Academic literature on the topic 'Oxidation of lipids'
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Journal articles on the topic "Oxidation of lipids"
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Tonda, Rachel, Arlene Lamptey, and Brenda Reid. "PSV-15 Variability in the Oxidative Status of Fats and Oils Used in Livestock Diets in North America." Journal of Animal Science 99, Supplement_1 (2021): 197–98. http://dx.doi.org/10.1093/jas/skab054.322.
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Abstract Lipids are essential energy sources in nearly every animal’s diet. However, lipids used in feed formulations today are highly variable in both composition and susceptibility to oxidation – a major source of decreased lipid quality. Feeding oxidized lipids negatively influences animal health and performance, yet data on the oxidative status of commercially used lipids is limited. Herein, the oxidative stability results of lipid samples submitted to Kemin Customer Laboratory Services (CLS) for analysis since 2018 is summarized. Of the 392 samples evaluated, corn oil (n=122), choice white grease (CWG; n=101) and soybean oil (n=66) were the most common. Current oxidation status was assessed by measuring active oxidation markers, including peroxide values (PV; target < 5 meq/kg) and secondary oxidative molecules (hexanal and 2,4-decadienal; target < 50 ppm total). Resistance to future oxidation was evaluated by Oxidative Stability Index (OSI) at 100° C. Lipid PVs ranged from 0 meq/kg to 47.8 meq/kg, with an average PV of 3.4 meq/kg. Total secondary oxidatives averaged 28 ppm, ranging from below the limit of quantitation (5 ppm) to 313 ppm. Based on current oxidative markers, 39% of samples showed no signs of oxidation, 40% had early signs of oxidation, 16% were undergoing active oxidation and 5% were severely oxidized. Lipid OSI times ranged from 0.2 to 144 hours, averaging 17.4 hours. Fifty percent of samples had OSI times of < 10 hours. Further, 46% of animal fats had an OSI < 5 hours, indicating enhanced susceptibility of these fats to future oxidation. In conclusion, >60% of samples showed signs of oxidation, and significant variability in the oxidative status of commercial lipids was observed. To optimize nutritional efficiency and minimize adverse effects of oxidation on overall health of livestock, managing lipid quality – including understanding oxidation risks – should be a major consideration for producers.
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Paul Aboubechara, John, Haitham Maraqah, Mones Abu-Asab, Han Sung Lee, and Orwa Aboud. "TMIC-19. EXCESSIVE LIPID PRODUCTION SHAPES GLIOMA TUMOR MICROENVIRONMENT." Neuro-Oncology 26, Supplement_8 (2024): viii301. http://dx.doi.org/10.1093/neuonc/noae165.1197.
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Abstract Disrupted lipid metabolism is a characteristic of gliomas. This study utilizes an ultrastructural approach to characterize the prevalence and distribution of lipids within gliomas. This study made use of tissue from IDH1 wild type (IDH1-wt) glioblastoma (n=18) and IDH1 mutant (IDH1-mt) astrocytoma (n=12) tumors. We uncover a prevalent and intriguing surplus of lipids. The bulk of the lipids manifested as sizable cytoplasmic inclusions and extracellular deposits in the tumor microenvironment (TME); in some tumors the lipids were stored in the classical membraneless spheroidal lipid droplets (LDs). Frequently, lipids accumulated inside mitochondria, suggesting possible dysfunction of the beta-oxidation pathway. Additionally, the tumor vasculature has lipid deposits in their lumen and vessel walls; this lipid could have shifted in from the tumor microenvironment or have been produced by the vessel-invading tumor cells. Lipid excess in gliomas stems from disrupted beta-oxidation and dysfunctional oxidative phosphorylation pathways. The implications of this lipid-driven environment include structural support for the tumor cells and protection against immune responses, non-lipophilic drugs, and free radicals.
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Kasaai, Mohammad Reza. "Oxidative and hydrolytic deteriorations of lipids and several alternative pathways for their protections: An overview." Food Nutrition Chemistry 3, no. 1 (2025): 238. https://doi.org/10.18686/fnc238.
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Human beings need macronutrients (lipids, carbohydrates, and proteins) in their diets. Among them, lipids are more susceptible to oxidative deteriorations. Oxidation and hydrolysis are two major lipid deterioration reactions that occurred during their processing and storage. This article provided an overview of major deteriorations of lipids and several pathways for their protection. The following conclusions were made: (i) oxidation and hydrolysis of lipids result in chemical, physical, nutritional and quality changes; (ⅱ) the oxidation rate varied by level of oxygen, composition of fatty acids, the number of double bonds, the locations of double bonds in the fatty acid chains of triacylglycerides, the nature of the molecular surface exposed to O2, the conditions for processing or storage, and the activity of pro- and antioxidants; (ⅲ) study on the kinetics of reactions helps in the understanding of the deteriorations; (ⅳ) several pathways were used to improve the stability or suppress/reduce lipid deterioration; (v) the deterioration can be reduced by exclusion of oxygen, incorporation of antioxidants, storage at low temperature, partial hydrogenation of unsaturated lipids, incorporation of bioactive or oxygen barrier compounds in food packaging systems; and (ⅵ) natural antioxidants are safe and unique alternatives to synthetic ones. They have the potential to protect both foodstuffs and human beings from several diseases arising from oxidative processes.
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Kohole Foffe, Hermann Arantes, Ronice Zokou, Gires Boungo Teboukeu, Serge Cyrille Houketchang Ndomou, Fabrice Tonfack Djikeng, and Hilaire Macaire Womeni. "Effect of concentration of Allium cepa and Pimpinella anisum powders on the oxidative stability of oils extracted from peanuts cakes." North African Journal of Food and Nutrition Research 7, no. 16 (2023): 24–36. http://dx.doi.org/10.51745//najfnr.7.16.24-36.
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Background: Lipids are responsible for both the undesirable and desirable flavors of food; oxidation of lipids mainly results in the development of off-flavor and lipoxygenase-derived lipid-based volatiles that are responsible for flavor generation. These lipids can be found in animal, vegetable and marine foods sources. Among these vegetable lipids sources, peanuts are one of the main oleaginous used to prepare foods. Aims: This study aimed at assessing the effect of 0.5g, 1g, 2g and 4g of Allium cepa and Pimpinella anisum powders on the oxidative stability of lipids extracted from peanuts cakes. Material and Methods: The total phenolic content, flavonoid contents and the antioxidant properties of these spices were evaluated. In addition, lipids quality was assessed by chemical characterization of oils extracted from peanuts cakes. Results: Results revealed that P. anisum had the highest total phenolic (TPC = 61.66 mg GAE/g), flavonoid (FC = 34.95 mg CE/g) contents and DPPH free radical scavenging activities with values that ranged from 17.66 % to 89.18 %. The analysis of the oxidative state of oils extracted from peanuts cakes prepared with 0.5g, 1g, 2g and 4g of Allium cepa and Pimpinella anisum powders revealed that all oils samples with the exception of those extracted from cakes cooked with 2g and 4g of P. anisum powder had peroxide, P-anisidine, total oxidation, thiobarbituric acid and free fatty acid values in line with those recommended by the Codex Alimentarius. The principal component analysis (PCA) revealed that the free fatty acids, peroxide, P-anisidine, thiobarbituric acid values were more efficient to induce lipids oxidation in peanuts cakes. Conclusions: Preparing peanuts cakes with Allium cepa and Pimpinella anisum powders are more effective to limit lipids oxidation compared to peanuts cakes cooked without spices. Keywords: Allium cepa, Pimpinella anisum, lipids quality, peanuts cakes, antioxidant, oxidative stability.
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Kohole Foffe, Hermann Arantes, Ronice Zokou, Gires Boungo Teboukeu, Serge Cyrille Houketchang Ndomou, Fabrice Tonfack Djikeng, and Hilaire Macaire Womeni. "Effect of concentration of Allium cepa and Pimpinella anisum powders on the oxidative stability of oils extracted from peanuts cakes." North African Journal of Food and Nutrition Research 7, no. 16 (2023): 26–34. http://dx.doi.org/10.51745/najfnr.7.16.24-36.
