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Cosmetic or Dietary Vegetable Oils Sampled in the Cameroonian Market May Not Expose Consumers to lipid oxidation Products Generating Oxidative Stress and Inflammation

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American Journal of Plant Sciences 2024年第3期15卷 193-202页

作者： Ferdinand Kouoh Elombo Erika Van Damme Clara Delepine David Depraetere Ludovic Chaveriat Paul Lunga Keilah Nico Fréderic Njayou Patrick Martin Laboratory of Toxicology and Pharmacology Department of Biochemistry Faculty of Sciences University of Yaound&#233 I Yaound&#233 Cameroon Dé partement de Chimie IUT B&#233thune Universit&#233 d&#8217Artois B&#233thune France Unité Transformations & Agroressources (ULR7519) Universit&#232 d&#8217Artois-UniLaSalle Bethune France

Vegetable oils are a source of energy, essential fatty acids, antioxidants and fat-soluble vitamins useful for human health care and development. These oils also contribute to organoleptic quality of their products’ derivatives. However, their chemical and physical properties can be modified by the mode of their extraction, storage and distribution. These modifications might negatively affect the nutritional quality of the oils. The goals of this study were to: sample different vegetable oils for cosmetic or dietary use marketed in Cameroon, and verify purity and oxidation states of each kind of oil through determination of its acidity, iodine, peroxide, saponification, refractive indexes and the conformity of the labeling. The carotene content, the level of polar components and specific absorbance were also determined. As the result, six oils namely palm, palm kernel, coconut, black cumin, peanut and shea butter were collected. Apart from labeling, chemicals and physicals parameters analyzed were generally in accordance with the Cameroonian and Codex Alimentarius standard. This study suggests that vegetable oils sampled in the Cameroonian market may not expose consumers to lipid oxidation products generating pathological oxidative stress and inflammation. However, efforts in application of existing standard need to be done as far as labeling are concerned.

关键词： Vegetable Oils Quality Control Labeling Compliance lipid oxidation Oxidative Pathology

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lipid oxidation in food science and nutritional health: A comprehensive review

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Oil Crop Science 2023年第1期8卷 35-44页

作者： Dan Wang Huaming Xiao Xin Lyu Hong Chen Fang Wei Key Laboratory of Oilseeds Processing of Ministry of Agriculture and Rural Affairs Hubei Key Laboratory of Lipid Chemistry and NutritionOil Crops Research Institute of the Chinese Academy of Agricultural SciencesWuhanHubei430062PR China Hubei Hongshan Laboratory WuhanHubei430062PR China

Food provides abundant nutrients for human beings, but also has sensory functions and physiological regulation.lipids are the main components of food as well as the important structural and functional components of cells.Nevertheless, lipids are easily oxidized by different ways, such as thermal oxidation and air oxidation. lipidoxidation has adverse effects on food quality and human health. Therefore, efforts should be made to reduce lipidoxidation and improve its stability. This review focuses on important knowledge about lipid oxidation, includingthe concept of lipids and lipid oxidation, the main pathways and mechanisms of lipid oxidation, factors affectinglipid oxidation, strategies to improve the stability of lipid oxidation, and the recent research progress of lipidoxidation in food science and nutritional health.

关键词： lipid oxidation oxidation mechanism Oxidative stability Food science Antioxidant

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The application of Melissa officinalis L.essential oil nanoemulsions protects sea bass(Lateolabrax japonicus)against myofibrillar protein and lipid oxidation during refrigeration

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Food Quality and Safety 2023年第3期7卷 447-455页

作者： Yao Xie Huijie Yu Xin Zhao Chuhan Bian Hao Cheng Jun Mei Jing Xie College of Food Science&Technology Shanghai Ocean UniversityShanghaiChina Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation Shanghai Ocean UniversityShanghaiChina National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean UniversityShanghaiChina Shanghai Engineering Research Center of Aquatic Product Processing&Preservation Shanghai Ocean UniversityShanghaiChina

