Update on the methods for monitoring UFA oxidation in food products

Kerrihard, Adrian L.; Pegg, Ronald B.; Sarkar, Anwesha; Craft, B.D.

doi:10.1002/ejlt.201400119

Cited by 41 publications

(34 citation statements)

References 81 publications

(93 reference statements)

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“…Therefore, tree peony oil could be expected to remedy the balance of other edible oils in view of the n ‐6 to n ‐3 fatty acid ratio for the daily diet. The ratio of UFAs to SFAs is an important index of oil preservation, as oils are easily oxidized at a high ratio of UFAs to SFAs . In the present study, the ratio of UFAs to SFAs among the 19 populations ranged from 7.92 ( P17 ) to 25.00 ( P3 ), showing that the seed oils of the nine species had significant differences in stability.…”

Section: Resultsmentioning

confidence: 49%

Chemometric Classification of Different Tree Peony Species Native to China Based on the Assessment of Major Fatty Acids of Seed Oil and Phenotypic Characteristics of the Seeds

Zhang

Niu

et al. 2016

Chemistry & Biodiversity

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In the present study, we quantitatively measured five major fatty acids (FA) in seed oil using gas chromatography/mass spectrometry (GC/MS) and examined four phenotypic characteristics of the seeds from 19 populations from nine wild tree peony species native to China. The results showed that the unsaturated FAs contents were dominant, of which α-linolenic acid (ALA), linoleic acid, and oleic acid (OA) contents ranged from 14.84 to 42.54 g/100 g, 7.33 to 19.66 g/100 g, and 15.07 - 35.31 g/100 g crude oil, respectively. The phenotypic seed characteristics, such as thousand seed weight (244.01 - 1772.91 g), seed volume (91.31 - 1000.79 mm ), weight rate of kernel and coat (1.29 - 3.62) and oil extraction ratio (20.32 - 34.69%), dramatically varied. Based on the contents of the five FAs, the nine species were classified into two groups. The species belonging to subsection Vaginatae were arranged in cluster I and were characterized by high ALA content. Cluster II, consistent with subsection Delavayanae, had a high OA content. From horizontal and vertical perspectives, the natural distribution areas of these two groups were different, reflecting differences in the FA contents and phenotypic seed characteristics. In conclusion, the FAs composition could be used as a chemotaxonomic marker for tree peony species.

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Section: Resultsmentioning

confidence: 49%

Chemometric Classification of Different Tree Peony Species Native to China Based on the Assessment of Major Fatty Acids of Seed Oil and Phenotypic Characteristics of the Seeds

Zhang

Niu

et al. 2016

Chemistry & Biodiversity

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“…The significantly increased TBARS concentration at 30 and 37 °C and minor increase at 20 °C in summer milk (July) after 12 months of storage was a joint effect of temperature and seasonal variation. Higher storage temperature could accelerate the process of lipid oxidation, based on the reasons discussed above, while high levels of oxidation products are associated with UFA concentration, being high in summer milk (Correddu, Nudda, Manca, Pulina, & Dalsgaard, ; Kerrihard, Pegg, Sarkar, & Craft, ). To our knowledge, this is the first evidence of an interaction between seasonal variation and temperature on TBARS in stored UHT milk.…”

Section: Resultsmentioning

confidence: 99%

Lipolysis and Oxidation in Ultra‐High Temperature Milk Depend on Sampling Month, Storage Duration, and Temperature

