Lipid Oxidation in Food Systems

Chemical, Biological, and Functional Aspects of Food Lipids: Second Edition

Volumn , Issue , 2010, Pages 163-184

  Bartosz, Grzegorz ^a,b   Kołakowska, Anna ^c  

^a UNIVERSITY OF LODZ   (Poland)

^b UNIVERSITY OF RZESZÓW   (Poland)

^c WEST POMERANIAN UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85086839562     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/b10272-13     Document Type: Chapter

References (66)

1. Adhikari, C., Balasubramaniam, V.M., and Abbot, U.R. 2003. A rapid FTIR method for screening methyl sulfide and hexanal in modified atmosphere meal, ready-to-eat entrees. Lebensm.-Wiss. U.-Technol. 36: 21-27.
2. Angelo, A.J.S. 1996. Lipid oxidation in foods. Crit. Rev. Food Sci. Nutr. 36: 175-224.
3. Armenteros, M., Heinonen, M., Ollilainen, V., Toldrá, F., and Estévez, M. 2009. Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography-electrospray ionisation-mass spectrometry (LC-ESI-MS). Meat Sci. 83, 1:104-112.
4. Armstrong, D. 2002. Oxidants and Antioxidants: Ultrastructure and Molecular Biology Protocols. Humana Press, Totowa, NJ.
5. Aubourg, S.P., Sotelo, C., and Perez-Martin, R. 1998. Assessment of quality changes in frozen sardine (Sardina pilchardus) by fluorescence detection. J. Am. Oil Chem. Soc. 75: 375-580.
6. Bartosz, G. 2003. The Other Face of Oxygen. Polish Scientific Publishers, Warsaw, Poland.
7. Bartosz, G. 2009. Reactive oxygen species: Destroyers or messengers? Biochem. Pharmacol. 77: 1303-1315.
8. Brannan, R.G., Connolly, B.J., and Decker, E.A. 2001. Peroxynitrite: A potential initiator of lipid oxidation in food. Trends Food Sci. Technol. 12: 64-173.
9. Bunting, J.P. and Gray, D.A. 2003. Development of flow injection chemiluminescent assay for the quantification of lipid hydroperoxides. JAOCS 80: 951-955.
10. Choe, E. and Min, D.B. 2006a. Chemistry and reactions of reactive oxygen species in foods. Crit. Rev. Food Sci. Nutr. 46: 1-22.
11. Choe, E. and Min, D.B. 2006b. Mechanisms and factors for edible oil oxidation. Compr. Rev. Food Sci. Food Safety 5: 169-186.
12. Chotimarkorn, C., Ohshima, T., and Ushio, H. 2006. Fluorescent image analysis of lipid hydroperoxides in fish muscle with 3-perylene diphenylphosphine. Lipids 41, 3:295-300.
13. Cullen, P.J., Tiwari, B.K., O’Donnell, C.P., and Muthukumarappan, K. 2009. Modelling approaches to ozone processing of liquid foods. Trends Food Sci. Technol. 20: 125-136.
14. Falch, E., Anthonsen, H.W., Axelson, D.E., and Aursand, M. 2004. Correlation between 1H NMR and traditional methods for determining lipid oxidation of ethyl docosahexaenoate. JAOCS 81, 12:1105-1110.
15. Frankel, E.N. 1998. Lipid Oxidation. The Oily Press, Dundee, Scotland, Chapter 1.
16. Ganthavorn, C., Nagel, C.W., and Powers, J.R. 1991. Thermal inactivation of asparagus lipoxidase and peroxidase. J. Food Sci. 56, 1:47-49.
17. German, J.B., Zhang, H., and Berger, R. 1992. Role of lipoxygenases in lipid oxidation in foods. In Lipid Oxidation in Food, Angelo, A.J. St. (Ed.), ACS Symposium Series 500. ACS, Washington, DC, pp. 74-92, Chapter 5.