Objectives:The nutrient rich sea bass is prone to oxidation of lipid and protein during refrigeration.Materials and Methods:The research was to investigate the effect of different concentrations of Melissa officinalis L.essential oil(MOEO)nanoemulsions on myofibrillar protein(MP)and lipid oxidation in sea bass(Lateolabrax japonicus)during refrigeration at 4°C.Results:The results of thiobarbituric acid reactive substances and mitochondrial membrane potential showed that carboxymethyl chitosan/locust bean gum active coating solutions incorporating 2%MOEO nanoemulsions(C/L-2M)was the most effective in inhibiting lipid oxidation that occurred in sea bass under attack by reactive oxygen species.Low-field nuclear magnetic resonance results showed that C/L-2M maximally slowed the conversion of bound water to free water during storage.The oxidation of lipids and MP disrupted the secondary and tertiary conformations of MP and accelerated protein aggregation and degradation.Conclusions:C/L-2M slowed the oxidation of lipids and proteins by inhibiting the oxidation of reactive oxygen species.C/L-2M is a very promising preservative emulsion for the preservation of sea bass.

关键词： Lateolabrax japonicus Melissa officinalis L.essential oil lipid oxidation protein oxidation active coating solutions

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Effects of Angelica sinensis extracts on lipid oxidation in fish feeds and growth performance of juvenile Jian carp(Cyprinus carpio var. Jian)

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Animal Nutrition 2019年第1期5卷 109-114页

作者： Huatao Li Dandan Yang Zhihao Li Mingquan He Fengyi Li Jun Jiang Siyi Tang Peiyuan Peng Wenhao Du Yuting Ma Ying Liu Key Laboratory of Sichuan Province for Conservation and Utilization of Fishes Resources in the Upper Reaches of the Yangtze River Neijiang Normal University College of Life Sciences Neijiang Normal University College of Animal Science and Technology Sichuan Agricultural University

The study was to explore the effect of the extracts of Angelica sinensis(EAs) on lipid oxidation in fish feeds compared with ethoxyquin(EQ) and the effect of dietary EAs on growth performance of carp(Cyprinus carpio var. Jian). Firstly, fish feeds were respectively added with EQ, and ethyl ether extract ethyl acetate extract(EAE), acetone extract, ethanol extract(EE) and aqueous extract(AQE) of Angelica sinensis, except for the control. The results showed that EAs and EQ inhibited lipid oxidation in fish feed(P lipid oxidation(P lipid oxidation compared with EQ(P < 0.05). Then, 7 experimental diets respectively supplemented with 0.0, 1.0, 2.0, 3.0, 4.0, 5.0 and 6.0 g/kg of EAE were fed to the respective treatment groups for 30 d. Four replicates were performed for each treatment group; 20 carp(mean weight: 12.10 ± 0.13 g) were in each replicate. The result indicated that dietary EAE improved the growth performance in carp(P < 0.05). The appropriate con centration of EAE for carp growth was estimated to be 3.643 g/kg diet. Thus, EAE could be used as a natural antioxidant in feeds for Jian carp.

关键词： Angelica sinensis Extracts Ethoxyquin lipid oxidation Growth performance

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Mediterranean Berries as Inhibitors of lipid oxidation in Porcine Burger Patties Subjected to Cooking and Chilled Storage

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Journal of Integrative Agriculture 2013年第11期12卷 1982-1992页

作者： Rui Ganho Mario Estévez Mónica Armenteros David Morcuende Food Science Department ESTMPolytechnic Institute of Leiria Animal Production and Food Science University of ExtremaduraAv.de la Universidad s/n Animal Production and Food Science University of ExtremaduraAv.de la Universidad s/nCáceres 10003Spain

The efifciency of extracts from Arbutus unedo L. （AU）, Crataegus monogyna L. （CM）, Rosa canina L. （RC）, and Rubus ulmifolius Schott. （RU） to inhibit lipid oxidation in raw, cooked and cooked and chilled （2°C/12 d） porcine burger patties, was investigated. The modiifcation of the fatty acid proifle during processing treatments （cooking and chilling）, the quantitative measurements of thiobarbituric acid reactive substances （TBA-RS）, and lipid-derived volatiles, were used as indicators of lipid oxidation. Polyunsaturated fatty acids （PUFA） gradually decreased during cooking and the subsequent storage of cooked burger patties with this decrease being signiifcantly greater （P〈0.05） in control patties than in those with added berry extracts. In accordance, the control patties showed signiifcantly higher TBA-RS numbers and counts of lipid-derived volatiles in all treatments when compared to the berry-added counterparts （P〈0.05）. Results from the present work show, for the ifrst time, that extracts from A. unedo, C. monogyna, R. canina, and R. ulmifolius are promising antioxidants which could enhance the nutritional, safety and sensory properties of porcine burger patties.

