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Liu Z, Huang Y, Kong S, Miao J, Lai K. Selection and quantification of volatile indicators for quality deterioration of reheated pork based on simultaneously extracting volatiles and reheating precooked pork. Food Chem 2023; 419:135962. [PMID: 37004364 DOI: 10.1016/j.foodchem.2023.135962] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 03/08/2023] [Accepted: 03/13/2023] [Indexed: 04/03/2023]
Abstract
This study was to screen and quantify characteristic volatiles tied to the quality deterioration of reheated pork via simultaneously reheating (75 °C, 30 min) and collecting headspace volatiles of precooked pork (100 °C, 10 min; stored: 0 °C, 0-14 d) for GC-MS analysis. The concentrations of hexanal (6.05 ± 0.86-12.05 ± 0.44 mg/kg), (E)-2-octenal (1.54 ± 0.16-3.07 ± 0.08 mg/kg), (E,E)-2,4-heptadienal (1.52 ± 0.44-2.58 ± 0.31 mg/kg) and 8 other selected volatiles in reheated pork increased as the storage time of the precooked counterparts increased. The increase rate of hexanal was 2.9-199 times faster than that of other volatiles based on zero-order reaction fitting (R2 = 0.876-0.997). Results from clustering analysis of these volatiles were consistent with their formation pathways tied to lipid autooxidation. This simple approach, reheating and collecting volatiles of precooked meat concurrently, introduces a new possibility for standardizing volatile analysis of precooked meats required being reheated before consumption.
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Affiliation(s)
- Zhijie Liu
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China; School of Food Science and Bioengineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South Rd, Changsha, Hunan 410114, China
| | - Yiqun Huang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South Rd, Changsha, Hunan 410114, China.
| | - Shanshan Kong
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China
| | - Junjian Miao
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Keqiang Lai
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China.
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Wang W, Smith DJ, Ngo H, Jin ZT, Mitchell AE, Fan X. Lipid Oxidation and Volatile Compounds of Almonds as Affected by Gaseous Chlorine Dioxide Treatment to Reduce Salmonella Populations. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:5345-5357. [PMID: 36946919 DOI: 10.1021/acs.jafc.3c00267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
The effects of gaseous chlorine dioxide (ClO2) treatment, applied to inactivate Salmonella, on lipid oxidation, volatile compounds, and chlorate levels of dehulled almonds were evaluated during a 3 month accelerated storage at 39 °C. At treatment levels that yielded a 2.91 log reduction of Salmonella, ClO2 promoted lipid oxidation as indicated by increased peroxide values, total acid number, conjugated dienes, and thiobarbituric acid-reactive substances. Furthermore, several chlorine-containing volatile compounds including trichloromethane, 1-chloro-2-propanol, 1,1,1-trichloro-2-propanol, and 1,3-dichloro-2-propanol were identified in ClO2-treated samples. However, all the volatile chlorine-containing compounds decreased during the 3 months of storage. Chlorate (26.4 ± 5.1 μg/g) was found on the ClO2-treated samples. The amounts of non-ethanol alcohols, aldehydes, and carboxylic acids increased following ClO2 treatments. Some volatiles such as 2,3-butanediol that were present in non-treated samples became non-detectable during post-ClO2 treatment storage. Overall, our results demonstrated that gaseous ClO2 treatment promoted lipid oxidation, generation of volatiles of lipid origin, and several chlorine-containing compounds.
