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Liu S, Shen M, Xie J, Liu B, Li C. Effects of Endogenous Antioxidants in Camellia Oil on the Formation of 2-Monochloropropane-1, 3-diol Esters and 3-Monochloropropane-1,2-diol Esters during Thermal Processing. Foods 2024; 13:261. [PMID: 38254562 PMCID: PMC10815333 DOI: 10.3390/foods13020261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 12/31/2023] [Accepted: 01/08/2024] [Indexed: 01/24/2024] Open
Abstract
2-Monochloropropane-1, 3-diol (2-MCPD) esters and 3-monochloropropane-1,2-diol (3-MCPD) esters, a class of substances potentially harmful to human health, are usually formed during the refining of vegetable oils under high temperature. The effects of endogenous antioxidants in vegetable oils on the formation of 2- and 3-MCPD esters is still unknown. In this study, the effects of endogenous antioxidants (α-tocopherol, stigmasterol and squalene) on the formation of 2- and 3-MCPD esters in model thermal processing of camellia oil were investigated. The possible formation mechanism of 2- and 3-MCPD esters was also studied through the monitoring of acyloxonium ions, the intermediate ions of 2- and 3-MCPD esters formation, and free radicals by employing infrared spectra and electron paramagnetic resonance (EPR), respectively. The results indicated that the addition of α-tocopherol had either promoting or inhibiting effects on the formation of 2- and 3-MCPD esters, depending on the amount added. Stigmasterol inhibited the formation of 3-MCPD ester and 2-MCPD ester at low concentrations, while promoting their formation at high concentrations. Squalene exhibited a promotional effect on the formation of 3-MCPD ester and 2-MCPD ester, with an increased promotion effect as the amount of squalene added increased. The EPR results suggested that CCl3•, Lipid alkoxyl, N3• and SO3• formed during the processing of camellia oil, which may further mediate the formation of chlorpropanol esters. This study also inferred that squalene promotes the participation of the free radical in chlorpropanol ester formation.
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Affiliation(s)
| | | | | | | | - Chang Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China (M.S.); (J.X.)
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2
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Cui N, Wang G, Ma Q, Zhao T, Han Z, Yang Z, Liang L. Evolution of lipid characteristics and minor compounds in hazelnut oil based on partial least squares regression during accelerated oxidation process. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112025] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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3
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Kahraman G, Özdemir KS. Effects of black elderberry and spirulina extracts on the chemical stability of cold pressed flaxseed oil during accelerated storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01004-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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4
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Weng L, Xiao Z, Li L, Ji L, Sun P, Chen Z, Liang Y, Li B, Zhang X. Caffeoyl fatty acyl structural esters:enzymatic synthesis, characterization and antioxidant assessment. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.104214] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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5
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Amft J, Steffen-Heins A, Schwarz K. Analysis of radical formation by EPR in complex starch-protein-lipid model systems and corn extrudates. Food Chem 2020; 331:127314. [DOI: 10.1016/j.foodchem.2020.127314] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 05/26/2020] [Accepted: 06/09/2020] [Indexed: 11/29/2022]
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6
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ESR spin trapping for in situ detection of radicals involved in the early stages of lipid oxidation of dried microencapsulated oils. Food Chem 2020; 341:128227. [PMID: 33068849 DOI: 10.1016/j.foodchem.2020.128227] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 08/26/2020] [Accepted: 09/24/2020] [Indexed: 01/05/2023]
Abstract
Different studies have shown that detection of free radicals by ESR spin trapping provides useful information on the susceptibility to oxidation of bulk oils and accordingly on the oxidative stability of different samples for comparative purposes. With the same goal, ESR spin trapping was evaluated in this work for in situ detection of radicals in dried microencapsulated oils (DMOs). By testing different oils, encapsulation matrices and oxidation conditions, results showed that ESR spin trapping can be useful to evaluate the oxidative susceptibility of DMOs, but ESR data should be interpreted cautiously, as the great complexity of the reactions involved may lead to data misinterpretations. Conditions for oxygen availability can have important impacts on the rates of both spin trapping and spin-adduct quenching affecting the levels of radicals observed. The kinetics of oxidation, spin trapping and spin-adduct decay should be known first in bulk oils for correct data interpretation in DMOs.
