LIVIVO - The Search Portal for Life Sciences

zur deutschen Oberfläche wechseln
Advanced search

Search results

Result 1 - 7 of total 7

Search options

  1. Article ; Online: Assessment of Soybean Oil Oxidative Stability from Rapid Analysis of its Minor Component Profile.

    Martin-Rubio, Ana S / Sopelana, Patricia / Guillén, María D

    Molecules (Basel, Switzerland)

    2020  Volume 25, Issue 20

    Abstract: The minor components of vegetable oils are important for their oxidative stability. In order to know to what extent they can influence oil behaviour under oxidative conditions, two commercial soybean oils, one virgin and the other refined, both with very ...

    Abstract The minor components of vegetable oils are important for their oxidative stability. In order to know to what extent they can influence oil behaviour under oxidative conditions, two commercial soybean oils, one virgin and the other refined, both with very similar compositions in acyl groups but differing in their minor component profiles, were subjected to accelerated storage conditions. They were characterized by
    MeSH term(s) Gas Chromatography-Mass Spectrometry ; Magnetic Resonance Spectroscopy ; Oxidation-Reduction ; Soybean Oil/analysis
    Chemical Substances Soybean Oil (8001-22-7)
    Language English
    Publishing date 2020-10-21
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 1413402-0
    ISSN 1420-3049 ; 1431-5165 ; 1420-3049
    ISSN (online) 1420-3049
    ISSN 1431-5165 ; 1420-3049
    DOI 10.3390/molecules25204860
    Database MEDical Literature Analysis and Retrieval System OnLINE

    More links

    Kategorien

    In stock of ZB MED Cologne/Königswinter

    Zs.MO 81: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

  2. Article: 1H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin

    Martin-Rubio, Ana S. / Sopelana, Patricia / Ibargoitia, María L. / Guillén, María D.

    Foods. 2021 July 06, v. 10, no. 7

    2021  

    Abstract: Oxidized lipids containing a wide variety of potentially toxic compounds can be ingested through diet. However, their transformations during digestion are little known, despite this knowledge being essential in understanding their impact on human health. ...

    Abstract Oxidized lipids containing a wide variety of potentially toxic compounds can be ingested through diet. However, their transformations during digestion are little known, despite this knowledge being essential in understanding their impact on human health. Considering this, the in vitro digestion process of highly oxidized soybean oil, containing compounds bearing hydroperoxy, aldehyde, epoxy, keto- and hydroxy groups, among others, is studied by ¹H nuclear magnetic resonance. Lipolysis extent, oxidation occurrence and the fate of oxidation products both present in the undigested oil and formed during digestion are analyzed. Furthermore, the effect during digestion of two different ovalbumin proportions on all the aforementioned issues is also addressed. It is proved that polyunsaturated group bioaccessibility is affected by both a decrease in lipolysis and oxidation occurrence during digestion. While hydroperoxide level declines throughout this process, epoxy-compounds, keto-dienes, hydroxy-compounds, furan-derivatives and n-alkanals persist to a great extent or even increase. Conversely, α,β-unsaturated aldehydes, especially the very reactive and toxic oxygenated ones, diminish, although part of them remains in the digestates. While a low ovalbumin proportion hardly affects oil evolution during digestion, at a high level it diminishes oxidation and reduces the concentration of potentially bioaccessible toxic oxidation compounds.
    Keywords aldehydes ; bioavailability ; diet ; digestion ; epoxides ; human health ; lipolysis ; nuclear magnetic resonance spectroscopy ; ovalbumin ; oxidation ; soybean oil ; toxicity
    Language English
    Dates of publication 2021-0706
    Publishing place Multidisciplinary Digital Publishing Institute
    Document type Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods10071573
    Database NAL-Catalogue (AGRICOLA)

    More links

    Kategorien

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

  3. Article ; Online: Influence of minor components on lipid bioaccessibility and oxidation during in vitro digestion of soybean oil.

    Martin-Rubio, Ana S / Sopelana, Patricia / Guillén, María D

    Journal of the science of food and agriculture

    2019  Volume 99, Issue 10, Page(s) 4793–4800

    Abstract: Background: Minor components of edible oils could influence their evolution during in vitro digestion. This might affect the bioaccessibility of lipid nutrients and the safety of the ingested food. Bearing this in mind, the evolution of virgin and ... ...

