Effect of phosphorylated acylglycerols on the oxidative stability of edible oils

Pokorný, Jan; Davı́dek, J.; Vierecklová, M.; Ranný, Mojmír; Sedláček, Jan

doi:10.1002/food.19900340814

Cited by 18 publications

(6 citation statements)

References 21 publications

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“…This indicated that shrimp PC could exhibit antioxidative activity in camellia oil in low concentration (<0.1%), despite the antioxidant capacity not being strong compared with high levels of shrimp PC (Figure a–d). These results were in accordance with the previous study by Pokorny et al They indicated that lecithin at higher levels (0.5–2.0%) had a significant antioxidative activity toward seed oils, but showed a moderate effect at low levels (0.02–0.10%), the protection factor being proportional to the concentration of PLs. Likewise, the result of Koprivnjak et al .…”

Section: Resultssupporting

confidence: 93%

MALDI-TOF/TOF Mass Spectrometric Determination and Antioxidative Activity of Purified Phosphatidylcholine Fractions from Shrimp Species

Zhou

Wang

et al. 2017

J. Agric. Food Chem.

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Purification, characterization, and antioxidative activity in vitro of shrimp phosphatidylcholines (PCs) were investigated. The molecular structures of shrimp PCs were determined by MALDI-TOF/TOF MS. The MS fragments produced from protonated PC precursors and sodiated PC precursors were identified. The specific fragments including [M + Na - trimethylamine], [M + Na - 205], [M + Na - RCOOH - trimethylamine], and [M + H - RCOOH - trimethylamine] could distinguish the precursor type to confirm PC molecular structures. The antioxidative activities of purified shrimp PC fractions were evaluated by assay of DPPH free radical scavenging activity, and their effects on the oxidative stability of camellia oil were measured by monitoring changes in the peroxide value assay during oxidation. The PC fractions from Penaeus chinesis and Macrobranchium nipponense showed stronger antioxidative activities than those of other species. All of the shrimp PCs at 0.2% (w/w) improved the oxidative stability of camellia oil significantly (P < 0.05) compared to controls. The experimental findings suggest that shrimp PCs might be a valuable source of natural antioxidants for edible oils or other food dispersions.

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Section: Resultssupporting

confidence: 93%

MALDI-TOF/TOF Mass Spectrometric Determination and Antioxidative Activity of Purified Phosphatidylcholine Fractions from Shrimp Species

Zhou

Wang

et al. 2017

J. Agric. Food Chem.

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“…The activity of natural soybean and rapeseed phospholipid concentrates (lecithin) for inhibiting the autoxidation of rapeseed, sunflower and hydrogenated rapeseed oils have been compared [145]. The activity of lecithins was moderate at low concentration levels (0.02-0.10%), but more pronounced at higher levels (0.5-2.0%).…”

Section: Other Investigations -Comparison Of the Action Of Natural Anmentioning

confidence: 99%

Stabilisation of edible oils with natural antioxidants

Yanishlieva¹,

Marinova²

2001

Eur. J. Lipid Sci. Technol.

258

128

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Natural antioxidants have recently gained increased interest because of the belief that natural food ingredients are better and safer than synthetic ones. The review presents the results on stabilisation of the main edible oils with different types of natural antioxidants. Sources of natural antioxidants are spices, herbs, teas, oils, seeds, cereals, cocoa shell, grains, fruits, vegetables, enzymes, proteins. Researchers concentrate on ascorbic acid, tocopherols and carotenoids as well as on plant extracts containing various individual antioxidants such as flavonoids (quercetin, kaemferol, myricetin), catechins or phenols (carnosol, rosmanol, rosamaridiphenol) and phenolic acids (carnosic acid, rosmarinic acid). Ascorbyl palmitate is regarded as a 'natural' antioxidant because it is hydrolysed in the body to ascorbic and palmitic acids. Among the herbs of the Lamiaceae family, rosemary has been more extensively studied and its extracts are the first marketed natural antioxidants. Oregano, which belongs to the same family, has gained the interest of many research groups as a potent antioxidant in lipid systems. The review concerns the following main topics: stabilisation of oil with individual natural antioxidants, interaction of antioxidants with synergists, stabilisation of oil with extracts or dry materials from different plant sources (e.g. herbs and spices), stabilisation at frying temperatures and in emulsions.

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“…Pokorny et al (36) investigated the oxidative stability of rapeseed, soybean and sunflowerseed oil. Natural phospholipids inhibited the accumulation of hydroperoxides.…”

Section: Catalyst Poisons In Vegetable Oilsmentioning

confidence: 99%

Poisoning of nickel‐based catalysts in fat hydrogenation

Irandoust

Edvardsson

1993

J Americ Oil Chem Soc

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The influence of various poisoning compounds on the hydrogenation of fat is reviewed. Sulfur‐containing compounds, present in both vegetable and marine oils, create serious catalyst deactivation problems. In this paper, the poisoning efffect of sulfur and its role on the reactant adsorption in different hydrogenation reactions are discussed. Several factors affecting the sulfur resistance of the catalyst metal are summarized. Other inhibitors influencing the fat hydrogenation, such as phosphorus compounds, free fatty acids, sodium soaps, chlorophyll, halogen compounds and products of lipid oxidation, are also considered.

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Effect of phosphorylated acylglycerols on the oxidative stability of edible oils

Cited by 18 publications

References 21 publications

MALDI-TOF/TOF Mass Spectrometric Determination and Antioxidative Activity of Purified Phosphatidylcholine Fractions from Shrimp Species

MALDI-TOF/TOF Mass Spectrometric Determination and Antioxidative Activity of Purified Phosphatidylcholine Fractions from Shrimp Species

Stabilisation of edible oils with natural antioxidants

Poisoning of nickel‐based catalysts in fat hydrogenation

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