Influence of iron solubility and charged surface-active compounds on lipid oxidation in fatty acid ethyl esters containing association colloids

Food Chemistry
Rika HommaEric A Decker

Abstract

The impact of iron compounds with different solubilities on lipid oxidation was studied in the presence and absence of association colloids. Iron (III) sulfate only accelerated lipid oxidation in the presence of association colloids while iron (III) oleate accelerated oxidation in the presence and absence of association colloids. Further, iron (III) oxide retarded lipid oxidation both with and without association colloids. The impact of charged association colloids on lipid oxidation in ethyl oleate was also investigated. Association colloids consisting of the anionic surface-active compound dodecyl sulphosuccinate sodium salt (AOT), cationic surface-active compound hexadecyltrimethylammonium bromide (CTAB), and nonionic surface-active compound 4-(1,1,3,3-tetramethylbutyl)phenyl-polyethylene glycol (Triton X-100) retarded, promoted, and had no effect on lipid oxidation rates, respectively. These results indicate that the polarity of metal compounds and the charge of association colloids play a big role in lipid oxidation.

References

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Sep 5, 2002·Journal of Agricultural and Food Chemistry·Carla D NuchiEric A Decker
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Jan 23, 2014·Journal of Agricultural and Food Chemistry·Jianhua YiEric A Decker

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Citations

Sep 16, 2020·Analytical Methods : Advancing Methods and Applications·Samar DaoudPhilippe Cayot
Oct 13, 2017·Journal of the Science of Food and Agriculture·Thamyris Agnes Dias FabianoInar Alves Castro

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