Analysis of Interaction Products of Oxidized Lipids with Amino Acids, Proteins, and Carbohydrates

Pokorn_, Jan; Kołakowska, Anna; Bieńkiewicz, Grzegorz

doi:10.1201/9781439822395.ch11

Cited by 3 publications

(3 citation statements)

References 55 publications

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“…The evidence in support of interactions may include also the periodic reduction in the non-protein nitrogen content, particularly the decrease recorded after 3 days of fish storage, accompanied by a rapid reduction in the lipid oxidation status. Changes in the fluorescence were identical to those in other oxidation products; fluorescence is due to both peroxide radicals and lipid-protein interaction products [31][32][33][34]. A decrease in fluorescence could have been produced both by radical quenching by the antioxidants present in the offal and by fluorophore migration to the methanol/water fraction of the Bligh-Dyer extract.…”

Section: Discussionmentioning

confidence: 69%

Effects of rainbow trout freshness on n ‐3 polyunsaturated fatty acids in fish offal

Kołakowska

Domiszewski

Kozłowski

et al. 2006

Eur. J. Lipid Sci. Technol.

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Effects of rainbow trout freshness on n-3 polyunsaturated fatty acids in fish offalThe effects of rainbow trout cold storage on the quality of offal left after fish processing to fillets with skin were determined. The intact farmed rainbow trout were kept at 2 7C in ice for 0, 4, 7, and 14 days of storage. The offal was, immediately after processing, frozen at 220 7C and analysed after a month-long frozen storage; fillets (non-frozen) were analysed as well. Non-protein nitrogen, volatile bases, trimethylamine, lipid oxidation (peroxide value, anisidine value, UV-VIS spectra, and fluorescence) and fatty acid composition were determined. The offal consists in 15% of protein and in about 20% of chloroform/methanol-extractable lipids, with n-3 polyunsaturated fatty acids (n-3 PUFA) accounting for 20.37 6 1.25% of the fatty acids. The fish storage duration was found to exert a significant (p = 0.05) effect on the changes in lipids and nitrogen compounds. No losses of long-chain n-3 PUFA in the offal were detected during the 2 wk of storage in ice plus 1 month at 220 7C. The rainbow trout offal is a valuable -rich and stable -source of n-3 PUFA.

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Section: Discussionmentioning

confidence: 69%

Effects of rainbow trout freshness on n ‐3 polyunsaturated fatty acids in fish offal

Kołakowska

Domiszewski

Kozłowski

et al. 2006

Eur. J. Lipid Sci. Technol.

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“…Interactions between oxidised lipids and proteins are very complex, in part as a consequence of the contribution of both lipid hydroperoxides and their secondary products, and also because lipids and proteins possess several reactive functional groups (Pokorny et al 2005). When proteins are exposed to peroxidised lipids, lipid-protein complexes are formed.…”

Section: Formation Of Oxidised Lipid/amine Reaction Products As a Conmentioning

confidence: 99%

Lipids: Their Role in the Formation of Endogenous Antioxidants during Food Processing

Zamora¹,

Hidalgo²

2009

Czech J. Food Sci.

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Lipids are important food nutrients and they also carry out other functions such as to be carriers of aromatic substances or to influence food texture, for example. However, polyunsaturated acids are also easily oxidised. In fact, oxidative rancidity of edible oils is a serious problem in the food industry. As an alternative to the use of synthetic antioxidants, the generation of endogenous antioxidants by carbonyl-amine reactions can be employed to increase food stability. These reactions are widely accepted to be produced as a consequence of Maillard reactions between carbohydrates and amino compounds. However, the contribution of lipid-derived carbonyl compounds to these reactions is much lesser known. This review discusses the role of lipid-derived antioxidants by analysing how they are formed and their antioxidative action.

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“…1D). The diminishing TBARS values of extract-added patties can be explained by the fact that aldehydes (the lipid oxidation products measured in the assay) are very reactive 31 and can interact with many other substances in food or biological tissues. 32 In our experiment, compounds from leaf extracts, such as primary amine groups from proteins, may have reacted with aldehydes from lipid oxidation.…”

Section: Lipid Oxidation Of Beef Pattiesmentioning

confidence: 99%

Rosemary and Pitanga Aqueous Leaf Extracts On Beef Patties Stability under Cold Storage

Vargas

Arantes-Pereira

Costa

et al. 2016

Braz. arch. biol. technol.

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Analysis of Interaction Products of Oxidized Lipids with Amino Acids, Proteins, and Carbohydrates

Cited by 3 publications

References 55 publications

Effects of rainbow trout freshness on n ‐3 polyunsaturated fatty acids in fish offal

Effects of rainbow trout freshness on n ‐3 polyunsaturated fatty acids in fish offal

Lipids: Their Role in the Formation of Endogenous Antioxidants during Food Processing

Rosemary and Pitanga Aqueous Leaf Extracts On Beef Patties Stability under Cold Storage

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