Oxidative stability of DHA phenolic ester

Food Chemistry

Volumn 169, Issue , 2015, Pages 41-48

  Roby, Mohamed H H ^a,b   De Castro, Vanessa C ^c   Targino, Brenda N ^c   Alves Da Silva, Paulo H ^c   Mangavel, Cécile ^a   Chretien, Françoise ^d   Humeau, Catherine ^a   Desobry, Stephane ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

^b Fayoum University   (Egypt)

^c FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^d UNIVERSITÉ DE LORRAINE   (France)

Author keywords

DHA and vanillyl alcohol; Enzymatic esterification; FTIR spectroscopy omega 3; Lipase; Oxidation; Oxidative stability; PUFA

Indexed keywords

ESTERIFICATION; FOOD STORAGE; FOURIER TRANSFORM INFRARED SPECTROSCOPY; LIPASES; OXIDATION; OXIDATION RESISTANCE; UNSATURATED FATTY ACIDS;

CANDIDA ANTARCTICA LIPASE; DOCOSAHEXAENOIC ACID; ENZYMATIC ESTERIFICATION; FUNCTIONAL INGREDIENT; OMEGA-3; OXIDATIVE STABILITY; PUFA; STORAGE CONDITION; PHENOLIC ESTERS;

ESTERS; LIPASES;

ALKADIENE; OMEGA 3 ACID ETHYL ESTER; 4,7,10,13,16,19-DOCOSAHEXAENOIC ACID ETHYL ESTER; BENZYL ALCOHOL DERIVATIVE; DOCOSAHEXAENOIC ACID; ESTER; FUNGAL PROTEIN; LIPASE B, CANDIDA ANTARCTICA; TRIACYLGLYCEROL LIPASE; VANILLYL ALCOHOL; ALCOHOL; DOCOSAHEXAENOIC ACID VANILLYL ESTER; FATTY ACID ESTER; LIPASE B; OMEGA 3 FATTY ACID ESTER; UNCLASSIFIED DRUG;

ALCOHOLYSIS; ARTICLE; CANDIDA ANTARCTICA; CHEMICAL REACTION KINETICS; COMPARATIVE STUDY; ESTERIFICATION; INFRARED RADIATION; INFRARED SPECTROSCOPY; LIPID DEGRADATION; LIPID OXIDATION; NONHUMAN; OXIDATION; OXIDATION KINETICS; REACTION ANALYSIS; STORAGE; STORAGE TEMPERATURE; STRETCHING; TEMPERATURE; VIBRATION; CHEMISTRY; OXIDATION REDUCTION REACTION; AUSTRALIAN; CHEMICAL BOND; CONTROLLED STUDY; MOLECULAR STABILITY; TEMPERATURE SENSITIVITY;

BENZYL ALCOHOLS; DOCOSAHEXAENOIC ACIDS; ESTERS; FUNGAL PROTEINS; LIPASE; OXIDATION-REDUCTION;

EID: 84906218016     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.07.124     Document Type: Article

References (44)

