European Journal of Lipid Science and Technology最新文献_第9页

Contents: Eur. J. Lipid Sci. Technol. 12/2024 内容：Eur.J. Lipid Sci.12/2024

IF 1.8 3区农林科学

European Journal of Lipid Science and Technology Pub Date : 2024-12-13 DOI: 10.1002/ejlt.202470070

引用次数: 0

Editorial Board: Eur. J. Lipid Sci. Technol. 12/2024 编辑委员会：Eur。J.油脂科学。抛光工艺。12/2024

IF 1.8 3区农林科学

European Journal of Lipid Science and Technology Pub Date : 2024-12-13 DOI: 10.1002/ejlt.202470069

引用次数: 0

Cover Picture: Eur. J. Lipid Sci. Technol. 12/2024 封面图片：欧元。J.油脂科学。抛光工艺。12/2024

IF 1.8 3区农林科学

European Journal of Lipid Science and Technology Pub Date : 2024-12-13 DOI: 10.1002/ejlt.202470068

引用次数: 0

Effect of Fat Composition on Allylic Proton Transverse Relaxation and J-Coupling Evolution at 9.4 T 脂肪组成对9.4 T下烯丙基质子横向弛豫和j -耦合演化的影响

IF 1.8 3区农林科学

European Journal of Lipid Science and Technology Pub Date : 2024-11-14 DOI: 10.1002/ejlt.202400081

Nathaniel Bly, Adam Carscadden, Alexander Dehod, Anthony G. Tessier, Catherine J. Field, Atiyah Yahya

{"title":"Effect of Fat Composition on Allylic Proton Transverse Relaxation and J-Coupling Evolution at 9.4 T","authors":"Nathaniel Bly, Adam Carscadden, Alexander Dehod, Anthony G. Tessier, Catherine J. Field, Atiyah Yahya","doi":"10.1002/ejlt.202400081","DOIUrl":"https://doi.org/10.1002/ejlt.202400081","url":null,"abstract":"Transverse (T2) relaxation and J-coupling evolution of oleic, linoleic, and linolenic acid allylic protons are investigated at 9.4 T as an indirect means of assessing fat composition. We hypothesize that the relative proximity of one allylic proton group to the methyl end of the fatty acid impacts the measures. A Point RESolved Spectroscopy (PRESS) sequence was used for apparent (includes J-coupling effects) T2 estimation. Spectra were acquired from oleic, linoleic, and linolenic acid, from edible oils, and from intraperitoneal adipose tissue of two groups of mice (n = 4 per group) randomized to a high or low ω-3 diet. Apparent T2 values of 62, 106, and 220 ms were obtained for oleic, linoleic, and linolenic acid allylic protons, respectively. For oils containing negligible linolenic acid, apparent T2 values correlated with linoleic acid contribution to total unsaturation (R2 = 1). For oils containing linolenic acid, a correlation with linolenic acid contribution to total unsaturation was found (R2 = 0.91). In animal experiments, the mean allylic apparent T2 in the group fed the high ω-3 diet was 72.3 ms compared to 66.1 ms measured from the low ω-3 diet group. Signal yield with an echo time (TE) of 130 ms results in an inverse correlation with relative linolenic acid content (R2 = 0.99) for the oils.","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143115009","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Perilla Seeds Pretreatment on the Volatile Profile and Flavor Characteristics of Perilla Oil: Comparison of Oven, Infrared, and Microwave Heating 紫苏籽预处理对紫苏油挥发性特征及风味特性的影响：烤箱、红外线和微波加热的比较

IF 1.8 3区农林科学

European Journal of Lipid Science and Technology Pub Date : 2024-11-12 DOI: 10.1002/ejlt.202400106

Ling Yao, Jianhua Huang, Hongying He, Zhihua Song, Xingguo Wang, Xiaosan Wang

{"title":"Effect of Perilla Seeds Pretreatment on the Volatile Profile and Flavor Characteristics of Perilla Oil: Comparison of Oven, Infrared, and Microwave Heating","authors":"Ling Yao, Jianhua Huang, Hongying He, Zhihua Song, Xingguo Wang, Xiaosan Wang","doi":"10.1002/ejlt.202400106","DOIUrl":"https://doi.org/10.1002/ejlt.202400106","url":null,"abstract":"<div>\u0000 \u0000 The effects of microwave (MW), infrared (IF), and oven heating (OH) on the volatile profile and flavor of perilla oil were investigated in this study. Physicochemical properties and Maillard reaction products of perilla oil were measured to investigate the potential pathway of flavor formation. Sensory evaluation, combined with headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and electronic nose (E-nose) techniques, was employed to determine the categories and contents of volatile compounds in perilla oil. Three heating treatments all effectively increased the content of odor-active volatile compounds in perilla oil. Samples treated by MW contained higher concentration of heterocyclics, while samples treated using IF and OH contained more aldehydes. The content of (E,E)-2,4-heptadienal were highly correlated to P-AV. The contents of pyrazines and furans were positively correlated with A420nm, particularly 2,5-dimethyl-pyrazine, trimethyl-pyrazine, and 2-pentylfuran. The content of hexanal and (E)-2-hexenal showed a negative correlation with the content of heterocyclic compounds. Consequently, the volatile compounds in perilla oils were generated through three potential mechanisms: lipid oxidation, the Maillard reaction, and their synergistic effect.\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143114352","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Phycocyanin and Butylated Hydroxytoluene on the Oxidative Stability of Safflower Oil: A Comprehensive Kinetic Investigation 藻蓝蛋白和丁基羟基甲苯对红花油氧化稳定性影响的综合动力学研究

