS This study shows a significant effect of peroxide level (one indicator of the quality of oil) on the stability of vitamin A, regardless of storage conditions. To optimize and sustain vitamin A levels in fortified oil, governments and industries should minimize the peroxide level to less than 2 mEq/kg at production.
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Affiliation(s)
- Arnaud Laillou
- GAIN - Global Alliance for Improved Nutrition, PO Box 55, Geneva 1211, Switzerland.
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Tsironi TN, Taoukis PS. Modeling microbial spoilage and quality of gilthead seabream fillets: combined effect of osmotic pretreatment, modified atmosphere packaging, and nisin on shelf life. J Food Sci 2010; 75:M243-51. [PMID: 20546417 DOI: 10.1111/j.1750-3841.2010.01574.x] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
The objective of the study was the kinetic modeling of the effect of storage temperature on the quality and shelf life of chilled fish, modified atmosphere-packed (MAP), and osmotically pretreated with the addition of nisin as antimicrobial agent. Fresh gilthead seabream (Sparus aurata) fillets were osmotically treated with 50% high dextrose equivalent maltodextrin (DE 47) plus 5% NaCl. Water loss, solid gain, salt content, and water activity were monitored throughout treatment and treatment conditions were selected for the shelf life study. Untreated and osmotically pretreated slices with and without nisin (2 x 10(4) IU/100 g osmotic solution), packed in air or modified atmosphere (50% CO(2)-50% air), and stored at controlled isothermal conditions (0, 5, 10, and 15 degrees C) were studied. Quality assessment and modeling were based on growth of several microbial indices, total volatile nitrogen, trimethylamine nitrogen, lipid oxidation (TBARS), and sensory scoring. Temperature dependence of quality loss rates was modeled by the Arrhenius equation, validated under dynamic conditions. Pretreated samples showed improved quality stability during subsequent refrigerated storage, in terms of microbial growth, chemical changes, and organoleptic degradation. Osmotic pretreatment with the addition of nisin in combination with MAP was the most effective treatment resulting in significant shelf life extension of gilthead seabream fillets (48 days compared to 10 days for the control at 0 degrees C).
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Affiliation(s)
- Theofania N Tsironi
- Natl. Technical Univ. of Athens, School of Chemical Engineering, Laboratory of Food Chemistry and Technology, 5, Iroon Polytechniou, Zografou 15780, Athens, Greece
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Talpur MY, Sherazi S, Mahesar S, Bhutto AA. A simplified UV spectrometric method for determination of peroxide value in thermally oxidized canola oil. Talanta 2010; 80:1823-6. [DOI: 10.1016/j.talanta.2009.10.028] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2009] [Revised: 10/08/2009] [Accepted: 10/14/2009] [Indexed: 11/29/2022]
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16
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Farhoosh R, Einafshar S, Sharayei P. The effect of commercial refining steps on the rancidity measures of soybean and canola oils. Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.01.035] [Citation(s) in RCA: 80] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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17
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Relative contribution of compositional parameters to the primary and secondary oxidation of canola oil. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.10.054] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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18
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Tsironi T, Dermesonlouoglou E, Giannakourou M, Taoukis P. Shelf life modelling of frozen shrimp at variable temperature conditions. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.07.010] [Citation(s) in RCA: 87] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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WATANABE Y, YAMASHITA T, YAMASHITA M, ADACHI S. Suppressive Effect of .ALPHA.-Tocopherol Complexed with .BETA.-Cyclodextrin on the Oxidation of Methyl Linoleate. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2009. [DOI: 10.3136/fstr.15.479] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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21
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Saad B, Wai WT, Lim BP, Saleh MI. Flow injection determination of peroxide value in edible oils using triiodide detector. Anal Chim Acta 2006. [DOI: 10.1016/j.aca.2006.02.039] [Citation(s) in RCA: 28] [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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Quintero B, Martínez Puentedura MI, Megías MT, Cabeza MC, Gutiérrez MP, Martínez de las Parras PJ. Oxidative effects induced by dediazoniation of the p-hydroxybenzenediazonium ion in a neutral aqueous medium. J Chromatogr A 2004; 1035:227-36. [PMID: 15124816 DOI: 10.1016/j.chroma.2004.02.046] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
The toxicity of arenediazonium ions is believed to result from the appearance of very reactive compounds during the dediazoniation process. In the case of the p-hydroxybenzenediazonium ion (PDQ), radical species generated during dediazoniation could potentially initiate lipid peroxidation. The data obtained in spectrophotometric experiments suggest that an interaction between PDQ and linoleic acid (LA) gives rise to the characteristic absorption of oxidized products deriving from LA, both in the presence and absence of a mixed micellar medium containing the surfactant Tween 20 (Tw20). Spectroscopic evidence also clearly points to the interference of these processes in the dediazoniation of PDQ. Analysis by reverse-phase, high-pressure liquid chromatography (HPLC) confirms that the decomposition of PDQ in a mixed micellar medium induces the peroxidation of both LA and methyl linoleate (MEL), thus causing the appearance of peaks characteristic of dienic conjugated hydroperoxides. The same products are observed after interaction between LA and the water-soluble 2,2'-azobis (2-amidinopropane), a frequently used initiator of lipid peroxidation. The proportion of isomers produced during the peroxidation process agrees well with that reported for reactions mediated by free radicals. A further chromatographic analysis of the decomposition of PDQ in the presence of 2-methylcyclohexa-2,5-diene-1-carboxylic acid (CHD) shows that phenol and quinone are the main products of the reaction. These results are discussed on the understanding that aryl and peroxyl radicals abstract a hydrogen atom from CHD, in accordance with our general scheme for PDQ dediazoniation described in a previous publication.