1. M. Ahro, M. Hakala, J. Kauppinen, and H. Kallio Headspace FT-IR analysis of rapeseed oil oxidation Applied Spectroscopy 56 2002 217 222 (Pubitemid 34228711)
2. M.J. Akhtar, M. Jacquot, and S. Desobry Effect of HPMC-anthocyanin packaging color and oxygen permeability on salmon oil preservation Food and Bioprocess Technology 7 2014 93 104
3. E. Arab-Tehrany, M. Jacquot, C. Gaiani, M. Imran, S. Desobry, and M. Linder Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids Trends in Food Science & Technology 25 2012 24 33
4. B. Barriuso, I. Astiasaran, and D. Ansorena A review of analytical methods measuring lipid oxidation status in foods: A challenging task European Food Research and Technology 236 2013 1 15
5. N. Belhaj, E. Arab-Tehrany, and M. Linder Oxidative kinetics of salmon oil in bulk and in nanoemulsion stabilized by marine lecithin Process Biochemistry 45 2010 187 195
6. J. Brys, M. Wirkowska, A. Gorska, E. Ostrowska-Ligeza, A. Brys, and P. Koczon The use of DSC and FT-IR spectroscopy for evaluation of oxidative stability of interesterified fats Journal of Thermal Analysis and Calorimetry 112 2013 481 487
7. S.-Y. Cho, K. Miyashita, T. Miyazawa, K. Fujimoto, and T. Kaneda Autoxidation of ethyl eicosapentaenoate and docosahexaenoate Journal of the American Oil Chemists Society 64 1987 876 879
8. S.C. Cunnane, R. Chouinard-Watkins, C.A. Castellano, and P. Barberger-Gateau Docosahexaenoic acid homeostasis, brain aging and Alzheimer's disease: Can we reconcile the evidence? Prostaglandins Leukotrienes and Essential Fatty Acids 88 2013 61 70
9. A.F. Domenichiello, C.T. Chen, M.O. Trepanier, P.M. Stavro, and R.P. Bazinet Whole body synthesis rates of DHA from alpha-linolenic acid are greater than brain DHA accretion and uptake rates in adult rats Journal of Lipid Research 55 2014 62 74
10. J. Dubois, F.R. vandeVoort, J. Sedman, A.A. Ismail, and H.R. Ramaswamy Quantitative Fourier transform infrared analysis for anisidine value and aldehydes in thermally stressed oils Journal of the American Oil Chemists Society 73 1996 787 794 (Pubitemid 126525502)
11. Frankel, E. N. (2005). Methods to determine extent of oxidation. In E. N. Frankel (Ed.), Lipid oxidation, 2nd ed., (p. 106). Oxford, Cambridge, Philadelphia, New Delhi: Woodhead Publishing in Food Science, Technology and Nutrition.
12. M.D. Guillen, and N. Cabo Some of the most significant changes in the Fourier transform infrared spectra of edible oils under oxidative conditions Journal of the Science of Food and Agriculture 80 2000 2028 2036
13. M.D. Guillen, and N. Cabo Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils Food Chemistry 77 2002 503 510 (Pubitemid 34578607)
14. S. Iqbal, and M.I. Bhanger Stabilization of sunflower oil by garlic extract during accelerated storage Food Chemistry 100 2007 246 254 (Pubitemid 43949317)
15. S. Kindleysides, S.Y. Quek, and M.R. Miller Inhibition of fish oil oxidation and the radical scavenging activity of New Zealand seaweed extracts Food Chemistry 133 2012 1624 1631
16. K. Kobata, M. Kawaguchi, and T. Watanabe Enzymatic synthesis of a capsinoid by the acylation of vanillyl alcohol with fatty acid derivatives catalyzed by lipases Bioscience, Biotechnology, and Biochemistry 66 2002 319 327 (Pubitemid 39251052)
17. C.N. Kuratko, E.C. Barrett, E.B. Nelson, and N. Salem The relationship of docosahexaenoic acid (DHA) with learning and behavior in healthy children: A review Nutrients 5 2013 2777 2810
18. A.H. Lichtenstein, L.J. Appel, M. Brands, M. Carnethon, S. Daniels, and H.A. Franch et al. Diet and lifestyle recommendations revision 2006 - A scientific statement from the American Heart Association Nutrition Committee Circulation 114 2006 82 96 (Pubitemid 44305278)
19. B.F. Lin, C.C. Lai, K.W. Lin, and B.L. Chiang Dietary oxidized oil influences the levels of type 2 T-helper cell-related antibody and inflammatory mediators in mice British Journal of Nutrition 84 2000 911 917
20. L. Liu, C. Jin, and Y. Zhang Lipophilic phenolic compounds (Lipo-PCs): emerging antioxidants applied in lipid systems RSC Advances 4 2014 2879 2891
21. B. Mbatia, S.S. Kaki, B. Mattiasson, F. Mulaa, and P. Adlercreutz Enzymatic synthesis of lipophilic rutin and vanillyl esters from fish byproducts Journal of Agricultural and Food Chemistry 59 2011 7021 7027
22. M.E.S. Mirghani, Y.B.C. Man, S. Jinap, B.S. Baharin, and J. Bakar Rapid method for determining malondialdehyde as secondary oxidation product in palm olein system by Fourier transform infrared spectroscopy Phytochemical Analysis 13 2002 195 201 (Pubitemid 34823265)
