Underlying mechanisms of synergistic antioxidant interactions during lipid oxidation

Bayram, Ipek; Decker, Eric A.

doi:10.1016/j.tifs.2023.02.003

Cited by 46 publications

(16 citation statements)

References 91 publications

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“…Because the interaction of antioxidants is extremely complex, a more extensive study of various food matrices can develop a synergistic combination suitable for specific products. If the antioxidant capacity can be improved by studying the synergistic relationship between different natural antioxidants, it will be a new opportunity to develop new natural food antioxidants [23].…”

Section: Suggestions For Further Development Of Natural Antioxidantsmentioning

confidence: 99%

Effects of natural antioxidants on oxidation stability and application in food

Xue

2023

International Conference on Modern Medicine and Global Health (ICMMGH 2023)

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Section: Suggestions For Further Development Of Natural Antioxidantsmentioning

confidence: 99%

Effects of natural antioxidants on oxidation stability and application in food

Xue

2023

International Conference on Modern Medicine and Global Health (ICMMGH 2023)

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“…The coexistence of antioxidants is known to affect the total antioxidant capacity. The antioxidant effects of coexisting substances have been reported to add up in effects, however, synergistic and antagonistic effects have also been observed. , To better understand the function of antioxidants, an analysis is necessary, assuming the influence of other components in food. If the resulting synergistic effects could enhance the function of existing antioxidants, technologies could in turn be developed to prevent the oxidative degradation of foods more effectively and for longer with the addition of smaller amounts.…”

Section: Introductionmentioning

confidence: 99%

Catalytic Antioxidant Activity of Two Diterpenoid Polyphenols of Rosemary, Carnosol, and Isorosmanol, against Lipid Oxidation in the Presence of Cysteine Thiol

Higashino,

Karatsu,

Masuda

2024

J. Agric. Food Chem.

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Lamiaceae herbs such as rosemary have excellent antioxidant properties, and lipidic diterpenoid constituents, such as carnosol, are known as characteristic components to exhibit strong antioxidant activity. This study investigates the effect of thiol compounds on the antioxidant properties of diterpenoid polyphenols. The results concerning the antioxidant activity of polyphenols in the presence of thiol showed that two polyphenols, namely, carnosol and isorosmanol, enhanced antioxidant capacity against the radical-induced oxidation of lipids. Further examination of the mechanism revealed that both polyphenols exhibit excellent catalytic antioxidant activity by using the thiol group as a reduction source. Using density functional theory calculations, we attempted to explain why only these two polyphenols exhibit catalytic antioxidant properties. The calculation results and the assumed reaction mechanism suggested that the orthoquinones produced in the antioxidant reactions of carnosol and isorosmanol are more unstable than the others and that the regioselectivity of their reactions with thiols contributes to their catalytic antioxidant properties.

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“…Hydrogen is abstracted from unsaturated fatty acids to form alkyl radicals, which then react with oxygen to form lipid hydroperoxides during lipid oxidation . These lipid hydroperoxides eventually degrade into ketones, aldehydes, and alcohols, causing rancidity, color loss, nutritional loss, and texture defects in the final product . The degree of fatty acid unsaturation, prooxidants (e.g., transition metals, heme proteins, singlet and triplet oxygen, free fatty acids, enzymes), antioxidants (e.g., free radical scavengers, singlet oxygen quenchers, metal chelating agents), physicochemical properties (e.g., pH, physical barriers, water activity), and storage conditions (e.g., temperature, light) all influence lipid oxidation …”

Section: Introductionmentioning

confidence: 99%

Mathematical Modeling of Alpha-Tocopherol Early Degradation Kinetics to Predict the Shelf-Life of Bulk Oils

Bayram,

Parra-Escudero,

Decker

et al. 2024

J. Agric. Food Chem.

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The kinetics of lipid oxidation includes a lag phase followed by an exponential increase in oxidation products, which cause rancidity. Current models focus on the slope of this exponential curve for shelf-life estimation, which still requires the measurement of full oxidation kinetics. In this paper, we analyzed the formation of lipid oxidation products in stripped soybean oil containing different levels of α-tocopherol. The lag phases of lipid hydroperoxides and headspace hexanal formation were found to have a strong positive correlation with the α-tocopherol depletion time. We propose that the kinetics of antioxidant (α-tocopherol) depletion occur during the lag phase and could serve as an early shelf-life indicator. Our results showed that α-tocopherol degradation can be described by Weibull kinetics over a wide range of initial concentrations. Furthermore, we conducted in silico investigations using Monte Carlo simulations to critically evaluate the feasibility and sensitivity of the shelf-life prediction using early antioxidant degradation kinetics. Our results revealed that the shelf life of soybean oil may be accurately predicted as early as 20% of the overall shelf life. This innovative approach provides a more efficient and faster assessment of shelf life, ultimately reducing waste and enhancing product quality.

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Underlying mechanisms of synergistic antioxidant interactions during lipid oxidation

Cited by 46 publications

References 91 publications

Effects of natural antioxidants on oxidation stability and application in food

Effects of natural antioxidants on oxidation stability and application in food

Catalytic Antioxidant Activity of Two Diterpenoid Polyphenols of Rosemary, Carnosol, and Isorosmanol, against Lipid Oxidation in the Presence of Cysteine Thiol

Mathematical Modeling of Alpha-Tocopherol Early Degradation Kinetics to Predict the Shelf-Life of Bulk Oils

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