关键词： berries lipid oxidation meat pattiesm TBA-RSm polyunsaturated fatty acids lipid-derived volatiles

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Theoretical Elucidation on Different lipid-oxidation Potentials of Aminoxyl Antioxidants

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Chinese Journal of Chemistry 2003年第12期21卷 1669-1672页

作者：王兰芬张红雨 Laboratory for Computational Biology Shandong Provincial Research Center for Bioinformatic Engineering and TechniqueShandong University of Technology

To elucidate the different lipid-oxidation potentials of aminoxylantioxidants, a kind of combined density functional theory (DFT) method was employed to calculateC―H bond dissociation enthalpies (BDEs) of a model linoleic acid (LH) and O―H BDEs of hydrogenatedaminoxyls. The higher the O―H BDE is, the more potent the aminoxyl to abstract the H-atom from LHand the stronger the LH-oxidation potential. Accordingly, the prooxidant activity differences ofaminoxyls were elucidated by the different O―H BDEs of hydrogenated aminoxyls, which were furtherclarified in terms of distinct electronic effects of the substituents.

关键词： AM1 aminoxyl antioxidant density functional theory H-abstraction reaction lipid oxidation O―H bond dissociation enthalpy

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Changes of Intramuscular Fat Composition,lipid oxidation and Lipase Activity in Biceps femoris and Semimembranosus of Xuanwei Ham During Controlled Salting Stages

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Journal of Integrative Agriculture 2013年第11期12卷 1993-2001页

作者： WANG Zhen-yu GAO Xiao-guang ZHANG Ji-hong ZHANG De-quan MA Chang-wei Institute of Agro-Products Processing Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-ProductsProcessingMinistry of Agriculture College of Food Science and Nutritional Engineering China Agricultural University Department of Food Science Cornell University

Fatty acid composition of neutral lipids （NLs）, phospholipids （PLs） and free fatty acids （FFAs） from intramuscular fat （IMF）, lipid oxidation and lipase activity in muscle Semimembranosus （SM） and msucle Biceps femoris （BF） of dry-cured Xuanwei ham during the 90-d salting stages were analysed. The salt content increased from 0.34 to 3.52%in BF and from 0.10 to 5.42%in SM during the 90 d salting stage, respectively. PLs of IMF in both BF and SM decreased 54.70%（P〈0.001） and 34.64%（P〈0.05）, furthermore, the saturated fatty acids （SFA）, monounsaturated fatty acids （MUFA） and polyunsaturated fatty acids （PUFA） of PLs in both muscles were hydrolysed almost isochronously. FFAs were increased from 0.46 g 100 g-1 lipids to 2.92 g 100 g-1 lipids in BF at the end of salting, which was lower than SM （from 1.29 g 100 g-1 lipids to 9.70 g 100 g-1 lipids）. The activities of acid lipase, neutral lipase and acid phospholipase all remained active in the 90 d. The thiobarbituric acid reactive substances （TBARS） was slowly increased to 1.34 mg kg-1 muscle in BF and to 2.44 mg kg-1 muscle in SM during the salting stage. In conclusion, the controlled salting process prompted the hydrolysis of PLs of IMF notably and increased the lipid oxidation of muscles within some limits.

关键词： Xuanwei ham intramuscular fat lipid oxidation fatty acid composition salting

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Inhibition of lipid oxidation in foods and feeds and hydroxyl radical-treated fish erythrocytes:A comparative study of Ginkgo biloba leaves extracts and synthetic antioxidants

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Animal Nutrition 2016年第3期2卷 234-241页

作者： Huatao Li Xiaoqiu Zhou Ping Gao Qiuyue Li Hansi Li Rong Huang Min Wu College of Life Sciences Neijiang Normal University Conservation and Utilization of Fishes Resources in the Upper Reaches of the Yangtze River Key Laboratory of Sichuan Province Neijiang Normal University Animal Nutrition Institute Sichuan Agricultural University College of Life Sciences Sichuan University Archives Neijiang Normal University

