ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018

LOQ 1a: Lipid Oxidation Fundamentals Chairs: Fereidoon Shahidi, Memorial University of Newfoundland, Canada; and Weerasinghe Indrasena, DSM Nutritional Products, Canada

Role of Antioxidants and Stability of Frying Oils Atherosclerosis-associated-death is still on the S.P.J. Namal Senanayake*, Camlin Fine Sciences, rise and expected to more than double by 2030. USA The pathogenesis of atherosclerosis is The role of antioxidants in delaying lipid multifaceted and includes oxidative stress, oxidation of edible oils and fats is well known. endothelial dysfunction, insulin resistance, and a Synthetic antioxidants are often added to edible large number of inflammatory and immunologic oils and fats to retard oxidation during storage factors. Traditional risk factors for the and frying; however, consumer reaction on development of cardiovascular disease synthetic antioxidants remains undesirable. complications include smoking, dyslipidemia, Consequently, there is an increasing interest in hypertension, and diabetes. Therapies mostly the search for naturally-derived antioxidants for associated with cholesterol synthesis inhibition frying applications. The analysis of the different have been developed and directed at these methodologies for frying oils include the traditional risk factors with major clinical peroxide value, anisidine value, free fatty acid benefits. Yet, a high residual risk of content, Oil Stability Index (OSI), viscosity, and cardiovascular disease development still remains. residual antioxidant levels, among others. In this Dietary modification and physical activity afford presentation, the chemistry of frying as well as modest amount of cholesterol lowering. The role action and fate of antioxidants during frying of inflammation and the immune system will be discussed. Several analytical assays pathways in the development of atherosclerosis will be employed to compare the performance is well established. Oxidized low density of natural antioxidants against synthetic lipoprotein-induced activation of macrophages antioxidants during frying. In addition, an and smooth muscle uptake of lipoprotein and overview of the literature on natural antioxidants subsequent intimal migration and proliferation and their performance under frying conditions play a critical role in the early stages and will be presented. subsequent progression of atherosclerosis. There is a lack of therapies directly targeting Impact of Oxidized Proteins and Lipids and macrophages and smooth muscle cells, largely Suppression of Atherosclerosis Development due to the concern for systemic toxicities. IFN-γ by Functional Food Bioactives and Their signaling pathways play a significant role in Metabolites Jack N. Losso*, Louisiana State macrophages and smooth muscle cells University, USA proliferation and atherosclerosis development Atherosclerotic cardiovascular disease and have been identified as promising targets for accounts for about 30% of global deaths and is therapy. The use of prebiotic metabolites to the principal contributing factor to specifically target IFN-γ signaling in macrophages cardiovascular-related global mortalities. and smooth muscle cell proliferation and

– 1 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 improves the inflammatory and immune system gap between in-vitro and in-vivo evaluation is a novel promising approach that will be methods. Examples will be provided to shed light discussed. on the evaluation of antioxidant efficacy.

Antioxidant Evaluation: Why in vitro and Application of Differential Pulse Voltammetry to in vivo Results do not Always Correspond? Determine the Efficiency of Stripping Fereidoon Shahidi*, Memorial University of Tocopherols from Commercial Fish Oil Rachele Newfoundland, Canada A. Lubeckyj1, Jill Moser2, and Matthew Fhaner*3, The efficacy of antioxidants is often assayed 1Michigan State University, USA; 2USDA, ARS, by monitoring their free radical scavenging NCAUR, USA; 3University of Michagan-Flint, USA efficacy, metal ion chelating ability, and reducing Electrochemical techniques have been used power. However, preparation steps prior to to monitor antioxidant species for many years determination as well as post consumption due to the numerous benefits this methodology variables influence the observed effects and are has to offer. However, electrochemistry still lags responsible for differences often make behind other methodology, despite its benefits, comparison of the results difficult. These factors for routine laboratory analysis. This work aimed include, but not limited to, extraction, absorption to determine how well electrochemistry, and metabolism of the bioactives present. As specifically differential pulse voltammetry, could most of the antioxidants used in foods and be used to monitor the removal of tocopherols biological systems are phenolic and polyphenolic from commercial fish oil compared to established in nature, this presentation concentrates on the techniques such as high-performance liquid nature of the starting material in terms of being chromatography (HPLC). Commercial fish oil was fresh or dry, particle size and the medium in stripped, and remaining tocopherol species were which they are evaluated as well as their analyzed using electrochemistry and HPLC. Their chemical structures. In addition, the nature of relative figures or merit were compared, and it the extraction solvent(s), the temperature and was found that the limits of detection and the time used are important. Furthermore, quantitation were similar between the two phenolic compounds exist in the free, soluble techniques. However, electrochemistry analysis esters and glycosides as well as insoluble-bound proved to be more time efficient and produce forms. Release of the phenolics from cell wall less chemical waste per sample analysis matrices is therefore essential for accurate compared to HPLC. The potential advantages of evaluation and quantitative determination. Once electrochemistry have led our group to continue consumed, phenolics are metabolized and investigation into other research areas in which it efficacy of metabolites might be quite different can be implemented. This recent work in our from those of the starting materials. The research lab, highlights utilizing electrochemistry absorption of different phenolics may also be to monitor the depletion of antioxidants in fish quite different, hence simulated digestion and oil during time course studies and will also be possible use of cell lines might bridge the existing briefly introduced.

