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You searched for: Subject "lipid peroxidation" Remove constraint Subject: "lipid peroxidation" Journal Journal of agricultural and food chemistry Remove constraint Journal: Journal of agricultural and food chemistry Publication Year 2019 Remove constraint Publication Year: 2019 Subject lipid peroxidation Remove constraint Subject: lipid peroxidation Text Availability Citation in PubAg Remove constraint Text Availability: Citation in PubAg
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1. Antioxidant and Anti-Inflammatory Activities of Buffalo Milk δ-Valerobetaine

Author:
D’Onofrio, Nunzia; Balestrieri, Anna; Neglia, Gianluca; Monaco, Alessandra; Tatullo, Marco; Casale, Rosario; Limone, Antonio; Balestrieri, Maria Luisa; Campanile, Giuseppe
Source:
Journal of agricultural and food chemistry 2019 v.67 no.6 pp. 1702-1710
ISSN:
1520-5118
Subject:
lipid peroxidation,   etc   ; anti-inflammatory activity; betaine; buffalo milk; cytokines; cytotoxicity; health promotion; inflammation; metabolites; milk; oxidative stress; reactive oxygen species; rumen; ruminants; transcription factor NF-kappa B; vegetables;     Show all 16 Subjects
Abstract:
... δ-Valerobetaine (δVB), a constitutive metabolite of ruminant milk, is produced in the rumen from free dietary Nᵋ- trimethyllysine occurring ubiquitously in vegetable kingdom. The biological role of δVB is poorly known. Here, the antioxidant and anti-inflammatory potential of buffalo milk δVB was tested in vitro during high-glucose (HG)-induced endothelial damage. Results indicated that δVB (0.5 mM ...
DOI:
10.1021/acs.jafc.8b07166

2. Review of the Sensory and Chemical Characteristics of Almond (Prunus dulcis) Flavor

Author:
Franklin, Lillian M.; Mitchell, Alyson E.
Source:
Journal of agricultural and food chemistry 2019 v.67 no.10 pp. 2743-2753
ISSN:
1520-5118
Subject:
lipid peroxidation,   etc   ; Prunus dulcis; almonds; consumer acceptance; heat; odor compounds; odors; off flavors; physicochemical properties; rancidity; sensory evaluation;     Show all 11 Subjects
Abstract:
... Understanding almond flavor, in terms of both sensory aspects and chemistry, is essential for processors to maintain almond quality and to correctly identify acceptable or unacceptable product. This overview of the sensory and chemical characteristics of almond flavor discusses raw and heat-processed almonds, the volatile compounds generated upon heating, the aroma qualities associated with variou ...
DOI:
10.1021/acs.jafc.8b06606

3. Effects of Ergothioneine-Rich Mushroom Extract on the Oxidative Stability of Astaxanthin in Liposomes

Author:
Pahila, Jade; Ishikawa, Yuki; Ohshima, Toshiaki
Source:
Journal of agricultural and food chemistry 2019 v.67 no.12 pp. 3491-3501
ISSN:
1520-5118
Subject:
lipid peroxidation,   etc   ; 2,2-diphenyl-1-picrylhydrazyl; Pleurotus cornucopiae; antioxidant activity; astaxanthin; azo compounds; hydrophilicity; lipid peroxides; lipophilicity; median effective concentration; mushrooms; oxidative stability; polyunsaturated fatty acids; postharvest treatment;     Show all 14 Subjects
Abstract:
... Ergothioneine-rich crude extracts of Pleurotus cornucopiae were used as a source of antioxidative components to control the effects of lipid oxidation in astaxanthin-containing liposomes. This study aimed to elucidate the interactions of liposomal astaxanthin and lipids with ergothioneine-rich mushroom extract (ME) under radical oxidation-induced conditions to provide a better understanding of the ...
DOI:
10.1021/acs.jafc.9b00485

4. Analysis of Oxidative Carbonyl Compounds by UPLC-High-Resolution Mass Spectrometry in Milk Powder

Author:
Rohfritsch, Zhen; Schafer, Olivier; Giuffrida, Francesca
Source:
Journal of agricultural and food chemistry 2019 v.67 no.12 pp. 3511-3520
ISSN:
1520-5118
Subject:
lipid peroxidation,   etc   ; antioxidants; carbonyl compounds; delta-tocopherol; derivatization; docosahexaenoic acid; dried milk; fish oils; flavor; food matrix; lecithins; liquid chromatography; long chain polyunsaturated fatty acids; mass spectrometry; models; odors; oxidation; screening;     Show all 18 Subjects
Abstract:
... Long-chain polyunsaturated fatty acids are highly susceptible to lipid oxidation which causes undesirable odors and flavors in food. We present the development, validation, and application of a semiquantitative screening method to monitor volatile and nonvolatile carbonyl compounds generated from lipids oxidation after 7-(diethylamino)-2-oxochromene-3-carbohydrazide (CHH) derivatization using liqu ...
DOI:
10.1021/acs.jafc.9b00674