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Background: Lipids are responsible for both the undesirable and desirable flavors of food; oxidation of lipids mainly results in the development of off-flavor and lipoxygenase-derived lipid-based volatiles that are responsible for flavor generation. These lipids can be found in animal, vegetable and marine foods sources. Among these vegetable lipids sources, peanuts are one of the main oleaginous used to prepare foods. Aims: This study aimed at assessing the effect of 0.5g, 1g, 2g and 4g of Allium cepa and Pimpinella anisum powders on the oxidative stability of lipids extracted from peanuts cakes. Material and Methods: The total phenolic content, flavonoid contents and the antioxidant properties of these spices were evaluated. In addition, lipids quality was assessed by chemical characterization of oils extracted from peanuts cakes. Results: Results revealed that P. anisum had the highest total phenolic (TPC = 61.66 mg GAE/g), flavonoid (FC = 34.95 mg CE/g) contents and DPPH free radical scavenging activities with values that ranged from 17.66 % to 89.18 %. The analysis of the oxidative state of oils extracted from peanuts cakes prepared with 0.5g, 1g, 2g and 4g of Allium cepa and Pimpinella anisum powders revealed that all oils samples with the exception of those extracted from cakes cooked with 2g and 4g of P. anisum powder had peroxide, P-anisidine, total oxidation, thiobarbituric acid and free fatty acid values in line with those recommended by the Codex Alimentarius. The principal component analysis (PCA) revealed that the free fatty acids, peroxide, P-anisidine, thiobarbituric acid values were more efficient to induce lipids oxidation in peanuts cakes. Conclusions: Preparing peanuts cakes with Allium cepa and Pimpinella anisum powders are more effective to limit lipids oxidation compared to peanuts cakes cooked without spices. Keywords: Allium cepa, Pimpinella anisum, lipids quality, peanuts cakes, antioxidant, oxidative stability.
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Gumus, Cansu Ekin, and Eric Andrew Decker. "Oxidation in Low Moisture Foods as a Function of Surface Lipids and Fat Content." Foods 10, no. 4 (2021): 860. http://dx.doi.org/10.3390/foods10040860.
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Lipid oxidation is a major limitation to the shelf-life of low moisture foods and can lead to food waste. Little is known of whether the surface lipids in low moisture foods are more susceptible to oxidation since they are exposed to the environment. Therefore, the purpose of this research is to compare the rate of oxidation in surface and total lipids. Lipids in crackers were found to be in a heterogeneous matrix with proteins and starch, as determined by confocal microscopy. However, unlike spray-dried powders, both surface and interior lipids oxidized at similar rates, suggesting that the cracker matrix was not able to protect lipids from oxidation. Increasing the fat content of the crackers increased oxidation rates, which could be due to differences in the lipid structure or higher water activities in the high-fat crackers.
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Rol, N. V., S. I. Tsekhmistrenko, A. G. Vovkogon, et al. "PEROXIDATION PROCESSES IN THE RABBIT ORGANISM DURING POSTNATAL ONTOGENESIS." Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva, no. 1(156) (May 25, 2020): 63–68. http://dx.doi.org/10.33245/2310-9270-2020-157-1-63-68.
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One of the pressing problems of modern biochemistry is the problem of adaptation of animal organism to the environment and the formation of an adaptive reaction to the negative impact of production stress factors. Among such adaptive mechanisms for rabbits in the conditions of intensive rabbit meat management is the development of oxidative stress, which causes the accumulation of reactive oxygen species in the body and the development of reactive oxygen pathology. An important role in the mechanism of adaptation of the body belongs to lipids, because they are a structural component of cell membranes and act as energy and signal systems in cells. Peroxide oxidation of lipids is a compensatory reaction that ensures the functioning of the organism for changes in the environment. The content of total lipids and peroxide oxidation products of lipids, as well as the activity of enzymes of the antioxidant defense system in rabbits from birth to 90 days of age was investigated. It has been established that the content of total lipids in brain tissues increases throughout the period of postnatal ontogenesis due to the peculiarities of the functional and metabolic activity of brain cells. The content of common lipids is closely related to the processes of lipid peroxide oxidation and the activity of enzymes of antioxidant defense. The growth in concentration of peroxide oxidation products is accompanied by a decrease in the content of total lipids in the rabbit tissues. Reduced content of TBARSproducts in rabbit brain tissue from birth to 90-day age was noted. A moderate (r = 0.66) correlation between the content of lipid conjugated dienes and lipid hydroperoxides, as well as the strong correlation (r = -0.77) between the contents of lipid conjugated dienes and TBARS-products has been established. In the heart of rabbits a reversible moderate (r = -0.62) correlation between the content of lipid conjugated dienes and lipid hydroperoxides has been revealed. Key words: rabbits, development, lipid peroxidation, brain, heart, longest muscle of the back.
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Burakowska, Monika, Tadeusz Sarna, and Anna M. Pawlak. "Comparison of photodynamic efficiency of cholesterol, selected cholesterol esters, metabolites and oxidation products on lipid peroxidation processes." Acta Biochimica Polonica 68, no. 4 (2021): 527–33. http://dx.doi.org/10.18388/abp.2020_5994.
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Cholesterol (Ch) is one of the most important components of biological membranes, which has a significant impact on their biophysical properties. As a key component of lipid membranes, Ch along with other unsaturated lipids present in a biological membrane undergoes oxidation reaction during oxidative stress. Cholesterol oxidation products, cholesteryl esters and metabolites are also localise in lipid membranes, where they may modify membrane properties. In this work the impact of cholesterol, selected cholesteryl esters, cholesterol oxidation products and metabolites on lipid peroxidation induced by photodynamic action has been studied using EPR oximetry and direct detection of singlet oxygen phosphorescence at 1270 nm. The obtained rate constants values of interaction of selected lipids and sterols with singlet oxygen indicate that the tested compounds are not efficient singlet oxygen quenchers. Nevertheless, the presence of sterols modifies to different extend the oxygen photoconsumption rate in peroxidisable liposomes.
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Haman, François, François Péronnet, Glen P. Kenny, et al. "Effects of carbohydrate availability on sustained shivering I. Oxidation of plasma glucose, muscle glycogen, and proteins." Journal of Applied Physiology 96, no. 1 (2004): 32–40. http://dx.doi.org/10.1152/japplphysiol.00427.2003.
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Carbohydrates (CHO) can play an important thermogenic role during shivering, but the effect of their availability on the use of other oxidative fuels is unclear. Using indirect calorimetry and tracer methods ([U-13C]glucose ingestion), we have determined the specific contributions of plasma glucose, muscle glycogen, proteins, and lipids to total heat production (Ḣprod) in men exposed to cold for 2-h (liquid-conditioned suit perfused with 10°C water). Measurements were made after low-CHO diet and exercise (Lo) and high-CHO diet without exercise (Hi). The size of CHO reserves had no effect on Ḣprod but a major impact on fuel selection before and during shivering. In the cold, a complete shift from lipid oxidation for Lo (53, 28, and 19% Ḣprod for lipids, CHO, and proteins, respectively) to CHO-based metabolism for Hi (23, 65, and 12% Ḣprod for lipids, CHO, and proteins, respectively) was observed. Plasma glucose oxidation remains a minor fuel under all conditions (<13% Ḣprod), falling to 7% Ḣprod for Lo. Therefore, adjusting plasma glucose oxidation to compensate for changes in muscle glycogen oxidation is not a strategy used for maintaining heat production. Instead, proteins and lipids share responsibility for this compensation. We conclude that humans can show remarkable flexibility in oxidative fuel selection to ensure that heat production is not compromised during sustained cold exposure.
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Feng, Xiaohui, Jing Li, Longchao Zhang, et al. "Integrated Lipidomic and Metabolomics Analysis Revealing the Effects of Frozen Storage Duration on Pork Lipids." Metabolites 12, no. 10 (2022): 977. http://dx.doi.org/10.3390/metabo12100977.
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Frozen storage is an important strategy to maintain meat quality for long-term storage and transportation. Lipid oxidation is one of the predominant causes of the deterioration of meat quality during frozen storage. Untargeted lipidomic and targeted metabolomics were employed to comprehensively evaluate the effect of frozen duration on pork lipid profiles and lipid oxidative products including free fatty acids and fatty aldehydes. A total of 688 lipids, 40 fatty acids and 14 aldehydes were successfully screened in a pork sample. We found that ether-linked glycerophospholipids, the predominant type of lipids, gradually decreased during frozen storage. Of these ether-linked glycerophospholipids, ether-linked phosphatidylethanolamine and phosphatidylcholine containing more than one unsaturated bond were greatly influenced by frozen storage, resulting in an increase in free polyunsaturated fatty acids and fatty aldehydes. Among these lipid oxidative products, decanal, cis-11,14-eicosenoic acid and cis-5,8,11,14,17-dicosapentaenoic acid can be considered as potential indicators to calculate the freezing time of unknown frozen pork samples. Moreover, over the three-month frozen storage, the first month was a rapid oxidation stage while the other two months were a slow oxidation stage.
