Measurement Of Lipid Oxidation Research Articles

Incomplete lipid extraction as a possible cause for underestimation of lipid oxidation in emulsions

AbstractLipid oxidation deteriorates the sensory and nutritional quality of food emulsions containing polyunsaturated fatty acids. Classically, different extraction solvents are used as a first step to measure lipid oxidation in emulsions. However, it is unclear how the applied extraction method influences the measured lipid oxidation values. In this work, we systematically examined the performance of common solvent mixtures such as chloroform, methanol, and hexane (or isooctane)–isopropanol on lipid extraction from emulsions stabilized with different emulsifiers (Tween 20 (T20), whey proteins, and pea proteins) and oxidation levels, and how this, in turn, affected the measured hydroperoxide concentrations. Chloroform–methanol was the most effective solvent (lipid yield >93 wt.%). When using hexane–isopropanol, extraction yields were consistently high for T20‐ and pea protein‐based emulsions (>60 wt.%), but in whey protein‐based emulsions, values as low as 26 wt.% were measured. In case of incomplete extraction, hydroperoxide concentrations measured by colorimetric methods need to be corrected for this effect. When using 1H NMR to assess lipid oxidation, the actual amount of extracted lipids is intrinsically taken into account. This highlights not only the importance of the extraction method in determining lipid oxidation in emulsions but also that of the actual analysis method.Practical application: This study highlights that the lipid extraction yield can vary depending not only on the emulsion composition (e.g., type of emulsifier) but also on the oxidative state of the emulsion and the extraction solvent used. If this is overlooked, errors can be made in the hydroperoxide determination. Although these effects can be corrected for, this is not standard procedure, which implies that awareness on this matter should be increased. It is also important to point out that depending on the solvent used, the different lipid classes (including various lipid oxidation products) may be extracted at different levels. Chloroform–methanol should be preferred for extraction of all lipid and lipid oxidation‐derived molecules, including aldehydes.

Analytical Methods for Measuring Lipid Oxidation and Antioxidant Capacity in Food Systems

Analytical Methods for Measuring Lipid Oxidation and Antioxidant Capacity in Food Systems

Effects of Acacia mearnsii tannins on growth performance, footpad dermatitis, nutrient digestibility, intestinal permeability, and meat quality of broiler chickens

An experiment was conducted to evaluate the effects of increasing dietary supplementation of tannins from Acacia mearnsii on broiler growth performance, footpad dermatitis, litter moisture, and ileal digestibility as well as on intestinal permeability, jejunal morphometric, and lipid oxidation measurements. A total of 1620 Cobb 500 one-day-old male chicks were fed 6 experimental diets with 10 replicate pens of 27 birds each in a 4-phase feeding program. Dietary treatments were as follow: non-challenged control, challenged control, and challenged supplemented with 300, 500, 700, or 900 mg/kg tannin from Acacia mearnsii. All birds on challenged groups were challenged with Eimeria spp. on day 1 and Clostridium perfringens on days 11, 12, and 13. Performance was evaluated weekly until day 43. On day 21, blood samples were collected for biochemistry analyses and the intestinal permeability was evaluated using FITC-d as marker. Ileal digestibility and jejunal morphometric were also determined on day 21. Footpad dermatitis, litter moisture, and litter pH were evaluated on days 28, 35, and 43. On day 44, carcass and commercial cuts weights were evaluated and thigh samples were collected for lipid oxidation (TBARS) through a 6 months storage period. Broilers under intestinal challenge had lower growth performance, higher intestinal permeability, and lower serum albumin, cholesterol, glucose, and triglycerides compared to non-challenged birds (P < 0.05). From day 1 to 43, increasing tannin supplementation for broilers under intestinal challenge led to quadratic increases (P < 0.05) in body weight gain, with optimal supplementation at 310 mg/kg as well as optimized estimations for feed conversion ratio at 444 mg/kg tannin. Dietary tannin supplementation that reduced intestinal permeability at 21 days was 466 mg/kg (P < 0.05). Tannin supplementation that improved protein and energy digestibility were at 374 and 294 mg/kg, respectively (P < 0.05). No effects of tannin were observed on blood biochemistry, crypt depth, litter pH, carcass measurements, and lipid oxidation until the storage day 60. However, increasing levels of tannin supplementation led to a linear (P < 0.05) decrease on lipid oxidation of broiler meat after 90 days of storage. In conclusion, low levels of supplemental tannins from Acacia mearnsii improved growth performance, nutrient digestibility, and intestinal permeability in broilers under an intestinal challenge.

A Critical Overview of HPLC-MS-Based Lipidomics in Determining Triacylglycerol and Phospholipid in Foods.

