ESR Spectroscopy for the Study of Oxidative Processes in Food and Beverages

Andersen, Mogens L.; Skibsted, Leif H.

doi:10.1007/978-3-319-28275-6_25-1

Cited by 9 publications

(9 citation statements)

References 61 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…They can, however, be indirectly detected by ESR spin trapping, where radicals are stabilized through reactions with an added diamagnetic molecular trap, normally nitrones or nitroso compounds. Through these reactions, new and more stable radicals (spin adducts) are formed in steady state concentrations that can be measured by ESR (Andersen & Skibsted, 2018;Andersen, Velasco & Skibsted, 2005).…”

Section: Introductionmentioning

confidence: 99%

ESR spin trapping for in situ detection of radicals involved in the early stages of lipid oxidation of dried microencapsulated oils

2021

Self Cite

View full text Add to dashboard Cite

Different studies have shown that detection of free radicals by ESR spin trapping provides useful information on the susceptibility to oxidation of bulk oils and accordingly on the oxidative stability of different samples for comparative purposes. With the same goal, ESR spin trapping was evaluated in this work for in situ detection of radicals in dried microencapsulated oils (DMOs). By testing different oils, encapsulation matrices and oxidation conditions, resultsshowed that ESR spin trapping can be useful to evaluate the oxidative susceptibility of DMOs, but ESR data should be interpreted cautiously, as the great complexity of the reactions involved may lead to data misinterpretations. Conditions for oxygen availability can have important impacts on the rates of both spin trapping and spin-adduct quenching affecting the levels of radicals observed. The kinetics of oxidation, spin trapping and spin-adduct decay should be known first in bulk oils for correct data interpretation in DMOs.

show abstract

Section: Introductionmentioning

confidence: 99%

ESR spin trapping for in situ detection of radicals involved in the early stages of lipid oxidation of dried microencapsulated oils

2021

Self Cite

View full text Add to dashboard Cite

show abstract

“…To the best of our knowledge, this was the first time ESR spectroscopy was used to measure radical species in Brazil nut kernels and in nuts in general (Andersen and Skibsted, 2018). Firstly, a nondestructive direct measurement in the ESR spectrometer was tested using chopped kernels placed in ESR tubes with a 4 mm inner diameter (Wilmad Glass Company, Buena, USA), with notes taken for height and weight to measure density.…”

Section: Tendency For Lipid Radical Formationmentioning

confidence: 99%

“…For oils and liquids, a spin trap compound capable of complexing with short-lived free radicals to form long-lived spin adducts that are detected by ESR is used (Velasco et al, 2004). ESR spectroscopy has been used to detect radical species in several oils, beer and dried foods, but not to evaluate the oxidative stability of nuts (Andersen and Skibsted, 2018).…”

Section: Introductionmentioning

confidence: 99%

Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration

et al. 2018

View full text Add to dashboard Cite

The Brazil nut is an important product from the Amazonian region and its productive chain is an income source for local communities. The effect of combinations of packaging atmospheres (loose or vacuum-packed) and storage temperatures (4±1 °C or 24±2 °C) on the tendency of lipid radical formation and on volatiles was investigated for the first time in shelled Brazil nut kernels. It was observed that refrigeration, whether combined with lose packing or vacuum packing, was effective to reduce the tendency for lipid radical formation, as detected by spin-trapping electron spin resonance (ESR) spectroscopy, as well as peroxides, conjugated dienes and 3-octen-2-one. However, the combination of refrigeration with vacuum packing, even using low-density polyethylene (LDPE) pouches with a high oxygen transmission rate (OTR), also reduced the formation of hexanal, which is a major off-flavor volatile, and thus should be recommended for the storage of Brazil nut kernels for the studied period. RESUMEN: Evolución en la formación de radicales lipídicos y pérdida de volátiles en nueces de Brasil empaquetadas al vacío y almacenadas a temperatura ambiente o refrigeradas.La nuez de Brasil es un producto importante de la región amazónica y su cadena productiva es fuente de ingresos para las comunidades locales. Se investigó por la primera vez el efecto de combinaciones de atmósferas de empaquetado (sueltas o empaquetadas al vacío) y temperaturas de almacenamiento (4 ± 1 °C o 24 ± 2 °C) sobre la evolución de la formación de radicales lipídicos y en los volátiles en nueces de Brasil. Se observó que la refrigeración, en combinación con envasado solo o al vacío, fue eficaz para reducir la formación de radicales lipídicos, como se detectó mediante espectroscopía de resonancia magnética de espín (ESR), así como de peróxidos, dienos conjugados y 3-octen-2-ona. Sin embargo, la combinación de refrigeración con envasado al vacío, incluso utilizando bolsas de polietileno de baja densidad (LDPE) con alta velocidad de transmisión de oxígeno (OTR), también redujo la formación de hexanal, que es un volátil de sabor desagradable, por lo que debería recomendarse para el almacenamiento de almendras de Brasil durante el período estudiado.ORCID ID: Sartori AGO https://orcid.org/0000-0002-6782-5379, Sampaio GR https://orcid.org/0000-0002-7763-4664, Bastos DHM https://orcid.org/0000-0002-9095-2843, Spoto MHF https://orcid.org/0000-0001-9219-6343, Skibsted LH https://orcid.org/0000-0003-1734-5016, Regitano-d'Arce MAB https://orcid.org/0000-0001-6801-6277Citation/Cómo citar este artículo: Sartori AGO, Sampaio GR, Bastos DHM, Spoto MHF, Skibsted LH, Regitanod'Arce MAB. 2018. Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration. Grasas Aceites 69 (4), e283. https://doi.

show abstract

“…To the best of our knowledge, this was the first time ESR spectroscopy was used to measure radical species in Brazil nut kernels and in nuts in general (Andersen and Skibsted, 2018). Firstly, non-destructive direct measurement in ESR spectrometer was tested using chopped kernels placed in ESR tubes with 4 mm inner diameter (Wilmad Glass Company, Buena, USA), with notes taken for height and weight to measure density.…”

Section: Tendency Of Lipid Radical Formationmentioning

confidence: 99%

“…For that, a spin trap compound capable of complexing with short-lived free radicals to form long-lived spin adducts that are detected by ESR is used . ESR spectroscopy has been used to detect radical species in several dried foods, but not in nuts (Andersen and Skibsted, 2018).…”

Section: Introductionmentioning

confidence: 99%

Chemical changes in Brazil nuts and co-products: characterisation and strategies of control and monitoring

Sartori¹

View full text Add to dashboard Cite

show abstract

ESR Spectroscopy for the Study of Oxidative Processes in Food and Beverages

Cited by 9 publications

References 61 publications

ESR spin trapping for in situ detection of radicals involved in the early stages of lipid oxidation of dried microencapsulated oils

ESR spin trapping for in situ detection of radicals involved in the early stages of lipid oxidation of dried microencapsulated oils

Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration

Chemical changes in Brazil nuts and co-products: characterisation and strategies of control and monitoring

Contact Info

Product

Resources

About