18. Gómez-López, V.M., Rajkovic, A., Ragaert, A., Smigic, N., and Devlieghere, F. 2009. Chlorine dioxide for minimally processed produce preservation: A review. Trends Food Sci. Technol. 20: 17-26.
19. Gorelik, S., Ligumsky, M., Kohen, R., and Kanner, J. 2008. The stomach as a “bioreactor”:When red meat meets red wine. J. Agric. Food Chem. 56, 13:5002-5007.
20. Grossman, S., Bergman, M., and Sklan, D. 1988. Lipoxygenase in chicken muscle. J. Agric. Food Chem. 36, 1268-1270.
21. Guillen, M.D. and Cabo, N. 2004. Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils. Food Chem. 77: 503-510.
22. Halliwell, B. and Guteridge, J.M.C. 2007. Free Radicals in Biology and Medicine. Oxford University Press, Oxford, NY.
23. Halliwell, B., Murcia, M.A., Chirico, S., and Aruoma, O.I. 1995. Free radicals and antioxidants in food and in vivo: What they do and how they work. Crit. Rev. Food Sci. Nutr. 35: 7-20.
24. Hammer, F.E. 1993. Oxidoreductases. In Enzymes in Food Processing, Nagodawithana, T. and Reed, G. (Eds.). Academic Press, Inc., San Diego, CA, pp. 221-271.
25. Herrero, A.M. 2008. Raman spectroscopy a promising technique for quality assessment of meat and fish: A review. Food Chem. 107, 4:1642-1651.
26. Hultin, H.O. 1994. Oxidation of lipids in seafoods. In Seafoods: Chemistry, Processing Technology and Quality, Shahidi, F. and Botta, J.R. (Eds.). Blackie Academic and Professional, London, U.K., Chapter 5, pp. 49-74.
27. Hur, S.J., Park, G.B., and Joo, S.T. 2007. Formation of cholesterol oxidation products (COPs) in animal products. Food Control 18: 939-947.
28. Iglesias, J. and Medina, I. 2008. Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle. J. Chromatogr. A 1192, 1:9-16.
29. Jeleń, H.H., Mildner-Szkutlarz, S., Jasińska, I., and Wąsowicz, E. 2007. A headspace-SPMEMS method for monitoring rapeseed oil autoxidation. J. Am. Oil Chem. Soc. 84: 509-517.
30. Jonsdottir, R., Bragadottir, M., and Arnarson, G.O. 2005. Oxidatively derived volatile compounds in microencapsulated fish oil monitored by solid-phase microextraction (SPME). J. Food Sci. 70, 7:C433-C440.
31. Jung, M.Y., Yoon, S.H., Lee, H.O., and Min, D.B. 1998. Singlet oxygen and ascorbic acid effects on dimethyl disulfide and off-flavor in skim milk exposed to light. J. Food Sci. 63: 408-412.
32. Kamal-Eldin, A. and Pokorny, J. (Eds.) 2005. Analysis of Lipid Oxidation. AOAC Press, Champaign, IL, pp. 263-280.
33. Kanner, J. 2007. Dietary advanced lipid oxidation endproducts are risk factors to human health. Mol. Nutr. Food Res. 51, 9:1094-1101. Special Issue: Are dietary AGEs/ALEs a health risk.
34. Kirsch, M. and De Groot, H. 2001. NAD(P)H, a directly operating antioxidant? FASEB J. 15: 1569-1574.
35. Kołakowska, A. 2003. Lipid oxidation in food systems. In Chemical and Functional Properties of Food Lipids, Sikorski, Z.E. and Kołakowska, A. (Eds.). CRC, Boca Raton, FL, Chapter 8, pp. 133-166.
36. Kołakowska, A., Ziobrowski, P., and Wróbel, P. 2006. Determination of lipid changes in chilled and cooked rainbow trout by FT-IR spectroscopy. In Proceedings of the 37th Science Conference Committee for Food Technology and Chemistry of Polish Academy of Sciences, Gdynia, Poland, Abstracts, p. 288 (In Polish).