With the current advancement in mass spectrometry (MS)-based lipidomics, the knowledge of lipidomes and their diverse roles has greatly increased, enabling a deeper understanding of the action of bioactive lipid molecules in plant- and animal-based foods. This review provides in-depth information on the practical use of MS techniques in lipidomics, including lipid extraction, adduct formation, MS analysis, data processing, statistical analysis, and bioinformatics. Moreover, this contribution demonstrates the effectiveness of MS-based lipidomics for identifying and quantifying diverse lipid species, especially triacylglycerols and phospholipids, in foods. Further, it summarizes the wide applications of MS-based lipidomics in food science, such as for assessing food processing methods, detecting food adulteration, and measuring lipid oxidation in foods. Thus, MS-based lipidomics may be a useful method for identifying the action of individual lipid species in foods.

Interlaboratory study on lipid oxidation during accelerated storage trials with rapeseed and sunflower oil analyzed by conjugated dienes as primary oxidation products

AbstractAccelerated storage tests are frequently used to assess the oxidative stability of foods and related systems due to its reproducibility. Various methods and experimental conditions are used to measure lipid oxidation. Differences between laboratories make it necessary to determine the repeatability and reproducibility of oxidation tests performed under the same conditions. The objective of the present interlaboratory study was to evaluate the outcome of a storage test for two different bulk oils, sunflower oil (SFO) and rapeseed oil (RSO), during a period of 9 weeks at 20°C, 30°C, 40°C, and 60°C. Sixteen laboratories were provided with bottled oils and conducted the storage tests according to a detailed protocol. Lipid oxidation was monitored by the formation of conjugated dienes (CD) and the activation energy (Ea) was determined for comparative purposes and statistically evaluated. An increase in CD formation was observed for both oils when the storage temperature was increased in all laboratories. The Ea,1 ranged from 47.9 to 73.3 kJ mol−1 in RSO and from 27.8 to 62.6 kJ mol−1 in SFO, with average values of 58.2 and 46.8 kJ mol−1, respectively. The reproducibility coefficients were 10.9% and 18.2% for RSO and SFO, respectively.Practical applications: In order to compare results on oxidative stability of foods derived from different studies, the reproducibility of storage tests and methods employed to evaluate the oxidation level should be considered. This study provides fundamental data on the reproducibility of lipid oxidation under accelerated storage conditions and defines important parameters to be considered for the conduction of experiments.

Discrepancy between predicted and measured exercise intensity for eliciting the maximal rate of lipid oxidation

Background and aimsEctopic lipid storage is implicated in type 2 diabetes pathogenesis; hence, exercise to deplete stores (i.e., at the intensity that allows for maximal rate of lipid oxidation; MLO) might be optimal for restoring metabolic health. This intensity (“Fatmax”) is estimated during incremental exercise (“Fatmax test”). However, in “the field” general recommendations exist regarding a range of percentages of maximal heart rate (HR) to elicit MLO. The degree to which this range is aligned with measured Fatmax has not been investigated. We compared measured HR at Fatmax, with maximal HR percentages within the typically recommended range in a sample of 26 individuals (Female: n = 11, European ancestry: n = 17). Methods and resultsSubjects completed a modified Fatmax test with a 5-min warmup, followed by incremental stages starting at 15 W with work rate increased by 15 W every 5 min until termination criteria were reached. Pulmonary gas exchange was recorded and average values for V˙ o2 and V˙ co2 for the final minute of each stage were used to estimate substrate-oxidation rates. We modeled lipid-oxidation kinetics using a sinusoidal model and expressed MLO relative to peak V˙ o2 and HR. Bland-Altman analysis demonstrated lack of concordance between HR at Fatmax and at 50%, 70%, and 80% of age-predicted maximum with a mean difference of 23 b·min−1. ConclusionOur results indicate that estimated “fat-burning” heart rate zones are inappropriate for prescribing exercise to elicit MLO and we recommend direct individual exercise lipid oxidation measurements to elicit these values.

Changes in chemical characteristics and modeling sensory parameters of stored pecan nutmeats.

Pecan is a major specialty crop produced in the United States. Sensory evaluation and chemical analyses of pecan nutmeats are integral components of shelf life and have been employed to investigate changes during storage, but there remains a lack of knowledge regarding storage stability. Specifically, the association between shelf life and chemical characteristics has not been investigated. We aimed to investigate the chemical changes in pecan nuts during a range of storage treatments (temperature, relative humidity, packaging material, and modified atmosphere). The results of the chemical analyses were used to build a volatile compound-based sensory prediction model. The work has utility as a rapid method to measure lipid oxidation in pecan, which is of value to the pecan industry. The research also determined a possible association between pecan nut volatile compounds and sensory attributes of pecans, and their perception by human subjects. Building a sensory-based prediction model would reduce dependency on expensive and time-consuming sensory methods.