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7
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Cui N, Wang G, Ma Q, Zhao T, Li R, Liang L. Effect of cold-pressed on fatty acid profile, bioactive compounds and oil oxidation of hazelnut during oxidation process. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109552] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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8
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Ibsch RBM, Reiter MGR, Bertoli SL, de Souza CK. Study of pure and combined antioxidants for replacing TBHQ in soybean oil packed in pet bottles. Journal of Food Science and Technology 2020; 57:821-831. [PMID: 32123402 DOI: 10.1007/s13197-019-04112-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/12/2019] [Accepted: 09/23/2019] [Indexed: 11/26/2022]
Abstract
Oils are subject to several reactions that lead to physical-chemical, sensory and nutritional deterioration. This deterioration process is called rancidity or lipid oxidation, a spontaneous and irreversible phenomenon that can be delayed by the addition of antioxidants. Usually, vegetable oil producers choose to add antioxidants to the upper limit permitted by applicable law as it is not entirely clear the ideal dosages of pure or combined antioxidants designated for this purpose. In order to determine the optimum dosage of antioxidants that minimizes the impact of lipid oxidation of soybean oil bottled in PET (ethylene terephthalate) and replace the traditional antioxidant tert-Butylhydroquinone (TBHQ), an accelerated oven shelf-life test was performed. The antioxidants ascorbyl palmitate (AP), mix of tocopherols and rosemary extract (RE) were evaluated, pure and in combination, at different dosages. Most of the evaluated antioxidants delayed lipid oxidation of soybean oil, but a mixture containing AP and RE presented results of TOTOX statistically lower (higher oxidative stability) than that with TBHQ. One the other hand, regarding OSI at 120 °C, the result obtained by that mixture was statistically lower (less oxidative stability) than that obtained with TBHQ, in both evaluated dosages.
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Affiliation(s)
- Raquel Bonati Moraes Ibsch
- 1Chemical Engineering Department, FURB - University of Blumenau, Blumenau, 89030-000 Santa Catarina Brazil
| | - Mercedes G R Reiter
- 2Microbiology Laboratory, Natural Sciences Department, FURB - University of Blumenau, Blumenau, 89030-000 Santa Catarina Brazil
| | - Sávio L Bertoli
- 1Chemical Engineering Department, FURB - University of Blumenau, Blumenau, 89030-000 Santa Catarina Brazil
| | - Carolina K de Souza
- 1Chemical Engineering Department, FURB - University of Blumenau, Blumenau, 89030-000 Santa Catarina Brazil
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Xu B, You S, Zhou L, Kang H, Luo D, Ma H, Han S. Simultaneous Determination of Free Phytosterols and Tocopherols in Vegetable Oils by an Improved SPE–GC–FID Method. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01649-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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10
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Tura M, Mandrioli M, Gallina Toschi T. Preliminary Study: Comparison of Antioxidant Activity of Cannabidiol (CBD) and α-Tocopherol Added to Refined Olive and Sunflower Oils. Molecules 2019; 24:E3485. [PMID: 31561446 PMCID: PMC6804254 DOI: 10.3390/molecules24193485] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2019] [Revised: 09/12/2019] [Accepted: 09/24/2019] [Indexed: 12/18/2022] Open
Abstract
This study evaluates the antioxidant activity of cannabidiol (CBD), added to model systems of refined olive (ROO) and sunflower (SO) oils, by measuring the peroxide value, oxidative stability index (OSI), electron spin resonance (ESR) forced oxidation, and DPPH• assays. Free acidity, a parameter of hydrolytic rancidity, was also examined. CBD was compared using the same analytical scheme with α-tocopherol. CBD, compared to α-tocopherol, showed a higher scavenging capacity, measured by DPPH• assay, but not better oxidative stability (OSI) of the oily systems considered. In particular, α-tocopherol (0.5%) showed an antioxidant activity only in SO, registered by an increase of more than 30% of the OSI (from 4.15 ± 0.07 to 6.28 ± 0.11 h). By ESR-forced oxidation assay, the concentration of free radicals (μM) in ROO decreased from 83.33 ± 4.56 to 11.23 ± 0.28 and in SO from 19.21 ± 1.39 to 6.90 ± 0.53 by adding 0.5% α-tocopherol. On the contrary, the addition of 0.5% CBD caused a worsening of the oxidative stability of ROO (from 23.58 ± 0.32 to 17.28 ± 0.18 h) and SO (from 4.93 ± 0.04 to 3.98 ± 0.04 h). Furthermore, 0.5% of CBD did not lower dramatically the concentration of free radicals (μM) as for α-tocopherol, which passed from 76.94 ± 9.04 to 72.25 ± 4.13 in ROO and from 17.91 ± 0.95 to 16.84 ± 0.25 in SO.
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Affiliation(s)
- Matilde Tura
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Viale Fanin 40, 40127 Bologna, Italy.
| | - Mara Mandrioli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Viale Fanin 40, 40127 Bologna, Italy.
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Viale Fanin 40, 40127 Bologna, Italy.
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Cui L, Shen P, Gao Z, Yi J, Chen B. New Insights into the Impact of Sodium Chloride on the Lipid Oxidation of Oil-in-Water Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:4321-4327. [PMID: 30883113 DOI: 10.1021/acs.jafc.9b00396] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Salt, most often sodium chloride (NaCl), is commonly used in a variety of food emulsions. However, little is known about the detailed mechanism of how NaCl influences the lipid oxidation and thus the shelf life of those products. In this study, we report a new mechanism through which NaCl could help inhibit the lipid oxidation of sodium dodecyl sulfate (SDS)-stabilized oil-in-water (O/W) emulsions. Results showed that NaCl significantly lowered the critical micelle concentration (CMC) of SDS, which further led to greater amounts of lipid hydroperoxides being solubilized by SDS micelles into the aqueous phase of emulsion. NaCl also altered the distribution of δ-tocopherol between the aqueous and oil phase of emulsion. Such changes of the physical locations of lipid hydroperoxides and δ-tocopherol were responsible for the improved oxidative stability of NaCl-added O/W emulsions in the absence or presence of δ-tocopherol.