37. Kołakowski, E. 2005. Analysis of proteins, peptides, and amino acids in foods. In Methods of Analysis of Food Components and Additives, Semith, O. (Ed.). CRC Press/Taylor and Francis, Boca Raton, FL, pp. 59-96.
38. Kris-Etherton, P.M., Hecker, K.D., Bonanome, A., Coval, S.M., Binkoski, A.E., Hilpert, K.F., Griel, A.E., and Etherton, T. 2002. Bioactive compounds in foods: Their role in the prevention of cardiovascular disease and cancer. Am. J. Med. 113:71S-88S.
39. Kubow, S. 1992. Routes of formation and toxic consequences of lipid oxidation products in foods. Radic. Biol. Med. 12, 1:63-81.
40. Kuksis, A., Kamido, H., and Ravandi, A. 2003. Glycerophospholipid core aldehydes:Mechanism of formation, methods of detection, natural occurrence, and biological significance. In Lipid Oxidation Pathways, Kamal-Eldin, A. (Ed.). AOCS Press, Champaign, IL, pp. 138-189.
41. Laguerre, M., Lecomte, J., and Villeneuve, P. 2007. Evaluation of the ability of antioxidants to counteract lipid oxidation: Existing methods, new trends and challenges. Prog. Lipid Res. 46, 5:244-282.
42. Lindsay, R.C. 1994. Flavour of fish. In Seafoods: Chemistry, Processing Technology and Quality, Shahidi, F. and Botta, J.R. (Eds.). Blackie Academic and Professional, London, U.K., Chapter 6, pp. 75-84.
43. Marcinčák, S., Sokol, J., Bystrický, P., Popelka, P., Turek, P., Bhide, M., and Máté, D. 2004. Determination of lipid oxidation level in broiler meat by liquid chromatography. J. AOAC Int. 8, 5:1148-1152.
44. Medina, L.R., Sacchi, R., and Aubourg, S. 2000. Oxidation of fish lipids during thermal stress as studied by 13C nuclear magnetic resonance spectroscopy. Eur. Food Res. Technol. 210: 176-178.
45. Medina, I., Saeed, S., and Howell, N., 1999. Enzymatic oxidative activity in sardine (Sardina pilchardus) and hessing (Clupea harengus) during shilling and correlation with quality. Eur. Food Res. Technol. 210: 34-38.
46. Mendes, R., Cardoso, C., and Pestana, C. 2009. Measurement of malondialdehyde in fish: A comparison study between HPLC methods and the traditional spectrophotometric test. Food Chem. 112: 1038-1045.
47. Mildner-Szkutlarz, S., Zawirska-Wojtasiak, R., Korczak, J., and Jeleń, H.H. 2007. A comparison of human and electronic nose responses to flavour of various food products of different degree of lipid oxidation. Pol. J. Food Nutr. Sci. 57, 2:195-202.
48. Mildner-Szkutlarz, S., Jeleń, H.H., and Zawirska-Wojtasiak, R. 2008. The use of electronic and human nose for monitoring rapeseed oil autoxidation. Eur. J. Lipid Sci. Technol. 110: 61-72.
49. Min, D.B. and Boff, J.M. 2002. Chemistry and reaction of singlet oxygen in foods. Compr. Rev. Food Sci. Food Safety 1: 58-72.
50. Morrissey, P.A, Sheehy, P.J.A., Galvin, K., and Kerry, J.P. 1998. Lipid stability in meat and meat products. Meat Sci. 49:S73-S86.
51. Muik, B., Lendl, B., Molina-Diaz, A., Valcarcel, M., and Ayora-Canada, M.J. 2007. Twodimensional correlation spectroscopy and multivariate curve resolution for the study of lipid oxidation in edible oils monitored by FTIR and FT-Raman spectroscopy. Anal. Chim. Acta 593, 1, 12:54-47.