Odorant binding proteins from Hermetia illucens: potential sensing elements for detecting volatile aldehydes involved in early stages of organic decomposition

Organic decomposition processes, involving the breakdown of complex molecules such as carbohydrates, proteins and fats, release small chemicals known as volatile organic compounds (VOCs), smelly even at very low concentrations, but not all readily detectable by vertebrates. Many of these compounds are instead detected by insects, mostly by saprophytic species, for which long-range orientation towards organic decomposition matter is crucial. In the present work the detection of aldehydes, as an important measure of lipid oxidation, has been possible exploiting the molecular machinery underlying odour recognition in Hermetia illucens (Diptera: Stratiomyidae). This voracious scavenger insect is of interest due to its outstanding capacity in bioconversion of organic waste, colonizing very diverse environments due to the ability of sensing a wide range of chemical compounds that influence the choice of substrates for ovideposition. A variety of soluble odorant binding proteins (OBPs) that may function as carriers of hydrophobic molecules from the air-water interface in the antenna of the insect to the receptors were identified, characterised and expressed. An OBP-based nanobiosensor prototype was realized using selected OBPs as sensing layers for the development of an array of quartz crystal microbalances (QCMs) for vapour phase detection of selected compounds at room temperature. QCMs coated with four recombinant H. illucens OBPs (HillOBPs) were exposed to a wide range of VOCs indicative of organic decomposition, showing a high sensitivity for the detection of three chemical compounds belonging to the class of aldehydes and one short-chain fatty acid. The possibility of using biomolecules capable of binding small ligands as reversible gas sensors has been confirmed, greatly expanding the state-of the-art in gas sensing technology.

Preparation of LDL , Oxidation , Methods of Detection, and Applications in Atherosclerosis Research.

The concept of lipid peroxidation has been known for a long time. It is now well established that LDL plays a major role in atherosclerosis. Oxidized low-density lipoprotein (Ox-LDL) has been studied for over 35years. Numerous pro- and anti-atherogenic properties have been attributed to Ox-LDL. Component composition of Ox-LDL is complex due to the influence of various factors, including the source, method of preparation, storage and use. Hence, it is very difficult to clearly define and characterize Ox-LDL. It contains unoxidized and oxidized fatty acid derivatives both in the ester and free forms, their decomposition products, cholesterol and its oxidized products, proteins with oxidized amino acids and cross-links, polypeptides with varying extents of covalent modification with lipid oxidation products and many others. The measurement of lipid oxidation has been a great boon, not only to the understanding of the process but also in providing numerous serendipitous discoveries and methodologies. In this chapter, we outline the methodologies for the preparation and testing of various lipoproteins for oxidation studies.

Thermal Inactivation Kinetics of Salmonella and Enterococcus faecium NRRL-B2354 on Whole Chia Seeds (Salvia hispanica L.)

Intervention technologies for inactivating Salmonella on whole chia seeds are currently limited. Determination of the thermal inactivation kinetics of Salmonella on chia seeds and selection of an appropriate nonpathogenic surrogate will provide a foundation for selecting and optimizing thermal pasteurization processes for chia seeds. In this study, chia seed samples from three separate production lots were inoculated with a five-strain Salmonella cocktail or Enterococcus faecium NRRL-B2354 and equilibrated to a water activity of 0.53 at room temperature (25°C). After equilibration for at least 3 days, the inoculated seeds were subjected to isothermal treatments at 80, 85, or 90°C. Samples were removed at six time points, and surviving bacteria were enumerated. Whole chia seeds were diluted in a filter bag at 1:30 because bacterial recovery with this method was similar to that obtained from ground seeds. Survivor data were fitted to consolidated models: one primary model (log linear or Weibull) and one secondary model (Bigelow). E. faecium had higher thermal resistance than did Salmonella, suggesting that E. faecium may be a suitable conservative nonpathogenic surrogate for Salmonella. The Weibull model was a better fit for the survivor data than was the log-linear model for both bacteria based on the lower root mean square error and corrected Akaike's information criterion values. Lipid oxidation measurements and fatty acid concentrations were significantly different from those of the control samples, but the overall magnitude of the differences was relatively small. The thermal inactivation kinetics of Salmonella and E. faecium on chia seeds may be used as a basis for developing thermal pasteurization processes for chia seeds.

