Distribution of Triacylglycerols and Fatty Acids in Soybean Oil with Thermal Oxidation and Methylene Blue Photosensitization

Park, Young Woo; Jeong, Min Kyu; Park, ChanUk; Lee, JaeHwan

doi:10.1007/s11746-010-1683-x

Cited by 7 publications

(5 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In sunflower oil, LLL, OLL, and OLO have been significantly decreased by the thermal stress, while no changes were observed by the addition of b-carotene. Park et al [27] showed that LLLn, LLL, OLLn, LLO, and PLL decreased during thermal oxidation of soybean oil. They also showed that thermal oxidation produces more oxidation in soybean oil than photo-oxidation.…”

Section: Effects On Triacylglycerol Stabilitymentioning

confidence: 99%

Pro‐Oxidant Effects of β‐Carotene During Thermal Oxidation of Edible Oils

Zeb

Murkovic

2013

J Americ Oil Chem Soc

View full text Add to dashboard Cite

b-Carotene is one of the most important fat soluble pigments with well-known antioxidant and provitamin A activity. It is used in industries as a food colorant and a source of vitamin A. The thermal induced degradation during processing of wide varieties of carotenoid-rich foods leads to color and properties losses. The thermal stability of edible oils is thus of great importance to food manufacturers. Corn oil, rapeseed, and sunflower oils were fortified with 50-300 lg/g of b-carotene and oxidized using a Rancimat apparatus (air flow rate 20 L/h) at 110°C for 14 h. b-Carotene degradation was measured using high performance thin layer chromatography and confirmed by HPLC-DAD-MS. Triacylglycerols and polar compounds (PC) were determined using LC-ESI-MS. Results showed that most of the b-carotene was degraded during the first 5 h of the thermal oxidation. It was found that the addition of b-carotene produces significant effects (P \ 0.05) on the peroxide index, free fatty acid values and radical scavenging activity of the three oils. Triacylglycerols containing high amounts of oleic acid show higher stability toward thermal oxidation and b-carotene treatment. Among the oils, rapeseed oil was the most stable oil in terms of the formation of polar compounds (PC), followed by corn oil, while sunflower oil was more prone to oxidation and thus higher amounts of PC were formed.

show abstract

Section: Effects On Triacylglycerol Stabilitymentioning

confidence: 99%

Pro‐Oxidant Effects of β‐Carotene During Thermal Oxidation of Edible Oils

Zeb

Murkovic

2013

J Americ Oil Chem Soc

View full text Add to dashboard Cite

show abstract

“…Upon irradiation, excited photosensitizers can abstract hydrogen or electrons through type I pathway or generate singlet oxygen by type II pathway and these reactive compounds are responsible for the acceleration of lipid oxidation. Effects of photosensitization have been reported in model systems of free fatty acids and triacylglycerols (TAGs) and food systems 4–6.…”

Section: Introductionmentioning

confidence: 99%

Sodium azide and metal chelator effects on 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging compounds from methylene blue photosensitized lard

Yeo

Kang

et al. 2012

Euro J Lipid Sci & Tech

Self Cite

View full text Add to dashboard Cite

Thermal oxidation of edible oils can generate 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging compounds from oxidized lipids (RSOLs). However, effects of photosensitization on the formation of RSOLs have not been reported yet. Methylene blue (MB) photosensitization and involvement of singlet oxygen and transition metals on the RSOL formations were determined in stripped lard oils. RSOLs were formed in lard containing MB and visible light irradiation only. Addition of sodium azide decreased RSOLs with concentration dependent manner, which implies singlet oxygen was involved on the RSOL formation. Ethylenediammetetraacetic acid (EDTA), a well known metal chelator, accelerated the formation of RSOLs through protecting the decomposition of MB photosensitizer. Results from p-anisidine values showed that RSOLs from photosensitization may not be formed from the same pathways compared to thermal oxidation.Practical application: Understanding mechanisms of lipid oxidation can help extend the shelf-life of foods. Photosensitization plays important roles in accelerating the rates of lipid oxidation. The results of this study showed that foods containing photosensitizers can generate radical scavenging compounds from oxidized lipids (RSOLs) under visible light irradiation and singlet oxygen is involved in the formations of these compounds. However, these compounds may not share the same pathways with thermally oxidized lipids. Metal chelating agents accelerated the rates of lipid oxidation and formation of RSOLs which implies that metal chelators can act as prooxidant. Careful considerations are necessary on the addition of metal chelators because non-polar photosensitizers can act a prooxidant.

show abstract

“…Light irradiation with photosensitizers accelerated lipid oxidation in diverse matrix including oil‐in‐water emulsion (Kim et al., ; Lee & Decker, ) and bulk oil system (Park, Jeong, Park, & Lee, ). However, these kinds of studies have not been reported in organogel matrix before.…”

Section: Resultsmentioning

confidence: 99%

Effects of Hydrogen‐Donating or Metal‐Chelating Antioxidants on the Oxidative Stability of Organogels Made of Beeswax and Grapeseed Oil Exposed to Light Irradiation

Hong

Kim

Park

et al. 2018

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

Recently, interest in organogels has increased due to their properties of maintaining a solid state at room temperature and composition of trans-free and highly unsaturated fatty acids. However, the addition of antioxidants is necessary due to the high degree of unsaturation in organogels. The results of this study showed that the addition of sesamol significantly enhanced the oxidative stability of organogels under light irradiation. Therefore, the use of sesamol-supplemented organogels could prolong the shelf-life of bakery or meat food products.

show abstract

Distribution of Triacylglycerols and Fatty Acids in Soybean Oil with Thermal Oxidation and Methylene Blue Photosensitization

Cited by 7 publications

References 21 publications

Pro‐Oxidant Effects of β‐Carotene During Thermal Oxidation of Edible Oils

Pro‐Oxidant Effects of β‐Carotene During Thermal Oxidation of Edible Oils

Sodium azide and metal chelator effects on 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging compounds from methylene blue photosensitized lard

Effects of Hydrogen‐Donating or Metal‐Chelating Antioxidants on the Oxidative Stability of Organogels Made of Beeswax and Grapeseed Oil Exposed to Light Irradiation

Contact Info

Product

Resources

About