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Lipid Oxidation in Food and Antioxidant Strategies

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A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Extraction and Industrial Applications of Antioxidants".

Deadline for manuscript submissions: closed (20 May 2023) | Viewed by 20398

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Dr. Maria D. Guillen

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Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV-EHU), Paseo de la Universidad n° 7, 01006 Vitoria-Gasteiz, Spain
Interests: characterization of edible oils, fats and food lipids; food lipids oxidation; oxidative stability; antioxidants; prooxidants; edible oils thermo-oxidation; food frying; bioactive oxidation compounds; in vitro digestion; lipolysis extent; bio-accesibility; solid phase microextraction; gas chromatography/mass spectrometry; fourier transform infrared spectroscopy; 1h nuclear magnetic resonance

Dr. Patricia Sopelana

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Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV-EHU), Paseo de la Universidad n° 7, 01006 Vitoria-Gasteiz, Spain
Interests: food; lipids; oxidation; antioxidants; in vitro digestion; proton nuclear magnetic resonance; solid phase microextraction; gas chromatography/mass spectrometry
Special Issues, Collections and Topics in MDPI journals

Dr. María Luisa Ibargoitia

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Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV-EHU), Paseo de la Universidad n° 7, 01006 Vitoria-Gasteiz, Spain
Interests: food; lipids; oxidation; antioxidants; in vitro digestion; solid phase microextraction; gas chromatography/mass spectrometry; proton nuclear magnetic resonance; fourier transform infrared spectroscopy
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Lipid oxidation in food has important consequences, as it can lead to nutrient losses, generate compounds with undesirable sensory characteristics, and even give rise to toxic compounds that could negatively affect human health. This has made lipid oxidation a recurrent issue for decades, and countless studies have been carried out with the aim of advancing both the understanding of the oxidation process in different food systems and under different conditions, and the development of a wide range of strategies to inhibit it. In this context, one important strategy is food enrichment with compounds with potential antioxidant capacity. These can not only extend food shelf-life, but can also contribute, once consumed, to prevent oxidation processes that can take place endogenously, such as those that can occur during digestion, or even in cells and tissues. Although many efforts have been made in this direction, further research is still needed to deepen and understand the effect of such strategies on the mechanisms of food lipid oxidation.

With the above in mind, we invite you to submit your latest research results or a review article for this Special Issue, which will bring together current research on lipid oxidation in food and antioxidant strategies to mitigate its negative effects. This issue may include studies concerning advances on new antioxidants, new methods to assess antioxidant capacity and lipid oxidative stability, antioxidant-prooxidant behavior, evolution of lipid oxidation processes, lipid oxidation during digestion, biological activity of oxidation compounds and related topics.

We look forward to your contribution.

Dr. Maria D. Guillen
Dr. Patricia Sopelana
Dr. María Luisa Ibargoitia
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Antioxidants is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

food
lipid oxidation
antioxidants
prooxidants
actuation mechanisms
processing, storage
safety
quality
bioactive oxidation compounds
oxidation compounds functions

Published Papers (9 papers)

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Research

13 pages, 1452 KiB

Open AccessArticle

EFSA Health Claims-Based Virgin Olive Oil Shelf-Life

by Vanessa Mancebo-Campos, Maria Desamparados Salvador and Giuseppe Fregapane

Antioxidants 2023, 12(8), 1563; https://doi.org/10.3390/antiox12081563 - 04 Aug 2023

Cited by 2 | Viewed by 1185

Abstract

The consumption of extra virgin olive oil (EVOO) has been linked to various health benefits, including a reduced risk of cardiovascular disease. EVOO contains triglycerides and unsaturated fatty acids, as well as minor compounds, such as polar phenols and tocopherols, which play a crucial nutritional and biological role. The composition of these minor compounds is affected by various factors that distinguish EVOOs from lower-quality olive oils. The European Parliament approved Regulation 1924/2006 that governs the use of health claims on food products based on EFSA reports. Currently, there are several authorized health claims related to unsaturated fatty acids, vitamin E, and polyphenol content that can be used for commercial reasons on EVOO labels. Consumers can easily take enough grams of EVOO per day to receive the beneficial effects of the nutrient in question; nevertheless, the use of these health claims is subject to a required concentration of specific nutrients throughout the shelf life of olive oil. Few studies have examined the evolution of these compounds along the shelf life of EVOO to meet health claims. This work aims to evaluate the nutritional profile of several EVOOs with potential health claims and the evolution of related nutrients during storage in darkness at different temperatures. This study proposes an accelerated method to determine the end of the EVOO shelf life based on the loss of its nutraceutical capacity and the inability to comply with the stated health claims. Full article