202 Plasma Isoprostanes, but Not Thiobarbituic Acid Reactive Substances, Are a Reliable Measure of Lipid Oxidation in Growing Pigs Fed Peroxidized Soybean Oil

Abstract Past experiments have reported conflicting effects of feeding peroxidized soybean oil (pSO) to growing pigs on plasma F2-isoprostanes (ISP) and thiobarbituic acid reactive substances (TBARS) concentrations. Two experiments were conducted to clarify these inconsistencies. In experiment 1 (Exp. 1), 13.5 to 24.0 kg pigs were fed diets for 22 d which contained 10% SO that was either unheated or peroxidized (heated at 135°C for 42 h). In experiment (Exp. 2), 21.3 to 37.5 kg pigs were fed diets for 27d which contained either 8% SO or pSO. Blood was collected from 1 pig per pen on d 21 and 26 from Exp. 1 and Exp. 2, respectively, with plasma subsequently analyzed for ISP, TBARS, reactive oxygen metabolites (ROM), and antioxidant capacity (AXC). Data were analyzed as a randomized block design with experiment as the blocking factor. There were 10 replications per dietary treatment within each experiment. Pigs fed pSO had reduced gain, feed intake, and feed efficiency compared to pigs fed SO (P ≤ 0.01). Pigs fed pSO had increased concentrations of ISP (P ≤ 0.01), but tended to have decreased concentrations of TBARS (P = 0.10) compared to pigs to pigs fed SO. Pigs fed pSO had increased concentrations of ROM (P ≤ 0.01) while plasma concentrations of AXC did not differ (P = 0.28) compared to pigs fed SO. As a result, the oxidative stress index (OSi), based on the ratio between ROM and AXC, increased (P = 0.04) in pigs fed pSO compared to pigs fed SO. In conclusion, feeding pSO reduces pig performance and increases oxidative stress as measured by plasma ISP, ROM, and OSi. In contrast plasma TBARS were unaffected and may suggest they are not to be relied upon as a sole measure of oxidative stress, specifically lipid damage, in growing pigs.

The effect of xanthohumol on carcass and oxidation parameters in the meat of Japanese quail

Article Details: Received: 2020-10-14 | Accepted: 2020-11-27 | Available online: 2021-01-31 https://doi.org/10.15414/afz.2021.24.mi-prap.67-70 In recent years, the addition of different plant extracts has become an inherent practice in poultry production. Not only as they represent a source of energy but also the beneficial content of improving the growth and quality of meat. The aim of our study was determined the effect of xanthohumol on body weight, percentage of valuable parts of muscle, content of meat of Japanese quail ( Coturnix japonica ), and oxidation processes in meat during cold storage for 7 days at 4 °C. In the comparison of groups of quails with supplementation of xanthohumol in water and in feed, the higher protein content in meat we detected in group with feed supplementation (P &lt; 0.05). Xanthohumol, administered in feed and water, did not affect the weight, percentage of valuable parts of muscle, pH of meat, water content, fat and ash in meat. The fat oxidation, and value of TBARS were lower in quails with feed supplementation in compare to control group (P &lt; 0.05). Keywords: prenylflavonoids, xanthohumol, hops, Japanese quails, carcass value References Ayabe, S., Uchiama, H., Aoki, T., Akashi, T. (2010). Plant Phenolilics: Phenylpropanoides. 1, 929–976. Chemistry, Molecular Sciences and Chemical Engineering. Elsevier. Babangida, S., Ubosi, C. O. (2005). Effects of varying dietary protein levels in the performance of laying Japanese quail ( Coturnix coturnix japonica ) in a semi-arid environment. Nigerian Journal of Animal Production . 33(1/2), 45–52. Barriuso, B., Astiasarán, I., Ansorena, D. (2013). A review of analytical methods measuring lipid oxidation status in foods: A challenging task. European Food Research and Technology . 236, 1–15. doi: 10.1007/s00217-012-1866-9. Choudhary, M., Mahadevan, T. (1986). Influence of age, storage and type of cuts on the composition of quail meat. Indian Poultry Science , 21(3), 252–254. GraphPad Prism version 4.00, GraphPad Software Inc. San Diego CA, 2003. Jiang, C. H., Xiang D. X., Wei, S. S., Li, W. Q. (2018). Anticancer activity and mechanism of xanthohumol: a prenylated flavonoid from hops ( Humulus lupulus L.). Frontiers in Pharmacology , 22 ( 9), 530. 10.3389/fphar.2018.00530 Liu, M., Hansen, P. E., Wang, G., Qiu, L., Dong, J., Yin, H., et al. (2015). Pharmacological profile of xanthohumol, a prenylated flavonoid from hops ( Humulus lupulus ). Molecules , 20(1), 754–779. 10.3390/molecules20010754 Marcinčák, S., Sokol, J., Turek, P., Popelka, P., Nagy, J. (2006). Stanovenie malóndialdehydu v bravčovom mase s použitím extrakcie tuhej fáze a HPLC. Chemické Listy ,100, 528–532. Nikolic, D., van Breemen, R. B. (2013). Analytical methods for quantitation of prenylated flavonoids from hops. Current Analytical Chemistry , 9(1), 71–85. 10.2174/157341113804486554 Panda, B., Singh, R. P. (1990). Developments in processing quail meat and eggs. World´s Poulry Science Journal, 46(3), 219–234. Ruban, S. W. (2009). Lipid peroxidation in muscle foods-An Overview. Global Veterinaria . 3, 509–513. Simpson, B. K. (2012). Food Biochemistry and Food processing . 2 th ed. Iowa: BlackwellPublishing. Tkáčová, J., Angelovičová, M. (2013). Aetherolum and fatoxidation of chicken meat. Potravinárstvo , 7(1), 76–79. Vaclovský, A., Vejcik, S. (1999). Analýza produkčních znaků japonských křepelek plemene Faraon. Collection of Scientific Papers, Faculty of Agriculture in České Budejovice, Series of Animal Sciences , 16(2), 201–208. Veterinary Laboratory Methodology, VI. Hygiena potravín. Kolektív autorov. SVS ČR, ŠVS SR, Bratislava, 1990, 130s. Zanoli, P., Zavatti, M. (2008). Pharmacognostic and pharmacological profile of Humulus lupulus L . Journal of Etnopharmacology , 116(3), 383–396. 10.1016/j.jep.2008.01.011

