Oxidation of fat

Derivatives of ubiquiaones are antioxidants for foodstuffs and vitamins (qv) (217,218). Ubichromenol phosphates show antiinflammatory activity (219). Chroman o1 compounds inhibit oxidation of fats and can be used ia treatment of macrocytic anemias (220). Monosulfate salts of 2,3-dimethoxy-5-methyl-6-substitutedhydroquiaone have been reported to be inhibitors of Hpid oxidation ia rats (221). Polymers based on chloranilic and bromanilic acid have been prepared and contain oxygenated quiaones (63), which are derived from 1,2,3,4-benzenetetrol (222). 

It can be found in animal tissues (1), in vegetables and fmit (2,3), or in spring water (4), and has also been identified in meteorites (5). It is formed in alcohohc fermentation (6) and in the chemical and biochemical oxidation of fats. Succinic acid is present in amber (7) Succinuni) and can be obtained by distillation, by which method it was first isolated by Georgius Agricola in 1550. 

Chemical Antioxidant Systems. The antioxidant activity of tea extracts and tea polyphenols have been determined using in vitro model systems which are based on hydroxyl-, peroxyl-, superoxide-, hydrogen peroxide-, and oxygen-induced oxidation reactions (109—113). The effectiveness of purified tea polyphenols and cmde tea extracts as antioxidants against the autoxidation of fats has been studied using the standard Rancimat system, an assay based on air oxidation of fats or oils. A direct correlation between the antioxidant index of a tea extract and the concentration of epigallocatechin gallate in the extract was found (107). 

Fats and Oils. The oxidation of fats and oils in food products can be prevented by the addition of citric acid to chelate the trace metals that catalyze the oxidation. Citric acid is also used in the bleaching clays and the degumming process during oil refining to remove chlorophyll and phosphohpids (59—63). 

Of the many tests which have been submitted, the determination of active oxygen or peroxide content seems to give rather good correlation of data. During the oxidation of fat, certain oxygen-containing compounds are formed which are active in the sense that they are capable of liberating iodine from potassium iodide (19). The liberated iodine may be determined quantitatively and it thus becomes a measure of rancidity. 

Abiotic spoilage is produced by different physical and chemical changes such as hydrolytic action of enzymes, oxidation of fats, breakdown of proteins, and a browning reaction between proteins and sugars. However, in this chapter we focus on microbial deterioration and their effects on bioactive compounds. 

This specification is for butter oil, which is butter with the water removed. The free fatty acid limit is to detect lipolytic rancidity while peroxide value specification is to limit oxidative rancidity. The copper limit arises because copper catalyses the oxidation of fats. The absence of neutralising substances is to prevent a high titration for free fatty acids being covered up by the addition of alkali. 

The study of genetic defects in the oxidation of fat fuels is a relatively new field compared with the study of such defects in carbohydrate and amino acid metabolism. The first genetic defect was reported in 1970 and the first enzyme deficiency in 1973. The probable reasons for the late discovery of these defects are of some interest ... 

BHA Antioxidant (0.01% w/v) Prevents oxidation of fats and oils and is frequently used in combination with BHT or citric acid. Trace quantities of metals and exposure to light cause discoloration and loss of activity... 

The hepatocytes, or parenchymal cells, represent about 80% of the liver by volume and are the major source of metabolic activity. However, this metabolic activity varies depending on the location of the hepatocyte. Thus, zone 1 hepatocytes are more aerobic and therefore are particularly equipped for pathways such as the p-oxidation of fats, and they also have more GSH and GSH peroxidase. These hepatocytes also contain alcohol dehydrogenase and are able to metabolize allyl alcohol to the toxic metabolite acrolein, which causes necrosis in zone 1. Conversely, zone 3 hepatocytes have a higher level of cytochromes P-450 and NADPH cytochrome P-450 reductase, and lipid synthesis is higher in this area. This may explain why zone 3 is most often damaged, and lipid accumulation is a common response (see "Carbon Tetrachloride," for instance, chap. 7). 

To replace losses, oxaloacetate can be synthesized from pyruvate and C02 in a reaction that uses ATP as an energy source. This is indicated by the heavy gray line leading downward to the right from pyruvate in Fig. 10-1 and at the top center of Fig. 10-6. This reaction depends upon yet another coenzyme, a bound form of the vitamin biotin. Pyruvate is formed from breakdown of carbohydrates such as glucose, and the need for oxaloacetate in the citric acid cycle makes the oxidation of fats in the human body dependent on the concurrent metabolism of carbohydrates. 

Of particular importance is the conversion of much of the energy that results from photosynthesis, or from the oxidation of fats, carbohydrates, and proteins in cells into formation of phosphate ester bonds (C—O—P) or phosphate anhydride bonds (P—O—P). The energy so stored is used in other reactions, the net result of which is hydrolysis ... 

The isolation and structure elucidation of dimers formed as the result of thermal oxidation of fats during deep frying has been of great interest. However, the compositional determination of this fraction from used or heated fats and oils has been neglected because of the difficulties encountered during the isolation of dimers from heated fats and the complexity of the structures present within this fraction. 

It is important to prevent the oxidation of edible fats and oils and of foods that contain oils to maintain their quality and safety. Oxidation of fats and oils can be initiated by heat, light, and metals in the fats and oils. The oxidation products from oils, which include hydroperoxides and cyclic peroxides, decompose to produce a variety of volatile compounds, which result in undesirable flavors and odors in oils (131-134). Oils damaged by oxidation also have been reported to cause biological problems, such as diarrhea, growth depression, and tissue damage in living organisms. 

Antioxidants have to form stable low-energy free radicals that will not further propagate the oxidation of fats and oils. From this point of view, the most convenient compounds are the phenolic compounds, which structure allows them to form low-energy radicals through stable resonance hybrids, as follows ... 

Wiseman (1986) reported a reduction in digestibility and in available energy of up to 30% due to oxidation of fat as a result of overheating during processing. A number of naturally occurring fatty acids can also adversely affect overall fat utilization. Two such components are erucic acid present in rapeseed oils and some other Brassica spp., and the cyclopropenoid fatty acids present in cottonseed. 

While the complete oxidations of fats and carbohydrates yield C02 + H20, the complete oxidation of amino acids yields C02 + H20 and as well as ammonia. Three fates of this so-called nitrogen waste product are common in animals it can be excreted into the outside medium (ammonotelism, which is common in many aquatic animals) it can be excreted as uric acid (uricotely, common in reptiles and birds) or, it can be excreted as urea (common... 

Influence of Moisture Content and Water Activity on the Oxidation of Fat in Milk Powder... 

The small doses of phosphorus which have occasionally been prescribed have the effect of thickening the spongy tissue of bone by the deposition of true bone. Another effect is to stimulate metabolism, leading to increased secretion of nitrogen as ammonium salts of lactic and ketonic acids, which result from the incomplete oxidation of fats and glycogen. Some of the unoxidised fat is deposited in the liver and muscles and leads to degeneration of these. 

The effect of water activity on oxidation of fats is complex. Storage of freeze-dried and dehydrated foods at moisture levels above... 

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