Zur Wirkung von Aminosäuren bei der Fett‐Oxydation I. Untersuchungen mit Heringsöl

Marcuse, Reinhard

doi:10.1002/lipi.19610630613

Cited by 15 publications

(2 citation statements)

References 8 publications

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“…Ascorbic acid also exhibited only a slight stabilizing action but quercetin exhibited a strong protective effect. In freeze dried emulsions containing safflower oil or linoleic acid, amino acids, except cysteine have been reported to exhibit a slight antioxidant effect (Farag et a/., 1978;Riisom, Sims & Fioniti, 1980) but in aqueous emulsions, amino acids had both pro-and anti-oxidant effects (Marcuse, 1961;Farag et al, 1978;Riisom, Sims & Fionti, 1980).…”

Section: Resultsmentioning

confidence: 99%

Effect of pre‐freezing on the stability of carotenoids in unblanched air‐dried carrots

Arya

Natesan

Premavalli

et al. 1982

Int J of Food Sci Tech

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Freezing before conventional hot-air drying considerably improved the stability of carotenoids and lipids in dehydrated carrots. Freezing, however, did not influence the peroxidase activity, glycine, alanine, glutamic acid, aspartic acid, arginine and serine exhibited pro-oxidant effect while threonine and valine did not have a significant effect on @-carotene stability. Histidine, leucine, isoleucine, tryptophan, ascorbic acid and quercetin exhibited antioxidant effect on p-carotene degradation.

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Section: Resultsmentioning

confidence: 99%

Effect of pre‐freezing on the stability of carotenoids in unblanched air‐dried carrots

Arya

Natesan

Premavalli

et al. 1982

Int J of Food Sci Tech

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“…The antioxidative effects of amino acids in herring oil have also been examined [78,79]. Histidine exhibited the most pronounced effect.…”

Section: Roo• + Ah → Rooh + A• Roo• + A• → A-oor (Non-radical Recombimentioning

confidence: 99%

N-3 fatty acids for human nutrition: stability considerations

Kamal‐Eldin

Yanishlieva

2002

Eur. J. Lipid Sci. Technol.

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Currently there is great interest in dietary n‐3 fatty acids to promote health. The food industry aims to produce food products enriched in α‐linolenic acid (Ln), eicosapentaenoic acid (EPA) and/or docosahexaenoic acid (DHA) to reduce some of the physiological effects of linoleic acid (L), the major polyunsaturated fatty acid in our diet. However, the goal is hampered by the susceptibility of the n‐3 fatty acids to oxidation. As a result the sensory and nutritional quality of such foods deteriorates. Lipid scientists therefore have to find a way to stabilise these fatty acids. Innovative technologies to protect n‐3 polyunsaturates using antioxidants, adequate preparation, refining and packaging of the oil are needed. In this paper we review the inherent stability and the stabilisation of these nutritionally valuable polyunsaturated fatty acids.

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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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Zur Wirkung von Aminosäuren bei der Fett‐Oxydation I. Untersuchungen mit Heringsöl

Cited by 15 publications

References 8 publications

Effect of pre‐freezing on the stability of carotenoids in unblanched air‐dried carrots

Effect of pre‐freezing on the stability of carotenoids in unblanched air‐dried carrots

N-3 fatty acids for human nutrition: stability considerations

Stabilisation of edible oils with natural antioxidants

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