Clinical Comparative Study for Some Biochemical Changes in Sera of Pregnant with Iron Deficiency Anemia

The aim of this study was to study the evaluation of serum oxidation in pregnant women with iron deficiencyanemia by measuring lipid oxidation (MDA), and antioxidant status by analogy (Ferritin).Also, Examinationof erythropoietin (EPO) levels in pregnancy with iron deficiency anemia. Blood samples were obtainedfrom (80) pregnant women with anemia divided according to the stage of pregnancy and iron deficiency asfollows: 20 patients in the second third with anemia without iron deficiency, 20 patients in the second thirdwith anemia with iron deficiency, 20 patients In the third trimester with anemia without iron deficiency, 20patients in the third trimester have anemia with iron deficiency. In addition to (40) healthy pregnant womenas a control group. Divided into two groups, 20 patients in the second trimester and 20 patients in the thirdtrimester.Results: The results show a presence of a significant increase in MDA and EPO in all groups of patients inIron deficiency in comparison with control group. But, Ferritin levels showed a significant decrease in allgroups of patients in Iron deficiency and Iron normal comparison with control group.

Novel carbohydrate blend enhances chemical and sensory properties of lobster (Homarus americanus) after one-year frozen storage

It has previously been shown that a novel blend of carbohydrates could preserve lobster meat after 6 months of frozen storage. Increased year-round demand for high-quality lobster may make selling to the frozen seafood market an unintended option for some fishermen. Yet, the chemical and sensory changes that occur in lobster meat after one-year frozen storage in this cryoprotectant blend is not known. The objective of this study was to determine the chemical and sensory characteristics of lobster frozen in five different solutions: solution-1 (water); solution-2 (water + NaCl + STPP, sodium tripolyphosphate, 0.5%); solution-3 (water + NaCl + carbohydrate blend); solution-4 (water + NaCl + STPP, 0.25% + carbohydrate blend), and solution-5 (water + NaCl + STPP, 0.5% + carbohydrate blend). No difference (P > 0.05) existed among the treatments with regard to Malondialdehyde levels as a measure of lipid oxidation. Lobster frozen in the cryoprotectant showed increased tenderness, compared to the control which was frozen in water. The lobster meat treated with a combination of the carbohydrate blend and STPP had lower (P < 0.05) moisture content than the control. In addition, consumers preferred (P < 0.05) lobster frozen in the novel cryoprotectant blend and STPP with respect to flavour, texture, and overall acceptability compared to the control. Penalty analysis revealed that overall liking scores were positively associated with the attributes moist and sweet. In conclusion, the combination of the novel carbohydrate blend and STPP enhanced the sensory quality and the chemical properties of frozen lobster, which in turn extended the shelf‐life of these products. These findings may have wide implications for the long-term preservation of frozen lobster meat.

Effect Of Iron And Diazoxide On Muscle Strength Development, Oxidative Stress And Lipid Profile In Diabetic Rats