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Affiliation(s)
- Wenli Wang
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - David J Smith
- U. S. Department of Agriculture, Agricultural Research Service, Edward T. Schafer Agricultural Research Center, 1616 Albrecht Blvd., Fargo, North Dakota 58102, USA
| | - Helen Ngo
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Zhonglin Tony Jin
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Alyson E Mitchell
- Department of Food Science and Technology, University of California, Davis, California 95616, USA
| | - Xuetong Fan
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
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Gao X, Li J, Chang C, Gu L, Xiong W, Su Y, Yang Y. Characterization of physical properties, volatile compounds and aroma profiles of different salted egg yolk lipids. Food Res Int 2023; 165:112411. [PMID: 36869465 DOI: 10.1016/j.foodres.2022.112411] [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: 10/24/2022] [Revised: 12/20/2022] [Accepted: 12/24/2022] [Indexed: 12/28/2022]
Abstract
Salted egg yolks (SEY) have a desirable and unique flavor with multiple underlying applications in food processing, and their abundant lipids contribute to a creamy and pleasant aroma. However, it is important to maintain the stability of the SEY flavor, which depends to a large extent on the egg species and the processing method. This study aimed to extract different SEY lipids with conventional solvents, analyze the fatty acid composition, and screen the volatile compounds to elucidate the flavor differences between salted hen eggs and duck eggs. Compared to ethanol extraction, acetone-extracted lipids had lower acid value and viscosity, and almost had no phospholipid content. Fatty acid analysis revealed that the highest content of fatty acid in SEY lipids was oleic acid, followed by palmitic acid and linoleic acid, while there were significant variations of different SEY lipids in the fatty acid profiles. The volatile compounds were identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and the overall odor was detected by the electronic nose (E-nose). A total of 27 volatile compounds were analyzed in SEY lipids and divided into 8 chemical classes. The aldehydes, furans and pyrazines were decreased, and the hydrocarbons were increased compared with untreated SEY. The combination of the physical properties and flavor evaluation of SEY lipids could provide a theoretical basis for the extension of the characteristic flavor matrix in SEY.
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Affiliation(s)
- Xuejing Gao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Junhua Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Luping Gu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wen Xiong
- Hunan Jiapin Jiawei Technology Development Group Co. LTD Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi, Hunan 415400, China
| | - Yujie Su
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China; Hunan Jiapin Jiawei Technology Development Group Co. LTD Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi, Hunan 415400, China.
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China; Hunan Jiapin Jiawei Technology Development Group Co. LTD Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi, Hunan 415400, China.
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Ghorbani Gorji S, Calingacion M, Smyth HE, Fitzgerald M. Effect of natural antioxidants on lipid oxidation in mayonnaise compared with BHA, the industry standard. Metabolomics 2019; 15:106. [PMID: 31346792 DOI: 10.1007/s11306-019-1568-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Accepted: 07/19/2019] [Indexed: 12/13/2022]
Abstract
INTRODUCTION Mayonnaise is an oil in water emulsion (O/W) consisting 70-80% oil. Lipid oxidation is a major cause of quality deterioration in mayonnaise. The effectiveness of antioxidants in a hetrophasic systems is highly dependent on their polarity and partitioning properties. OBJECTIVES The aim of the present study was to determine the effect of a hydrophilic [green tea extract (GTE)] and a lipophilic [tocopherol mixture (TOC)] and BHA on lipid oxidation in mayonnaise during 60 days of storage at 38 °C and to examine the interactions between GTE and TOC, to determine possible synergistic or antagonistic effects in antioxidant activity. METHODS The oxidative stability was studied by measuring hydroperoxides, volatile organic compounds (VOCs) and colour of mayonnaise during storage. Comprehensive analysis of VOCs was done by static headspace extraction and separation by two-dimensional gas chromatography time of flight mass spectrometry. Sensory analysis was also carried out to study the effect of storage time and antioxidant type on sensory properties of mayonnaise and to investigate the predictive ability of volatile compounds for sensory terms. RESULTS AND CONCLUSION Addition of GTE (500 ppm) and TOC (500 ppm) increased the formation of hydroperoxides and certain VOCs. The combination of GTE with TOC improved the antioxidant efficacy compared to the individual extracts. However, sensory evaluation demonstrated that GTE promoted the development of unpleasant fishy and rancid aroma. The volatile compound methional, was significantly and positively correlated with fishy and rancid flavour. Regarding colour analysis, GTE showed the highest increase in darkening and browning during storage.
