Oxidized edible oils

Jethmalani, S.M., Viswanathan, G., Bandyopadhyay, C., Noronha, J.M. (1989) Effect of ingestion of thermally oxidized edible oils on plasma lipids, lipoproteins and postheparin lipolytic activity of rats. Indian J. Exp. Biol. 27, 1052-1055. 

Generation of Lipid Peroxyl Radicals from Oxidized Edible Oils and Heme-Iron Suppression of DNA Damage by Unrefined Oils and Vegetable Extracts... 

Figure 5. Suppression of t-BuOO -induced DNA strand breakage by flavonoids (A) and DNA strand breakage by the reaction of oxidized edible oil plus hematin (Bf Data were reproduced from reference 8.

The methods for testing the oxidative stability of fats and oils in foodstuffs and the assessment of the oxidation state of oils and fats" have been reviewed. A critical review appeared on the FIA methods for edible oils, including various acidity indices . ... 

A correlation may be established between the concentration of oxidized lipids and the TEARS value, expressed as MDA equivalents, in uM units. Correction is due in some cases for the interference by dyes or other factors. For example, the presence of anthocyanins in red cabbage leaves or turbiditjf causes overestimation of lipid hydroperoxides in plant tissue by the TEARS method. TEARS was used to assert the level of endogenous peroxides in hypo- and hyperthyroidism, both conditions being characterized by low lipid and lipoprotein plasma levels and enhanced oxidative metabolism . In a procedure for determination of TEARS in edible oils, the sample is placed in a centrifuge at 12000 g before measuring at 532 nm (e = 1.56 x 10 M cm ) . A usual procedure for determination of TEARS in certain complex matrices involves steam distillation of the aldehydes responsible for the value, instead of extraction. In nitrite-cured meats, excess nitrite may cause nitrosation of MDA, thus interfering with distillation. To avoid this interference sulfanilamide is added, which is converted to a diazonium salt and... 

The correlation between the TEARS assay and MDA dnring oxidation of edible oils may be complicated by the presence of tocopherols (e.g. Vitamin E, 21) . An evaluation was carried of MDA, determined by an independent method , and TEARS as indices for direct oxygen uptake of edible oils and unsatnrated fatty acids. The linear increase of MDA and TEARS with oxygen consumption of soybean oil, in a closed vessel at 170 °C, stops when the latter value reaches 500 p.molL, when both MDA and TEARS start to decrease on further O2 consumption. The same process carried out at 40 °C, using 2,2 -azobis(2,4-dimethylvaleronitrile) (171) as initiator, shows linearity up to 1500 p,molL O2 consumption . A similar behavior is observed for nnsatnrated fatty acids snch as oleic, linoleic and linolenic acids . On the other hand, depletion of Vitamin E (a-tocopherol, 21) and its analogs y- and 5-tocopherol (172, 173) present in the oil show a linear dependence on O2 consumption of the oil, np to 1800 p,molL . This points to the consumption of these antioxidants, and especially 21, as a good index for the O2 uptake in oils at high temperature. The determination of the tocopherols is carried ont by HPLC-FLD (Xex = 295 nm, Ah = 325 nm) . ... 

Hydrogenation and dehydrogenation employ catalysts that form unstable surface hydrides. Transition-group and bordering metals such as Ni, Fe, Co, and Pt are suitable, as well as transition group oxides or sulfides. This class of reactions includes the important examples of ammonia and methanol syntheses, the Fischer-Tropsch and oxo and synthol processes and the production of alcohols, aldehydes, ketones, amines, and edible oils. 

An evaporative light scattering detector was coupled with a UV spectrophotometer, and was applied to HPLC for the quantitative determination of cholesterol oxides in edible oils and fats. 

Hydrogenation has been a useful process to increase the oxidative stability of edible oils, because it changes polyunsaturated FA to monounsaturated and saturated FA (141-143). 

Reversed-phase HPLC has been used to analyze the oxidation products of triacylglycerols in edible oils. The detection is often based on monitoring the conjugated dienes with an ultraviolet detector (234-235 nm). However, the UV detector provides no information about oxidation products without a conjugated diene structure, e.g., products of oleic acid. Information about these compounds is important when oils with a high oleic acid content are studied. The most common universal detector types—refractive index and flame ionization detectors—are not sensitive enough to detect small amounts of oxidation products. 

Andrikopoulos et al. (124) separated triglycerides, together with nine synthetic phenolic antioxidants most commonly used to prevent oxidation of edible oils and fats, as well as the natural antioxidants tocopherol and alpha-tocopherol acetate by HPLC using a reversed-phase Cl8 column and gradient elution with water/acetonitrile/methanol/isopropanol. Except for dilution of the oil with isopropanol/hexane, no further sample preparation was required. Ultraviolet detection was applied. The synthetic antioxidants PG, OG, DG, BHA, TBHQ, BHT, Ionox 100, THBP, and NDGA, as well as alpha- and delta-tocopherol and alpha-tocopherol acetate were separated. 

Tan, C. P., Che Man, Y. B., Selamat, J., and Yusoff, M. S. A. 2002. Comparative Studies of Oxidative Stability of Edible Oils by Differential Scanning Calorimetry and Oil Stability Index Methods. Food Chem., 76,385-389. 

Oxidation reactions are dramatically enhanced by US energy, as discussed in detail in Chapter 7. Analytically, US-assisted oxidation reactions are of enormous interest. Two cases in point are the determination of the oxidative stability of edible oils [35], where the analysis time is reduced from 129 h to only 50.5 min, and the degradation of highly contaminated organic compounds, which is typically 10000 times faster than natural aerobic degradation [36]. 

Chapter 4 presents the chemistry and technology of edible oil, fat, and wax processing including refining, recovery, crystallization, interesterification, and hydrogenation. The key oxidation reactions of lipids leading to quality deterioration of processed and unprocessed foods, and the mechanism of... 

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