Iron-accelerated cumene hydroperoxide decomposition in hexadecane and trilaurin emulsions

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 2, 2000, Pages 213-219

  Mancuso, Jennifer R ^a,b   McClements, D Julian ^a   Decker, Eric A ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b GENERAL MILLS INC   (United States)

Author keywords

Emulsions; Iron; Lipid oxidation; Rancidity; Surfactants

Indexed keywords

ALKANE; AMMONIUM DERIVATIVE; BENZENE DERIVATIVE; CUMENE HYDROPEROXIDE; FREE RADICAL; HEXADECANE; IRON; N-HEXADECANE; OXIDIZING AGENT; POLYSORBATE; TRIACYLGLYCEROL;

ARTICLE; DECOMPOSITION; DECYLTRIMETHYLAMMONIUM; EMULSION; FOOD COMPOSITION; LIPID OXIDATION; METABOLISM; OXIDATION REDUCTION REACTION; TRILAURIN;

ALKANES; BENZENE DERIVATIVES; EMULSIONS; FREE RADICALS; IRON; OXIDANTS; POLYSORBATES; QUATERNARY AMMONIUM COMPOUNDS; TRIGLYCERIDES;

EID: 0034000578     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990757d     Document Type: Article

References (20)

1. Buettner, G. R. The pecking order of free radicals and antioxidants: lipid peroxidation, α-tocopherol, and ascorbate. Arch. Biochem. Biophys. 1993, 300, 535-543.
2. Coupland, J. N.; McClements, D. J. Lipid oxidation in food emulsions. Trends Food Sci. Technol. 1996, 7, 83-91.
3. Donnelly, J. L.; Decker, E. A.; McClements, D. J. Ability of emulsifiers to influence iron-catalyzed oxidation of emulsified menhaden oil. J. Food Sci. 1998, 63, 997.
4. Dunford, H. B. Free radicals in iron-containing systems. Free Radical Biol. Med. 1987, 3, 405-421.
5. Formo, M. W.; Jungermann, E.; Norris, F. A.; Sonntag, N. O. V. Bailey's Industrial Oil and Fat Products, 4th ed.; Wiley: New York, 1979; p 226.
6. Frankel, E. N. Recent advances in lipid oxidation. J. Sci. Food Agric. 1991, 54, 495-511.
7. Fukuzawa, K.; Fujii, T. Peroxide dependent and independent lipid peroxidation: site-specific mechanisms of initiation by chelated iron and inhibition by α-tocopherol. Lipids 1992, 27, 227-233.
8. Halliwell, B.; Gutteridge, J. M. C. Oxygen toxicity, oxygen radicals, transition metals and disease. Biochem. J. 1984, 219, 1-14.
9. Halliwell, B.; Murcia, M. A.; Chirico, S.; Aruoma, O. I. Free radicals and antioxidants in food and in vivo: what they do and how they work. Crit. Rev. Food Sci. Nutr. 1995, 35, 7-20.
10. Huang, S. W.; Frankel, E. N.; Schwarz, K.; German, J. B. Effect of pH on antioxidant activity of a-tocopherol and trolox in oil-in-water emulsions. J. Agric. Food Chem. 1996, 44, 2496-2502.
11. Israelachvili, J. Intermolecular and Surface Forces, 2nd ed.; Academic Press: London, U.K., 1992; p 41.
12. Kubow, S. Lipid oxidation products in food and atherogenesis. Nutr. Rev. 1993, 51, 33-40.
13. Mancuso, J. R.; McClements, D. J.; Decker, E. A. The Effects of Surfactant Type, pH and Chelators on the Oxidation of Salmon Oil-in-Water Emulsions. J. Agric. Food Chem. 1999, 47, 4112-4116.
14. Mei, L.; McClements, D. J.; Wu, J.; Decker, E. A. Iron-catalyzed lipid oxidation in emulsion as affected by surfactant, pH and NaCl. Food Chem. 1998a, 61, 307-312.
15. Mei, L.; Decker, E. A.; McClements, D. J. Evidence of iron association with emulsion droplets and its impact on lipid oxidation. J. Agric. Food Chem. 1998b, 46, 5072-5077.
16. Nawar, W. W. Lipids. In Food Chemistry; Fennema, O. R., Ed.; Dekker: New York, 1996.
17. Snedecor, G. W.; Cochran, G. W. Statistical Methods, 8th ed.; Iowa State University Press: Ames, IA, 1989.
18. Weiss, J.; Coupland, J. N.; McClements, D. J. Solubilization of hydrocarbon droplets suspended in a non-ionic surfactant solution. J. Phys. Chem. 1996, 100, 1066-1071.
19. Yoshida, Y.; Niki, E. Oxidation of methyl linoleate in aqueous dispersions induced by copper and iron. Arch. Biochem. Biophys. 1992, 295, 107-114.
20. Zumdahl, S. S. Chemistry; Heath: Lexington, MA, 1989.