Changes in markers of lipid oxidation and thermal treatment in feed‐grade fats and oils

2020 ◽  
Vol 100 (8) ◽  
pp. 3328-3340 ◽  
Author(s):  
Jill K Winkler–Moser ◽  
Hong‐Sik Hwang ◽  
Brian J Kerr
Keyword(s):  
Thermal Treatment ◽  
Lipid Oxidation ◽  
Fats And Oils

scholarly journals Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat

LWT ◽  
2014 ◽  
Vol 58 (2) ◽  
pp. 439-445 ◽  
Author(s):  
Ruben Domínguez ◽  
María Gómez ◽  
Sonia Fonseca ◽  
José M. Lorenzo
Keyword(s):  
Thermal Treatment ◽  
Lipid Oxidation ◽  
Volatile Compounds ◽  
Cooking Loss

scholarly journals Methods for detention of lipid rancidity

2012 ◽  
pp. 117-120
Author(s):  
Mária Nagy ◽  
Zoltán Győri ◽  
Mária Borbélyné Varga
Keyword(s):  
Lipid Oxidation ◽  
Standard Method ◽  
Food Systems ◽  
Biological Systems ◽  
Fats And Oils ◽  
Organoleptic Properties

There are various methods available for measurement of lipid oxidation in foods.Changes in chemical, physical, or organoleptic properties of fats and oils during oxidation may be monitored to assess the extent of lipid oxidation. However, there is no uniform and standard method for detecting all oxidative changes in all food systems. The available methods to monitor lipid oxidation in foods and biological systems may be divided into two groups. The first group measures primary oxidative changes and the second determines secondary changes that occur in each system.

Effect of thermal treatment on the stability of fats and oils

1977 ◽  
Vol 11 (1) ◽  
pp. 109-111
Author(s):  
N. A. Dmitrichuk ◽  
V. G. Shmulovich ◽  
A. I. Tentsova ◽  
V. I. Gol'denberg
Keyword(s):  
Thermal Treatment ◽  
Fats And Oils ◽  
The Stability

scholarly journals A Fast GC-MS-Based Method for Efficacy Assessment of Natural Anti-Oxidants for Inhibiting Lipid Oxidation

2020 ◽  
Author(s):  
Hans-Gerd Janssen ◽  
Carmen Gah ◽  
Herrald Steenbergen ◽  
Ed Rosing ◽  
Martin Spraul
Keyword(s):  
Lipid Oxidation ◽  
Unsaturated Fatty Acids ◽  
Natural Antioxidants ◽  
Fats And Oils ◽  
Edible Fats ◽  
Fast Gc ◽  
Efficacy Assessment ◽  
Inner Diameter ◽  
The Right ◽  
Human Nose

Abstract Background For health reasons it is preferred to prepare food products with edible fats and oils that are high in unsaturated fatty acids. Unfortunately, these unsaturated acids are susceptible to lipid oxidation and the addition of natural antioxidants, e.g., rosemary extracts, etc. is needed. Objective To assess the efficacy of natural oxidation inhibition strategies, fast, yet realistic, and objective methods are needed to study oxidation inhibition. Methods A model system consisting of salt and sunflower oil is proposed as a model for dry soups and sauces. Hexanal formation is studied using fast GC-MS as a quantitative indicator for lipid oxidation. Results A fast GC-MS method using a short, 6-m 150 µm inner-diameter column was developed that allowed elution of hexanal within approximately 20 s, with a total run time of 2 min. The GC method has quantification limits below 1 ppm and is hence much more sensitive than the human nose. Conclusions The new accelerated method with hexanal read-out was successfully applied in a study to identify spices and herbs mixtures that can act as natural inhibitors of lipid oxidation. The fast GC-MS method is extremely stable and allowed the analysis of thousands of samples with very little maintenance. Highlights With the right mixture of spices and herbs, lipid oxidation can be delayed more than 100 times as compared to non-stabilized systems.