This study explored the effects of butylated hydroxytoluene(BHT) and ethoxyquin(EQ) and ethyl ether extracts, ethyl acetate extracts(EAE), acetone extracts, ethanol extracts and aqueous extracts of Ginkgo biloba leaves(EGbs) on lipid oxidation in a linoleic acid emulsion, fish flesh and fish feed and in hydroxyl radical(·OH)-treated carp erythrocytes. The linoleic acid, fish flesh and fish feed were incubated with BHT,EQ and EGbs at 45℃ for 8 d, respectively, except for the control group. The lipid oxidation in the linoleic acid emulsion, fish flesh and fish feed was then measured by the ferric thiocyanate method or thiobarbituric acid method. The carp erythrocytes were treated with BHT, EQ. or EGbs in the presence of40 μmol/L FeSO_4 and 20 μmol/L H_2 O_2 at 37℃ for 6 h,except for the control group. Oxidative stress and apoptosis parameters in carp erythrocytes were then evaluated by the commercial kit. The results showed that BHT, EQ and EGbs inhibited lipid oxidation in the linoleic acid emulsion, fish flesh and fish feed and·OH-induced phosphatidylserine exposure and DNA fragmentation(the biomarkers of apoptosis) in carp erythrocytes. Furthermore, BHT, EQ and EGbs decreased the generation of reactive oxygen species(ROS),inhibited the oxidation of cellular components and restored the activities of enzymatic antioxidants in·OH-treated carp erythrocytes. Of all examined EGbs, EAE showed the strongest effects. The effects of EAE on lipid oxidation in the linoleic acid emulsion and on superoxide anion and malonaldehyde levels,catalase activity and apoptosis in. OH-treated carp erythrocytes were equivalent to or stronger than those of BHT. Moreover, these results indicated that the inhibition order of EGbs on the generation of ROS and oxidation of cellular components in fish erythrocytes approximately agreed with that for the food and feed materials tested above. And, the antioxidative and anti-apoptotic effects of EGbs were positively correlated with their flavonoid content. Taken together, these results revealed t

关键词： Ginkgo biloba lipid oxidation Apoptosis Fish erythrocyte Flavonoids

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Effect of Tea Polyphenols on lipid oxidation of Nemipterus VirgatusSurimi Cake During Ice Storage

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Journal of Harbin Institute of Technology(New Series) 2021年第3期28卷 9-16页

作者： Quanfu Wang Yifan Wang Yanhua Hou Yatong Wang Yujin Li Xuepeng Li School of Environment Harbin Institute of TechnologyHarbin 150090China School of Marine Science and Technology Harbin Institute of Technology(Weihai)Weihai 264209ShandongChina Shandong Provincial Engineering Technology Research Center of Marine Health Food Rongcheng 264300ShandongChina College of Food Science and Technology Bohai UniversityJinzhou 121013LiaoningChina

Surimi cake is a high value aquatic product. In this work, lipid oxidation and volatile compounds in Nemipterus virgatus surimi cake were investigated to evaluate the effectiveness of tea polyphenols in preventing or reducing lipid oxidation. Surimi cake was prepared in the presence or absence of 0.2% tea polyphenols, and was stored at 4 ℃ for 16 days. It was found that the peroxide value(POV) and thiobarbituric acid reactive substances(TBARS) values of the experimental groups(with 0.2% tea polyphenols) were much lower than those of the untreated surimi cake(plipid oxidation of the surimi cake. Effects of lipid oxidation of the tea polyphenols on surimi cake were reduced during storage in ice.

关键词： surimi cake lipid oxidation tea polyphenols POV TBARS

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lipid oxidation in Mechanically Deboned Chicken Meat:Effect of the Addition of Different Agents

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Food and Nutrition Sciences 2013年第8期4卷 219-223页

作者： Juliana Bigolin Cleusa Ines Weber Alexandre da Trindade Alfaro Department of Food Technology Federal Technological University of Paraná(UTFPR)Francisco BeltraoBrazil

The study evaluated the effect of sodium chloride (1.5%), sodium erythorbate (0.5% and 1.0%) and ascorbic acid (0.1% and 0.2%) on inhibiting lipid oxidation in mechanically deboned chicken meat (MDCM). The peroxide, acidity, pH, color and odor values of the samples were determined on the 1st, 3rd and 5th days. Treatments with sodium erythorbate and ascorbic acid had significant influence (p ≤ 0.05) on the peroxide, acidity and pH values. Ascorbic acid and erythorbate sodium were especially effective in reducing lipid oxidation in mechanically deboned chicken meat.

关键词： MDCM lipid oxidation Agents

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