Quantitative Evaluation of Oxidative Stability of Biomembrane Lipids in the Presence of Vitamin E

2021 ◽  
Author(s):  
Atsushi Takahashi ◽  
Ryota Takahashi ◽  
Kousuke Hiromori ◽  
Naomi Shibasaki‐Kitakawa
Keyword(s):  
Vitamin E ◽  
Oxidative Stability ◽  
Quantitative Evaluation

scholarly journals Oxidative Stability of a New Peanut Butter Bite Product

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Pranav Kaushik Pidatala ◽  
Danielle Bellmer ◽  
William McGlynn
Keyword(s):  
Vitamin E ◽  
Oxidative Stability ◽  
Peanut Butter ◽  
Storage Conditions ◽  
Oxidation Products ◽  
Antioxidant Vitamin ◽  
Snack Food ◽  
Target Market ◽  
Current Form ◽  
Different Temperatures

Peanut butter continues to be a mainstay in the American diet, but in its current form, peanut butter lacks the convenience of other foods. A peanut butter bite snack food has been developed that is individually wrapped, high in protein, and made mostly from peanut butter. The target market for the product is the active, health-conscious segment of the population that wants a high-protein peanut butter snack that is easy to pack, carry, and eat. The objective of the current study was to evaluate the shelf life of peanut butter bites under different storage and packaging conditions and specifically to monitor oxidative stability of the samples over time. Peanut butter bite samples were prepared with three different levels of added antioxidant (vitamin E). Products were sealed in two different types of packaging (metallized polyethylene and plastic polyethylene) and were stored at two different temperatures to determine the rate of deterioration of the product under various conditions. Oxidative stability was evaluated using two different analytical methods (peroxide value and TBARS assay) to evaluate primary and secondary oxidation products over a six month time period. All treatments were conducted in triplicate. Results show that higher levels of vitamin E resulted in greater stability. As expected, oxidation proceeded more quickly under higher temperature storage conditions. A shelf stable individually wrapped peanut butter snack product may be appealing to a large audience and could result in an increase in the consumption of peanuts.

scholarly journals Effects of dietary organic selenium and vitamin E supplementation on post mortem oxidative deterioration in muscles of pigs

2001 ◽  
Vol 44 (2) ◽  
pp. 193-202 ◽  
Author(s):  
P. Krska ◽  
R. Lahucky ◽  
U. Küchenmeister ◽  
K. Nürnberg ◽  
O. Palanska ◽  
...  
Keyword(s):  
Vitamin E ◽  
Oxidative Stability ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
Colour Stability ◽  
Organic Selenium ◽  
Positive Effects ◽  
Oxidative Deterioration ◽  
Psoas Major Muscle ◽  
Psoas Major

Abstract. The effect of feeding high levels of α-tocopherol and organic selenium (Se) to pigs on colour stability and on the susceptibility to oxidative deterioration was investigated. Treatments consisted of supplementation of vitamin E (200 mg/kg diet), organic Se (0.3 mg/kg diet) and both vitamin E and organic Se for the last 60 days to finishing pigs before slaughtering. Longissimus dorsi (LD) and psoas major (PM) muscles were examined after 2 and 7 days of storage on colour stability and on lipid peroxidation (measured as malondialdehyde equivalents). Rate of oxidation by Stimulation with Fe2+/ascorbate was also estimated in LD samples obtained post mortem. In PM 7 days post mortem we found differences between control and groups of pigs supplemented with vitamin E and Se on reflectance, but significant differences (P < 0.05) were found only in the vitamin E + Se group. Positive effects (P < 0.05) of vitamin E and Se on colour in psoas major muscle refrigerated for 7 days are supported with significant (P < 0.05) lower levels of TBARS values in pigs supplemented with vitamin E and organic Se as well. Supplementation with organic Se does not affect the oxidative stability of muscle tissue (longissimus dorsi) when the rate of iron-induced lipid oxidation was examined. Dietary Se had limited potential for enhancing the quality of pork carcasses (psoas major) and accentuating the effect of vitamin E on the oxidative stability of longissimus dorsi muscle was not found.

scholarly journals PSVII-6 Effects dietary herbal vitamin E on lamb performance, ruminal fermentation, blood biochemical profile, and meat oxidative stability

2019 ◽  
Vol 97 (Supplement_2) ◽  
pp. 160-161
Author(s):  
José A Martinez-Aispuro ◽  
German D Mendoza ◽  
Jose L Cordero ◽  
Marco A Ayala ◽  
Pedro A Hernandez ◽  
...  
Keyword(s):  
Vitamin E ◽  
Oxidative Stability ◽  
Volatile Fatty Acids ◽  
Average Daily Gain ◽  
Blood Cholesterol ◽  
Ruminal Fermentation ◽  
Feed Conversion ◽  
Final Body Weight ◽  
Quadratic Response ◽  
Daily Gain