Diabetes is a global health problem. Oxidative stress plays an essential role in the development of complications, among the most frequent symptoms is muscle fatigue. Diabetes also contributes to a high cardiovascular risk attributed to dyslipidemia. Diazoxide (dzx) is a drug that acts on mitoKATP. Studies indicate that this drug improves the development of muscle strength; on the other hand, it is known that iron overload (IO) increases oxidative stress, while a reduction has a protective role. The objective was to evaluate the effect of iron and dzx on the development of muscle strength, oxidative stress, and lipid profile in diabetic rats. Male Wistar rats (250g) were used in eight groups: control, diabetics, IO, diabetic + IO, low iron, diabetic + low iron, dzx, diabetic + dzx. Soleus muscle and extensor digitorum longus (EDL) of an extremity were extracted to perform the muscle tension tests, and the other limb was used to obtain homogenates to measure lipid oxidation, glutathione levels and total reactive oxygen species (ROS). Finally, the serum was collected to measure lipid profile. Rats fed with a low iron diet and dzx administration improved muscle strength and fatigue took longer to appear. The groups fed with IO had reduced muscle strength development. Regarding the lipid peroxidation, the groups of diabetic rats fed with a low iron diet (0.34 nM/mg of protein) and dzx administration (0.033 nM/mg of protein) had the lower levels of lipid peroxidation. As for the glutathione levels, diabetic rats treated with dzx obtained the highest levels of reduced glutathione (1.65 μmol of GSH/mg of protein) and oxidized glutathione (GSSG) levels in diabetic rats with a low iron diet obtained the lowest values (0.82 μmol of GSH/mg of protein). Concerning total ROS levels, diabetic rats treated with dzx got the lowest levels (2.80 DCF*mg of protein). As for the lipid profile, diabetic rats treated with dzx obtained lower levels (ẋ =105 mg/dL). Very low‐density lipoprotein (VLDL) levels were high in the group of diabetic rats without treatment (ẋ=58.06 mg/dL), and the group of diabetics + dzx obtained similar levels to the control group (ẋ=21.1 mg/dL). Dzx acts as a mitoKATP opener, previous studies reported that the opening of these channels provokes a decrease in oxidative stress during fatigue and also activates the electron transport chain, which promotes a constant production of ATP, which is necessary for energy production and in this way the generation of muscular strength. On the other hand, iron plays an essential role in the formation of the hydroxyl radical, which is the most dangerous radical, this agrees with the results we obtained in the groups that had an IO. The higher levels of oxidative stress and muscular strength were lower in IO groups; however, the iron restriction had a protective effect on oxidative stress levels. Regarding the lipid profile, both dzx and low iron diets were shown to have a positive impact on the lipid profile by mechanisms that are not yet known.

Evaluating Dietary Inclusion of High Oleic Soybean Meal and Oil on Broiler Performance and Lipid Quality

ObjectivesThe objective of this study was to evaluate the effect of dietary inclusion of high oleic soybean meal and oil on broiler performance and lipid quality.Materials and MethodsMale Ross 308 broiler chicks (n = 160) were sorted by weight and randomly assigned to one of two treatments containing 10 replicate pens with 8 broilers each. Treatment groups consisted of a control corn-soy diet that included commodity soybean meal and oil (CON) and a corn-soy diet containing high oleic soybean meal and oil (HO). Broilers received, ad libitum, a two-phase diet consisting of starter (d0–21) containing 5% oil and grower (d21–42) containing 3% oil. Pen weight (PW) and feed intake (FI) were recorded on Days 0, 21, and 42 and used to calculate feed to gain ratio (F:G). Broilers were slaughtered on d42, after which carcasses were weighed and fabricated. Weights of fabricated parts were recorded for carcass yield. Samples of breast and thigh meat were taken for fatty acid profile analysis, which was conducted using a modified version of methods by Folch et al. (1957) and Morrison and Smith (1964). To measure lipid oxidation, boneless, skinless breast halves chosen randomly from each pen were placed on Styrofoam trays and overwrapped with oxygen permeable, polyvinyl chloride and placed in retail storage (4°C) and used for collection of thiobarbituric acid reactive substances (TBARS) on Day 1, 3, and 5 of storage. Data was analyzed using PROC GLM procedure in SAS, with level of significance set at P &lt; 0.05.ResultsCON pens had a greater (P &lt; 0.002) change in weight (23480.61 g. vs. 21829.39 g.), however, the CON treatment had an increase in FI (P &lt; 0.0003) compared to the HO treatment (29841.74 g. vs. 27405.68 g). Thus, there was no significant difference (P = 0.22) in F:G between treatments. While there was no difference (P = 0.39; P = 0.71) in percent carcass yield or breast yield, the CON treatment had a higher (P = 0.01) percent thigh yield compared to the HO treatment (16.36% vs. 15.86%). Results of lipid oxidation showed there was an effect of day (P &lt; 0.0001), but no treatment or interaction effects were observed. Diet changed (P &lt; 0.0001) the proportion of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) in breast and thigh meat. HO treatment increased the proportion of MUFA and decreased the proportion of PUFA and SFA in both breast and thigh meat. Both breast and thigh samples from the HO treatment had increased (P &lt; 0.0001) proportions of oleic acid (C18:1) and decreased proportions of linoleic acid (C18:2) compared to the control. Inclusion of HO soybean meal and oil in broiler diets resulted in increased uptake of MUFA (C18:1) and decreased PUFA (C18:2) in both breast and thigh meat, while having no impact on broiler feed efficiency.ConclusionPull through effect of HO acid seen in fatty acid analysis of broiler meat shows the ability to serve as a mechanism to increase oleic acid inclusion in human diets. Oleic acid needs are potentially related to omega-3 fatty acid needs which are shown to have health benefits related to cardiac health in humans among other things. Studies have shown that increases in oleic acid in diets can lead to an increase in omega-3 fatty acids.