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Affiliation(s)
- Sara Ghorbani Gorji
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, 4072, Australia.
| | - Mariafe Calingacion
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, 4072, Australia
| | - Heather E Smyth
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, Brisbane, QLD, 4108, Australia
| | - Melissa Fitzgerald
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, 4072, Australia
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Ghorbani Gorji S, Calingacion M, Smyth HE, Fitzgerald M. Comprehensive profiling of lipid oxidation volatile compounds during storage of mayonnaise. Journal of Food Science and Technology 2019; 56:4076-4090. [PMID: 31477979 DOI: 10.1007/s13197-019-03876-6] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/10/2019] [Accepted: 06/13/2019] [Indexed: 11/26/2022]
Abstract
Lipid oxidation is a primary cause of quality deterioration in mayonnaise that leads to a decrease in the nutritional and sensorial value. The evolution of volatile oxidation compounds in sunflower oil mayonnaise stored at varying temperatures for 92 days and the antioxidative effect of butylated hydroxyanisole were investigated by static headspace extraction and separation by two dimensional gas chromatography/time-of-flight mass spectrometry. Considerable differences in the headspace composition of samples stored at 4, 25 and 38 °C were found due to the different oxidation levels reached. The content of hexanal in mayonnaise at 1-5 days of storage at 38 °C could be used to predict the corresponding compound in mayonnaise at 1-62 days of storage at 25 °C. The 10 most important discriminating volatile compounds during lipid oxidation of mayonnaise (at 38 °C for 92 days) are 3-hexenal, pentanal, 2-heptenal, 2-ethylfuran, hexanal, benzeneacetaldehyde, 2-pentylfuran, 3-methylhexane, 1-pentanol and 2,4-heptadienal. More than half of these compounds have a close relationship with the initial content of linoleic acid that agrees with the fatty acid profile of sunflower oil (~ 70% linoleic acid). These volatiles could be used as additional markers of oxidation in sunflower oil mayonnaise.
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Affiliation(s)
- Sara Ghorbani Gorji
- 1School of Agriculture and Food Sciences, The University of Queensland, Brisbane, St Lucia, QLD 4072 Australia
| | - Mariafe Calingacion
- 1School of Agriculture and Food Sciences, The University of Queensland, Brisbane, St Lucia, QLD 4072 Australia
| | - Heather E Smyth
- 2Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, Brisbane, QLD 4108 Australia
| | - Melissa Fitzgerald
- 1School of Agriculture and Food Sciences, The University of Queensland, Brisbane, St Lucia, QLD 4072 Australia
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6
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Xu W, Yao J, Yi Y, Wang HX, Wang LM. Effects of storage condition on the physicochemical characteristics of sunflower seed oil. RSC Adv 2019; 9:42262-42271. [PMID: 35542860 PMCID: PMC9076570 DOI: 10.1039/c9ra09215c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2019] [Accepted: 12/14/2019] [Indexed: 12/01/2022] Open
Abstract
The effects of storage condition on the physicochemical characteristics of sunflower seed oil (SSO) were investigated, to understand the required conditions and the typical indicators for its quality control. The changes of SSO in peroxide value (PV), acid value (AV), fatty acid (FA) composition, Fourier transform infrared (FTIR) spectrum and volatile compound (VC) during 11 month storage under seven different conditions, were analyzed. The PVs and AVs of the seven groups all increased with time, but the PVs fluctuated strongly during the last 4 months. The between-group differences in PV and AV indicated that light-exposure and high-temperature (≥40 °C) both accelerated the production and degradation of primary oxidation products of FA. However, the FA composition of SSO did not obviously change regardless of storage condition and time, as well as its FTIR characteristics. By contrast, its VC composition was significantly changed by light-exposure and high-temperature (≥55 °C). 