(This article belongs to the Special Issue Lipid Oxidation in Food and Antioxidant Strategies)

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14 pages, 3432 KiB

Open AccessArticle

Counteracting Roles of Lipidic Aldehydes and Phenolic Antioxidants on Soy Protein Oxidation Defined by a Chemometric Survey of Solvent and Mechanically Extracted Soybean Meals

by Junwei Zhang, Pedro E. Urriola, Seth L. Naeve, Gerald C. Shurson and Chi Chen

Antioxidants 2023, 12(7), 1419; https://doi.org/10.3390/antiox12071419 - 13 Jul 2023

Viewed by 1075

Abstract

Soybean meal (SBM) is a premier source of protein for feeding food-producing animals. However, its nutritional value can be compromised by protein oxidation. In this study, a total of 54 sources of solvent extracted SBM (SSBM) and eight sources of mechanically extracted SBM (MSBM), collected from different commercial producers and geographic locations in the United States during the years 2020 and 2021, were examined by chemometric analysis to determine the extent of protein oxidation and its correlation with soybean oil extraction methods and non-protein components. The results showed substantial differences between SSBM and MSBM in the proximate analysis composition, protein carbonyl content, lipidic aldehydes, and antioxidants, as well as subtle differences between 2020 SSBM and 2021 SSBM samples in protein oxidation and moisture content. Correlation analysis further showed positive correlations between protein carbonyl content and multiple lipid parameters, including the ether extract, p-anisidine value, individual aldehydes, and total aldehydes. Among the antioxidants in SBM, negative correlations with protein carbonyl content were observed for total phenolic content and isoflavone glycoside concentrations, but not for Trolox equivalent antioxidant capacity (TEAC), α-tocopherol, and γ-tocopherol. Overall, soybean oil extraction methods, together with other factors such as enzyme treatment and environmental conditions, can significantly affect the proximate analysis composition, the protein and lipid oxidation status, and the antioxidant profile of SBM. Lipidic aldehydes and phenolic antioxidants play counteracting roles in the oxidation of soy protein. The range of protein carbonyl content measured in this study could serve as a reference to evaluate the protein quality of SBM from various sources used in animal feed. Full article

(This article belongs to the Special Issue Lipid Oxidation in Food and Antioxidant Strategies)

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20 pages, 2941 KiB

Open AccessArticle

Physical and Oxidative Water-in-Oil Emulsion Stability by the Addition of Liposomes from Shrimp Waste Oil with Antioxidant and Anti-Inflammatory Properties

by Carolina Pascual-Silva, Ailén Alemán, María Elvira López-Caballero, María Pilar Montero and María del Carmen Gómez-Guillén

Antioxidants 2022, 11(11), 2236; https://doi.org/10.3390/antiox11112236 - 13 Nov 2022

Cited by 2 | Viewed by 1759

Abstract

Liposomes made of partially purified phospholipids (PL) from Argentine red shrimp waste oil were loaded with two antioxidant lipid co-extracts (hexane-soluble, Hx and acetone-soluble, Ac) to provide a higher content of omega-3 fatty acids. The physical properties of the liposomes were characterized by Transmission Electron Microscopy (TEM), Dynamic Light Scattering (DLS) and Differential Scanning Calorimetry (DSC). The antioxidant and anti-inflammatory activity of the lipid extracts and liposomal suspensions were evaluated in terms of Superoxide and ABTS radical scavenging capacities and TNF-α inhibition. Uni-lamellar spherical liposomes (z-average ≈ 145 nm) with strong negative ζ potential (≈ −67 mV) were obtained in all cases. The high content of neutral lipids in the Hx extract caused structural changes in the bilayer membrane and decreased entrapment efficiency regarding astaxanthin and EPA + DHA contents. The liposomes loaded with the Hx/Ac extracts showed higher antioxidant and anti-inflammatory activity compared with empty liposomes. The liposomal dispersions improved the physical and oxidative stability of water-in-oil emulsions as compared with the PL extract, inducing pronounced close packing of water droplets. The liposomes decreased hydroperoxide formation in freshly made emulsions and prevented thio-barbituric acid-reactive substances (TBARS) accumulation during chilled storage. Liposomes from shrimp waste could be valuable nanocarriers and stabilizers in functional food emulsions. Full article