Dissertations / Theses on the topic "Oxidation of lipids"
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Janani, Tahereh. "Herbs as antioxidants in oxidation of marine lipids." Thesis, Norges teknisk-naturvitenskapelige universitet, Institutt for biologi, 2013. http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-23597.
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Marine lipids have beneficial health effects due to the high content of long chain polyunsaturated omega-3-fatty acids (LC-PUFA), especially EPA (eicosapentanoic acid) and DHA (docosahexanoic acid) and they aretherefore of interest to use in products for human consumption.Marine phospholipids are very susceptible to lipid oxidation, due to the high amount of n-3 PUFAs, which cause loss of sensory and nutritional value in foods.In order to prevent the oxidation reactions, it is important to find out more on how different factors and compounds, such as pro- and antioxidants in the food, affect these reactions.The prooxidant activity of &#119865;&#119890;3+, &#119865;&#119890;2+ and Hemoglobin was tested and &#119865;&#119890;3+ was selected as a prooxidant in the studied lipid system, which is the most abundant prooxidant in the emulsified system.The aim of this study was to evaluate the antioxidant activity in 12 selected herbs using three different antioxidant capacity assays: Folin-Ciocalteu (FC), 2,2-diphenyl-1-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS). Based on the results of these assays, antioxidant capacity of the most prominent antioxidants from the assays was determined in a liposome model system with marine phospholipids, where the rate of oxygen uptake was used to measure rate of lipid oxidation. Propyl gallate, a representative of a synthetic food antioxidant, was used as a reference due to its known high antioxidant capacity. This study also showed inhibitory effects of propyl gallate on iron catalyzed oxidation of marine phospholipids in liposomes.Antioxidant activity of the 5 selected herbs was measured by means of inhibition percentage of oxygen uptake in the liposome (phospholipid dispersion in buffer). With respect to the obtained results, Sage, Rosemary and Dill exhibited antioxidative effects, while Lemon balm and basil were found to be prooxidants at the tested concentrations.The comparison of the results obtained by the assays and by the study of the antioxidant effects in the liposome model system with catalyzed oxidation indicates that the AOC of the compounds could be dependent on the oxidation system and the applied prooxidants.
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Sparks, Darrell Lynn. "Oxidation of lipids in a supercritical-fluid medium." Diss., Mississippi State : Mississippi State University, 2008. http://library.msstate.edu/etd/show.asp?etd=etd-03252008-162949.
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Ma, Yanshan. "Factors Influencing the Oxidation of Lipoproteins and Plasma Lipids." Digital Commons @ East Tennessee State University, 1994. https://dc.etsu.edu/etd/2724.
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The hypothesis that antioxidant vitamins (ascorbate and tocopherols) along with urate protect blood plasma lipids from oxidation was tested. Dietary fat is also an important factor influencing plasma lipid peroxidation. The purpose of this study was to investigate the role of plasma antioxidants and dietary fat on low density lipoprotein (LDL) and plasma lipid oxidation. In the first part of this study, we compared the ability of urate and ascorbate to protect human LDL from in vitro oxidation. LDL oxidation was initiated by 15 mM of a water soluble azo-initiator in the presence or absence of ascorbate or urate. The rate of lipid hydroperoxide (LOOH) formation was increased after the LDL tocopherols were totally consumed, i.e., after the lag phase. Urate (50 $\mu$M) was more effective than ascorbate (50 $\mu$M) in extending the lag phase. Moreover, urate was consumed more slowly than ascorbate under identical oxidation conditions. The combination af 25 $\mu$M ascorbate and 25 $\mu$M urate was more effective in extending the lag phase than ascorbate alone but less effective than urate alone. An empirical mathematical model was developed to describe the oxidation kinetics of LDL tocopherols. In the second part of this study, we studied the role of dietary fat and dietary $\alpha$-tocopherol ($\alpha$-toc) levels on rat plasma oxidation. The fatty acid composition of plasma was found to be modulated by the type of dietary fat. Neither dietary fat nor $\alpha$-toc influenced the plasma levels of water soluble antioxidants (ascorbate, urate and sulfhydryl content). Rat plasma was oxidized either by a water soluble azo-initiator (25 mM) or a lipid soluble azo-initiator (10 mM). In both cases, the rate of LOOH formation in plasma from rats fed butter oil diets was markedly suppressed compared to the plasma from rats fed corn oil diets. When oxidation was initiated by a lipid soluble azo-initiator, plasma from rats fed $\alpha$-toc supplemented diets showed higher LOOH levels than plasma from rats fed $\alpha$-toc deficient diets. Surprisingly, when oxidation was initiated by water soluble azo-initiator, tocopherol appeared to act as a pro-oxidant. The results suggest that urate may be more significant than ascorbate in delaying the consumption of tocopherols in human LDL and that low dietary PUFAs levels are more important in preventing the in vitro oxidation of plasma lipids than high dietary levels of $\alpha$-tocopherol.
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Ng, Su Chuen. "Effects of accelerated aging on lipid oxidation in quinoa (Chenopodium quinoa)." Online version, 2003. http://www.uwstout.edu/lib/thesis/2003/2003ngs.pdf.
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Telles, Scott Gerard. "Change in zinc permeability of lipid bilayers as a function of fluidity and oxidation." Virtual Press, 1997. http://liblink.bsu.edu/uhtbin/catkey/1061869.
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The main goal in my project was find out if the rate of zinc crossing the bilayer was either due to the fluidity of vesicles or the level of oxidation of the vesicles.To measure the oxidation a simple procedure called the TBA Test was used to measure each PC tested. The fluidity measurement was a calculation using the temperature the vesicles went from gel to liquid crystalline phase and the experimental temperature.Measuring the rate at which zinc crossed the bilayer was done using spectral changes that occur as zinc binds with APIII, a metal chelator entrapped inside the vesicles. To measure these rates we used k', the rate constant at which zinc is crossing the bilayer at a certain concentration and k, the second order diffusion rate constant which is the slope of k' vs. [Zn].The rates at which zinc was crossing the bilayer for each PC was then compared to the fluidity and oxidation levels for each PC. There was no direct correlation between the rates and fluidity but there was a good linear correlation between the rates and oxidation.So it seemed as if oxidation was the main reason zinc was crossing the bilayer so we wanted to see if our measurements could be obtained by biological cells. The comparison showed that rates obtained by biological cells can only be matched by the vesicle models when there oxidation levels are found to be high.In conclusion we believe that the reason zinc is crossing the bilayer is due to oxidation that occurs to the vesicle and as oxidation increases so do the rates at which zinc crosses the bilayer.<br>Department of Chemistry
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Chido, Chakanya. "Fatty acid composition, colour stability and lipid oxidation of mince produced from fresh and frozen/thawed fallow deer meat." Thesis, University of Fort Hare, 2016. http://hdl.handle.net/10353/2479.
