Lipids 3-oxidation

Park, E. Y. Murakami, H. Matsumura, Y. (2005). Effects of the addition of amino acids and peptides on lipid oxidation in a powdery model system. Journal of Agricultural and Food Chemistry, Vol. 53, No. 21, (September 2005), pp. 8334-8341 7, ISSN 0021-8561. 

Storm, G., Oussoren, C., and Peeters, P. A. M. (1990a). Safety of liposome administration, in Membrane Lipid Oxidation, Vol. 3 (C. Vigo-Pelfrey, ed.), CRC Press, Boca Raton, in press. 

TANG s z, KERRY J p, SHEEHAN D, BUCKLY D J and MORRISSEY p A (2001) Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat , Meat Sci, 56, 285-90. 

Metals of transient valency, particularly copper and iron, catalyse the lipid oxidation because they decompose lipid hydroperoxides with formation of free radicals [15.8] and [15.9] ... 

Meat products have to be stabilised in some cases, as meat lipids contain no natural antioxidants or only traces of tocopherols. Most muscle foods contain, however, an efficient multi-component antioxidant defence system based on enzymes, but the balance changes adversely on storage. The denaturation of muscle proteins is the main cause of the inbalance as iron may be released from its complexes, catalysing the lipid oxidation. Salting contributes to the negative effects of storage, as it enhances oxidation. Using encapsulated salt eliminates the deleterious effect of sodium chloride. 

SEVERINI c and lerici c r (1995) Interaction between Maillard reaction and lipid oxidation in model systems during high temperature treatment , Ital J Food Sci, 1 (2) 189-96. 

Fig. 16.1 Progression of oxidation in a food system from formation of radicals through primary and secondary lipid oxidation products to protein damage.

Lipid hydroperoxides are either formed in an autocatalytic process initiated by hydroxyl radicals or they are formed photochemically. Lipid hydroperoxides, known as the primary lipid oxidation products, are tasteless and odourless, but may be cleaved into the so-called secondary lipid oxidation products by heat or by metal ion catalysis. This transformation of hydroperoxides to secondary lipid oxidation products can thus be seen during chill storage of pork (Nielsen et al, 1997). The secondary lipid oxidation products, like hexanal from linoleic acid, are volatile and provide precooked meats, dried milk products and used frying oil with characteristic off-flavours (Shahidi and Pegg, 1994). They may further react with proteins forming fluorescent protein derivatives derived from initially formed Schiff bases (Tappel, 1956). 

In the water-like solvent tert-butyl alcohol, a-tocopherol was found to prevent lipid oxidation, showing a distinct lag-phase for oxygen consumption. This was in contrast to quercetin or epicatechin, which were only weak retarders of lipid oxidation without any clear antioxidative effect. Quercetin or epicatechin, when combined with a-tocopherol, increased the lag-phase for oxygen consumption as seen for a-tocopherol alone. The stoichiometric factor for a-tocopherol, a-TOH, as chain-breaking antioxidant has the value n = 2 according to the well-established mechanism ... 

A number of methods are available for following the oxidative behaviour of food samples. The consumption of oxygen and the ESR detection of radicals, either directly or indirectly by spin trapping, can be used to follow the initial steps during oxidation (Andersen and Skibsted, 2002). The formation of primary oxidation products, such as hydroperoxides and conjugated dienes, and secondary oxidation products (carbohydrides, carbonyl compounds and acids) in the case of lipid oxidation, can be quantified by several standard chemical and physical analytical methods (Armstrong, 1998 Horwitz, 2000). 

Tart cherries Cirmamic acid derivatives, anthocyanins and flavonols dominate Raw and cooked beef patties Reduces secondary lipid oxidation and cholesterol oxidation products up to 90% Britt et al., 1998... 

ANDERSEN M L and SKIBSTED L H (2002) Detection of early events in lipid oxidation by electron spin resonance spectroscopy, Eur J Lipid Sci Technol, 104, 65-8. 

BRITT c, GOMAA E A, GRAY j I and BOOREN A M (1998) Influence of cherry tissue on lipid oxidation and heterocyclic aromatic amine formation in groimd beef patties, JAgric Food Chem, 46, 4891-7. 

JACOBSEN C, HARTVIGSEN K, THOMSEN M K, HANSEN L F, LUND P, SKIBSTED L H, H0LMER G, ADLER-NissEN J and MEYER A s (2001) Lipid oxidation in fish oil enriched mayonnaise calcimn disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration, J Agric Food Chem, 49, 1009-19. 

RAMANATHAN L and DAS N p (1992) Studies on the control of lipid oxidation in ground fish by some polyphenolic natural products, JAgric Food Chem, 50, 17-21. 

SCHWARZ K, BERTELSEN L H, NISSEN L R, GORDNER P T, HEINONEN M I, HOPIA A, HUYNH-BA T, LOMBELET p, MCPHAIL D, SKIBSTED L H and TIJBURG L (2001) Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant components, Eur Food Res Technol, 212, 319-28. 

TANG s, SHEEHAN D, BUCKLEY D J, MORRISSEY p A and KERRY J p (200 Ic) Anti-oxidaut activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle, Int J Food Sci Techn, 36, 685-92. 

Interaction of lipid oxidation products and amino compounds. Amino acids and primary amines may be involved in other reactions which could lead to the formation of compounds having the potential to undergo N-nitrosation. Malonaldehyde, produced as a result of oxidation of lipids, particularly polyunsaturated fatty acids, has been shown to react with amino acids to produce... 

A review by Bailey and Swain ( ) cited several references which indicated nitrite was responsible for cured meat flavor. These same authors presented chromatograms of volatiles from cured and uncured hams and while the chromatograms were similar, some quantitative differences led to the conclusion that the major difference due to nitrite was its reactivity to retard lipid oxidation. Greene and Price ( ) suggested, however, that sodium chloride was the major factor responsible for cured meat flavor rather than sodium nitrite or an absence of lipid oxidation. It has been concluded from other recent work (2) that nitrite was necessary to produce a typical ham aroma and flavor as well as to retard the development of off-odors and flavors during storage of cooked cured meat. 

Methylanaline could be transnitrosated with nitrite and S-nitrosocysteine and also by a simulated protein bound nitrite. In the latter case, an important factor was the local concentration of nitrosothiol groups on the matrix. The effects of S-nitrosocysteine as an inhibitor of lipid oxidation, as a color developer, and as an anticlostridial, have been reported recently in a turkey product (31). The Molar concentration of RSNO equating to 25 ppm nitrite gave similar results for color and inhibition of lipid oxidation but had less anti-clostridial activity. Transnitrosation between RSNO and heme protein was demonstrated. 

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