Ability of lipid hydroperoxides to partition into surfactant micelles and alter lipid oxidation rates in emulsions

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 19, 2002, Pages 5445-5449

  Nuchi, Carla D ^a   Hernandez, Pilar ^b   McClements, Julian ^a   Decker, Eric A ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b UNIVERSIDAD CEU CARDENAL HERRERA   (Spain)

Author keywords

Emulsion; Lipid hydroperoxides; Lipid oxidation; Micelles; Surfactant

Indexed keywords

FREE RADICAL; LINOLEIC ACID; LIPID HYDROPEROXIDE; SURFACTANT; TRILINOLEIN; WATER OIL CREAM;

AQUEOUS SOLUTION; ARTICLE; DECOMPOSITION; EMULSION; LIPID OXIDATION; LIPID PEROXIDATION; MEASUREMENT; MICELLE; PARTITION CHROMATOGRAPHY; SOLUBILIZATION;

ALKANES; CHEMISTRY, PHYSICAL; EMULSIONS; KINETICS; LINOLEIC ACID; LINOLEIC ACIDS; LIPID BILAYERS; LIPID PEROXIDATION; LIPID PEROXIDES; MICELLES; SURFACE-ACTIVE AGENTS; TRIGLYCERIDES; WATER;

ZEA MAYS;

EID: 0037063379     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020095j     Document Type: Article

References (16)

1. Light-scattering study of solubilization of emulsion droplets by nonionic surfactant solutions
2. Partition of selected antioxidants in corn oil-water model systems
3. Partitioning of selected antioxidants in mayonnaise
4. Antioxidant activity and partitioning of phenolic acids in bulk and emulsified methyl linoleate
5. Activities of antioxidants are affected by colloidal properties, of oil-in-water and water-in-oil emulsions and bulk oils
6. Ability of surfactant micelles to alter the partitioning of phenolic antioxidants in oil-in-water emulsions
7. Inhibition of low-density lipoprotein oxidation by carnosine and histidine
8. Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxides values of food lipids
9. The effects of surfactant type, pH, and chelators on the oxidation of salmon oil-in-water emulsions
10. Membrane-bound cholesterol oxidase from Rhodococcus sp. cells. Production and extraction
11. Ability of surfactant head group size to alter lipid and antioxidant oxidation in oil-in-water emulsions
12. Ability of surfactant tail group size to alter lipid oxidation in oil-in-water emulsions
13. Comparison of the solubilization kinetics of triacylglycerol and hydrocarbon emulsion droplets in a micellular solution