Effects of photosensitisation and autoxidation on the changes of volatile compounds and headspace oxygen in elaidic trans fatty acid and oleic cis fatty acid

Food Chemistry

Volumn 119, Issue 1, 2010, Pages 88-94

  Lee, JaeMin ^a   Chang, Pahn Shick ^b   Lee, JaeHwan ^a  

^a Seoul National University of Science and Technology   (South Korea)

^b Seoul National University   (South Korea)

Author keywords

Autoxidation; Elaidic acid; Headspace oxygen; Oleic acid; Photosensitisation; trans Fatty acid; Volatile analysis

Indexed keywords

ELAIDIC ACID; FATTY ACID; HEADSPACE OXYGEN; METHYLENE BLUE; OLEIC ACID; OXYGEN; PHOTOSENSITIZING AGENT; UNCLASSIFIED DRUG; VEGETABLE OIL; VOLATILE AGENT;

ARTICLE; AUTOOXIDATION; CHEMICAL ANALYSIS; FATTY ACID ANALYSIS; FOOD ANALYSIS; GAS CHROMATOGRAPHY; LIPID OXIDATION; PHOTOSENSITIZATION; SOLID PHASE MICROEXTRACTION; THERMAL CONDUCTIVITY;

EID: 70349832925     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.05.077     Document Type: Article

References (22)

1. Boff J.M., and Min D.B. Chemistry and reaction of singlet oxygen in foods. Comprehensive Reviews in Food Science and Safety 1 (2002) 158-172
2. Edward J., and Hunter T. Dietary levels of trans-fatty acids: Basis for health concerns and industry efforts to limit use. Nutrition Research 25 (2005) 499-513
3. Foote C.S. Photosensitized oxidation and singlet oxygen: Consequences in biological systems. In: Pryor W.A. (Ed). Free radicals in biology (1976), Academic Press, New York 85-133
4. Frankel E.N. Chemistry of autoxidation: Mechanism, products and flavor significance. In: Min D.B., and Smouse T.H. (Eds). Flavor chemistry of fats and oils (1985), AOCS, Champaign, IL 1-37
5. Frankel E.N., Neff W., and Selk E. Analysis of autoxidized fats by gas chromatography-mass spectrometry: VII. Volatile thermal decomposition products of pure hydroperoxides from autoxidzed and photosensitized oxidized methyl oleate, linoleate and linolenate. Lipid 16 (1981) 279-285
6. Horani M., Haas M., and Mooradian A. Saturated, unsaturated, and trans-fatty acids modulate oxidative burst induced by high dextrose in human umbilical vein endothelial cells. Nutrition 22 (2006) 123-127
7. Huang R., Choe E., and Min D.B. Kinetics for singlet oxygen formation by riboflavin photosensitization and the reaction between riboflavin and singlet oxygen. Journal of Food Science 69 (2004) C726-C732
8. Jelen H.H., Obuchowska M., Zawirska-Wojtasiak R., and Wasowicz E. Headspace solid-phase microextraction use for the characterization of volatile compounds in vegetable oils of different sensory quality. Journal of Agricultural and Food Chemistry 48 6 (2000) 2360-2367
9. Kim C.H., Won M.S., and Song Y.S. Effects of trans fatty acid containing fats on cholesterol metabolism and hepatic membrane fluidity in rats. Korean Journal of Life Science 12 (2002) 769-779
10. Kondoh, Y., Kawada, T., & Urade, R. (2007). Activation of caspase 3 in HepG2 cells by elaidic acid (t18:1). Biochimica et Biophysica Acta (BBA) - Molecular and Cell Biology of Lipids, 177(4), 500-505.
11. Laguerre M., Lecomte J., and Villeneuve P. Evaluation of the ability of antioxidants to counteract lipid oxidation: Existing methods, new trends and challenges. Progress in Lipid Research 46 5 (2007) 244-282
12. Lee J.M., Kim D.H., Chang P.S., and Lee J.H. Headspace-solid phase microextraction (HS-SPME) analysis of oxidized volatiles from free fatty acids (FFA) and application for measuring hydrogen donating antioxidant activity. Food Chemistry 103 (2007) 414-420
13. Lee J.H., and Min D.B. Effects of photooxidation and chlorophyll photosensitization on the formation of volatile compounds in lard model systems. Food Science and Biotechnology 18 2 (2009) 413-418
14. Lemaitre R., King B., Mozaffarian D., Sootodehnia N., and Siscovick D. trans-Fatty acids and sudden cardiac death. Atherosclerosis Supplements 7 (2006) 13-15
15. Min D.B., and Boff J.M. Lipid oxidation of edible oils. In: Akoh C.C., and Min D.B. (Eds). Food lipid: Chemistry, nutrition, biotechnology (2002), Marcel Dekker, New York 335-364
16. Mitmesser S.H., and Carr T.P. trans Fatty acids alter the lipid composition and size of apoB-100-containing lipoproteins secreted by HepG2 cells. Journals of Nutritional Biochemistry 16 (2005) 178-183
17. Pfeuffer M., and Schrezenmeir J. Impact of trans-fatty acids of ruminant origin compared with those from partially hydrogenated vegetable oils on CHD risk. International Dairy Journal 16 (2006) 1383-1388
18. Sargis R.M., and Subbaiah P.V. trans Unsaturated fatty acids are less oxidizable than cis unsaturated fatty acids and protect endogenous lipids from oxidation in lipoprotein and lipid bilayers. Biochemistry 42 (2003) 11533-11543
19. 2O. Food Chemistry 105 (2007) 1375-1381
20. Yang W.T., Lee J.H., and Min D.B. Quenching mechanisms and kinetics of α-tocopherol and β-carotene on the photosensitizing effect of synthetic food colorant FD&C Red No. 3. Journal of Food Science 67 50 (2002) 7-510
21. Zaima N., Sugawara T., Arai H., Nakamura K., Takasugi M., Fukunaga K., et al. Characterization of trans eicosapentaenoic acid isomers: Oxidative stability and anti-inflammatory activity. Journal of Oleo Science 9 (2005) 505-512
22. Zhuang H., Barth M.M., and Hildebrand D.F. Fatty acid oxidation in plant tissues. In: Akoh C.C., and Min D.B. (Eds). Food lipids: Chemistry, nutrition, biotechnology (2002), Marcel Dekker, New York, NY 413-463