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Affiliation(s)
- Leqi Cui
- Department of Plant Sciences , North Dakota State University , Fargo , North Dakota 58108 , United States
- School of Food Equipment and Engineering Science , Xi'an Jiaotong University , Xi'an 710049 , China
| | - Peiyi Shen
- Department of Plant Sciences , North Dakota State University , Fargo , North Dakota 58108 , United States
| | - Zili Gao
- Department of Plant Sciences , North Dakota State University , Fargo , North Dakota 58108 , United States
| | - Jianhua Yi
- School of Food and Biological Engineering , Shaanxi University of Science and Technology , Xuefu Road , Xi'an Shaanxi 710021 , China
| | - Bingcan Chen
- Department of Plant Sciences , North Dakota State University , Fargo , North Dakota 58108 , United States
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Durlak P, Jerzykiewicz M, Ćwieląg-Piasecka I. 1,2,3-propanetriol radicals formed during oxidative stress. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2019; 57:S95-S100. [PMID: 30586474 DOI: 10.1002/mrc.4822] [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: 09/10/2018] [Revised: 12/04/2018] [Accepted: 12/18/2018] [Indexed: 06/09/2023]
Abstract
The presented results attempt to approximate the proper structure of the radical formed as a result of the oxidation of 1,2,3-propanetriol. To fulfil the aim unstable radical originated in 1,2,3-propanetriol was trapped by PBN. Resulted spin adduct was measured using EPR spectroscopy and the isotropic hyperfine coupling constants aiso (14 N) and aiso (1 H) were obtained by simulation of the EPR spectrum. The next step consisted of conducting a comparative analysis of EPR parameters, based on the calculations conducted at the DFT and MP2 methods level in open-shell formalism including solvent effects. For comparison, calculations were also carried out at the level of combined methods (UB3LYP/QCISD and UMP2/QCISD) in terms of the ONIOM formalism. Comparison of the experimental EPR data of the isotropic hyperfine coupling constants aiso (14 N) and aiso (1 H) with the calculated parameters indicate that oxidation of 1,2,3-propanetriol leads to a carbon centred radical where unpaired electron is situated on the second (middle) carbon of 1,2,3-propanetriol. What is important, this conclusion could be made regardless of the chosen calculation method. However, it could be stated that for calculation of the isotropic hyperfine coupling constants aiso (14 N) and aiso (1 H) of PBN/gly• adducts, UMP2 polarisable conductor calculation model with two ethanol molecules is explicitly defined.
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Affiliation(s)
- Piotr Durlak
- Faculty of Chemistry, University of Wrocław, Wrocław, Poland
| | | | - Irmina Ćwieląg-Piasecka
- Institute of Soil Science and Environmental Protection, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
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13
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Chen Q, Xie Y, Xi J, Guo Y, Qian H, Cheng Y, Chen Y, Yao W. Characterization of lipid oxidation process of beef during repeated freeze-thaw by electron spin resonance technology and Raman spectroscopy. Food Chem 2018; 243:58-64. [DOI: 10.1016/j.foodchem.2017.09.115] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2017] [Revised: 09/15/2017] [Accepted: 09/21/2017] [Indexed: 10/18/2022]
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14
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Chen H, Wang Y, Cao P, Liu Y. Effect of temperature on thermal oxidation of palmitic acid studied by combination of EPR spin trapping technique and SPME-GC–MS/MS. Food Chem 2017; 234:439-444. [DOI: 10.1016/j.foodchem.2017.04.135] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2016] [Revised: 04/10/2017] [Accepted: 04/20/2017] [Indexed: 11/16/2022]
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15
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Chen H, Cao P, Li B, Sun D, Wang Y, Li J, Liu Y. Effect of water content on thermal oxidation of oleic acid investigated by combination of EPR spectroscopy and SPME-GC-MS/MS. Food Chem 2017; 221:1434-1441. [DOI: 10.1016/j.foodchem.2016.11.008] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2016] [Revised: 11/01/2016] [Accepted: 11/01/2016] [Indexed: 11/16/2022]
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16
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Evaluating Electron Paramagnetic Resonance (EPR) to Measure Lipid Oxidation Lag Phase for Shelf-Life Determination of Oils. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2927-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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17
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Effects of relative humidity on the antioxidant properties of α-tocopherol in stripped corn oil. Food Chem 2015; 167:191-6. [DOI: 10.1016/j.foodchem.2014.06.108] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2014] [Revised: 06/20/2014] [Accepted: 06/27/2014] [Indexed: 11/20/2022]
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18
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The Quality, Stability, and Bioactive Compound Composition of Virgin and Refined Organic Grape Seed Oil. J AM OIL CHEM SOC 2014. [DOI: 10.1007/s11746-014-2548-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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