(This article belongs to the Special Issue Lipid Oxidation in Food and Antioxidant Strategies)

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17 pages, 2330 KiB

Open AccessArticle

The Catechins Profile of Green Tea Extracts Affects the Antioxidant Activity and Degradation of Catechins in DHA-Rich Oil

by Caroline Waingeh Nain, Eric Mignolet, Marie-France Herent, Joëlle Quetin-Leclercq, Cathy Debier, Melissa M. Page and Yvan Larondelle

Antioxidants 2022, 11(9), 1844; https://doi.org/10.3390/antiox11091844 - 19 Sep 2022

Cited by 8 | Viewed by 2502

Abstract

This study investigated the effect of the catechins profile on the antioxidant activity of green tea extracts (GTEs) by comparing the antioxidant activity of an EGC-rich GTE (GTE1, catechin content: 58% EGC, 30.1% EGCG, 7.9% EC, and 3.9% ECG) and an EGCG-rich GTE (GTE2, catechin content: 60.6% EGCG, 17.7% EGC, 11.8% ECG, and 9.8% EC) in a DHA-rich oil. The effects of the individual catechins (EGC, EC, EGCG, and ECG) and reconstituted catechins mixtures (CatMix), prepared to contain the same amount of major catechins as in the GTEs, were also measured. All treatments (GTE1, CatMix1, GTE2, CatMix2, EGC250, EC250, EGCG250, and ECG250), each containing epistructured catechins at a concentration of 250 ppm, as well as the control (oil with no added antioxidant), were stored at 30 °C for 21 days with sampling intervals of 7 days. The antioxidant activity was assessed by measuring the peroxide value (PV) and p-anisidine value (p-AV) of oils. Changes in fatty acid content and catechins content were also monitored. Both GTEs enhanced the oxidative stability of the DHA-rich oil, but GTE1 demonstrated a stronger antioxidant activity than GTE2. No significant difference was observed between the PV of treatments with GTE1 and CatMix1 during storage, whereas the PV of oil with GTE2 was significantly higher than that with CatMix2 after 21 days. Among the individual catechins, EGC was the strongest antioxidant. Overall, the antioxidant activities of the extracts and catechins were observed in the decreasing order GTE1 ≈ EGC250 ≈ CatMix1 > GTE2 > EGCG250 ≈ CatMix2 > ECG250 > EC250. A significant change in fatty acid content was observed for the control and EC250 samples, and the catechins were most stable in GTE1-supplemented oil. Our results indicate that the EGC-rich GTE is a more potent antioxidant in DHA-rich oil than the EGCG-rich GTE. Full article

(This article belongs to the Special Issue Lipid Oxidation in Food and Antioxidant Strategies)

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19 pages, 5224 KiB

Open AccessArticle

Effects of Thermally-Oxidized Frying Oils (Corn Oil and Lard) on Gut Microbiota in Hamsters

by Erika Kwek, Chi Yan, Huafang Ding, Wangjun Hao, Zouyan He, Ka Ying Ma, Jianhui Liu, Hanyue Zhu and Zhen-Yu Chen

Antioxidants 2022, 11(9), 1732; https://doi.org/10.3390/antiox11091732 - 31 Aug 2022

