title: Peroxidation potential of lipid emulsions after compounding in all-in-one solutions.
abstract: OBJECTIVE
  We investigated the peroxidation potential of fat emulsions in all-in-one solutions (AIOs).
  
  
  METHODS
  Three 20% emulsions were compared: soybean oil (SO; 60% polyunsaturated fatty acids [PUFAs], alpha-tocopherol:PUFAs = 0.44), soybean plus medium-chain triacylglycerol (SO-MCT; 31% PUFAs, alpha-tocopherol:PUFAs = 0.35), and olive oil (OO; 21% PUFAs, alpha-tocopherol:PUFAs = 1.42). For each emulsion, six AIO solutions were prepared by adding 250 mL of emulsion to a lipid-free solution. Lipid peroxide (LPX) and malondialdehyde (MDA) concentrations were evaluated in fat emulsions, lipid-free solutions, and AIOs immediately (T0) and 24 h (T24) after lipid addition. Statistical analysis was done with analysis of variance.
  
  
  RESULTS
  Fat emulsion LPX in SO-MCT was lower than that in SO (P = 0.015) and OO (P = 0.024); LPX in SO was greater than that in OO (P = 0.013); MDA in SO was greater than that in SO-MCT (P = 0.001) and OO (P = 0.013); and MDA in SO-MCT was greater than that in OO (P = 0.001). In comparison with MDA at AIO-T0, MDA at AIO-T24 increased in SO (P = 0.005) and SO-MCT (P < 0.001) and decreased in OO (P = 0.003); at AIO-T24, LPX was greater in SO, but not significantly.
  
  
  CONCLUSIONS
  In AIO bags, LPX occurred within 24 h after the addition of the lipid emulsion and seemed to be directly related to the PUFA content and inversely related to the alpha-tocopherol:PUFA ratio of the emulsion.
authors.affiliation: Departement of Internal Medicine and Gastroenterology, Bologna, Italy.
authors.forename: Loris
authors.initials: L
authors.lastname: Pironi
authors.forename: Mariacristina
authors.initials: M
authors.lastname: Guidetti
authors.forename: Carola
authors.initials: C
authors.lastname: Zolezzi
authors.forename: Maria Cinzia
authors.initials: MC
authors.lastname: Fasano
authors.forename: Federica
authors.initials: F
authors.lastname: Paganelli
authors.forename: Cecilia
authors.initials: C
authors.lastname: Merli
authors.forename: Germana
authors.initials: G
authors.lastname: Bersani
authors.forename: Arturo
authors.initials: A
authors.lastname: Pizzoferrato
authors.forename: Mario
authors.initials: M
authors.lastname: Miglioli
mesh_terms: D000975:Antioxidants / Q000032:analysis* / Q000378:metabolism; D005217:Fat Emulsions, Intravenous / Q000032:analysis*; D005231:Fatty Acids, Unsaturated / Q000378:metabolism*; D006801:Humans; D007700:Kinetics; D015227:Lipid Peroxidation; D008315:Malondialdehyde / Q000032:analysis*; D010288:Parenteral Nutrition; D024505:Tocopherols / Q000032:analysis
chemical_list: D000975:Antioxidants; D005217:Fat Emulsions, Intravenous; D005231:Fatty Acids, Unsaturated; D008315:Malondialdehyde; D024505:Tocopherols