Lipids quality

Measuring the content of primary oxidation products is limited due to the transitory nature of peroxides. Yet, their presence may indicate a potential for later formation of sensorially objectionable compounds. The peroxide content increases only when the rate of peroxide formation exceeds that of its destruction. In cases where peroxide breakdown is as fast as or faster than peroxide formation, monitoring lipid peroxides is not a good indicator of oxidation. This can occur in frying oils and sometimes in meat products, particularly in cooked meats where iron is very active and peroxide breakdown is quite rapid. Because the acceptability of an oil or lipid-containing food product depends on the degree to which oxidation has progressed, the simultaneous detection of primary and secondary lipid oxidation products helps to better characterize lipid quality. It is... 

Major flaxseed sterols are stigmasterol, camp sterol, and 5-5 avenasterol (Daun et al., 2003). Obtusifoliol, gramisterol, and citrostadienol constituted 45%, 22%, and 12%, respectively, of the total 4a-monomethylsterol in flaxseed (Kamm et al., 2001). Squalene content of flaxseed oil was reported as 4 mg/100 g oil, which was significantly lower than olive, corn, and rice bran oils. Squalene content is an intermediate compound of biosynthesis of plant sterols, which may have protective effects on lipid quality. Squalene could act as a peroxy radical scavengers in high polyunsaturated fatty acid oil (Dessi et al., 2002). 

Active entrapment and loading stability are dependent on liposome lipid composition, lipid quality, medium composition, and temperature as well as on the pK and hydrophobicity of the base. The ammonium sulfate gradient approach differs from most other chemical approaches used for remote loading of liposomes, since it does not require liposomes with acidic pH interior or an alkaline extraliposomal phase. 

The American Oil Chemists Society (AOCS) has developed and published over 400 methods to measure important lipid quality parameters. These tests are usually specific to the form, the type, and the stage of processing that the lipid is in. Levels of specific contaminants in oils can be determined by using one or more of the Official Methods and Recommended Practices of the American Oil Chemists Society (68). 

Assess Lipid Quality and Lipid Class Composition by TLC... 

Chemicals are ubiquitous as air, carbohydrates, enzymes, lipids, minerals, proteins, vitamins, water, and wood. Naturally occurring chemicals are supplemented by man-made substances. There are about 70000 chemicals in use with another 500-1000 added each year. Their properties have been harnessed to enhance the quality of life, e.g. cosmetics, detergents, energy fuels, explosives, fertilizers, foods and drinks, glass, metals, paints, paper, pesticides, pharmaceuticals, plastics, rubber, solvents, textiles thus chemicals are found in virtually all workplaces. Besides the benefits, chemicals also pose dangers to man and the environment. For example ... 

The quality of and access to raw materials, in particular the lipid sources used Sterility (for injectables)... 

It has been proposed " that the mechanism(s) of action of gymnemic acids and ziziphins is a biphasic, model-membrane penetration-process. The model suggested that the modifier molecules interact first with the receptor-cell plasma-membrane surface. It was postulated that this initial interaction involves a selective effect on taste perception, including the transduction and quality specification of the sweet stimuli, and selective depression of sweetness perception. Following the initial interaction, the modifier molecules interact with the membrane-lipid interior to produce a general disruption of membrane function and a nonselective effect on taste... 

PLC of lipids is discussed in Chapter 12. Lipids play a vital role in virtually all aspects of human and animal life. Many smdies of food quality, human health, metabolic and ageing processes, pheromone activity in animals, etc., benefit greatly from the use of PLC for the separation and isolation of lipids. 

Matrix Components The term matrix component refers to the constituents in the material aside from those being determined, which are denoted as analyte. Clearly, what is a matrix component to one analyst may be an analyte to another. Thus, in one hand for the case of analyses for elemental content, components such as dietary fibre, ash, protein, fat, and carbohydrate are classified as matrix components and are used to define the nature of the material. On the other hand, reference values are required to monitor the quality of determinations of these nutritionally significant matrix components. Hence, there is a challenging immediate need for certified values for dietary fibre, ash, protein, fat, and carbohydrate. Concomitantly, these values must be accompanied by scientifically sound definitions (e.g. total soluble dietary fibre, total sulpha-ted ash, total unsaturated fat, polyunsaturated fat, individual lipids, simple sugars, and complex carbohydrates). 

Our studies on the surface pressure-area isotherms of MGDG and the mixture of PS II core complex and MGDG indicate the presence of both PS II core complex and MGDG in the monolayer. MGDG molecules diluted the PS II core complex concentration in the monolayer. MGDG lipid functions as a support for the protein complex and the resulting mixture forms higher-quality films than PS II core complex alone. 

Food products can generally be considered as a mixture of many components. For example, milk, cream and cheeses are primarily a mixture of water, fat globules and macromolecules. The concentrations of the components are important parameters in the food industry for the control of production processes, quality assurance and the development of new products. NMR has been used extensively to quantify the amount of each component, and also their states [59, 60]. For example, lipid crystallization has been studied in model systems and in actual food systems [61, 62]. Callaghan et al. [63] have shown that the fat in Cheddar cheese was diffusion-restricted and was most probably associated with small droplets. Many pioneering applications of NMR and MRI in food science and processing have been reviewed in Refs. [19, 20, 59]. 

The quality of the data collected from 2% DOPC membranes is unmatched by any other system we have explored. It s not uncommon to see interplate reproducibility <5% and intraplate even better than that (1-3% SD). As will be seen later, lipid model 1.0 does not predict GIT absorption as well as some of the newer pION models. However, this may not be the case when BBB models are explored in detail. 

The presence of a transporter can be assessed by comparing basolateral-to-apical with apical-to-basolateral transport of substrates in polarized cell monolayers. If P-gp is present, then basolateral-to-apical transport is enhanced and apical-to baso-lateral transport is reduced. Transport experiments are in general performed with radioactively labeled compounds. Several studies have been performed with Caco-2 cell lines (e.g. Ref. [85]). Since Caco-2 cells express a number of different transporters, the effects measured are most probably specific for the ensemble of transporters rather than for P-gp alone. P-gp-specific transport has been assayed across confluent cell layers formed by polarized kidney epithelial cells transfected with the MDR1 gene [86], Figure 20.11 shows experimental data obtained with these cell lines. A rank order for transport called substrate quality was determined for a number of compounds [86]. The substrate quality is a qualitative estimate, but nevertheless allows an investigation of the role of the air/water (or lipid/water) partition coefficient, log Kaw, for transport as seen in Fig. 20.11(A). For most of the compounds, a linear correlation is observed between substrate quality and log Kaw- However, four compounds are not transported at all despite their distinct lipophilicity. A plot of the substrate quality as a function of the potential of a... 

Lipid characteristics. If the lipid becomes too unsaturated, the meat is not suitable for, for example, sausage production. Furthermore, products become oxidative unstable, accelerating rancidity problems, especially in many preheated catering products with an increased incidence of the development in warmed-over-flavour. Therefore, the anti-oxidative status of pork, for example content of vitamin, is an important technological quality criterion. 

Oxidatively stable raw materials are necessary to obtain a profitable shelf life of the products (Sheard et al., 2000). When fed above requirement levels, vitamin E increases the oxidative stability in fresh pork and pork products considerably (Jensen et al., 1998). Selenium is also involved in reducing lipid oxidation there is no evidence, however, that supplying additional selenium above the requirements improves pork quality (NRC, 1998). 

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