52. Pastorelli, S., Torri, L., Rodriquea, A., Valzacchi, S., Limbo, S., and Simoneau, C. 2007. Solidphase microextraction (SPME-GC) and sensors as rapid methods for monitoring lipid extraction in nuts. Food Addit. Contam. 24, 11:1219-1225.
53. Pihlanto, A. 2006. Antioxidative peptides derived from milk proteins. Int. Dairy J. 16: 1306-1314.
54. Porter, N.A., Caldwell, S.E., and Mills, K.A. 1995. Mechanisms of free radical oxidation of unsaturated lipids. Lipids 30: 277-290.
55. Riemersma, R.A. 2001. Oxidized fats in the diet and their putative role in coronary heart disease, Paper HNH-4. In 24th World Congress ISF. Lipids, Fats, and Oils: Reality and Public Perception, September 16-20, Berlin, Germany.
56. Rodriquez-Casado, A., Alvarez, I., Toledano A., De Miguel, E., and Carmona, P. 2007. Amphetamine effects on brain protein structure and oxidative stress as revealed by FTIR microspectroscopy. Biopolymers, 86, 5-6:437-446.
57. Rohr-Udilova, N.V., Stolze, K., Sagmeister, S., Nohl, H., Schulte-Hermann, R., and Grasl-Kraupp, B. 2008. Lipid hydroperoxides from processed dietary oils enhance growth of hepatocarcinoma cells. Mol. Nutr. Food Res. 52, 3:352-359.
58. Ryter, S.W., Kim, H.P., Hoetzel, A., Park, J.W., Nakahira, K., Wang, X., and Choi, A.M. 2007. Mechanisms of cell death in oxidative stress. Antioxid. Redox Signal. 9: 49-89.
59. Samson, E. and Stodolnik, L. 2001. Effect of freezing and salting on the activity of lipoxygenase of the muscle tissue and roe of Baltic herring. Acta Ichthyol. Piscat. 31, 1:97-112.
60. Sarkardei, S. and Howell, N.K. 2007. The effects of freeze-drying and storage on the FT-Raman spectra of Atlantic mackerel (Scomber scombrus) and horse mackerel (Trachurus trachurus). Food Chem. 103: 62-70.
61. Shahidi, F. and Wanasundara, U.N. 2002. Methods for measuring oxidative rancidity in fats and oils. In Food Lipids, Chemistry, Nutrition and Biotechnology, 2nd edn., Akoh, C.C. and Min, D.B. (Eds.). CRC Taylor and Francis, Boca Raton, FL, pp. 465-487.
62. Shen, N., Moizuddin, S., Wilson, L., Duvick, S., White, P., and Pollak, L. 2001. Relationship of electronic nose analyses and sensory evaluation of vegetable oils during storage. J. Am. Oil Chem. Soc. 78: 937-940.
63. Tedjo, W., Eshtiaghi, M.N., and Knorr, D. 2000. Impact of supercritical carbon dioxide and high pressure on lipoxygenase and peroxidase activity. J. Food Sci., 65, 8:1284-1287.
64. Varlet, V., Prost, C., and Serot, T. 2007. Volatile aldehydes in smoked fish: Analysis methods, occurrence and mechanisms of formation. Food Chem. 105: 1536-1556.
65. Venkateshwarlu, G., Let, M.B., Meyer, A.S., and Jacobsen, C. 2004. Modeling the sensory impact of defined combinations of volatile oxidation products on fishy and metallic offflavors. J. Agric. Food Chem. 52, 6:1635-1641.
66. Watson, D.G., Atsriku, C., and Oliveira, E.J. 2003. Review role of liquid chromatographymass spectrometry in the analysis of oxidation products and antioxidants in biological systems. Anal. Chim. Acta 492: 17-47.