Hydroxytyrosol Prevents Oxidative Deterioration in Foodstuffs Rich in Fish Lipids

2008 ◽  
Vol 56 (9) ◽  
pp. 3334-3340 ◽  
Author(s):  
Manuel Pazos ◽  
Ana Alonso ◽  
Isabel Sánchez ◽  
Isabel Medina
Keyword(s):  
Oxidative Deterioration ◽  
Fish Lipids

Oxidation in fish oil-enriched mayonnaise: 4. Effect of tocopherol concentration on oxidative deterioration

2001 ◽  
Vol 212 (3) ◽  
pp. 308-318 ◽  
Author(s):  
C. Jacobsen ◽  
Karsten Hartvigsen ◽  
P. Lund ◽  
Marianne K. Thomsen ◽  
Leif H. Skibsted ◽  
...  
Keyword(s):  
Fish Oil ◽  
Tocopherol Concentration ◽  
Oxidative Deterioration

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.

Correlation Between Oxidative Deterioration of Unsaturated Lipid and n-Hexanal during Storage of Brown Rice

1986 ◽  
Vol 51 (2) ◽  
pp. 460-463 ◽  
Author(s):  
MYUNG GON SHIN ◽  
SUK HOO YOON ◽  
JOON SHICK RHEE ◽  
TAI-WAN KWON
Keyword(s):  
Brown Rice ◽  
Unsaturated Lipid ◽  
Oxidative Deterioration
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