scholarly journals Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2417
Author(s):  
Sandra Grebenteuch ◽  
Lothar W. Kroh ◽  
Stephan Drusch ◽  
Sascha Rohn
Keyword(s):  
Lipid Oxidation ◽  
Aldol Condensation ◽  
Degradation Products ◽  
Formation Rate ◽  
Secondary Compounds ◽  
Fats And Oils ◽  
Oxidation Products ◽  
Model Systems ◽  
Marker Substances ◽  
Lipid Oxidation Products

The lipid oxidation of fats and oils leads to volatile organic compounds, having a decisive influence on the sensory quality of foods. To understand formation and degradation pathways and to evaluate the suitability of lipid-derived aldehydes as marker substances for the oxidative status of foods, the formation of secondary and tertiary lipid oxidation compounds was investigated with gas chromatography in rapeseed oils. After 120 min, up to 65 compounds were detected. In addition to secondary degradation products, tertiary products such as alkyl furans, ketones, and aldol condensation products were also found. The comparison of rapeseed oils, differing in their initial peroxide values, showed that the formation rate of secondary compounds was higher in pre-damaged oils. Simultaneously, a faster degradation, especially of unsaturated aldehydes, was observed. Consequently, the formation of tertiary products (e.g., alkyl furans, aldol adducts) from well-known lipid oxidation products (i.e., propanal, hexanal, 2-hexenal, and 2-nonenal) was investigated in model systems. The experiments showed that these compounds form the new substances in subsequent reactions, especially, when other compounds such as phospholipids are present. Hexanal and propanal are suitable as marker compounds in the early phase of lipid oxidation, but at an advanced stage they are subject to aldol condensation. Consequently, the detection of tertiary degradation products needs to be considered in advanced lipid oxidation.

Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle

2007 ◽  
Vol 104 (4) ◽  
pp. 1575-1579 ◽  
Author(s):  
H MA ◽  
D LEDWARD ◽  
A ZAMRI ◽  
R FRAZIER ◽  
G ZHOU
Keyword(s):  
High Pressure ◽  
Thermal Treatment ◽  
Lipid Oxidation ◽  
Chicken Muscle

Pollutant Identification by Selected Area Electron Diffraction

1974 ◽  
Vol 32 ◽  
pp. 532-533
Author(s):  
R. E. Ferrell ◽  
G. G. Paulson ◽  
C. W. Walker
Keyword(s):  
Thermal Treatment ◽  
Electron Diffraction ◽  
Sample Preparation ◽  
Crystal Structures ◽  
Water Samples ◽  
Environmental Samples ◽  
Short Review ◽  
Selected Area Electron Diffraction ◽  
Multiple Component

Selected area electron diffraction (SAD) has been used successfully to determine crystal structures, identify traces of minerals in rocks, and characterize the phases formed during thermal treatment of micron-sized particles. There is an increased interest in the method because it has the potential capability of identifying micron-sized pollutants in air and water samples. This paper is a short review of the theory behind SAD and a discussion of the sample preparation employed for the analysis of multiple component environmental samples.

Development of Crystallinity in Turbostratic Boron Nitride Derived from Polymeric Precursors

1991 ◽  
Vol 49 ◽  
pp. 954-955
Author(s):  
X. Qiu ◽  
A. K. Datye ◽  
T. T. Borek ◽  
R. T. Paine
Keyword(s):  
Thermal Treatment ◽  
Boron Nitride ◽  
Diffraction Pattern ◽  
Polymeric Precursors ◽  
Polymer Precursors ◽  
Diffuse Ring

Boron nitride derived from polymer precursors is of great interest for applications such as fibers, coatings and novel forms such as aerogels. The BN is prepared by the polymerization of functionalized borazine and thermal treatment in nitrogen at 1200°C. The BN powders obtained by this route are invariably trubostratic wherein the sheets of hexagonal BN are randomly oriented to yield the so-called turbostratic modification. Fib 1a and 1b show images of BN powder with the corresponding diffraction pattern in fig. 1c. The (0002) reflection from BN is seen as a diffuse ring with occational spots that come from crystals of BN such as those shown in fig. 1b. The (0002) lattice fringes of BN seen in these powders are the most characteristic indication of the crystallinity of the BN.

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