Cited by 4 | Viewed by 2840

Abstract

Repeated reuse of frying oil raises health concerns due to the accumulation of oxidative products after each frying cycle. Gut microbiota is integral in lipid metabolism and immune regulation. The present study was designed to investigate the effects of thermally-oxidized corn oil and lard on gut microbiota in relation to atherosclerosis, inflammatory cytokines, and plasma lipids. Male Golden Syrian hamsters were randomly divided into four groups and fed one of four diets containing fresh corn oil (CF), oxidized corn oil (CO), fresh lard (LF), and oxidized lard (LO), for six weeks. CO and LO were prepared by deep-frying potatoes in corn oil or lard for seven days. Results indicated that oxidized oil and lard caused the loss of species diversity and richness of gut microbiota. Feeding CO and LO also reduced the body and adipose tissue weights, associated with genus Acetatifactor and Allobaculum. Plasma triacylglycerols significantly increased by 51% in the CO and 35% in the LO group compared with that in their CF and LF counterparts, respectively. CO could also affect the abundance of specific bacteria genera: Bacteroides, Barnesiella, Acetatifactor, Allobaculum, Clostridium_IV, Clostridium_XIVa, Coprococcus, Lactococcus, Paraprevotella, Parasutterella, and Oscillibacter. In addition, CO and LO could adversely remodel gut composition and affect intestinal production of short-chain fatty acids, pro-inflammatory biomarkers (LPS and IL-6), anti-inflammatory biomarker IL-10, and atherosclerotic progression. It was concluded that frying oil could adversely modulate the gut microbiota and exacerbate the atherosclerosis at least in a hypercholesterolemia hamster model. Full article

(This article belongs to the Special Issue Lipid Oxidation in Food and Antioxidant Strategies)

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12 pages, 3000 KiB

Open AccessArticle

Effects of Toxic Heavy Metal Salts on Oxidative Quality Deterioration in Ground Pork Model during Aerobic Display Storage

by Youn-Kyung Ham, Dong-Heon Song and Hyun-Wook Kim

Antioxidants 2022, 11(7), 1310; https://doi.org/10.3390/antiox11071310 - 30 Jun 2022

Viewed by 1241

Abstract

The contamination of toxic heavy metals in meat production and processing can cause the oxidative deterioration of processed meat products. Aside from the possible mechanisms of toxic heavy metals on pro-oxidative reaction, little is known about the potential impacts of toxic heavy metal contamination on meat quality attributes within permitted maximum residual levels. Therefore, the objective of this study was to determine the influence of the intentional contamination of toxic heavy metals on the oxidative deterioration in ground pork models during aerobic display storage. Four types of toxic heavy metal salts (As₂O₃, CdCl₂, K₂Cr₂O₇, and Pb(NO₃)₂) were mixed with ground pork at two different levels (maximum residue limit and its half level), PVC-wrapped, and displayed in a 4 °C showcase equipped with continuous fluorescent natural white light (1400 l×, color temperature = 6500 K). The contamination of toxic heavy metals significantly decreased the redness of ground pork, and rapidly increased the hue angle. The contamination of Cd and Cr equivalent to maximum residue levels (0.05 and 1.0 mg/kg, respectively) could increase the formation of peroxides, 2-thiobarbituric acid reactive substances, and carbonyls, along with an immediate decrease in total reducing activity. However, there was no difference in protein thiol content between treatments (p > 0.05). These results indicate that contamination of certain toxic heavy metals, particularly Cd and Cr, would accelerate discoloration, lipid oxidation, and carbonyl formation of ground pork during aerobic storage. Full article

(This article belongs to the Special Issue Lipid Oxidation in Food and Antioxidant Strategies)

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30 pages, 4691 KiB

Open AccessArticle

Individual and Joint Effect of Alpha-Tocopherol and Hydroxytyrosol Acetate on the Oxidation of Sunflower Oil Submitted to Oxidative Conditions: A Study by Proton Nuclear Magnetic Resonance

by Sofía del Caño-Ochoa, Ainhoa Ruiz-Aracama and María D. Guillén

Antioxidants 2022, 11(6), 1156; https://doi.org/10.3390/antiox11061156 - 13 Jun 2022

Viewed by 1745

Abstract

This study tackles the individual and joint effect of alpha-tocopherol and hydroxytyrosol acetate on the oxidation of sunflower oil submitted to accelerated storage conditions at intermediate temperature, in order to deepen the understanding of antioxidant–prooxidant behaviour. This was accomplished by ¹H Nuclear Magnetic Resonance. For this purpose, the evolution of the degradation of both the main components of the oil and the aforementioned added compounds was monitored by this technique throughout the storage time. Furthermore, the formation of a very large number of oxylipins and the evolution of their concentration up to a very advanced stage of oil oxidation, as well as the occurrence of lipolysis, were also simultaneously studied. The results obtained show very clearly and thoroughly that in the oxidation process of the oil enriched in binary mixtures, interactions occur between alpha-tocopherol and hydroxytyrosol acetate that notably reduce the antioxidant effect of the latter compound with the corresponding negative consequences that this entails. The methodology used here has proved to be very efficient to evaluate the antioxidant power of mixtures of compounds. Full article