    Abstract Background: Minor components of edible oils could influence their evolution during in vitro digestion. This might affect the bioaccessibility of lipid nutrients and the safety of the ingested food. Bearing this in mind, the evolution of virgin and refined soybean oils, which are very similar in acyl group composition, has been studied throughout in vitro digestion using
    Results: There were no noticeable differences in lipolysis between the two oils that were studied. The extent of oxidation during digestion, which was very low in both cases, was slightly higher in the virgin type, which showed lower tocopherols and squalene concentrations than the refined one, together with a considerable abundance of free fatty acids. This can be deduced both from the appearance after digestion of conjugated hydroperoxy- and hydroxy-dienes only in the virgin oil, and from its higher levels of volatile aldehydes and 2-pentyl-furan. Under in vitro digestion conditions, the formation of epoxides seemed to be favored over other oxidation products. Finally, although some soybean oil essential nutrients like polyunsaturated fatty acids exhibited no significant degradation after digestion, γ-tocopherol concentration diminished during this process, especially in the virgin oil.
    Conclusion: Although the minor component composition of the soybean oils did not affect lipolysis during in vitro digestion, it influenced the extent of their oxidation and γ-tocopherol bioaccessibility. © 2019 Society of Chemical Industry.
    MeSH term(s) Antioxidants/chemistry ; Antioxidants/metabolism ; Digestion ; Gas Chromatography-Mass Spectrometry ; Humans ; Lipolysis ; Magnetic Resonance Imaging ; Models, Biological ; Oxidation-Reduction ; Soybean Oil/chemistry ; Soybean Oil/metabolism ; Tocopherols/chemistry ; Tocopherols/metabolism
    Chemical Substances Antioxidants ; Soybean Oil (8001-22-7) ; Tocopherols (R0ZB2556P8)
    Language English
    Publishing date 2019-05-07
    Publishing country England
    Document type Journal Article
    ZDB-ID 184116-6
    ISSN 1097-0010 ; 0022-5142
    ISSN (online) 1097-0010
    ISSN 0022-5142
    DOI 10.1002/jsfa.9734
    Database MEDical Literature Analysis and Retrieval System OnLINE

    Full text online

    More links

    Kategorien

    In stock of ZB MED Cologne/Königswinter

    Zs.B 808: Show issues Location:
    Je nach Verfügbarkeit (siehe Angabe bei Bestand)
    bis Jg. 2021: Bestellungen von Artikeln über das Online-Bestellformular
    ab Jg. 2022: Lesesaal (EG)

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

  4. Article: 1

    Martin-Rubio, Ana S / Sopelana, Patricia / Ibargoitia, María L / Guillén, María D

    Foods (Basel, Switzerland)

    2021  Volume 10, Issue 7

    Abstract: Oxidized lipids containing a wide variety of potentially toxic compounds can be ingested through diet. However, their transformations during digestion are little known, despite this knowledge being essential in understanding their impact on human health. ...

    Abstract Oxidized lipids containing a wide variety of potentially toxic compounds can be ingested through diet. However, their transformations during digestion are little known, despite this knowledge being essential in understanding their impact on human health. Considering this, the in vitro digestion process of highly oxidized soybean oil, containing compounds bearing hydroperoxy, aldehyde, epoxy, keto- and hydroxy groups, among others, is studied by
    Language English
    Publishing date 2021-07-06
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods10071573
    Database MEDical Literature Analysis and Retrieval System OnLINE

    More links

    Kategorien

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

  5. Article: Influence of minor components on lipid bioaccessibility and oxidation during in vitro digestion of soybean oil

    Martin‐Rubio, Ana S / Sopelana, Patricia / Guillén, María D

    Journal of the science of food and agriculture. 2019 Aug. 15, v. 99, no. 10

    2019  

    Abstract: BACKGROUND: Minor components of edible oils could influence their evolution during in vitro digestion. This might affect the bioaccessibility of lipid nutrients and the safety of the ingested food. Bearing this in mind, the evolution of virgin and ... ...

    Abstract BACKGROUND: Minor components of edible oils could influence their evolution during in vitro digestion. This might affect the bioaccessibility of lipid nutrients and the safety of the ingested food. Bearing this in mind, the evolution of virgin and refined soybean oils, which are very similar in acyl group composition, has been studied throughout in vitro digestion using 1H nuclear magnetic resonance (NMR) and solid‐phase microextraction‐gas chromatography /mass spectrometry, focusing on lipolysis and oxidation reactions. The fate of γ‐tocopherol, the main antioxidant present in soybean oil, has also been analyzed with 1H NMR. RESULTS: There were no noticeable differences in lipolysis between the two oils that were studied. The extent of oxidation during digestion, which was very low in both cases, was slightly higher in the virgin type, which showed lower tocopherols and squalene concentrations than the refined one, together with a considerable abundance of free fatty acids. This can be deduced both from the appearance after digestion of conjugated hydroperoxy‐ and hydroxy‐dienes only in the virgin oil, and from its higher levels of volatile aldehydes and 2‐pentyl‐furan. Under in vitro digestion conditions, the formation of epoxides seemed to be favored over other oxidation products. Finally, although some soybean oil essential nutrients like polyunsaturated fatty acids exhibited no significant degradation after digestion, γ‐tocopherol concentration diminished during this process, especially in the virgin oil. CONCLUSION: Although the minor component composition of the soybean oils did not affect lipolysis during in vitro digestion, it influenced the extent of their oxidation and γ‐tocopherol bioaccessibility. © 2019 Society of Chemical Industry
    Keywords aldehydes ; antioxidants ; bioavailability ; cooking fats and oils ; epoxides ; free fatty acids ; gamma-tocopherol ; gas chromatography-mass spectrometry ; in vitro digestion ; lipolysis ; moieties ; nuclear magnetic resonance spectroscopy ; nutrients ; oxidation ; polyunsaturated fatty acids ; solid phase microextraction ; soybean oil ; squalene
    Language English
    Dates of publication 2019-0815
    Size p. 4793-4800.
    Publishing place John Wiley & Sons, Ltd
    Document type Article
    Note JOURNAL ARTICLE
    ZDB-ID 184116-6
    ISSN 1097-0010 ; 0022-5142
    ISSN (online) 1097-0010
    ISSN 0022-5142
    DOI 10.1002/jsfa.9734
    Database NAL-Catalogue (AGRICOLA)