Fast and direct analysis of oxidation levels of oil-in-water emulsions using ATR-FTIR

Oxidation of omega-3 fatty acids is a major limitation on its enrichment in food and beverages. An efficient and simple method to monitor lipid oxidation in complex systems is essential to limit lipid oxidation during formulation and processing. Fish oil-in-water emulsions (20% v/v) were exposed to iron or free radical initiated oxidation. Conjugated dienes (CDs) were rapidly measured using a previously developed fat extraction method. Fourier transform infrared (FTIR) spectroscopy has been used to directly record chemical changes occurring during oxidation. Variations were noticed in different spectral regions despite the presence of broad water bands near 3400 and 1640 cm−1. Partial least squares regression (PLSR) revealed correlations between CD values and full FTIR spectra (4000–600 cm−1), and different spectral regions (e.g., 1800–1500 cm−1, 1500–900 cm−1). These correlations confirm that FTIR spectroscopy is a rapid and simple method for measuring lipid oxidation in complex foods without prior fat extraction.

Evaluating Dietary Inclusion of High Oleic Soybean Meal and Oil on Broiler Performance and Lipid Quality

ObjectivesThe objective of this study was to evaluate the effect of dietary inclusion of high oleic soybean meal and oil on broiler performance and lipid quality.Materials and MethodsMale Ross 308 broiler chicks (n = 160) were sorted by weight and randomly assigned to one of two treatments containing 10 replicate pens with 8 broilers each. Treatment groups consisted of a control corn-soy diet that included commodity soybean meal and oil (CON) and a corn-soy diet containing high oleic soybean meal and oil (HO). Broilers received, ad libitum, a two-phase diet consisting of starter (d0–21) containing 5% oil and grower (d21–42) containing 3% oil. Pen weight (PW) and feed intake (FI) were recorded on Days 0, 21, and 42 and used to calculate feed to gain ratio (F:G). Broilers were slaughtered on d42, after which carcasses were weighed and fabricated. Weights of fabricated parts were recorded for carcass yield. Samples of breast and thigh meat were taken for fatty acid profile analysis, which was conducted using a modified version of methods by Folch et al. (1957) and Morrison and Smith (1964). To measure lipid oxidation, boneless, skinless breast halves chosen randomly from each pen were placed on Styrofoam trays and overwrapped with oxygen permeable, polyvinyl chloride and placed in retail storage (4°C) and used for collection of thiobarbituric acid reactive substances (TBARS) on Day 1, 3, and 5 of storage. Data was analyzed using PROC GLM procedure in SAS, with level of significance set at P < 0.05.ResultsCON pens had a greater (P < 0.002) change in weight (23480.61 g. vs. 21829.39 g.), however, the CON treatment had an increase in FI (P < 0.0003) compared to the HO treatment (29841.74 g. vs. 27405.68 g). Thus, there was no significant difference (P = 0.22) in F:G between treatments. While there was no difference (P = 0.39; P = 0.71) in percent carcass yield or breast yield, the CON treatment had a higher (P = 0.01) percent thigh yield compared to the HO treatment (16.36% vs. 15.86%). Results of lipid oxidation showed there was an effect of day (P < 0.0001), but no treatment or interaction effects were observed. Diet changed (P < 0.0001) the proportion of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) in breast and thigh meat. HO treatment increased the proportion of MUFA and decreased the proportion of PUFA and SFA in both breast and thigh meat. Both breast and thigh samples from the HO treatment had increased (P < 0.0001) proportions of oleic acid (C18:1) and decreased proportions of linoleic acid (C18:2) compared to the control. Inclusion of HO soybean meal and oil in broiler diets resulted in increased uptake of MUFA (C18:1) and decreased PUFA (C18:2) in both breast and thigh meat, while having no impact on broiler feed efficiency.ConclusionPull through effect of HO acid seen in fatty acid analysis of broiler meat shows the ability to serve as a mechanism to increase oleic acid inclusion in human diets. Oleic acid needs are potentially related to omega-3 fatty acid needs which are shown to have health benefits related to cardiac health in humans among other things. Studies have shown that increases in oleic acid in diets can lead to an increase in omega-3 fatty acids.