IF 1.8 3区农林科学

European Journal of Lipid Science and Technology Pub Date : 2024-11-05 DOI: 10.1002/ejlt.202400010

Zahra Bovairi Monji, Mahsan Karimi, Hajar Zolfaghari, Mohammad Taghi Golmakani, Mahya Azari, Seyed Mohammad Mazloomi, Azam Abbasi

{"title":"Effect of Phycocyanin and Butylated Hydroxytoluene on the Oxidative Stability of Safflower Oil: A Comprehensive Kinetic Investigation","authors":"Zahra Bovairi Monji, Mahsan Karimi, Hajar Zolfaghari, Mohammad Taghi Golmakani, Mahya Azari, Seyed Mohammad Mazloomi, Azam Abbasi","doi":"10.1002/ejlt.202400010","DOIUrl":"https://doi.org/10.1002/ejlt.202400010","url":null,"abstract":"<div>\u0000 \u0000 Safflower includes both saturated and unsaturated fatty acids especially high levels of polyunsaturated fatty acid (PUFA). The addition of antioxidants during oil processing is one of the most effective methods. The aim of this research was to evaluate the oxidative stability of safflower oil supplemented with phycocyanin (PC) (200, 300, and 400 ppm), or butylated hydroxytoluene (BHT) (200 ppm), at 80, 90, and 100°C during the storage time. Oxidative stability of oil was measured through the assay of primary and secondary oxidation products: Peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) were evaluated, respectively. Results showed that the addition of PC at 300 and 400 ppm caused the lowest peroxide levels. In addition, the oxidation reactions of this oil followed a first-order kinetic model for PV and TBARS. The amounts of PV and TBARS were dependent on the storage temperature; according to the Arrhenius equation, the activation energy (Ea) of the samples that contain 300 and 400 ppm PC decreased in all the tested temperatures compared to control. Results of the oxidative stability indicated that PC may have superior antioxidant properties than BHT and can potentially inhibit the oil oxidation. The sample containing 300 ppm PC demonstrated heightened efficacy in suppressing primary oxidation. Moreover, the results of sensory evaluation test showed that the 300 ppm PC sample received the highest rating for overall quality, which confirm that 300 ppm PC sample could be the best sample to decrease the oxidative stability in safflower oil.\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112363","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Cover Picture: Eur. J. Lipid Sci. Technol. 11/2024 封面图片：Eur.J. Lipid Sci.11/2024

IF 1.8 3区农林科学

European Journal of Lipid Science and Technology Pub Date : 2024-11-04 DOI: 10.1002/ejlt.202470065

引用次数: 0

Contents: Eur. J. Lipid Sci. Technol. 11/2024 内容：Eur.J. Lipid Sci.11/2024

IF 1.8 3区农林科学

European Journal of Lipid Science and Technology Pub Date : 2024-11-04 DOI: 10.1002/ejlt.202470067

引用次数: 0

Editorial Board: Eur. J. Lipid Sci. Technol. 11/2024 编辑委员会：Eur.J. Lipid Sci.11/2024

IF 1.8 3区农林科学

European Journal of Lipid Science and Technology Pub Date : 2024-11-04 DOI: 10.1002/ejlt.202470066

引用次数: 0

Storage of Rabbit Meat in Vacuum Extends the Oxidative Stability of Fat 真空贮藏兔肉可延长脂肪的氧化稳定性

IF 1.8 3区农林科学

European Journal of Lipid Science and Technology Pub Date : 2024-11-03 DOI: 10.1002/ejlt.202400146

Annalisa Vissio, Anna Grygier, Joanna Składanowska-Baryza, Dominik Kmiecik, Marek Stanisz, Arkadiusz Majewski, Magdalena Rudzińska

{"title":"Storage of Rabbit Meat in Vacuum Extends the Oxidative Stability of Fat","authors":"Annalisa Vissio, Anna Grygier, Joanna Składanowska-Baryza, Dominik Kmiecik, Marek Stanisz, Arkadiusz Majewski, Magdalena Rudzińska","doi":"10.1002/ejlt.202400146","DOIUrl":"https://doi.org/10.1002/ejlt.202400146","url":null,"abstract":"<div>\u0000 \u0000 Meat quality is a very important factor for both food safety and consumer acceptance, and proper storage of meat can extend the time it stays fresh. This study thus looked at the effects of the atmosphere in which rabbit meat was stored on the oxidative stability of the meat and on its volatile compounds. Not only does the formation of oxidative products adversely affect the human body, but the compounds formed during oxidative changes also typically possess unpleasant aromas, leading to deterioration in the flavor of the meat. Our study analyzed three types of storage atmosphere for rabbit meat: vacuum (VAC), a modified atmosphere (LoOxMAP) composed of 60% CO2, 25% O2, and 15% N2, and an MAP (HiOxMAP) composed of 30% CO2 and 70% O2. The results show that the MAP with 70% oxygen (HiOxMAP) is the least beneficial variant of the three. Rabbit meat packed under HiOxMAP showed the greatest oxidative changes, and volatile compounds providing an unpleasant odor were detected. The fewest changes in meat stored for 21 days occurred in samples stored in VAC.\u0000 Practical Applications: For the long-term storage of rabbit meat at refrigerated temperature, it is best to use a vacuum atmosphere to slow down the oxidative changes in the meat fat.\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"126 12","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142859964","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0