Analysis of Lipid and Protein Oxidation in Fats, Oils, and Foods

Amino acid composition and antioxidant properties of the enzymatic hydrolysate of calabash nutmeg ( Monodora myristica ) and its membrane ultrafiltration peptide fractions

“…Lipid oxidation is a major cause of oxidative deterioration in the quality of food which occurs during processing, handling, and storage (Akinyede, Girgih, Osundahunsi, Fagbemi, & Aluko, 2017). Furthermore, food quality may be degraded by co‐oxidation of proteins and vitamins (Schaich, 2016). Oxidative degradation of foods limits shelf life, cause economic losses and may even lead to formation of toxic compounds which can be prevented using synthetic antioxidants (Akinyede, Girgih, et al, 2017).…”

Near-infrared spectroscopy for detection of hailstorm damage on olive fruit

“…Moreover, hydroxyl groups exhibit higher stretching overtones within these bands. Changes in reflectance in the aforementioned spectral band are commonly associated with phenols ($1320 nm) and hydroperoxides ($1460 nm) (Schaich, 2016), which are likely related to physical damage in olive fruit. In fact, phenolic content has been reported to decrease as a consequence of bruising, impact (Vossen, 2013).…”

“…In fact, phenolic content has been reported to decrease as a consequence of bruising, impact (Vossen, 2013). However, reflectance in that region is also correlated with aliphatic esters, alkyl groups and alkenes ($1100-1375 nm), water and alcohol ($1460 nm) as well as fatty acids and triglycerides ($1600-1850 nm) (Hourant et al, 2000;Fernández-Espinosa, 2016;Jha, 2016;Schaich, 2016). Finally, the 1920 nm and 2000-2220 nm bands can be associated with the OÀ ÀH bond and the combination of CÀ ÀC/CÀ ÀH, CÀ ÀH/C¼O, and NÀ ÀH/C¼O groups, which are associated with water, lipids and proteins (Workman and Weyer, 2008;Vitale et al, 2013).…”

Methods of Incorporating Plant-Derived Bioactive Compounds into Films Made with Agro-Based Polymers for Application as Food Packaging: A Brief Review

“…The major concern regarding microbial growth, in addition to microbial deterioration (deteriorating microorganisms), which reduces the shelf life of various food products [130,131], is the presence of some microorganisms (pathogenic microorganisms) that can transmit diseases to consumers through food [132,133]. Oxidation, on the other hand, is generally considered the main cause of oil and fat rancidity, which is one of the most frequent mechanisms of food deterioration and reduced shelf life [134]. In addition to altering the taste (rancification) and nutritional quality (loss of essential vitamins and fatty acids) of foods, oxidation results in reactive and toxic compounds [135] that pose harm and become unsuitable for consumption.…”