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The aim of the study was to determine the fatty acid composition, colour stability and lipid oxidation of fresh mince produced from fallow deer and to evaluate the effect of frozen storage duration on the retail display shelf life of the mince. A total of 31 fallow deer carcasses were used in the study. After cooling for 24hrs, the carcasses were deboned, external fat from the fore and hindquarter muscles removed and individually vacuum packed. For the first trial, seven fallow deer carcasses were used. Meat from the hind and fore-quarters of each carcass was divided into two equal batches per animal. One batch was minced (through a 5 mm die) and packed into oxygen permeable overwraps and refrigerated at 4°C for a period of eight days under retail display conditions. The second batch was vacuum packed and frozen at -20°C for 2 months at the end of which mince was also produced and monitored over an eight-day period under the same conditions that were used for the fresh mince. Colour, pH, lipid and myoglobin stability was determined. Proximate and fatty acid composition was also determined. No differences (P>0.05) were noted between proximate composition of fresh and frozen/thawed minced meat. The lipid content of fallow deer was 2.4 percent (±0.04). Total n3 fatty acids differed (P<0.05) between treatments and decreased with increased storage and display day. There were significant (P<0.05) treatment and time interactions on all measured colour parameters, TBARS and myoglobin forms. Fresh mince was lighter and had higher redness (a*) and yellowness (b*) values than mince from two months frozen stored meat. Hue angle for fresh mince remained stable throughout display whereas it increased for frozen/thawed mince. Fresh mince had lower TBARS values than frozen/thawed mince. Minced meat produced from frozen/thawed deer meat had higher surface met-myoglobin and total met-myoglobin percentages. Surface and total oxy-myoglobin percentage was higher in fresh mince. The first trial clearly showed colour and lipid stability differences between fresh mince and mince from frozen/thawed meat. It also showed that fresh mince has a longer retail display life than mince produced from frozen/thawed meat (six days and four days, respectively). In the second trial, the effects of frozen storage duration on colour and lipid stability were investigated. Twenty-four fallow deer were used. Twelve were harvested in June (6male 6female) and the other twelve in August (6 male 6female) of the same year.Twenty four hours after harvesting, the fore and hindquarter muscles of the carcasses were deboned, vacuum packed and kept at -20°C until October (i.e. 2months and 4months frozen storage period). Upon thawing, the meat was processed into mince following the same procedure used for the first trialand displayed for a fiveday period under retail display conditions. Frozen duration and gender had no effect (P>0.05) on the proximate composition of fallow deer meat. The total amount of saturated fatty acids (SFA) increased and total amount of poly unsaturated fatty acids (PUFA) decreased as frozen duration and display day increased (P<0.05). Frozen duration affected (P<0.01) lipid oxidation and percentage oxy-myoglobin. Mince pH and all colour parameters (L*, a*, b*,hue and chroma) differed (P<0.05) between treatments on day zero and three. Display day was a significant factor (P<0.05) on all measured parameters. By day three all parameters except pH showed signs of extended oxidation and discolouration as evidenced by reduced redness, decreased colour intensity and high TBARS values. This study showed that prolonged frozen storage negatively affects the colour and lipid stability of meat and increases oxidation of PUFAs during frozen storage. However, the study also suggests that although frozen/thawed meat has a shorter retail display shelf life; the proximate composition of the meat remains unchanged.
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Mahachi, Leo Nyikadzino. "Physiochemical, fatty acids, lipid oxidation, sensory characteristics and consumer acceptance of warthog cabanossi produced with pork backfat and fat-tailed sheep backfat." Thesis, University of Fort Hare, 2017. http://hdl.handle.net/10353/6259.
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The objective of this study was to determine the effect of different fat inclusion levels and fat types on the physical and chemical attributes, lipid oxidation, fatty acid composition and sensory characteristics of warthog cabanossi. To achieve this, three types of cabanossi with different pork backfat levels (10 percent, 20 percent and 30 percent) were produced for the first experiment. The results from the study showed that different inclusion levels of pork backfat had an influence (P ≤ 0.05) on the physicochemical and fatty acid composition of warthog cabanossi but did not influence lipid oxidation (P > 0.05). The highest (P ≤0.05) pH, weight and moisture decline was observed in the 10 percent pork backfat cabanossi compared to the 20 percent and 30 percent treatments. However, no differences (P > 0.05) in the water activity of the product were observed. As expected total fat was lower in the 10 percent fat treatment and increased concomitantly. Similarly, protein, ash and salt were higher in the 10 percent fat cabanossi and decreased concomitantly. Differences in the fatty acid composition were observed between treatments. Furthermore, backfat level affected the sensory attributes and consumer acceptance of the cabanossi. Ten percent backfat cabanossi was scored higher (P ≤0.05) for most sensory attributes. Consequently, it was observed that the consumer panel preferred and scored the 10 percent fat cabanossi higher with regards to appearance and taste. In the second experiment, two cabanossi treatments of different fat types (pork backfat and fat-tailed sheep backfat) were produced. The weight loss, moisture content, pH, water activity and salt content did not differ (P > 0.05) between the two cabanossi products. However, there were differences (P ≤0.05) in the protein, fat and ash contents; where protein and ash were higher in the pork backfat cabanossi whilst fat was higher in the sheep backfat cabanossi. Thiobarbituric reactive substances (TBARS) were similar (P > 0.05) between the two fat types cabanossi which could be explained by similar fatty acid profiles being reported for the two cabanossi although the n-6:n-3 ratio was higher (P ≤0.05) in sheep backfat cabanossi. Results from the descriptive sensory analysis showed two distinct products (P ≤0.01) where pork backfat cabanossi scored higher for most attributes. However, the lower scores for sheep backfat cabanossi were within an acceptable range. Sheep backfat cabanossi were also scored for unique attributes that were not detected in the pork backfat cabanossi. This study concluded that fat-tailed sheep backfat can be used to produce an unique cabanossi product of acceptable quality.
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McMoneagle, Andrew. "Antioxidant behaviour in photo-oxidation studies of model lipid compounds." Thesis, University of the West of Scotland, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.311777.
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Kristinova, Vera. "Oxidation of marine lipids in liposomes and emulsions mediated by iron and methemoglobin." Doctoral thesis, Norges teknisk-naturvitenskapelige universitet, Institutt for bioteknologi, 2014. http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-25022.
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Long chain omega-3 polyunsaturated fatty acids (LC omega-3 PUFA) are vital for physiological functions and have therapeutic and health benefits. The consumption of LC PUFA in the Western world has been below recommended intake levels the past decades, despite promotion of seafood and omega-3 supplements. Incorporation of the LC PUFA into processed food consumed on a daily basis might therefore bridge the gap between the recommended and actual consumption of LC omega-3 PUFA. Unfortunately, the development of omega-3 enriched food is hampered by a very high susceptibility of LC PUFA to oxidative deterioration. Furthermore, oxidised lipids are believed to create health risks. It has also been suggested that gastric juice may deteriorate the healthy LC PUFA after they are ingested. Important lipid oxidation promoters in food are low molecular weight (LMW) iron (Fe) and methemoglobin (metHb). To incorporate the LC omega-3 PUFA safely into food with respect to oxidation, it is necessary to understand both Fe- and metHb-mediated oxidation of PUFA and how the oxidation is influenced by conditions and dietary antioxidants. The main objective of this thesis is therefore to study Fe- and metHb-mediated lipid oxidation in food-related lipid model systems – emulsions stabilised with phospholipids and liposomes made of phospholipids – containing LC omega-3 PUFA from fish. The focus was on clarifying the reaction mechanisms and the impact of different factors, including dietary antioxidants and gastric juice, on the prooxidant activity of Fe and metHb. Measurement of the consumption rate of the essential substrate for lipid oxidation – oxygen – by the LC PUFA was used for assessment of lipid oxidation. The continuous measurement of the dissolved oxygen concentration has been shown to be a robust method for direct and instantaneous monitoring of peroxidation in both the liposomes and emulsions. The method was especially useful for measurement of the oxygen consumption kinetics in the lipid systems. The determination of oxygen uptake rates (OUR) enabled screening and evaluation of the impact of the different factors and antioxidants on the prooxidant activity of Fe and metHb. Pre-formed lipid hydroperoxides (LOOH) were shown to be essential for the prooxidant activity of both Fe and metHb, and the prooxidant activity of metHb was not affected by the lack of light. The oxygen uptake kinetics revealed that iron behaved as a catalyst in lipid oxidation while the prooxidant activity of metHb weakened over time, presumably due to degradation of meHb molecule during lipid oxidation. MetHb was shown to be a stronger prooxidant than Fe, but the strong prooxidative activity was facilitated by a complete structure of the metHb molecule. The prooxidant mechanism of both Fe and metHb was not limited by the level of dissolved oxygen, as long as oxygen was present, or the level of pre-formed LOOH and double bonds in fatty acids, as long as they were present in higher concentrations than the prooxidant. The extent of the prooxidative activity of Fe was shown to vary in dependence on: The total surface area: Smaller liposomal vesicles with lower lipid content were more prone to oxidation than larger emulsion droplets with a higher lipid content, presumably due to more frequent interactions of Fe with pre-formed LOOH in the interphase. The amount of phospholipid emulsifier: Higher levels of phospholipids resulted in the formation of smaller droplets. The highest OUR were measured for emulsifier concentrations ranging from 5 – 10% (w/w lipid base). pH of the aqueous phase: Fe-mediated oxidation was highest at pH interval 4.5 – 5.5. Dissolved compounds: Sodium chloride (NaCl) and 0.2% of xanthan gum dissolved in the aqueous phase inhibited Fe-mediated oxidation in a concentration dependent manner. Electrostatic retention of Fe by phosphate groups within phospholipid heads has been suggested to facilitate the contact between pre-formed LOOH and Fe, and to create competitive reactions for iron precipitation at pH > 5 and iron complexation by chelating compounds. The activity of dietary antioxidants has been shown to be affected by the type of prooxidant in the lipid system. Ascorbic acid, caffeic acid, propyl gallate, astaxanthin, ascorbyl palmitate, α-tocopherol, and δ-tocopherol inhibited metHb-mediated oxidation in concentration dependent manners. EDTA had a minor effect on metHb-mediated oxidation. In Fe-mediated oxidation, caffeic acid, ascorbic acid and α-tocopherol were prooxidants. They directly interacted with Fe, reducing Fe3+ to the more catalytically active Fe2+. The magnitude of the pro-oxidative behaviour was dependent on the Fe-to-antioxidant ratio, antioxidant concentration and pH. Ascorbic acid was depleted by interactions with Fe, and decreased the pro-oxidative activity of α-tocopherol. EDTA and citric acid inhibited Fe-mediated oxidation completely at twice the ratio to Fe and pH > 3.5. Propyl gallate efficiently inhibited Fe-mediated oxidation, while astaxanthin and β-carotene had only minor effects. In addition, chemical structure and physical location of the antioxidants determined their effects. The work in this thesis shows that for correct interpretation of the effects of antioxidants it is important to assess what types of prooxidants are present in the system. Both gastric juice and hydrochloric acid solution (HCl) did not prevent oxidation of marine lipids in emulsions and liposomes (pH 4.0). Furthermore, gastric juice did not inhibit metHb-mediated oxidation, but it was capable of reducing the prooxidant activity of dietary LMW iron, compared to HCl solution. Berry juice, green tea, red wine, and caffeic acid reduced the OUR in the acidic environments while coffee, ascorbic acid and orange juice increased the OUR. Therefore, beverages accompanying foods rich in marine lipids will affect the course of post-prandial lipid oxidation.
