Free radical generation assays: New methodology for accelerated oxidation studies at low temperature in complex food matrices

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 4, 2005, Pages 887-892

  Van Dyck, Stefaan M O ^a   Verleyen, Tom ^a   Dooghe, Waut ^a   Teunckens, Aimée ^a   Adams, Clifford A ^a  

^a Kemin Industries Inc   (United States)

Author keywords

Accelerated oxidation; Antioxidant tests; Food oxidation; Free radical; FRG assay

Indexed keywords

FREE RADICAL; OXYGEN;

ANALYTIC METHOD; ARTICLE; CORRELATION ANALYSIS; EMULSION; FOOD ANALYSIS; HIGH TEMPERATURE; LOW TEMPERATURE PROCEDURES; METHODOLOGY; OXIDATION; SHELF LIFE; THERMAL ANALYSIS; THERMOSTABILITY;

ANIMALS; ANTIOXIDANTS; COLD; DRUG STABILITY; FOOD ANALYSIS; FOOD PRESERVATION; FREE RADICALS; HEAT; KINETICS; LIPID PEROXIDATION; MEAT PRODUCTS; OXIDATION-REDUCTION; SWINE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TIME FACTORS;

EID: 13944258039     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf048983x     Document Type: Article

References (26)

1. Rossell, J. B. Measurement of rancidity. In Rancidity in Foods, 2nd ed.; Allen, J. C., Hamilton, R. J., Eds.; Elsevier Applied Science: London, U.K., 1989; pp 23-52.
2. Liang, C.; Schwarzer, K. Comparison of four accelerated stability methods for lard and tallow with and without antioxidants. J. Am. Oil Chem. Soc. 1998, 75, 1441-1443.
3. Tian, K.; Dasgupta, P. K.; Shermer, W. D. Determination of oxidative stability of lipids in solid samples. J. Am. Oil Chem. Soc. 2000, 77, 217-222.
4. Frankel, E. N. Stability methods. In Lipid Oxidation; The Oily Press Ltd.: Dundee, Scotland, 1998; Vol. 10, pp 99-114.
5. Frankel, E. N.; Meyer, A. S. Review: The problems using one-dimensional methods to evaluate multifunctional food and biological antioxidants. J. Sci. Food Agric. 2000, 80, 1925-1941.
6. Cao, G.; Sofic, E.; Prior, R. L. Antioxidant capacity of tea and common vegetables. J. Agric. Food Chem. 1996, 44, 3426-3431.
7. Krasowska, A.; Rosiak, D.; Szkapiak, K.; Lukaszewicz, M. Chemiluminescence detection of peroxyl radicals and comparison of antioxidant activity of phenolic compounds. Curr. Top. Biophys. 2000, 24, 89-95.
8. Gao, X.; Björk, L.; Trajkovski, V.; Uggla, M. Evaluation of antioxidant activities of rosehip ethanol extracts in different test systems. J. Sci. Food Agric. 2000, 80, 2021-2027.
9. Masuda, T.; Mizuguchi, S.; Tanaka, T.; Iritani, K.; Takeda, Y. Isolation and structure determination of new antioxidative ferulic acid glucoside esters from the rhizome of Alpinia spedosa, a zingiberaceae plant used in Okinawan food culture. J. Agric. Food. Chem. 2000, 48, 1479-1484.
10. Koga, T.; Moro, K.; Matsudo, T. Antioxidative behaviors of 4-hydroxy-2,5-dimethyl-3(2)-furanone and 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone against lipid peroxidation. J. Agric. Food Chem. 1998, 46, 946-951.
11. Raneva, V.; Shimasaki, H.; Ishida, Y.; Ueta, N.; Niki, E. Antioxidative activity of 3,4-dihydroxyphenylacetic acid and caffeic acid in rat plasma. Lipids 2001, 36, 1111-1116.
12. Dufour, C.; Da Silva, E.; Potier, P.; Queneau, Y.; Dangles, O. Gallic esters of sucrose as efficient radical scavengers in lipid peroxidation. J. Agric. Food Chem. 2002, 50, 3425-3430.
13. Krainev, A. G.; Bigelow, D. J. Comparison of 2,2′-azobis(2- amidinopropane) hydrochloride (AAPH) and 2,2′-azobis(2,4- dimethylvaleronitrile) (AMVN) as free radical initiators: a spin-trapping study. J. Chem. Soc., Parkin Trans. 2 1996, 747-754.
14. Mei, L.; McClements, D. J.; Decker, E. A. Lipid oxidation in emulsions as affected by charge status of antioxidants and emulsion droplets. J. Agric. Food Chem. 1999, 47, 2267-2273.
15. Vazo free radical sources. Properties, uses, storage, and handling, in DuPont product information no. H-58828-1; DuPont Specialty Chemicals.
16. Jebe, T. A.; Matlock, M. G.; Sleeter, R. T. Collaborative study of the oil stability index analysis. J. Am. Oil Chem. Soc. 1993, 70, 1055-1061.
17. Thomsen, M. K.; Jacobsen, C.; Skibsted, L. H. Mechanism of initiation of oxidation in mayonnaise enriched with fish oil as studied by electron spin resonance spectroscopy. Eur. Food Res. Technol. 2000, 211, 381-386.
18. Thomsen M. K.; Kristensen, D.; Skibsted, L. H. Electron spin resonance spectroscopy for determination of the oxidative stability of food lipids. J. Am. Oil Chem. Soc. 2000, 77, 725-730.
19. Massaeli, H.; Sobrattee, S.; Pierce, G. N. The importance of lipid solubility in antioxidants and free radical generating systems for determining lipoprotein peroxidation. Free Radical Biol. Med. 1999, 26, 1524-1530.
20. Noguchi, N.; Yamashita, H.; Gotoh, N.; Yamamoto, Y.; Numano, R.; Niki, E. 2,2′-Azobis(4-methoxy-2,4-dimethylvaleronitrile), a new lipid-soluble Azo initiator: application to oxidations of lipids and low-density lipoprotein in solution and aqueous dispersions. Free Radical Biol. Med. 1998, 24, 259-268.
21. Xiong, Y. L.; Decker, E. A. Alterations in muscle protein functionality by oxidative and antioxidative processes. J. Muscle Foods 1995, 6, 139-160.
22. Lee, S. K.; Mei, L.; Decker, E. A. Lipid oxidation in cooked turkey as effected by added antioxidant enzymes. J. Food Sci. 1996, 61, 726-728, 795.
23. Chan, W. K. M.; Faustman, C.; Yin, M.; Decker, E. A. Lipid oxidation by oxymyoglobin with involvement of hydrogen peroxide and superoxide anion. Meat Sci. 1997, 46, 181-190.
24. Chen, Q.; Shi, H.; Ho, C.-T. Effects of rosemary extracts and major constituents on lipid oxidation and soybean lipoxygenase activity. J. Am. Oil Chem. Soc. 1992, 69, 999-1002.
25. Eriksson, C. E. Lipid oxidation catalysts and inhibitors in raw materials and processed foods. Food Chem. 1982, 9, 3-19.
26. Gordon, M. H.; Mursi, E. A Comparison of oil stability based on the Metrohm Rancimat with storage at 20 °C. J. Am. Oil Chem. Soc. 1994, 71, 649-651.