(This article belongs to the Special Issue Lipid Oxidation in Food and Antioxidant Strategies)

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40 pages, 9847 KiB

Open AccessArticle

Alpha-Tocopherol, a Powerful Molecule, Leads to the Formation of Oxylipins in Polyunsaturated Oils Differently to the Temperature Increase: A Detailed Study by Proton Nuclear Magnetic Resonance of Walnut Oil Oxidation

by Sofía del Caño-Ochoa, Ainhoa Ruiz-Aracama and María D. Guillén

Antioxidants 2022, 11(4), 604; https://doi.org/10.3390/antiox11040604 - 22 Mar 2022

Cited by 6 | Viewed by 1953

Abstract

Lipid oxidation causes food degradation and the formation of toxic compounds. Therefore, the addition to foods of compounds able to avoid, delay or minimize this degradative process is a commonly used strategy. Nevertheless, neither the identity of most of the formed compounds in this complex process nor the way in which their formation is affected by the strategy used are well known. In this context, the effect the temperature increase and the enrichment level in alpha-tocopherol on the evolution of the walnut oil oxidation, as a model of an oil rich in polyunsaturated omega-6 acyl groups, submitted to storage conditions, are tackled by ¹H NMR. The study has allowed knowing the degradation kinetic of both the oil acyl groups and alpha-tocopherol, the identification of a very high number of oxylipins and the kinetic of their formation. The temperature increase accelerates the formation of all oxylipins, favouring the formation of hydroperoxy conjugated E,E-dienes and related derivatives versus that of the Z,E-isomers. The enrichment in alpha-tocopherol accelerates the formation of hydroperoxy conjugated Z,E-dienes and related derivatives, and delays in relation to the formation of the former that of the E,E-isomers and related derivatives, hindering, to a certain extent, the formation of the latter in line with the enrichment level. Full article

(This article belongs to the Special Issue Lipid Oxidation in Food and Antioxidant Strategies)

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18 pages, 1837 KiB

Open AccessArticle

Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test

by Matilde Tura, Diana Ansorena, Iciar Astiasarán, Mara Mandrioli and Tullia Gallina Toschi

Antioxidants 2022, 11(3), 490; https://doi.org/10.3390/antiox11030490 - 28 Feb 2022

Cited by 19 | Viewed by 4569

Abstract

The interest in hemp seed oil has recently increased, due to the latest regulations which allow its use as food. Hemp seed oil is characterized by a high content of polyunsaturated fatty acids, which are highly prone to oxidation. Accelerated thermal oxidation (60 °C, 18 days) has been applied to nine types of cold-pressed hemp seed oils to monitor the evolution of the samples during oxidative deterioration. The results showed that the only determinations of primary (peroxide value) and secondary (TBARs) oxidation products did not allow a sufficient or correct evaluation of the oxidative changes of hemp seed oils during storage. In fact, samples at the end of the test were primarily characterized by a high presence of oxidation volatile compounds and a significant decrease of antioxidants. Several volatiles identified before the accelerated storage, such as the predominant α-pinene and β-pinene, gradually decreased during the accelerated storage period. On the other hand, aldehydes (hexanal, (E)-2-hexenal, heptanal, (E,E)-2,4-hexadienal, (E)-2-heptenal, (E,E)-2,4-heptadienal, (E,Z)-2,4-heptadienal, 2-octenal, nonanal, nonenal, 2,4-nonadienal, (E,E)- 2,4-decadienal and 2,4-decadienal), ketones (1-octen-3-one, 3-octen-2-one, (E,E)-3,5-octadien-2- one and 3,5-octadien-2-one), acids (propionic acid, pentanoic acid, hexanoic acid and heptanoic acid) and 2-pentyl-furan increased during the accelerated storage, as principal markers of oxidation. Full article

(This article belongs to the Special Issue Lipid Oxidation in Food and Antioxidant Strategies)

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