Investigation of the composition and antioxidant activity of acetone and methanol extracts of Daphne sericea L. and Daphne gnidioides L.

The compositions of methanol and acetone extracts obtained from Daphne sericea L. and Daphne gnidioides L. were investigated. The antioxidant activities of each extract were determined by various test methods. Phenolic composition profile analysis by HPLC-DAD showed that D. gnidioides extracts contain more phenolic compounds than D. sericea extracts. Among the components, syringic acid was found to be the most abundant one in D. gnidioides extracts (42.8 and 38.4mg per g dry extract of methanol and acetone, respectively). Total flavonoid, total phenolic and total carotenoid contents of methanolic D. gnidioides extracts were found to be 244.5mg rutin/g dry weight of extract, 1219.3mg GAE/g dry weight of extract and 11.9mg/g dry weight of extract, respectively. DPPH·, ABTS·+ and O2·- assays were applied to plant extracts as radical scavenging activity tests. Methanolic extracts of D. sericea and D. gnidioides showed the highest radical scavenging activities according to DPPH· and ABTS·+ tests (61.6 and 147.2 in terms of IC50, respectively). Antioxidant activity tests for measuring lipid oxidation inhibiting capacity were carried in low density lipoprotein (LDL) and bovine brain extract (BBE). Methanolic extracts of D. gnidioides and D. sericea demonstrated remarkable lipid oxidation inhibiting capacity in LDL and BBE tests.

Natural Hardwood Smoked Sugar Improves Oxidative and Flavor Stability of Naturally Cured, Aerobically Packaged, Food Service Bacon

ObjectivesThe purpose of this study was to determine the effectiveness of adding naturally smoked sugar into a curing brine to prevent lipid oxidation and maintain flavor in naturally cured, frozen, aerobically packaged, food service bacon.Materials and MethodsFresh pork bellies (6.3 to 7.2 kg) were trimmed and cut in half yielding an anterior and posterior belly section. Within each belly, each section was randomly assigned to 1 of 2 treatments with a targeted 12% pump: a control brine or a curing brine with added natural hardwood smoked sugar (n = 15/treatment). Final target concentrations for control brine ingredients in the raw belly were 1.6% salt, 1.0% cane sugar and 0.8% cultured celery juice. Raw belly sections assigned to the naturally smoked sugar brine targeted 1.6% salt, 0.8% cane sugar, 0.8% cultured celery juice, and 0.6% smoked sugar (RA12032, Red Arrow Products, Manitowoc, WI). After injection, bellies were smoked and cooked to an internal temperature of 53°C using a standard bacon processing schedule. After cooking, bellies were chilled for 12 h. at 0 to 2°C then sliced 1.5 mm thick with a horizontal slicer from the anterior to posterior end. Slices were randomly selected from the sliced belly and laid out onto food service bacon sheet paper. Sheets of bacon slices were randomly assigned to 4 sensory frozen storage periods (0, 40, 80, and 120 d) or 7 thiobarbituric acid reactive substances (TBARS) frozen storage times (0, 20, 40, 60, 80, 100, and 120 d). All boxed bacon slices were stored aerobically at –18 ± 2°C for the designated storage period. After the appropriate frozen storage time, trained sensory panelists evaluated saltiness, smoke intensity, bacon flavor, oxidized flavor intensity, and other off-flavor intensity. The distillation method for TBARS analysis was utilized to measure lipid oxidation. Sensory and TBARS analysis were analyzed as a split-plot design with repeated measures with the whole plot consisting of the half belly and treatment with the split-plot consisting of storage day.ResultsThere was a Treatment × Day interaction (P < 0.001) for oxidized flavor intensity. Control bacon had increased (P < 0.001) panelist scores for oxidized flavor intensity from d 0 to 120. However, bacon manufactured with naturally smoked sugar had oxidative flavor intensity scores that remained constant (P > 0.936) over the 120 d of frozen storage. Additionally, trained panelists scored bacon samples manufactured with the naturally smoked sugar higher (P < 0.001) for saltiness, smoke intensity, and bacon flavor intensity compared to control samples. In confirmation of the oxidized flavors found during sensory evaluation, there was a Treatment × Day (P < 0.001) interaction found for TBARS values. The TBARS values for the control treatment displayed increased TBARS values from d 20 to d 120 (P < 0.001). Bacon formulated with naturally smoked sugar exhibited static TBARS values throughout the 120 d frozen storage period (P > 0.196).ConclusionThe ability of naturally smoked sugar to function as an antioxidant in sliced naturally cured bacon was confirmed with both sensory evaluations and objective measurement of lipid degradation products. Also, aerobically packaged, frozen, naturally cured bacon formulated without added antioxidants had significant challenges in flavor stability due to increased lipid oxidation as frozen storage length increased.