Literature DB >> 22404842

New insights into the role of iron in the promotion of lipid oxidation in bulk oils containing reverse micelles.

Bingcan Chen1, Atikorn Panya, D Julian McClements, Eric A Decker.   

Abstract

Formation of physical structures, known as association colloids, in bulk oils can promote lipid oxidation. However, the cause of this accelerated lipid oxidation is unknown. Therefore, the aim of this study was to investigate whether transition metals were important prooxidants in bulk oils containing reverse micelles produced from 1,2-dioleoyl-sn-glycero-3-phosphocholine (DOPC) and water. The Fe(III) chelator deferoxamine (DFO) increased the oxidative stability of stripped soybean oil (SSO) containing reverse micelles from 2 to 7 days. Because phosphatidylcholine (1,2-dibutyl-sn-glycero-3-phosphocholine) that does not form reverse micelles is not prooxidative, these results suggest that the prooxidant activity of DOPC reverse micelles could be due to their ability to concentrate both endogenous iron and lipid hydroperoxides at the water-lipid interface, thereby increasing the ability of iron to decompose lipid hydroperoxides. DFO was also able to improve the activity of α-tocopherol and Trolox in SSO containing DOPC reverse micelles increasing the lag phase from 2 to 11 and 13 days, respectively. DOPC reverse micelles decreased iron-promoted α-tocopherol and Trolox decomposition and decreased the ability of α-tocopherol and Trolox to decrease Fe(III) concentrations. Overall, these results suggest that iron is an important prooxidant in bulk oils containing reverse micelles; therefore, finding ways to control iron reactivity in association colloids could provide new technologies to increase the oxidative stability of oils.

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Year:  2012        PMID: 22404842     DOI: 10.1021/jf300138h

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  8 in total

1.  Volatile profiles and involvement step of moisture in bulk oils during oxidation by action of deuterium oxide (D2O).

Authors:  Chan Kyu Lee; Bo Ra Yi; Sung Hwa Kim; Hyung Seok Choi; Mi-Ja Kim; Jae Hwan Lee
Journal:  Food Sci Biotechnol       Date:  2018-06-21       Impact factor: 2.391

2.  Effects of chitosan and collagen containing α-tocopherol on the oxidative stability in bulk oil and oil-in-water emulsion.

Authors:  Seo Yeong Gim; Jinyeong Jung; YongJun Kwon; Mi-Ja Kim; GeunHyung Kim; JaeHwan Lee
Journal:  Food Sci Biotechnol       Date:  2018-03-13       Impact factor: 2.391

3.  Effects of emulsifier charges on the oxidative stability in oil-in-water emulsions under riboflavin photosensitization.

Authors:  BoRa Yi; Mi-Ja Kim; JaeHwan Lee
Journal:  Food Sci Biotechnol       Date:  2016-08-31       Impact factor: 2.391

4.  Physicochemical properties and oxidative stability of corn oil in infrared-based and hot air-circulating cookers.

Authors:  YoonHa Kim; Mi-Ja Kim; JaeHwan Lee
Journal:  Food Sci Biotechnol       Date:  2022-07-08       Impact factor: 3.231

5.  Effects of 1,2-dioleoyl-sn-glycero-3-phosphocholine on moisture content and oxidative stability in soybean oil-water system at different interfaces.

Authors:  YongJun Kwon; Seungbeen Jo; HeeSun Na; SungHwa Kim; Mi-Ja Kim; JaeHwan Lee
Journal:  Food Sci Biotechnol       Date:  2019-10-05       Impact factor: 2.391

Review 6.  The supramolecular chemistry of lipid oxidation and antioxidation in bulk oils.

Authors:  Elizabeth S Budilarto; Afaf Kamal-Eldin
Journal:  Eur J Lipid Sci Technol       Date:  2015-02-26       Impact factor: 2.679

7.  Production of a High-Phosphatidylserine Lecithin That Synergistically Inhibits Lipid Oxidation with α-Tocopherol in Oil-in-Water Emulsions.

Authors:  Harshika Arora; Mitch D Culler; Eric A Decker
Journal:  Foods       Date:  2022-03-30

Review 8.  Oxidative Stability of Vegetal Oil-Based Lubricants.

Authors:  Clarissa Murru; Rosana Badía-Laíño; Marta E Díaz-García
Journal:  ACS Sustain Chem Eng       Date:  2021-01-19       Impact factor: 8.198

  8 in total

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