3-Methyl-2,5-furandione, acetic acid/1-phenylethyl ester, 2-pentyl-furan and limonene might be the main VCs related to the desirable flavor, in which 3-methyl-2,5-furandione in all the groups showed a significantly decreased percentage of VC composition during storage. Light-exposure and high-temperature enhanced the accumulation of aldehydes, especially hexanal and (E)-2-heptenal, which principally contributed to the undesirable flavor of SSO. 3-Methyl-2,5-furandione, hexanal and (E)-2-heptenal were proposed to be marker compounds for its quality control. A low-temperature and dark condition is necessary for SSO to remain a desirable flavor. Sunflowerseed oil needs a low-temperature and dark condition to remain flavor by reducing the changes of 3-methyl-2,5-furandione, hexanal and 2-heptenal.![]()
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Affiliation(s)
- Wei Xu
- College of Food Science & Engineering
- Wuhan Polytechnic University
- Wuhan 430023
- PR China
| | - Juan Yao
- College of Food Science & Engineering
- Wuhan Polytechnic University
- Wuhan 430023
- PR China
| | - Yang Yi
- College of Food Science & Engineering
- Wuhan Polytechnic University
- Wuhan 430023
- PR China
| | - Hong-Xun Wang
- College of Biology and Pharmaceutical Engineering
- Wuhan Polytechnic University
- Wuhan 430023
- PR China
| | - Li-Mei Wang
- College of Biology and Pharmaceutical Engineering
- Wuhan Polytechnic University
- Wuhan 430023
- PR China
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Yeh EB, Schiano AN, Jo Y, Barbano DM, Drake MA. The effect of vitamin concentrates on the flavor of pasteurized fluid milk. J Dairy Sci 2017; 100:4335-4348. [PMID: 28434730 DOI: 10.3168/jds.2017-12613] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2017] [Accepted: 02/13/2017] [Indexed: 11/19/2022]
Abstract
Fluid milk consumption in the United States continues to decline. As a result, the level of dietary vitamin D provided by fluid milk in the United States diet has also declined. Undesirable flavor(s)/off flavor(s) in fluid milk can negatively affect milk consumption and consumer product acceptability. The objectives of this study were to identify aroma-active compounds in vitamin concentrates used to fortify fluid milk, and to determine the influence of vitamin A and D fortification on the flavor of milk. The aroma profiles of 14 commercial vitamin concentrates (vitamins A and D), in both oil-soluble and water-dispersible forms, were evaluated by sensory and instrumental volatile compound analyses. Orthonasal thresholds were determined for 8 key aroma-active compounds in skim and whole milk. Six representative vitamin concentrates were selected to fortify skim and 2% fat pasteurized milks (vitamin A at 1,500-3,000 IU/qt, vitamin D at 200-1,200 IU/qt, vitamin A and D at 1,000/200-6,000/1,200 IU/qt). Pasteurized milks were evaluated by sensory and instrumental volatile compound analyses and by consumers. Fat content, vitamin content, and fat globule particle size were also determined. The entire experiment was done in duplicate. Water-dispersible vitamin concentrates had overall higher aroma intensities and more detected aroma-active compounds than oil-soluble vitamin concentrates. Trained panelists and consumers were able to detect flavor differences between skim milks fortified with water-dispersible vitamin A or vitamin A and D, and unfortified skim milks. Consumers were unable to detect flavor differences in oil-soluble fortified milks, but trained panelists documented a faint carrot flavor in oil-soluble fortified skim milks at higher vitamin A concentrations (3,000-6,000 IU). No differences were detected in skim milks fortified with vitamin D, and no differences were detected in any 2% milk. These results demonstrate that vitamin concentrates may contribute to off flavor(s) in fluid milk, especially in skim milk fortified with water-dispersible vitamin concentrates.
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Affiliation(s)
- E B Yeh
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - A N Schiano
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - Y Jo
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - D M Barbano
- Department of Food Science, Northeast Dairy Foods Research Center, Cornell University, Ithaca, NY 14853
| | - M A Drake
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695.