    Full text online

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 1003: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  6. Article: A Dual Perspective of the Action of Lysine on Soybean Oil Oxidation Process Obtained by Combining

    Martin-Rubio, Ana S / Sopelana, Patricia / Nakashima, Fumie / Shibata, Takahiro / Uchida, Koji / Guillén, María D

    Antioxidants (Basel, Switzerland)

    2019  Volume 8, Issue 9

    Abstract: Little is still known about both the effect of amino acids on the oxidation course of edible oils and the modifications that the former may undergo during this process. Bearing this in mind, the objective of this work was to study the evolution of a ... ...

    Abstract Little is still known about both the effect of amino acids on the oxidation course of edible oils and the modifications that the former may undergo during this process. Bearing this in mind, the objective of this work was to study the evolution of a system consisting of soybean oil with 2% of l-lysine under heating at 70 °C and stirring conditions, analyzing how the co-oxidation of the oil and of the amino acid affects their respective evolutions, and trying to obtain information about the action mechanism of lysine on soybean oil oxidation. The study of the oil progress by
    Language English
    Publishing date 2019-08-21
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2704216-9
    ISSN 2076-3921
    ISSN 2076-3921
    DOI 10.3390/antiox8090326
    Database MEDical Literature Analysis and Retrieval System OnLINE

    More links

    Kategorien

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

  7. Article: A Dual Perspective of the Action of Lysine on Soybean Oil Oxidation Process Obtained by Combining <sup>1</sup>H NMR and LC–MS: Antioxidant Effect and Generation of Lysine–Aldehyde Adducts

    Martin-Rubio, Ana S / Sopelana, Patricia / Nakashima, Fumie / Shibata, Takahiro / Uchida, Koji / Guillén, María D

    Antioxidants. 2019 Aug. 21, v. 8, no. 9

    2019  

    Abstract: Little is still known about both the effect of amino acids on the oxidation course of edible oils and the modifications that the former may undergo during this process. Bearing this in mind, the objective of this work was to study the evolution of a ... ...

    Abstract Little is still known about both the effect of amino acids on the oxidation course of edible oils and the modifications that the former may undergo during this process. Bearing this in mind, the objective of this work was to study the evolution of a system consisting of soybean oil with 2% of l-lysine under heating at 70 °C and stirring conditions, analyzing how the co-oxidation of the oil and of the amino acid affects their respective evolutions, and trying to obtain information about the action mechanism of lysine on soybean oil oxidation. The study of the oil progress by 1H Nuclear Magnetic Resonance (1H NMR) showed that the presence of lysine noticeably delays oil degradation and oxidation products generation in comparison with a reference oil without lysine. Regarding lysine evolution, the analysis by 1H NMR and Liquid Chromatography–Mass Spectrometry of a series of aqueous extracts obtained from the oil containing lysine over time revealed the formation of lysine adducts, most of them at the &epsilon; position, with n-alkanals, malondialdehyde, (E)-2-alkenals, and toxic oxygenated α β-unsaturated aldehydes. However, this latter finding does not seem enough to explain the antioxidant action of lysine.
    Keywords antioxidant activity ; cooking fats and oils ; liquid chromatography ; lysine ; malondialdehyde ; mass spectrometry ; nuclear magnetic resonance spectroscopy ; oxidation ; soybean oil ; toxicity
    Language English
    Dates of publication 2019-0821
    Publishing place Multidisciplinary Digital Publishing Institute
    Document type Article
    ZDB-ID 2704216-9
    ISSN 2076-3921
    ISSN 2076-3921
    DOI 10.3390/antiox8090326
    Database NAL-Catalogue (AGRICOLA)

    More links

    Kategorien

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

To top