Abstract The objective of this experiment was to evaluate four levels of a natural vitamin E on lamb performance, blood metabolites, rumen metabolism and meat quality characteristics. Thirty-six male lambs (29.24 SD 2.54 kg Hampshire x Suffolk) were used in a completely randomized experimental design. Treatments consisted of dietary inclusion of Herbal E-50 (Nuproxa) at 0, 1, 2 and 3 g/kg dry matter (DM) for for 60 days in lambs that did not receive any additional source of vitamin E. A quadratic response was observed on daily gain, final body weight, feed conversion, intake blood cholesterol and glucose. The estimated optimal level of herbal E obtained of herbal E levels for average daily gain was 1.76 ± 0.10 g/kg and 1.84 ± 0.77 g/kg for feed conversion. Ruminal pH and the major volatile fatty acids were not affected by herbal E. A quadratic response was observed on blood cholesterol (P < 0.10) and glucose (P < 0.01). Dietary herbal E increased linearly counts of erythrocytes (P < 0.05), platelet (P < 0.10), proteins and globulins (P < 0.01) whereas the albumin/globulin ratio was linearly reduced (P < 0.01). Meat texture was improved (quadratic; P < 0.05) and the reducing/antioxidant capacity was improved linearly (P < 0.001) with herbal E. Redness measured at 7 d was also improved with herbal E (P < 0.05; lineal effect). The lamb performance can be improved with 1.8 g/kg Herbal E 50 in finishing lamb diets. The inclusion of herbal E feed plant additive improved the daily gain in finishing lambs, feed efficiency and improved meat oxidative stability.

scholarly journals The effect of lycopene and vitamin E on the growth performance, quality and oxidative stability of chicken leg meat

2011 ◽  
Vol 56 (No. 12) ◽  
pp. 536-544 ◽  
Author(s):  
M. Englmaierová ◽  
I. Bubancová ◽  
T. Vít ◽  
M. Skřivan
Keyword(s):  
Body Weight ◽  
Vitamin E ◽  
Oxidative Stability ◽  
Dry Matter ◽  
Growth Traits ◽  
Cholesterol Content ◽  
The Body ◽  
Control Treatment ◽  
Dietary Vitamin ◽  
Control Group

&nbsp;A 2 &times; 3 factorial design experiment was conducted to evaluate the effect of adding lycopene <br />(0 and 75 mg/kg) and vitamin E (0.50 and 100 mg/kg) to the diet of chickens. Moreover, the study investigated growth traits, oxidative stability and chemical composition of leg meat and the vitamin content of meat and liver. The study was conducted using five hundred and forty Ross 308 male broilers that were assigned to one of the six dietary treatments. Significant interactions between lycopene and vitamin E additions affected the body weight of 21-days-old chickens (P = 0.005), the malondialdehyde content in fresh leg meat (P &lt; 0.001) and leg meat stored for 3 days at temperatures of 2.5 to 4&deg;C (P = 0.032), the cholesterol content in leg meat (P &lt; 0.001) and the lycopene content in liver (P = 0.006). The chickens with the highest body weight were fed 75 mg/kg of lycopene and 50 mg/kg of vitamin E. The vitamin E supplement increased the oxidative stability of fresh and stored leg muscle (P &lt; 0.001). The lowest mean cholesterol value (3.49 g/kg of dry matter) was found out in the meat from broilers that were fed 75 mg/kg of lycopene in contrast to broilers fed the control treatment without lycopene (3.93 g/kg of dry matter). Dietary vitamin E significantly reduced the fat content (P = 0.033) and increased the ash content of&nbsp;leg meat. The highest lycopene concentration in liver (2.82 mg/kg of dry matter) was in chickens that were fed the highest levels of vitamin E and lycopene in contrast with the control group (0.28 mg/kg of dry matter). &nbsp;

scholarly journals Oxidative stability of chilled broiler breast meat as affected by dietary supplementation with rosemary (Rosmarinus officinalis L.) powder and vitamin E

2017 ◽  
Vol 5 (4) ◽  
pp. 904-910 ◽  
Author(s):  
Hossein Rostami ◽  
Alireza Seidavi ◽  
Mohammad Dadashbeiki ◽  
Yadollah Asadpour ◽  
João Simões ◽  
...  
Keyword(s):  
Vitamin E ◽  
Oxidative Stability ◽  
Dietary Supplementation ◽  
Rosmarinus Officinalis ◽  
Breast Meat ◽  
Rosmarinus Officinalis L ◽  
Broiler Breast

Improved oxidative stability of veal lipids and cholesterol through dietary vitamin E supplementation

Meat Science ◽  
1993 ◽  
Vol 35 (1) ◽  
pp. 1-15 ◽  
Author(s):  
Nicki J. Engeseth ◽  
J. Ian Gray ◽  
Alden M. Booren ◽  
Ali Asghar
Keyword(s):  
Vitamin E ◽  
Oxidative Stability ◽  
Dietary Vitamin ◽  
Vitamin E Supplementation

Oxidative stability of pork meat lipids as related to high-oleic sunflower oil and vitamin E diet supplementation and storage conditions

Meat Science ◽  
2011 ◽  
Vol 88 (2) ◽  
pp. 271-279 ◽  
Author(s):  
Vladimiro Cardenia ◽  
Maria Teresa Rodriguez-Estrada ◽  
Fabio Cumella ◽  
Luca Sardi ◽  
Giacinto Della Casa ◽  
...  
Keyword(s):  
Vitamin E ◽  
Oxidative Stability ◽  
Sunflower Oil ◽  
Storage Conditions ◽  
Pork Meat ◽  
High Oleic Sunflower Oil ◽  
High Oleic ◽  
And Storage ◽  
Diet Supplementation
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