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Sghaier L, Vial J, Sassiat P, Thiebaut D, Watiez M, Breton S, Rutledge DN, Cordella CB. An overview of recent developments in volatile compounds analysis from edible oils: Technique-oriented perspectives. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500508] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Lilia Sghaier
- R&D Center; Lesieur; Coudekerque-Branche France
- Department of Analytical, Bioanalytical Sciences and Miniaturization (LSABM), Institute of Chemistry, Biology and Innovation (CBI) - ESPCI ParisTech, CNRS UMR 8231; PSL Research University; Paris Cedex 05 France
- UMR1145 GENIAL; AgroParisTech; Paris France
| | - Jérôme Vial
- Department of Analytical, Bioanalytical Sciences and Miniaturization (LSABM), Institute of Chemistry, Biology and Innovation (CBI) - ESPCI ParisTech, CNRS UMR 8231; PSL Research University; Paris Cedex 05 France
| | - Patrick Sassiat
- Department of Analytical, Bioanalytical Sciences and Miniaturization (LSABM), Institute of Chemistry, Biology and Innovation (CBI) - ESPCI ParisTech, CNRS UMR 8231; PSL Research University; Paris Cedex 05 France
| | - Didier Thiebaut
- Department of Analytical, Bioanalytical Sciences and Miniaturization (LSABM), Institute of Chemistry, Biology and Innovation (CBI) - ESPCI ParisTech, CNRS UMR 8231; PSL Research University; Paris Cedex 05 France
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Krisilova EV, Levina AM, Makarenko VA. Determination of the volatile compounds of vegetable oils using an ion-mobility spectrometer. JOURNAL OF ANALYTICAL CHEMISTRY 2014. [DOI: 10.1134/s1061934814020075] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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10
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Osawa CC, Gonçalves LAG, Da Silva MAAP. Odor Significance of the Volatiles Formed During Deep-Frying With Palm Olein. J AM OIL CHEM SOC 2012. [DOI: 10.1007/s11746-012-2150-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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11
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Hashemi MB, Niakousari M, Saharkhiz MJ, Eskandari MH. Influence of Zataria multiflora Boiss. essential oil on oxidative stability of sunflower oil. EUR J LIPID SCI TECH 2011. [DOI: 10.1002/ejlt.201000415] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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12
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Tamura S, Ezoe S, Sasaki C. Bioassay technique using seed shrimps for comparative studies regarding the aquatic acute lethality of biodegradable lubricants. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2011; 74:1578-1585. [PMID: 21680019 DOI: 10.1016/j.ecoenv.2011.05.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2010] [Revised: 05/10/2011] [Accepted: 05/11/2011] [Indexed: 05/30/2023]
Abstract
To evaluate the environmental load resulting from the spillage of biodegradable lubricants in aquatic systems, a comparative acute lethality test wherein an oil-water interfacial area could be examined was considered. In this study, oleic acid was employed as a model biodegradable lubricant. Measurements of the pH value and dissolved oxygen (DO) level of water during the exposure tests indicate that water degradation depends on the oil-water interfacial area, exposure duration, and water temperature. Furthermore, 72 h acute lethality tests were performed using two types of freshwater ostracods (seed shrimps) as test organisms: the large species Stenocypris hislopi and the small species Cypretta seurati. The longevity of the small species, which was physically more active, was strongly affected by water pollution. During the exposure test, the DO in water was significantly consumed by the degradation of the lubricant floating on it. Water exposed to a lubricant containing copper (Cu) demonstrated strong toxicity even after the recovery of the pH value and DO level by aging. The decrease in the DO level of water and increase in the concentration of metal compounds are dominant factors responsible for the mortality of aquatic organisms.
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Affiliation(s)
- S Tamura
- Department of Ocean Mechanical Engineering, National Fisheries University, 2-7-1 Nagata-Honmachi, Shimonoseki 759-6595, Japan.