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Pradhan, Arati S. "Diffusion of zinc through oxidized lipid bilayers." Virtual Press, 2000. http://liblink.bsu.edu/uhtbin/catkey/1166400.
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Egg phosphatidylcholine was oxidized by atmospheric oxygen under UV light for 16 hours, and the oxidized products formed were fractionated with high-pressure liquid chromatography in reverse phase. Three fractions that appeared at retention times of 19 minutes, 21 minutes and 24 minutes respectively (fraction 19, fraction 21 and fraction 24) were isolated and stabilized by reduction with triphenylphosphine. Zinc diffusion across 1-palmitoyl-2 oleoyl-sn-glycero-3-phosphocholine (POPC) liposome bilayers mixed with the isolated oxidized fractions was measured. The rate constant for zinc diffusion through the POPC liposome was highest in fraction 19 followed by fraction 21 and fraction 24.NMR data suggests that all oxidized fractions were derived from the major egg polyunsaturated PC, 1-palmitoyl-2-linoleoyl-sn-glycero-3-phosphocholine. The primary oxidized product, fraction 24 contains a mixture of isomers in which the linoleoyl group has formed the 9-hydroxy-10,12-trans-cis diene and trans-trans diene or the 13-hydroxy12,10-trans-cis diene and trans-trans diene. The primary oxidized products on further oxidation, result in secondary oxidized products, contained in fraction 21 and fraction 19.Experimental data indicates that the major components of fraction 21 are the 9-hydroxy12,13-epoxy-l0-trans-monoene (and 13-hydroxy-9,10-epoxy-11-trans-monoene) and the major components of fraction 19 are the 9,12,13-trihydroxy-l0-trans-monoene (and 9,10,13-trihydroxy-1 l-trans-monoene).<br>Department of Chemistry
Books on the topic "Oxidation of lipids"
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Catala, Angel. Reactive oxygen species, lipid peroxidation, and protein oxidation. Nova Publishers, 2014.
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Williams, Sharon J. The oxidative stability of cooked chicken. University College Dublin, 1997.
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1940-, Chow Ching Kuang, ed. Cellular antioxidant defense mechanisms. CRC Press, 1988.
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Pikul, Jan. Oddziaływanie różnych metod ogrzewania oraz chłodniczego przechowywania na utlenienie się lipidów w podstawowych częściach tuszek kurcząt. Wydawn. Akademii Rolniczej w Poznaniu, 1988.
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Tomohito, Hamazaki, and Okuyama Harumi, eds. Fatty acids and lipids: New findings. Karger, 2001.
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Claudio, Galli, Simopoulos Artemis P. 1933-, Tremoli Elena, and International Society for the Study of Fatty Acids and Lipids., eds. Fatty acids and lipids: Biological aspects. Karger, 1994.
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Mandelker, Lester, and Peter Vajdovich. Studies on veterinary medicine. Humana Press/Springer, 2011.
Find full textBook chapters on the topic "Oxidation of lipids"
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Willian, Kyle. "Lipids and Lipid Oxidation." In The Science of Meat Quality. John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118530726.ch8.
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Hultin, H. O. "Oxidation of lipids in seafoods." In Seafoods: Chemistry, Processing Technology and Quality. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2181-5_5.
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Gross, Myron D. "Lipids, Oxidation, and Cardiovascular Disease." In Atherosclerosis and Oxidant Stress. Springer US, 2008. http://dx.doi.org/10.1007/978-0-387-72347-1_5.
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Browse, John. "Oxidation of Membrane Lipids and Functions of Oxylipins." In Lipids in Photosynthesis. Springer Netherlands, 2009. http://dx.doi.org/10.1007/978-90-481-2863-1_18.
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Rice-Evans, Catherine. "Decompartmentalised Iron, Microbleeding and Membrane Oxidation." In Free Radicals, Lipoproteins, and Membrane Lipids. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4684-7427-5_25.
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Chong, Parkson Lee-Gau, and Michelle Olsher. "Fluorometric Assay for Detection of Sterol Oxidation in Liposomal Membranes." In Methods in Membrane Lipids. Humana Press, 2007. http://dx.doi.org/10.1007/978-1-59745-519-0_10.
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Feussner, Ivo, Hartmut Kühn, and Claus Wasternack. "Do Lipoxygenases Initiate β-Oxidation?" In Physiology, Biochemistry and Molecular Biology of Plant Lipids. Springer Netherlands, 1997. http://dx.doi.org/10.1007/978-94-017-2662-7_79.
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Rotheneder, Martina, Georg Striegl, and Hermann Esterbauer. "In Vitro Oxidation of Low Density Lipoproteins." In Free Radicals, Lipoproteins, and Membrane Lipids. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4684-7427-5_20.
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Adachi, Shuji, Jun Imagi, Tatsuji Ishiguro, and Ryuichi Matsuno. "Simulation of Oxidation Processes of Liquid Lipids." In Developments in Food Engineering. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_153.
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Eveleigh, Luc. "Fats and Oils: Oxidation of Dietary Lipids." In Handbook of Molecular Gastronomy. CRC Press, 2021. http://dx.doi.org/10.1201/9780429168703-45.
Full textConference papers on the topic "Oxidation of lipids"
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Alberdi-Cedeno, Jon, Kubra Demir, and Marc Pignitter. "Influence of monosodium glutamate on the oxidative stability of meat lipids." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mvhi9556.
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Monosodium glutamate (MSG) is an additive (E621) widely used as flavor enhancer in food industry in order to increase palatability, especially in meat and meat derived products. Its use has increased worldwide by 4.80% during 2017–2021. Therefore, its effect on sensory and organoleptic quality of meat and meat derived products has been extensively investigated. However, so far, studies investigating the impact of MSG on the progress of lipid oxidation in meat are lacking. Therefore, the effect of the fortification of pork burger patties with 0–1.2 % MSG was addressed, paying particular attention to the oxidative stability of their lipids. Samples were storage at 8 °C up to 4 days following oven cooking at 180 °C for 10 min. In order to have an overall view, the samples were analyzed by 1H Nuclear Magnetic Resonance (1H NMR) and Solid Phase Microextraction followed by Gas Chromatography-Mass Spectrometry (SPME-GC-MS). The results showed, for the first time, that the fortification of pork burger patties with MSG caused the degradation of their main polyunsaturated acyl groups, linoleic acyl groups (-6) (p< 0.05), as well as some minor components, such as terpenes, after cooking. The decline of non-oxidized lipids was accompanied by the formation of different oxidation compounds, such as aldehydes, ketones and alcohols among others. In general, the total amount of secondary lipid oxidation compounds was enhanced in the presence of 1.2% MSG compared to the non-treated patties (p< 0.05). Moreover, it was observed that the storage at 8 °C did not have any effects on the oxidative stability of the pork lipids. Overall, MSG was shown to promote lipid oxidation in pork burgers raising concerns about its impact on food quality.