Jing

Langton

Sampels

et al. 2019

Journal of Food Science

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During storage, some factors (for example, storage duration and temperature) can affect milk stability and consumer acceptability. Thiobarbituric acid reactive substances (TBARSs), lipid classes, and fatty acid profiles in stored ultra-high temperature (UHT) milk were analyzed to assess the effects of storage time and temperature on lipid oxidation and lipolysis. With storage duration up to 12 months, the milk fat phase was separated and showed high levels of oxidation and lipolysis, manifested as increased levels of TBARS and free fatty acids. High oxidation levels decreased the percentage of unsaturated fatty acids (UFAs) in triacylglycerol and phospholipids. Higher storage temperatures (20, 30, and 37°C) resulted in a higher degree of fat aggregation, oxidation, and lipolysis compared with refrigerated storage (4°C). Additionally, sampling month of raw milk (May, July, and November) affected the lipid profiles of UHT milk during storage, with more UFA oxidized in July than in the other 2 months.This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. Food ChemistryLipid oxidation and lipolysis in stored UHT milk . . . separated off and subsamples were used for analysis (for details of the experimental design, see Figure A.1 in the Supplementary Material). Confocal laser scanning microscopy analysisThe samples were prepared as previously described (Lu et al., 2018), by mixing 0.5 mL of UHT milk with 5 µL of Nile Red stock solution (0.1% Nile Red in acetone, Sigma-Aldrich, St Louis, MO, USA) for 15 min at room temperature. The final mixture (20 µL) was placed on a concave microscope slide for confocal laser scanning microscopy. A Zeiss LSM 780 confocal laser scanning microscope (Jena, Germany) was used for microstructure analysis. A 488 nm Argon laser was used as excitation source and the fluorescence emissions of wavelengths between 500 and 530 nm were detected. Images were acquired using a C-Apochromat 63× oil immersion objective (NA 1.32) with a resolution of 1,024 × 1,024 pixels.

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“…Color scores usually decrease with the increase in storage period. The decrease in color scores may be due to the oxidation of fat present in products (Kerrihard, Pegg, Sarkar, & Craft, 2015). Sensory properties of flax cookies were ranked better as the enrichment level increased.…”

Section: Colormentioning

confidence: 99%

Quality evaluation of coconut–flaxseed balls enriched with chiaseeds

Hafeez

Ahmad

Amir

et al. 2019

J Food Process Preserv

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Flaxseed composite flour enriched with 5% coconut, 5%, 10%, 15%, 20%, and 25% chiaseeds was used for the formulation of coconut–flaxseed balls. The chiaseeds enrichment effect was evaluated for physicochemical and sensory properties of coconut–flaxseed balls. Bioactive phenolics content and antioxidant activity were also determined. Addition of chiaseeds increased the ash up to 4.1%, crude fiber up to 33%, and nitrogen‐free extract up to 12.9% in the product along with improving the mineral profile for iron, magnesium, manganese, and zinc content up to 50.8, 4,010.1, 34.1, and 60.2 ppm, respectively. Sensory evaluation of coconut–flaxseed balls showed that product was acceptable with a good score of color, taste, and overall acceptability. A product rich in fiber and low in fat content possesses nutraceutical properties. Therefore, it is concluded that the nutritional value of flaxseed balls can be improved with the enrichment of chiaseeds. Practical applications The enrichment of chiaseeds and coconut powder in whole flaxseed flour can produce nutritionally rich and high‐energy product that can be very useful for the people suffering from malnourishment or facing some natural disaster. Industries can utilize these ingredients to produce super nutritious food items that can provide instant energy to the suffering people or malnourished people along with all other functional ingredients that can provide enormous health benefits including the reduced risk of different type of cancers, cardiovascular diseases, it can help to reduce weight due to the high amount of dietary fibers. This work provides data to a nutritionist to look upon the beneficial omega‐3 fats in flaxseed and chiaseeds and promote the usage of these ingredients.

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Update on the methods for monitoring UFA oxidation in food products

Cited by 41 publications

References 81 publications

Chemometric Classification of Different Tree Peony Species Native to China Based on the Assessment of Major Fatty Acids of Seed Oil and Phenotypic Characteristics of the Seeds

Chemometric Classification of Different Tree Peony Species Native to China Based on the Assessment of Major Fatty Acids of Seed Oil and Phenotypic Characteristics of the Seeds

Lipolysis and Oxidation in Ultra‐High Temperature Milk Depend on Sampling Month, Storage Duration, and Temperature

Quality evaluation of coconut–flaxseed balls enriched with chiaseeds

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