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Hashemi MB, Niakousari M, Saharkhiz MJ. Antioxidant activity of Satureja bachtiarica Bunge essential oil in rapeseed oil irradiated with UV rays. EUR J LIPID SCI TECH 2011. [DOI: 10.1002/ejlt.201000547] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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15
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TRENDS IN EDIBLE VEGETABLE OILS ANALYSIS. PART A. DETERMINATION OF DIFFERENT COMPONENTS OF EDIBLE OILS – A REVIEW. POL J FOOD NUTR SCI 2011. [DOI: 10.2478/v10222-011-0002-z] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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Misharina TA, Terenina MB, Krikunova NI, Medvedeva IB. Autooxidation of a mixture of lemon essential oils, methyl linolenoate, and methyl oleinate. APPL BIOCHEM MICRO+ 2010. [DOI: 10.1134/s0003683810050157] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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17
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Pop F. Evolution of some physicochemical parameters of iodine fortified sunflower oil and margarine. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2009.02139.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Lorrain B, Dangles O, Genot C, Dufour C. Chemical modeling of heme-induced lipid oxidation in gastric conditions and inhibition by dietary polyphenols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:676-83. [PMID: 19911829 DOI: 10.1021/jf903054e] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The gastric tract may be the first site exposed to diet-related oxidative stress. After food intake, dietary iron such as (met)myoglobin, the pigment of meat, oxygen, and polyunsaturated lipids come into close contact. The main goal of this work is the in vitro investigation of lipid oxidation taking place in the gastric compartment and its inhibition by dietary polyphenols. Oil-in-water emulsions stabilized either by bovine serum albumin (BSA) or egg yolk phospholipids (PL) were designed to model the gastric content. The metmyoglobin-initiated lipid oxidation led to the accumulation of lipid-derived conjugated dienes and volatile aldehydes. These reactions were faster in the BSA model than in the PL model, highlighting the influence of the interfacial composition. Quercetin, rutin, (+)-catechin, caffeic acid, and chlorogenic acid proved to be better inhibitors than alpha-tocopherol and ascorbic acid. Emulsions as models of the gastric environment are valuable tools to study the stability of macro- and micronutrients.
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Affiliation(s)
- Bénédicte Lorrain
- UMR408 Safety and Quality of Plant Products, INRA, University of Avignon, Avignon, France
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19
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Villière A, Rousseau F, Brossard C, Genot C. Sensory evaluation of the odour of a sunflower oil emulsion throughout oxidation. EUR J LIPID SCI TECH 2007. [DOI: 10.1002/ejlt.200600084] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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20
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Differentiation of vegetable oils and determination of sunflower oil oxidation using a surface acoustic wave sensing device. Food Control 2004. [DOI: 10.1016/s0956-7135(02)00163-9] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Vichi S, Pizzale L, Conte LS, Buxaderas S, López-Tamames E. Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: modifications induced by oxidation and suitable markers of oxidative status. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:6564-6571. [PMID: 14558779 DOI: 10.1021/jf030268k] [Citation(s) in RCA: 125] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Modifications of virgin olive oil subjected to accelerated storage were evaluated by HS-SPME analysis. To find a suitable marker of oxidative degradation, the volatile compounds showing variable concentration during the oxidative process have been identified and quantified by SPME coupled to GC-MS and GC-FID, respectively. The SPME analysis results were then compared with the parameters usually applied to assess the oxidative status of lipids, such as peroxide value, spectrophotometric absorbance, and loss of unsaturated fatty acids. Finally, the assessment of nonanal has been suggested as a marker of oxidative degradation. This rapid, inexpensive, and reliable method may allow screening of oils prior to testing by a panel of assessors.
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Affiliation(s)
- Stefania Vichi
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Via Marangoni 97, 33100 Udine, Italy
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Heiniö RL, Lehtinen P, Oksman-Caldentey KM, Poutanen K. Differences Between Sensory Profiles and Development of Rancidity During Long-Term Storage of Native and Processed Oat. Cereal Chem 2002. [DOI: 10.1094/cchem.2002.79.3.367] [Citation(s) in RCA: 51] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- R.-L. Heiniö
- VTT Biotechnology, P.O. Box 1500, FIN-02044 VTT, Finland
- Corresponding author. E-mail: Phone: + 358-9-456 5178. Fax: +358-9-455 2103
| | - P. Lehtinen
- Helsinki University of Technology, P.O. Box 1000, FIN-02015 TKK Finland
| | | | - K. Poutanen
- VTT Biotechnology, P.O. Box 1500, FIN-02044 VTT, Finland
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Current awareness in flavour and fragrance. FLAVOUR FRAG J 2001. [DOI: 10.1002/ffj.962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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