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Villeneuve, Pierre, Claire Bourlieu-Lacanal, David McClements, Eric Decker, and Erwann Durand. "Lipid oxidation in emulsions and bulk oils: A review of the importance of micelles." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/lzak8107.
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Lipid oxidation is a major cause of quality deterioration in food or cosmetic products. In these matrices, lipids are often present in a bulk or in emulsified forms. In both systems, the rate, extent and pathway of oxidation are highly dependent on the presence of colloidal structures and interfaces because these are the locations where oxidation normally occurs. In bulk oils, reverse micelles (association colloids) are present and are believed to play a crucial role on lipid oxidation. Conversely, in emulsions, surfactant micelles are present that also play a major role in lipid oxidation pathways. This review discusses the current understanding of the influence of micellar structures on lipid oxidation. In particular, is discussed the major impact of the presence of micelles in emulsions, or reverse micelles (association colloids) in bulk oil on the oxidative stability of both systems. Indeed, both micelles in emulsions and associate colloids in bulk oil are discussed as nanoscale structures that can serve as reservoirs of antioxidants and pro-oxidants and are involved in their transport within the concerned system. Their role as nanoreactors where lipid oxidation reactions occur is also commented. Significance of your research to the AOCS membership? The results underline the importance of a better understanding of the role of micelles in the control of lipid oxidation in food or cosmetic products.
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Moigradean, Diana, Mariana-Atena Poiana, Despina-Maria Bordean, Daniela Stoin, and Liana-Maria Alda. "OXIDATIVE STABILITY OF COCONUT OIL AND WALNUT OIL BY PHYSICO-CHEMICAL ANALYSIS AND FTIR SPECTROSCOPY." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.38.
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The indicator of the quality of edible oils is its oxidative stability. The oxidative reactions can be influenced by several factors (light, heat, oxygen reaction with unsaturated lipids) and by chemical and enzymatic mechanisms (autoxidation, photooxidation and lipoxygenases). These factors can accelerate lipid oxidation, decrease oxidative stability and cause significant modification on sensory properties, what lead to nutritional depreciation of edible oil and decrease in the shelf life. The aims of this study are to evaluate the oxidative stability of coconut oil and walnut oil during storage (12 month) because this has a significant influence on degree of oil freshness. The lipid oxidation gives rise to the existence of toxic compounds in the food products and contribute to the development of heart disease, cancer and atherosclerosis. The progress of lipid oxidation was assessed by measuring peroxide value (PV), p-anisidine value (AV) and total oxidation value (TOTOX). The low peroxide value signifies a high oxidative stability. The Totox value gives clear overall data analysis of the freshness of the oil; the lower the Totox value, the better the quality of oils. FTIR spectral data were used to determine the bands, which can be considered as the fingerprints of the oxidation. The results suggest that walnut oil quickly go rancid but the coconut oil keeps its good chemical properties during storage.
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Van Wayenbergh, Eline, Christophe Courtin, Imogen Foubert, and Niels Langenaeken. "Wheat bran protects vitamin A from oxidation during storage." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/cxaa5765.
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Food fortification is an efficient strategy to prevent vitamin A deficiency, a widely occurring health issue. However, vitamin A is rapidly degraded during food processing and storage, mainly due to oxidation. Therefore, there is a strong need for stabilising agents. In this study, we showed that wheat bran can be used as a natural, healthy and affordable stabilising agent slowing down vitamin A oxidation and lipid oxidation, which are closely related. The stabilising vitamin A-bran interaction was shown during an accelerated storage experiment (60°C, 70% relative humidity) using a model system consisting of wheat bran, soy oil and vitamin A. While vitamin A was degraded entirely after ten days of storage in the absence of wheat bran, vitamin A recovery after two weeks in the presence of native wheat bran was 10%. This increased to 70% when the wheat bran was toasted (30 min, 170°C). The more pronounced stabilising effect of toasted wheat bran may be explained by the absence of endogenous lipase activity, preventing free fatty acid production during storage. While free fatty acid production in the sample with native wheat bran resulted in accelerated vitamin A oxidation, it did not result in accelerated lipid oxidation, suggesting that vitamin A acts as an antioxidant protecting lipids from oxidation. Moreover, wheat bran antioxidants are thought to delay the oxidation of both vitamin A and lipids. In conclusion, toasted wheat bran mixed with oil and vitamin A can be used as a cost-effective and healthy aid in food fortification by providing high vitamin A stability. To successfully apply this stabilisation technique, a good understanding of the interplay between lipase activity, lipid oxidation, wheat bran antioxidants and vitamin A oxidation is crucial.
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Reed, Scott M., Min S. Wang, and Erica L. Curello. "Electrophoretic Mobility of Lipid Coated Nanoparticles: Understanding the Influence of Size and Charge on a Lipoprotein Particle Mimic." In ASME 2011 International Mechanical Engineering Congress and Exposition. ASMEDC, 2011. http://dx.doi.org/10.1115/imece2011-64158.
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Elevated levels of low-density lipoprotein (LDL) are associated with increased risk of coronary heart disease (CHD). Although smaller LDL particles are more atherogenic, it is not clear how LDL particle size influences atherogenesis. Smaller particles may be more prone to macrophage uptake and plaque formation. Alternatively, increased rates of lipid oxidation may explain the atherogenic effects of smaller LDL. We have developed a mimic of LDL that allows independent examination of the effect of LDL size and oxidation. We have engineered LDL mimics using liposome-encapsulated gold nanoparticles, in which the size and surface charge are independently controlled during synthesis. Here we examine the effects of lipid composition on zeta potential and electrophoretic mobility of LDL mimics. Using these mimics, we explored the effect of the lipid coating on the nanoparticles including anionic lipids and oxidized lipids. Dynamic light scattering was used to determine the size of the mimics and gel electrophoresis was used to measure the mobility and calculate zeta potential. The charge of the lipid coating influenced the mobility and we anticipate this will influence how the mimics interacts with proteins.
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Wu, Haizhou, Bita Forghani, Ingrid Undeland, and Mehdi Abdollahi. "Lipid oxidation in sorted herring (Clupea harengus) filleting co-products and its relationship to composition." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/uelt7673.
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In industrial fish filleting, around 30–70 % of the total weight of the fish end up as side streams (often called by- or co-products), such as the head, backbone, caudal fin, skin, and intestines. Currently, these fractions are dedicated to low value uses as fodder meals or mink feed, even if they contain significant amounts of protein, long chain (LC) n-3 polyunsaturated fatty acids (PUFA), and other nutrients such as vitamins and minerals. However, most fish processors mix their side streams, not least when it comes to small pelagic species like herring. This practice limits use of the side streams for food production since the raw material gets very complex, and since blood, enzymes and lipids from e.g., the viscera and head parts easily contaminate the cleaner parts like the backbones and tails, accelerating e.g., their oxidative or enzymatic degradation. In the present study, lipid oxidation in ice-stored sorted and minced herring fractions (head, backbone, viscera+belly flap, tail, fillet) from spring and fall, and its association with endogenous pro-oxidants, antioxidants and lipid substrates were investigated. Peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) had increased significantly in all fractions after 1 day, but for both seasons, the most rapid PV and TBARS development occurred in head, which also had highest hemoglobin (Hb) levels and lipoxygenases (LOX) activity. Viscera+belly flap was overall the most stable part, and also had the highest -tocopherol content. Pearson correlation analyses across all five fractions confirmed a significant impact of Hb, LOX and -tocopherol on the lipid oxidation susceptibility, while content of total iron, copper, lipids or PUFA provided no significant correlation. Overall, the study showed which pro-oxidants that should be inhibited or removed to succeed with value adding of herring filleting side streams along with the fillet itself.
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Berton-Carabin, Claire. "Lipid oxidation in Pickering emulsions." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/nfxb4600.