5. New Insights into the Impact of Sodium Chloride on the Lipid Oxidation of Oil-in-Water Emulsions

Author:
Cui, Leqi; Shen, Peiyi; Gao, Zili; Yi, Jianhua; Chen, Bingcan
Source:
Journal of agricultural and food chemistry 2019 v.67 no.15 pp. 4321-4327
ISSN:
1520-5118
Subject:
lipid peroxidation,   etc   ; delta-tocopherol; emulsions; lipid peroxides; micelles; oils; oxidative stability; shelf life; sodium chloride; sodium dodecyl sulfate; solubilization;     Show all 11 Subjects
Abstract:
... Salt, most often sodium chloride (NaCl), is commonly used in a variety of food emulsions. However, little is known about the detailed mechanism of how NaCl influences the lipid oxidation and thus the shelf life of those products. In this study, we report a new mechanism through which NaCl could help inhibit the lipid oxidation of sodium dodecyl sulfate (SDS)-stabilized oil-in-water (O/W) emulsions ...
DOI:
10.1021/acs.jafc.9b00396

6. Impact of Red versus White Meat Consumption in a Prudent or Western Dietary Pattern on the Oxidative Status in a Pig Model

Author:
Goethals, Sophie; Vossen, Els; Michiels, Joris; Vanhaecke, Lynn; Van Camp, John; Van Hecke, Thomas; De Smet, Stefaan
Source:
Journal of agricultural and food chemistry 2019 v.67 no.19 pp. 5661-5671
ISSN:
1520-5118
Subject:
lipid peroxidation,   etc   ; alpha-tocopherol; animal models; antioxidants; blood; chicken meat; eating habits; enzyme activity; fatty acid composition; glutathione; glutathione peroxidase; intestines; malondialdehyde; meat consumption; oxygen radical absorbance capacity; polyunsaturated fatty acids; processed meat; swine;     Show all 18 Subjects
Abstract:
... Human diets contain a complex mixture of antioxidants and pro-oxidants that contribute to the body’s oxidative status. In this study, 32 pigs were fed chicken versus red and processed meat in the context of a prudent or Western dietary pattern for 4 weeks, to investigate their oxidative status. Lipid oxidation products (malondialdehyde, 4-hydroxy-2-nonenal, and hexanal) were higher in the chicken ...
DOI:
10.1021/acs.jafc.9b00559

7. Effects of Enzymatic Hydrolysis of Fava Bean Protein Isolate by Alcalase on the Physical and Oxidative Stability of Oil-in-Water Emulsions

Author:
Liu, Chang; Bhattarai, Mamata; Mikkonen, Kirsi S.; Heinonen, Marina
Source:
Journal of agricultural and food chemistry 2019 v.67 no.23 pp. 6625-6632
ISSN:
1520-5118
Subject:
lipid peroxidation,   etc   ; adsorption; droplet size; electrostatic interactions; emulsifiers; emulsifying properties; emulsions; enzymatic hydrolysis; faba beans; hydrolysates; hydrolysis; hydrophobicity; molecular weight; oxidative stability; protein isolates; rapeseed oil; subtilisin;     Show all 17 Subjects
Abstract:
... Fava bean protein isolate (FBPI) was hydrolyzed by Alcalase with different degrees of hydrolysis (DHs), and the role of hydrolysates in oil-in-water (O/W) emulsion stability was investigated. Four emulsions, DH0, DH4, DH9, and DH15, were prepared by 1% (w/v) FBPI hydrolysates with different DHs (0% as the control and 4, 9, and 15%) and 5% (w/v) purified rapeseed oil. The emulsions were monitored f ...
DOI:
10.1021/acs.jafc.9b00914

8. Choline and Ethanolamine Plasmalogens Prevent Lead-Induced Cytotoxicity and Lipid Oxidation in HepG2 Cells

Author:
Wu, Yue; Chen, Zhen; Darwish, Wageh S.; Terada, Koh; Chiba, Hitoshi; Hui, Shu-Ping
Source:
Journal of agricultural and food chemistry 2019 v.67 no.27 pp. 7716-7725
ISSN:
1520-5118
Subject:
lipid peroxidation,   etc   ; antioxidant enzymes; cell viability; choline; cytotoxicity; ethanolamine; gene expression; gene expression regulation; hepatoma; human cell lines; hydroperoxides; lead; oxidation; oxidative stress; phosphatidylcholines; phosphatidylethanolamines;     Show all 16 Subjects
Abstract:
... Plasmalogens derived from dietary phospholipids are considered to be potential protectors against oxidation-related disorders, while lead (Pb) is an environmental contaminant worldwide and is known to induce oxidative stress. However, the protective and antilipid oxidative effects of individual plasmalogen species against Pb damage have received little attention. In this study, six plasmalogen spe ...
DOI:
10.1021/acs.jafc.9b02485

9. Impact of Phospholipid–Tocopherol Combinations and Enzyme-Modified Lecithin on the Oxidative Stability of Bulk Oil

Author:
Xu, Na; Shanbhag, Anuj G.; Li, Bo; Angkuratipakorn, Thamonwan; Decker, Eric A.
Source:
Journal of agricultural and food chemistry 2019 v.67 no.28 pp. 7954-7960
ISSN:
1520-5118
Subject:
lipid peroxidation,   etc   ; alpha-tocopherol; antioxidant activity; hydroperoxides; lecithins; oils; oxidative stability; phosphatidylethanolamines; phosphatidylserines;     Show all 9 Subjects
Abstract:
... Phosphatidylethanolamine (PE) and phosphatidylserine (PS) have been shown to increase the antioxidant activity of α-tocopherol. This study investigated the ability of PE or PS to increase the antioxidant activity of different tocopherol homologues in bulk oil. In addition, the ability of a phospholipase-D-modified lecithin (high in PE) to increase the activity of α-tocopherol was determined. Resul ...
DOI:
10.1021/acs.jafc.9b02520