Lipid Oxidation Pathways

Lipid Oxidation Pathways......Page 1
Preface......Page 3
Contents......Page 4
Introduction......Page 5
Table of Contents......Page 0
Chain Initiation......Page 8
Propagation and Isomerization During Hydroperoxide Formation......Page 10
Decomposition and Further Oxidation of Hydroperoxides......Page 17
Effect of Temperature on Hydroperoxide Reactions......Page 20
The Effects of Antioxidants, Examplified in Tocopherols, on Hydroperoxide Reactions......Page 23
Derivation of the Rate Law by the Steady-State Approximation......Page 27
References......Page 29
Introduction......Page 41
Oxidation of Fish Lipids......Page 42
Tocopherols......Page 47
Effect of Individual Tocopherols on Fish Oil Fatty Acid Autoxidation......Page 49
Effect of Individual Tocopherols on the Composition of Volatile Secondary Oxidation Products......Page 57
Sensory Impact of Tocopherol-Directed Reactions in the Autoxidation of Fish Oil......Page 63
Tocopherols in Combination with Other Antioxidants......Page 66
Concluding Remarks......Page 69
References......Page 70
Introduction......Page 74
Tocopherol Degradation in Oils with Different Degrees of Unsaturation......Page 75
Preparation of α-Tocopherol Spirotrimer by Oxidation of α-Tocopherol with Potassium Ferricyanide......Page 76
Preparation of α-Tocopherolquinone Oxidation of α-Tocopherol with Ferric Chloride......Page 78
Preparation of α-Tocopherolquinone Oxidation of α-Tocopherol with Azo-iso-butyronitrile......Page 80
Preparation of α-Tocopherol- α-Tocopheroxyl Dimer and α-Tocopherol- α-Tocopherolquinone Dimer by Oxidation of α-Tocopherol with tert-Butyl Hydroperoxide......Page 83
Tocopherol Degradation in a Model System of Triolein-Tripalmitin......Page 85
Mechanism of Oxidation......Page 86
References......Page 87
Introduction......Page 89
Antioxidants and Lipid Protection......Page 90
Main Kinetic Parameters Characterizing the Antioxidative Action of the Inhibitors......Page 96
Participation in Side Reactions......Page 101
Influence of the Lipid System on Antioxidative Action......Page 104
Influence of Temperature on Antioxidative Action......Page 108
References......Page 111
Introduction......Page 115
Oxidation Mechanism of β-Carotene......Page 116
Co-Oxidation Mechanism of β-Carotene in Oleic Acid Solvent......Page 118
Antioxidation Mechanism for Protection of β-Carotene by α-Tocopherol......Page 120
Experimental Procedures......Page 123
Oxidation Kinetics of β-Carotene......Page 125
Co-Oxidation Kinetics of β-Carotene in Oleic Acid Solvent......Page 129
Antioxidation Kinetics for Protection of β-Carotene by α-Tocopherol......Page 132
Appendix I......Page 137
Appendix II......Page 138
References......Page 139
Introduction......Page 142
Preparation of Reference Core Aldehydes......Page 143
Mechanism of Formation of Primary and Secondary Products......Page 146
Hydroperoxides......Page 153
Isoprostanes......Page 156
Core Aldehydes......Page 157
Isolation of Core Aldehydes from In Vitro Peroxidation Products......Page 163
Isolation of Core Aldehydes from Natural Sources......Page 165
Chemical and Biochemical Reactivity......Page 169
Schiff Base Formation......Page 171
Other Chemical Reactions......Page 174
Enzyme Substrates......Page 176
Cell Lysis and Cell Adhesion......Page 177
Antigen Formation and Inflammatory Response......Page 178
Gene Expression......Page 179
Atherosclerosis......Page 180
Acknowledgments......Page 181
Introduction......Page 194
Formation......Page 195
Characterization......Page 197
Physical Stability and Destabilization......Page 198
Structure and Composition of the Interface......Page 200
Lipid Oxidation in Oil-in-Water Emulsions......Page 202
Influence of Emulsification, Structure and Treatment of Emulsions......Page 203
Effect of Composition and Organization of the Lipid Phase......Page 207
Partition and Diffusion of Oxygen and Initiators of Oxidation (Metal Ions and Free Radicals)......Page 209
The Role of the Aqueous Phase......Page 213
Interface and Oxidation......Page 218
Antioxidant Activity in Emulsions......Page 220
Effects of Oxidation on Odor and Flavor of Emulsions......Page 222
Flavor Release in Foods and Emulsions......Page 223
Volatile Products and Aroma Compounds Derived from Oxidation......Page 224
Partitioning of Volatile Products of Lipid Oxidation in Emulsions......Page 231
Oxidation and Flavor of Mayonnaise and Other Emulsions......Page 235
Concluding Remarks......Page 237
References......Page 238
Introduction......Page 249
Type and Concentration of the Matrix Components......Page 250
Addition of Antioxidants......Page 251
Water Activity......Page 252
Others......Page 253
Analytical Methods Used to Evaluate Oxidation in Microencapsulated Oils......Page 254
Profile of Oxidation in Bulk Oils......Page 255
Profile of Oxidation in Dried Microencapsulated Oils......Page 256
References......Page 261
Introduction......Page 269
Amino Acids......Page 270
The Conformation of Proteins......Page 272
Adsorption and Partition of Proteins in Emulsions......Page 273
Reaction of Proteins with Primary Products of Oxidation or with Oxidizing Lipids......Page 275
Reaction of Proteins with Secondary Products of Oxidation......Page 276
Formation of Fluorescent Compounds......Page 278
Mechanisms and Pathways of Reactions......Page 281
Protein Alteration Due to Lipid Oxidation in Emulsions......Page 285
Antioxidant and Prooxidant Activities of Proteins in Emulsions......Page 288
References......Page 291
Introduction......Page 297
Basic Concepts of Radiation Processing......Page 298
Irradiation of Starch-Lipid Complexes......Page 299
Research Results on the Radiochemistry of Starch......Page 301
Commonality in the Radiolysis of Starch and Other Carbohydrates......Page 305
Research Results on the Radiochemistry of Starch-Lipid Complexes......Page 308
Concluding Remarks......Page 309
References......Page 311