Measuring Primary Lipid Oxidation in Food Products Enriched with Colored Microalgae

Gheysen, Lore; Dejonghe, Céline; Bernaerts, Tom; Loey, Ann Van; Cooman, Luc De; Foubert, Imogen

doi:10.1007/s12161-019-01561-0

Cited by 12 publications

(5 citation statements)

References 34 publications

(43 reference statements)

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“…The ferrous oxidation-xylenol orange (FOX) method described in Gheysen et al [ 28 ] was used to monitor the peroxide value during storage. Briefly, 4.95 mL chloroform/methanol (7/3, v / v ) was used to dissolve 5.0 mg of extracted lipids ( Section 2.6 ) or RP-enriched soy oil.…”

Section: Methodsmentioning

confidence: 99%

Conversion of Retinyl Palmitate to Retinol by Wheat Bran Endogenous Lipase Reduces Vitamin A Stability

Van Wayenbergh,

Blockx,

Langenaeken

et al. 2023

Foods

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Wheat bran can be used as a cost-effective food ingredient to stabilise vitamin A. However, wheat bran endogenous enzymes have been shown to reduce vitamin A stability. In this study, we elucidated the mechanism for this negative effect in an accelerated storage experiment with model systems consisting of native or toasted wheat bran, soy oil and retinyl palmitate (RP). Both native and toasted wheat bran substantially stabilised RP. While RP was entirely degraded after ten days of storage in the absence of wheat bran, the RP retention after ten days was 22 ± 2% and 75 ± 5% in the presence of native and toasted bran, respectively. The significantly stronger stabilising effect of toasted bran was attributed to the absence of bran endogenous enzymes. In contrast to toasted bran systems, noticeable free fatty acid production was observed for native bran systems. However, this did not result in a pronounced lipid oxidation. Next to lipid hydrolysis, wheat bran lipase was shown to hydrolyse retinyl esters to the less stable retinol and fatty acids. This reaction could explain the major part, about 66 ± 5%, of the difference in RP stabilisation between native and toasted wheat bran.

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Section: Methodsmentioning

confidence: 99%

Conversion of Retinyl Palmitate to Retinol by Wheat Bran Endogenous Lipase Reduces Vitamin A Stability

Van Wayenbergh,

Blockx,

Langenaeken

et al. 2023

Foods

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“…Peroxide Value. The peroxide value (PV) as a measure for primary oxidation was determined spectrophotometrically by the adapted ferrous xylenol orange method as described by Gheysen et al 15 Also the described triphenylphosphine correction, taking into account possible interferences, was implemented. The PV value was expressed in meq hydroperoxides/100 g suspension, and the data were normalized to a reference value of zero at the start of the storage experiment.…”

Section: Methodsmentioning

confidence: 99%

Photo-Oxidative Stability of Aqueous Model Systems Enriched with Omega-3 Long-Chain Polyunsaturated Fatty Acid-Rich Microalgae as Compared to Autoxidative Stability

Demets

Bonneux

Dejonghe

et al. 2022

J. Agric. Food Chem.

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Several species of microalgae are promising as an alternative source of omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA). Photoautotrophic species show the greatest potential, since incorporating them into food products leads to oxidatively stable products; however, the presence of photosensitizers could reduce the shelf-life due to the appearance of photo-oxidation on exposure to light. This study investigated the oxidative impact of illumination for aqueous model suspensions enriched with Phaeodactylum (phototrophic microalgaecontaining potential photosensitizers) and Schizochytrium (heterotrophic microalgaelacking photosensitizers) during storage for 28 days at 37 °C. Primary (peroxide value) and secondary (volatiles with gas chromatography (GC)–mass spectrometry) oxidation products, n-3 LC-PUFA content (GC), and pigments (high-pressure liquid chromatography) were assessed. The results showed that photo-oxidation did not cause oxidative instability for Phaeodactylum samples compared with strong autoxidation in Schizochytrium samples. For the Phaeodactylum-enriched suspensions, only minimal photo-oxidation could be detected and the n-3 LC-PUFA content remained stable throughout storage regardless of illumination.

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“…Peroxide Value. The peroxide value of the hexane and chloroform extracts was measured using the ferrous oxidation xylenol orange method, as described by Gheysen et al 30 Triphenylphosphine was used to correct for interferences (e.g., metal ions present in the samples). The peroxide value (PV) was expressed in microequivalents (μequivalent) of hydroperoxides per gram lipids.…”

Section: Phenolic Acid Content: Ferulic Acid and Coumaric Acidmentioning

confidence: 99%

Stabilization of Vitamin A by Cereal Bran: The Importance of the Balance between Antioxidants, Pro-oxidants, and Oxidation-Sensitive Components

Van Wayenbergh,

Coddens,

Langenaeken

et al. 2023

J. Agric. Food Chem.

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This study investigated the contribution of bran antioxidants and lipids to the stabilizing effect of cereal bran on vitamin A during accelerated storage. Hereto, wheat and rice bran samples subjected to a sequential extraction process were used. Vitamin A stabilization was more pronounced for wheat compared to rice bran. This was attributed to the higher antioxidant capacity and lower degree of lipid oxidation of wheat compared to rice bran. Removal of the chloroform/methanol-extractable fraction resulted in a substantial decrease in vitamin A retention from 78 to 26% for wheat bran and from 30 to 0% for rice bran after 2 weeks of accelerated storage. However, the vitamin A-stabilizing effect could not be attributed to specific components. The ability of cereal bran to stabilize vitamin A is therefore believed to be determined by the balance of antioxidants, pro-oxidants, and oxidation-sensitive components in the system.

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Measuring Primary Lipid Oxidation in Food Products Enriched with Colored Microalgae

Cited by 12 publications

References 34 publications

Conversion of Retinyl Palmitate to Retinol by Wheat Bran Endogenous Lipase Reduces Vitamin A Stability

Conversion of Retinyl Palmitate to Retinol by Wheat Bran Endogenous Lipase Reduces Vitamin A Stability

Photo-Oxidative Stability of Aqueous Model Systems Enriched with Omega-3 Long-Chain Polyunsaturated Fatty Acid-Rich Microalgae as Compared to Autoxidative Stability

Stabilization of Vitamin A by Cereal Bran: The Importance of the Balance between Antioxidants, Pro-oxidants, and Oxidation-Sensitive Components

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