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Pickering emulsions have garnered great interest in food science lately. These systems are characterized by the use of colloidal particles as physical stabilizers, that strongly anchor at the oil-water interface, instead of conventional emulsifiers. Many biobased particles have recently been identified as useful for this application, which holds potential for revolutionizing the field of food emulsion formulation [1,2]. However, although the potential in terms of physical stabilization of oil-in-water (O/W) emulsions has been thoroughly explored in the past years, how such emulsions may resist lipid oxidation, and whether particles could also be used to protect labile polyunsaturated lipids against oxidation is still questionable. This presentation aims at shedding light on this question by combining a review of the different types of food-compatible particles that have been recognized as useful to form Pickering emulsions, discussing examples of mitigation of lipid oxidation in such emulsions [3,4], and finally reflecting on the desired properties and possible targeted design of particles to achieve dual physical and oxidative stabilization of emulsions [5].[1] Berton-Carabin, C., & Schroën, K. (2015). Pickering emulsions for food applications: Background, trends and challenges. Ann. Rev. Food Sci. Technol., 6, 263–297.[2] Dickinson, E. (2020). Advances in food emulsions and foams: Reflections on research in the neo-Pickering era. Curr. Opin. Food Sci., 33, 52–60.[3] Schröder, A., Laguerre, M., Sprakel, J., Schroën, K., & Berton-Carabin, C. (2020). Pickering particles as interfacial reservoirs of antioxidants. J. Colloid Interface Sci., 575, 489–498.[4] Schröder, A., Laguerre, M., Tenon, M., Schroën, K., & Berton-Carabin, C. (2021). Natural particles can armor emulsions against lipid oxidation and coalescence. Food Chem., 347, 129003.[5] Berton-Carabin, C., Schröder, A., Schroën, K., & Laguerre, M. (2021). Lipid oxidation in Pickering emulsions. In Garcia-Moreno, P., Jacobsen, C., Sorensen, A. D., & Yesiltas, B. (Eds), Omega-3 Delivery Systems, Elsevier, Cambridge, MA., pp. 275-293.
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Kandrac, Morgan, and Karen Schaich. "Charged Aerosol Detectors Facilitate Detection and Quantitation of Lipids and Lipid Oxidation Products Without Chromophores." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.106.
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Shumaev, Konstantin, Olga Kosmachevskaya, Dmitry Ivanovich Grachev, Alexey Topunov, Andrew Kimovich Martusevich та Enno Kustavich Ruuge. "АNTIOXIDANT AND ANTIRADICAL PROPERTIES DINITROSYL IRON COMPLEXES UNDER CONDITIONS SIMULATING OXIDATIVE STRESS". У NEW TECHNOLOGIES IN MEDICINE, BIOLOGY, PHARMACOLOGY AND ECOLOGY. Institute of information technology, 2021. http://dx.doi.org/10.47501/978-5-6044060-1-4.50.
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We have demonstrated that dinitrosyl iron complexes (DNICs) eliminate free radicals formed during the interaction of hemoproteins with tert-butyl hydroperoxide, as well as during the co-oxidation of lipids and glucose. Thus, DNICs act as antioxidants under conditions simulating different types of oxidative stress.
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Yüksel-Bilsel, Alev, and Neşe Şahin-Yeşilçubuk. "Oxidation Status of Encapsulated Structured Lipids Applied in Kefir Product." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.331.
Full textReports on the topic "Oxidation of lipids"
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Min, Byubgrok, Kichang Nam, and Dong U. Ahn. Catalytic Mechanisms of Metmyoglobin on the Oxidation of Lipids in Liposome Model System. Iowa State University, 2012. http://dx.doi.org/10.31274/ans_air-180814-1045.
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Kanner, Joseph, Mark Richards, Ron Kohen, and Reed Jess. Improvement of quality and nutritional value of muscle foods. United States Department of Agriculture, 2008. http://dx.doi.org/10.32747/2008.7591735.bard.
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Food is an essential to our existence but under certain conditions it could become the origin to the accumulative health damages. Technological processes as heating, chopping, mincing, grounding, promote the lipid oxidation process in muscle tissues and meat foodstuffs. Lipid oxidation occurred rapidly in turkey muscle, intermediate in duck, and slowest in chicken during frozen storage. Depletion of tocopherol during frozen storage was more rapid in turkey and duck compared to chicken. These processes developed from lipid peroxides produce many cytotoxic compounds including malondialdehyde (MDA). The muscle tissue is further oxidized in stomach conditions producing additional cytotoxic compounds. Oxidized lipids that are formed during digestion of a meal possess the potential to promote reactions that incur vascular diseases. A grape seed extract (1% of the meat weight) and butylated hydroxytoluene (0.2% of the lipid weight) were each effective at preventing formation of lipid oxidation products for 3 hours during co-incubation with cooked turkey meat in simulated gastric fluid (SGF). Polyphenols in the human diet, as an integral part of the meal prevent the generation and absorption of cytotoxic compounds and the destruction of essential nutrients, eg. antioxidants vitamins during the meal. Polyphenols act as antioxidants in the gastrointestinal tract; they scavenge free radicals and may interact with reactive carbonyls, enzymes and proteins. These all reactions results in decreasing the absorption of reactive carbonyls and possible other cytotoxic compounds into the plasma. Consumptions of diet high in fat and red meat are contributory risk factors partly due to an increase production of cytotoxic oxidized lipid products eg. MDA. However, the simultaneously consumption of polyphenols rich foods reduce these factors. Locating the biological site of action of polyphenols in the in the gastrointestinal tract may explain the paradox between the protective effect of a highly polyphenols rich diet and the low bioavailability of these molecules in human plasma. It may also explain the "French paradox" and the beneficial effect of Mediterranean and Japanese diets, in which food products with high antioxidants content such as polyphenols are consumed during the meal.
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Wannasin, Donpon, Celina Fonseca, and Eric Decker. Lipid oxidation in oil-in-water emulsions. AOCS, 2022. http://dx.doi.org/10.21748/lox22.1.
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Kanner, Joseph, Edwin Frankel, Stella Harel, and Bruce German. Grapes, Wines and By-products as Potential Sources of Antioxidants. United States Department of Agriculture, 1995. http://dx.doi.org/10.32747/1995.7568767.bard.
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Several grape varieties and red wines were found to contain large concentration of phenolic compounds which work as antioxidant in-vitro and in-vivo. Wastes from wine production contain antioxidants in large amounts, between 2-6% on dry material basis. Red wines but also white wines were found to prevent lipid peroxidation of turkey muscle tissues stored at 5oC. The antioxidant reaction of flavonoids found in red wines against lipid peroxidation were found to depend on the structure of the molecule. Red wine flavonoids containing an orthodihydroxy structure around the B ring were found highly active against LDL and membrane lipid peroxidation. The antioxidant activity of red wine polyphenols were also found to be dependent on the catalyzer used. In the presence of H2O2-activated myoglobin, the inhibition efficiency was malvidin 3-glucoside>catechin>malvidin>resveratol. However, in the presence of an iron redox cycle catalyzer, the order of effectiveness was resveratol>malvidin 3-glucoside = malvidin>catechin. Differences in protein binding were found to affect antioxidant activity in inhibiting LDL oxidation. A model protein such as BSA, was investigated on the antioxidant activity of phenolic compounds, grape extracts, and red wines in a lecithin-liposome model system. Ferulic acid followed by malvidin and rutin were the most efficient in inhibiting both lipid and protein oxidation. Catechin, a flavonal found in red-wines in relatively high concentration was found to inhibit myoglobin catalyzed linoleate membrane lipid peroxidation at a relatively very low concentration. This effect was studied by the determination of the by-products generated from linoleate during oxidation. The study showed that hydroperoxides are catalytically broken down, not to an alcohol but most probably to a non-radical adduct. The ability of wine-phenolics to reduce iron and from complexes with metals were also demonstrated. Low concentration of wine phenolics were found to inhibit lipoxygenase type II activity. An attempt to understand the bioavailability in humans of antocyanins from red wine showed that two antocyanins from red wine were found unchanged in human urine. Other antocyanins seems to undergo molecular modification. In hypercholesterolemic hamsters, aortic lipid deposition was significantly less in animals fed diets supplemented with either catechin or vitamin E. The rate of LDL accumulation in the carotid arteries was also significantly lower in the catechin and vitamin E animal groups. These results suggested a novel mechanism by which wine phenolics are associated with decreased risk of coronary heart diseases. This study proves in part our hypothesis that the "French Paradox" could be explained by the action of the antioxidant effects of phenolic compounds found at high concentration in red wines. The results of this study argue that it is in the interest of public health to increase the consumption of dietary plant falvonoids. Our results and these from others, show that the consumption of red wine or plant derived polyphenolics can change the antioxidant tone of animal and human plasma and its isolated components towards oxidative reactions. However, we need more research to better understand bioavailability and the mechanism of how polyphenolics affect health and disease.