23. M. Mosca, A. Diantom, F. Lopez, L. Ambrosone, and A. Ceglie Impact of antioxidants dispersions on the stability and oxidation of water-in-olive-oil emulsions European Food Research and Technology 236 2 2013 319 328
24. B. Muik, B. Lendl, A. Molina-Diaz, and M.J. Ayora-Canada Direct monitoring of lipid oxidation in edible oils by Fourier transform Raman spectroscopy Chemistry and Physics of Lipids 134 2 2005 173 182 (Pubitemid 40387396)
25. T. Nagy, and T. Turanyi Determination of the uncertainty domain of the Arrhenius parameters needed for the investigation of combustion kinetic models Reliability Engineering & System Safety 107 2012 29 34
26. A. Perez-Silva, E. Odoux, P. Brat, F. Ribeyre, G. Rodriguez-Jimenes, and V. Robles-Olvera et al. GC-MS and GC-olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla (Vanilla planifolia G. Jackson) beans Food Chemistry 99 2006 728 735 (Pubitemid 44250987)
27. M. Picq, N. Bernoud-Hubac, and M. Lagarde Synthesis and biological interest of structured docosahexaenoic acid-containing triacylglycerols and phospholipids Current Organic Chemistry 17 2013 841 847
28. M.H.H. Roby, M.A. Sarhan, K.A.H. Selim, and K.I. Khalel Antioxidant and antimicrobial activities of essential oil and extracts of fennel (Foeniculum vulgare L.) and chamomile (Matricaria chamomilla L.) Industrial Crops and Products 44 2013 437 445
29. M.H.H. Roby, M.A. Sarhan, K.A.H. Selim, and K.I. Khalel Evaluation of antioxidant activity, total phenols and phenolic compounds in thyme (Thymus vulgaris L.), sage (Salvia officinalis L.), and marjoram (Origanum majorana L.) extracts Industrial Crops and Products 43 2013 827 831
30. A. Rohman, and Y.B.C. Man Application of FTIR spectroscopy for monitoring the stabilities of selected vegetable oils during thermal oxidation International Journal of Food Properties 16 2013 1594 1603
31. M. Rubilar, E. Morales, R. Saez, F. Acevedo, B. Palma, and M. Villarroel et al. Polyphenolic fractions improve the oxidative stability of microencapsulated linseed oil European Journal of Lipid Science and Technology 114 2012 760 771
32. A. Ruiz, M.J.A. Canada, and B. Lendl A rapid method for peroxide value determination in edible oils based on flow analysis with Fourier transform infrared spectroscopic detection Analyst 126 2001 242 246 (Pubitemid 32245197)
33. F. Shahidi, and Y. Zhong Lipid oxidation: Measurement methods Bailey's industrial oil and fat products 2005 John Wiley & Sons Inc
34. B.N. Shyamala, M.M. Naidu, G. Sulochanamma, and P. Srinivas Studies on the antioxidant activities of natural vanilla extract and its constituent compounds through in vitro models Journal of Agricultural and Food Chemistry 55 2007 7738 7743 (Pubitemid 47522182)
35. A.J. St. Angelo, J. Vercellotti, T. Jacks, and M. Legendre Lipid oxidation in foods Critical Reviews in Food Science and Nutrition 36 1996 175 224 (Pubitemid 126443995)
36. M.V. Staszewski, V.M. Pizones Ruiz-Henestrosa, and A.M.R. Pilosof Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil Food Hydrocolloids 35 2014 505 511
37. D. Swanson, R. Block, and S.A. Mousa Omega-3 fatty acids EPA and DHA: health benefits throughout life Advances in Nutrition 3 2012 1 7
38. F.R. Vandevoort, A.A. Ismail, J. Sedman, and G. Emo Monitoring the oxidation of edible oils by fourier-transform infrared-spectroscopy Journal of the American Oil Chemists Society 71 1994 243 253
39. J. Velasco, O. Berdeaux, G. Marquez-Ruiz, and M.C. Dobarganes Sensitive and accurate quantitation of monoepoxy fatty acids in thermoxidized oils by gas-liquid chromatography Journal of Chromatography A 982 1 2002 145 152 (Pubitemid 35356418)
40. J. Vongsvivut, P. Heraud, W. Zhang, J.A. Kralovec, D. McNaughton, and C.J. Barrow Quantitative determination of fatty acid compositions in micro-encapsulated fish-oil supplements using Fourier transform infrared (FTIR) spectroscopy Food Chemistry 135 2 2012 603 609
41. H. Wang, F. Liu, L. Yang, Y. Zu, H. Wang, and S. Qu et al. Oxidative stability of fish oil supplemented with carnosic acid compared with synthetic antioxidants during long-term storage Food Chemistry 128 2011 93 99
42. J. Weber, V.C. Bochi, C.P. Ribeiro, A.M. Victorio, and T. Emanuelli Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets Food Chemistry 106 2008 140 146 (Pubitemid 47332097)
43. F.J. Wu, Y. Xue, X.F. Liu, C.H. Xue, J.F. Wang, and L. Du et al. The protective effect of eicosapentaenoic acid-enriched phospholipids from sea cucumber Cucumaria frondosa on oxidative stress in PC12 cells and SAMP8 mice Neurochemistry International 64 2014 9 17
44. Y. Zhong, and F. Shahidi Lipophilised epigallocatechin gallate (EGCG) derivatives and their antioxidant potential in food and biological systems Food Chemistry 131 2012 22 30