Impact of Association Colloids on Lipid Oxidation in Triacylglycerols and Fatty Acid Ethyl Esters.
The impact of association colloids on lipid oxidation in triacylglycerols and fatty acid ethyl esters was investigated. Association colloids did not affect lipid oxidation of high oleic safflower and high linoleic safflower triacylglycerols, but were prooxidative in fish triacylglycerols. Association colloids retarded aldehyde formation in stripped ethyl oleate, linoleate, and fish oil ethyl esters. Interfacial tension revealed that lipid hydroperoxides were surface active in the presence of the surfactants found in association colloids. The lipid hydroperoxides from ethyl esters were less surface active than triacylglycerol hydroperoxides. Stripping decreased iron and copper concentrations in all oils, but more so in fatty acid ethyl esters. The combination of lower hydroperoxide surface activity and low metal concentrations could explain why association colloids inhibited lipid oxidation in fatty acid ethyl esters. This research suggests that association colloids could be used as an antioxidant technology in fatty acid ethyl esters.
Department of Food Science, University of Massachusetts Amherst , 102 Holdsworth Way, 230 Chenoweth Laboratory, Amherst, Massachusetts 01003, United States.|Health Care Food, Kao Corporation , 2-1-3 Bunka, Sumida-ku, Tokyo 1318501, Japan.
Rika
R
Homma
Department of Food Science, University of Massachusetts Amherst , 102 Holdsworth Way, 230 Chenoweth Laboratory, Amherst, Massachusetts 01003, United States.
Karin
K
Suzuki
Department of Food Science, University of Massachusetts Amherst , 102 Holdsworth Way, 230 Chenoweth Laboratory, Amherst, Massachusetts 01003, United States.
Leqi
L
Cui
Department of Food Science, University of Massachusetts Amherst , 102 Holdsworth Way, 230 Chenoweth Laboratory, Amherst, Massachusetts 01003, United States.|Bioactive Natural Products Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University , P.O. Box 80203, Jeddah 21589, Saudi Arabia.
David Julian
DJ
McClements
Department of Food Science, University of Massachusetts Amherst , 102 Holdsworth Way, 230 Chenoweth Laboratory, Amherst, Massachusetts 01003, United States.|Bioactive Natural Products Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University , P.O. Box 80203, Jeddah 21589, Saudi Arabia.
Eric A
EA
Decker
D003102:Colloids / Q000737:chemistry / Q000494:pharmacology*; D003300:Copper / Q000032:analysis; D004042:Dietary Fats, Unsaturated / Q000032:analysis; D004355:Drug Stability; D004952:Esters / Q000737:chemistry*; D005227:Fatty Acids / Q000737:chemistry*; D005395:Fish Oils / Q000737:chemistry; D007501:Iron / Q000032:analysis; D015227:Lipid Peroxidation / Q000187:drug effects*; D010084:Oxidation-Reduction; D010938:Plant Oils / Q000737:chemistry; D014280:Triglycerides / Q000737:chemistry*
D003102:Colloids; D004042:Dietary Fats, Unsaturated; D004952:Esters; D005227:Fatty Acids; D005395:Fish Oils; D010938:Plant Oils; D014280:Triglycerides; D003300:Copper; D007501:Iron
association colloids; critical micelle concentration; interfacial tension; lipid hydroperoxides; lipid oxidation; prooxidant transition metals