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Handa, Avtar K., Yuval Eshdat, Avichai Perl, Bruce A. Watkins, Doron Holland, and David Levy. Enhancing Quality Attributes of Potato and Tomato by Modifying and Controlling their Oxidative Stress Outcome. United States Department of Agriculture, 2004. http://dx.doi.org/10.32747/2004.7586532.bard.
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General The final goal and overall objective of the current research has been to modify lipid hydroperoxidation in order to create desirable phenotypes in two important crops, potato and tomato, which normally are exposed to abiotic stress associated with such oxidation. The specific original objectives were: (i) the roles of lipoxygenase (LOX) and phospholipids hydroperoxide glutathione peroxidase (PHGPx) in regulating endogenous levels of lipid peroxidation in plant tissues; (ii) the effect of modified lipid peroxidation on fruit ripening, tuber quality, crop productivity and abiotic stress tolerance; (iii) the effect of simultaneous reduction of LOX and increase of PHGPx activities on fruit ripening and tuber quality; and (iv) the role of lipid peroxidation on expression of specific genes. We proposed to accomplish the research goal by genetic engineering of the metabolic activities of LOX and PHGPx using regulatable and tissue specific promoters, and study of the relationships between these two consecutive enzymes in the metabolism and catabolism of phospholipids hydroperoxides. USA Significant progress was made in accomplishing all objectives of proposed research. Due to inability to regenerate tomato plants after transforming with 35S-PHGPx chimeric gene construct, the role of low catalase induced oxidative stress instead of PHGPx was evaluated on agronomical performance of tomato plant and fruit quality attributes. Effects of polyamine, that protects DNA from oxidative stress, were also evaluated. The transgenic plants under expressing lipoxygenase (LOX-sup) were crossed with catalase antisense (CAT-anti) plants or polyamine over producing plants (SAM-over) and the lines homozygous for the two transgenes were selected. Agronomical performance of these line showed that low catalase induced oxidative stress negatively affected growth and development of tomato plants and resulted in a massive change in fruit gene expression. These effects of low catalase activity induced oxidative stress, including the massive shift in gene expression, were greatly overcome by the low lipoxygenase activity. Collectively results show that oxidative stress plays significant role in plant growth including the fruit growth. These results also for the first time indicated that a crosstalk between oxidative stress and lipoxygenase regulated processes determine the outcome during plant growth and development. Israel Regarding PHGPx, most of the study has concentrated on the first and the last specific objectives, since it became evident that plant transformation with this gene is not obvious. Following inability to achieve efficient transformation of potato and tomato using a variety of promoters, model plant systems (tobacco and potato cell cultures, tobacco calli and plantlets, and Arabidopsis) were used to establish the factors and to study the obstacles which prohibited the regeneration of plants carrying the genetic machinery for overproduction of PHGPx. Our results clearly demonstrate that while genetic transformation and over-expression of PHGPx occurs in pre-developmental tissue stage (cell culture, calli clusters) or in completed plant (Arabidopsis), it is likely that over-expression of this enzyme before tissue differentiation is leading to a halt of the regeneration process. To support this assumption, experiments, in which genetic engineering of a point-mutated PHGPx gene enable transformation and over-expression in plants of PhSPY modified in its catalytic site and thus inactive enzymatically, were successfully carried out. These combined results strongly suggest, that if in fact, like in animals and as we established in vitro, the plant PHGPx exhibits PH peroxidase activity, these peroxides are vital for the organisms developmental process.
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Kanner, Joseph, and Herbert Hultin. Mechanisms and Prevention of Lipid Oxidation in Muscle Foods. United States Department of Agriculture, 1986. http://dx.doi.org/10.32747/1986.7593409.bard.
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Bramlage, William, Nehemia Aharoni, Wassef W. Nawar, Joseph Kanner, Shimon Meir, and Sonia Philosoph-Hadas. Control of Lipid Oxidation to Retard Senescence of Plant Tissue. United States Department of Agriculture, 1994. http://dx.doi.org/10.32747/1994.7603823.bard.
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Xiao, Shan, Wan Gang Zhang, Eun Joo Lee, and Dong U. Ahn. Lipid and Protein Oxidation of Chicken Breast Rolls as Affected by Dietary Oxidation Levels and Packaging. Iowa State University, 2013. http://dx.doi.org/10.31274/ans_air-180814-631.
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Xiao, Shan, Wan Gang Zhang, Eun Joo Lee, and Dong U. Ahn. Effects of Diet, Packaging and Irradiation on Protein Oxidation, Lipid Oxidation of Raw Broiler Thigh Meat. Iowa State University, 2013. http://dx.doi.org/10.31274/ans_air-180814-728.
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Kanner, Joseph, Dennis Miller, Ido Bartov, John Kinsella, and Stella Harel. The Effect of Dietary Iron Level on Lipid Peroxidation of Muscle Food. United States Department of Agriculture, 1995. http://dx.doi.org/10.32747/1995.7604282.bard.
Full textAbstract:
Biological oxidations are almost exclusively metal ion-promoted reactions and in ths respect iron, being the most abundant, is the commonly involved. The effect of dietary iron levels on pork, turkey and chick muscle lipid peroxidation and various other related compounds were evaluated. Crossbred feeder pigs were fed to market weight on corn-soy rations containing either 62, 131 or 209 ppm iron. After slaughter, the muscles were dissected, cooked and stored at 4°C. Heavily fortifying swine rations with iron (>200 ppm) increase nn-heme iron (NHI), thiobarbituric acid reactive substances (TBARS), and decrease a-tocopherol in cooked stored pork but did not increase warmed-over aroma (WOA). NHI and TBARS were higher in cooked pork from pigs fed high-iron diets. Liver iron correlated with muscle iron. TBARS were strongly related with WOA. The role of dietary vitamin E and ascorbic acid on Fe-induced in vivo lipid peroxidation in swine was also evaluated. Moderate elevation in iron stores had a marked effect on oxidative stress, especially as indicated by liver TBARS. Supplemental vitamin E, and to a lesser extent vitamin C, protect against this oxidative stress. Unsupplementation of Fe in the regular diet of turkeys did not affect body weight, blood hemoglobin level, or iron pool in the liver or muscle. The reason being that it contained "natural" ~120 mg Fe/kg feed, and this amount is high enough to keep constant the pool of iron in the body, liver or muscle tissues. Only Fe-supplementation with high amounts of Fe (500 ppm) significantly increased turkey blood hemoglobin and total iron in the liver, in 1 out of 3 experiments, but only slightly affects iron pool in the muscles. It seems that the liver accumulates very high concentations of iron and significantly regulates iron concentration in skeletal muscles. For this reason, it was very difficult to decrease muscle stability in turkeys through a diet containing high levels of Fe-supplementation. It was shown that the significant increase in the amount of iron (total and "free") in the muscle by injections with Fe-dextran accelerated its lipid peroxidation rate and decreased its a-tocopherol concentration. The level and metabolism of iron in the muscles affects the intensity of in vivo lipid peroxidation. This process was found to ifluence the turnover and accumulation of a-tocopherol in turkey and chick muscles. Treatments which could significantly decrease the amount and metabolism of iron pool in muscle tissues (or other organs) may affect the rate of lipid peroxidation and the turnover of a-tocopherol. Several defense enzymes were determined and found in the turkey muscle, such as superoxide dismutase, catalase, and glutathione peroxidase. Glutathione peroxidase was more active in muscles with a high trend of lipid peroxidation, lmore so in drumsticks than in breast muscles, or muscles with a low a-tocopherol content. The activity of glutathione peroxidase increased several fold in muscle stored at 4°C. Our work demonstrated that it will be much more practical to increase the stability of muscle tissues in swine, turkeys and chickens during storage and processing by increasing the amount of vitamin E in the diet than by withdrawing iron supplementation.