10 research outputs found
Iron-mediated lipid oxidation in 70% fish oil-in-ater emulsions:effect of emulsifier type and pH
No full textOxidative degradation and non-enzymatic browning due to the interaction between oxidised lipids and primary amine groups in different marine PL emulsions
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Effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage
No full textThe main objective of this study was to investigate the effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage. Krill oil was incubated at two different temperatures (20 and 40°C) for 28 or 42 days. The oxidative stability of krill oil was assessed by peroxide value and anisidine value, measurement of lipid derived volatiles, lipid classes and antioxidants. The non-enzymatic browning reactions were assessed through the measurement of pyrroles, free amino acids content and Strecker-derived volatiles. The increase of incubation temperature firstly increased the lipid oxidation in krill oil and subsequently the non-enzymatic browning reactions. The occurrence of these reactions was most likely due to the reaction between α-dicarbonyl or carbonyl compounds with amino acids or ammonia. In addition to tocopherol and astaxanthin esters, the formation of pyrroles might help to protect the krill oil against lipid oxidation. © 2014 Elsevier Ltd. All rights reserved
Additions of caffeic acid, ascorbyl palmitate or gamma-tocopherol to fish oil-enriched energy bars affect lipid oxidation differently
No full textModification of essential fatty acid composition in broodstock of cultured European eel Anguilla anguilla L.
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The effect of pasteurisation temperature on the CLA content and fatty acid composition of white pickled cheese
No full textIn this study, the effect of pasteurisation temperature on fatty acid composition of cheese was investigated. The fatty acid composition of raw and different heat-treated milk, salt and salt-free cheese were determined using cheese made from raw milk at temperatures varying between 70 and 90 degrees C for 5 min. Generally, C 16: 0 palmitic acid was the major fatty acid present in all milk and cheese samples. C 18:1 t11 vaccenic acid was the major trans fatty acid (TFA) in all samples. C 18: 2 cis-9, trans-11 (Rumenic acid) was the major CLA isomer in these samples. Pasteurisation temperatures had no effect on TFA, CLA and fatty acid composition of the milk and cheese samples.Selcuk University Scientific Research Foundation (BAP)Selcuk UniversityThis study was financed by Selcuk University Scientific Research Foundation (BAP). The authors acknowledge their support for this Project