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Affiliation(s)
- B Quintero
- Department of Physical Chemistry, Faculty of Pharmacy, University of Granada, Campus Universitario de Cartuja, 18071 Granada, Spain.
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Guil-Guerrero JL, Giménez-Giménez A, Robles-Medina A, del Mar Rebolloso-Fuentes M, Belarbi EH, Esteban-Cerdán L, Molina-Grima E. Hexane reduces peroxidation of fatty acids during storage. EUR J LIPID SCI TECH 2001. [DOI: 10.1002/1438-9312(200105)103:5<271::aid-ejlt271>3.0.co;2-d] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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A process for high yield and scaleable recovery of high purity eicosapentaenoic acid esters from microalgae and fish oil. Enzyme Microb Technol 2000; 26:516-529. [PMID: 10771055 DOI: 10.1016/s0141-0229(99)00191-x] [Citation(s) in RCA: 206] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
A low expense process is developed for recovering esterified eicosapentaenoic acid (EPA) from microalgae and fish oil. Over 70% of the EPA content in the esterified crude extract of microalgae were recovered at purities exceeding 90%. The recovery scheme utilizes either wet or freeze-dried algal biomass. The process consists of only three main steps: 1) simultaneous extraction and transesterification of the algal biomass; 2) argentated silica gel column chromatography of the crude extract; and 3) removal of pigments by a second column chromatographic step. Argentated silica gel chromatography recovered about 70% of the EPA ester present in the crude fatty ester mixture of fish oil, but at a reduced purity ( approximately 83% pure) compared to the microalgal derived EPA. The optimal loading of the fatty ester mixture on the chromatographic support was about 3% (w/w) but loadings up to 4% did not affect the resolution significantly. The process was scaled up by a factor of nearly 320 by increasing the diameter of the chromatography columns. The elution velocity remained constant. Compared to the green alga Monodus subterraneus, the diatom Phaeodactylum tricornutum had important advantages as a potential commercial producer of EPA. For a microalgal EPA process to be competitive with fish oil derived EPA, P. tricornutum biomass (2.5% w/w EPA) needs to be obtained at less than $4/kg. If the EPA content in the alga are increased to 3.5%, the biomass may command a somewhat higher price. The quality of microalgal EPA compares favorably with that of the fish oil product. Compared to free fatty acid, EPA ester is more stable in storage. Shelf-life is extended by storing in hexane. The silver contamination in the final purified EPA was negligibly small (<210 ppb).
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Long-term behavior of oil-based varnishes and paints. Fate of hydroperoxides in drying oils. J AM OIL CHEM SOC 2000. [DOI: 10.1007/s11746-000-0041-5] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Mancuso JR, McClements DJ, Decker EA. Ability of iron to promote surfactant peroxide decomposition and oxidize alpha-tocopherol. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 1999; 47:4146-4149. [PMID: 10552781 DOI: 10.1021/jf990453r] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Peroxides are an important factor in oxidative reactions in foods because their decomposition can result in formation of highly reactive free radicals. Emulsifiers such as the Brijs, Tweens, and lecithin were found to contain 4-35 micromol of peroxides/g of surfactant. Peroxide concentrations in Tween 20 micelles increased in the presence of low iron concentrations but decreased when iron concentrations were high, suggesting that iron was capable of promoting both peroxide formation and decomposition. Oxidation of alpha-tocopherol was observed in micelles high in peroxides (Tween 20) but not in micelles where peroxide concentrations were low (Brij). Transition metals accelerated the oxidation of alpha-tocopherol in Tween 20 micelles, whereas EDTA stabilized alpha-tocopherol in the presence of added Fe(2+). These results suggest that surfactant peroxides could decrease the oxidative stability of food emulsions by acting as a source of free radicals, especially in the presence of transition metals.
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Affiliation(s)
- J R Mancuso
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA
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27
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Tian K, Dasgupta PK. Automated Measurement of Lipid Hydroperoxides in Oil and Fat Samples by Flow Injection Photometry. Anal Chem 1999. [DOI: 10.1021/ac9813181] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Kang Tian
- Department of Chemistry and Biochemistry, Texas Tech University, Lubbock, Texas 79409-1061
| | - Purnendu K. Dasgupta
- Department of Chemistry and Biochemistry, Texas Tech University, Lubbock, Texas 79409-1061
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Determination of peroxide value in thermally oxidized crude palm oil by near infrared spectroscopy. J AM OIL CHEM SOC 1999. [DOI: 10.1007/s11746-999-0042-2] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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29
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Mei L, McClements D, Wu J, Decker EA. Iron-catalyzed lipid oxidation in emulsion as affected by surfactant, pH and NaCl. Food Chem 1998. [DOI: 10.1016/s0308-8146(97)00058-7] [Citation(s) in RCA: 189] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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