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Selective ionization of oxidized lipid species using different solvent additives in flow injection mass spectrometry
Lipid oxidation in food products is a crucial problem that causes undesirable changes in the food’s flavor, texture, and nutritional value. It should...
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Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil
In oil, free fatty acids (FFAs) are thought to be the preferred substrate for lipid oxidation although triacylglycerols (TAGs) are the predominant...
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An emerging simple and effective approach to increase the productivity of thraustochytrids microbial lipids by regulating glycolysis process and triacylglycerols’ decomposition
BackgroundThe oleaginous microorganism Schizochytrium sp. is widely used in scientific research and commercial lipid production processes. However,...
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Structured Lipids Based on Palm Oil
Palm oil is usually used for the needs of food, chemical industry, and cosmetic industry. The basic processing of palm fruit can produce two types of...
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Fat Characterization
The importance of fat characterization is evident in many facets of the food industry, including ingredient technology, product development, quality...
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Lipidomic Markers of Tumor Progress in Breast Cancer Patients
Abstract —Research of cancer progression mechanisms and their impact on metabolism of tumor cells and tumor microenvironment cells is an important...
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Prediction of breakage in human hair caused by cyclical extension using infrared spectroscopy coupled with multivariate curve resolution
We propose a method of prediction for hair breakage induced by change of molecular structure. The changes inside hair by cyclical extension were...
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Quantitative analysis of fatty acids and vitamin E and total lipid profiling of dietary supplements from the German market
Certain polyunsaturated fatty acids with n-3 double bonds are essential nutrients for the human body and are part of the bilayer of cell membranes or...
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Trans Fats in Street Foods-Sources, Health Risks and Alternative Sustainable Strategies
Indian culture is inextricably linked to the consumption of street cuisine. Majority of popular Indian street foods are fried in oil. It is a known...
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Preparation of DHA-Rich Medium- and Long-Chain Triacylglycerols by Lipase-Catalyzed Acidolysis of Microbial Oil from Schizochytrium sp.with Medium-Chain Fatty Acids
DHA-rich medium- and long-chain triacylglycerols (MLCT) were produced by lipase-catalyzed acidolysis of microbial oil from Schizochytrium sp . with...
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Evaluation of oxidative stability of rice oil from brown rice flour under thermal oxidation and light irradiation
Effects of autoxidation and light irradiation on the oxidative stability were evaluated in rice oil from two brown rice flours including ‘Baromi2’...
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Approaches of lipid oxidation mechanisms in oil matrices using association colloids and analysis methods for the lipid oxidation
Lipid oxidation is one of the key chemical reactions in foods containing fats and oils during production and storage. For several decades, many...
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Vitamin Analysis
This chapter describes the principles and procedures for three types of methods applied to vitamin analysis: bioassays, microbiological and chemical...
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In vivo neuroprotective capacity of a Dunaliella salina extract - comprehensive transcriptomics and metabolomics study
In this study, an exhaustive chemical characterization of a Dunaliella salina (DS) microalga extract obtained using supercritical fluids has been...
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Structure–antioxidant activity relationships of gallic acid and phloroglucinol
Gallic acid and phloroglucinol are the main phenolic compounds of the pistachio green hull ( Pistachia vera ) extract. The anti-radical and -peroxide...
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Rapid quantification of fatty acids in plant oils and biological samples by LC-MS
Analysis of fatty acids (FA) in food and biological samples such as blood is indispensable in modern life sciences. We developed a rapid, sensitive...
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Bioactives from pomegranate peel and moringa leaves as natural antioxidants for stability of edible oil blends
The present study investigates oxidative stability using the Rancimat and the Schaal oven test of blends of various edible oils with medium chain...
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Positive contribution of hydroxytyrosol-enriched wheat bread to HbA1c levels, lipid profile, markers of inflammation and body weight in subjects with overweight/obesity and type 2 diabetes mellitus
PurposeThe aim of the present study was to assess the impact of the daily consumption of bread enriched with hydroxytyrosol on HbA 1 c and blood lipid...
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Lipid Oxidation in Food Emulsions: Analytical Challenges and Recent Developments
Lipid oxidation is one of the main causes of degradation in food emulsions. It leads to the generation of off-flavors and a concomitant reduction in...