– 2 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018

LOQ 1b: Optimal Application of Antioxidants in Food with Respect to their Protection Mechanism Chairs: Xin Tian, Kalsec, Inc., USA; and Thanh P. Vu, University of Massachusetts Amherst, USA

The Oxidative Stability of Fish Oil Enriched Cow rosemary extract addition, was significantly more and Soy Milk and the Effect of Adding Rosemary reduced in soy milk samples compared to cow Extract Xujian Qiu, Charlotte Jacobsen, and Ann- milk. Analysis of the bioactive compounds in the Dorit Moltke Sørensen*, Technical University of fish oil enriched soy milk demonstrated that Denmark, Denmark chlorogenic acid could contribute to the lipid There is a growing interest in enriching food oxidation stability of this product. with long chain (LC) omega-3 polyunsaturated fatty acids (PUFAs), especially EPA and DHA, due Enzymatic Functionalization of Vinyl Phenols to its health beneficial effects. However, it is and Evaluation of their Resulting Antioxidant challenging to incorporate the PUFAs to food and Properties in Cell Model Systems Jérpome keep them oxidative stable during shelf life. This Lecomte*, Erwann Durand, and Pierre Villeneuve, is due to the highly susceptibility of these LC CIRAD, France PUFAs towards lipid oxidation. One strategy for Vinyl phenols were lipophilized through the the food industry is to use antioxidants e.g. electrophilic addition of peracids to its vinylic natural antioxidants. Rosemary extract is one of double bond. Those peracids were formed in situ, the most popular natural antioxidants on the by the Candida antarctica lipase-B-assisted market. The extract contains carnosic acid and perhydrolysis of carboxylic acids ranging from C2 carnosol as major components and other minor to C18, in hydrogen peroxide solution. The components which can act as antioxidants. addition of peracids with 4−8 carbons in their Therefore, the aim of the study was to evaluate alkyl chains led to the formation of two the effect of rosemary extract on the oxidative regioisomers, with the prevalence of stability of fish oil enriched cow and soy milks. hydroxyesters bearing a primary free hydroxyl. Both peroxide value and volatile secondary lipid This prevalence became more pronounced when oxidation products were determined to monitor peracids with longer alkyl chains (C10−C18) were the progress of lipid oxidation during storage (12 used. The antioxidant activity of the resulting days, 2°C). Rosemary extract could inhibit the hydroxyesters was assessed by means of the lipid oxidation in the cow milk. Soy milk samples conjugated autoxidizable triene (CAT) assay, and having much higher unsaturated fatty acid on cell model systems. content showed better oxidation stability compared to cow milk regardless of the inclusion of rosemary extract or not. The concentration of carnosic acid and carnosol, arrived from the

– 3 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018

Impact of Modified Lecithin on the Antioxidant tocopherol alone. Activity of alpha-Tocopherol in Bulk Oils Eric A. Decker, and Anuj G. Shanbhag*, University of Massachusetts Amherst, USA Controlling Oxidation in Skin Care Products with Lipid oxidation is a challenge faced by the Novel Seaweed Antioxidants Ditte B. Hermund1, food industry since it causes a decrease in quality Birgitte R. Thomsen1, Niruja Sivasubramaniam2, and the shelf life of lipid containing foods. In Shuk Y. Heung3, Randi Neerup4, Louise M. order to delay the oxidation in lipids, food Klinder5, Susan Holdt2, and Charlotte Jacobsen*1, industries make use of artificial antioxidants. 1Technical University of Denmark, Denmark; 2 However, these antioxidants are chemically National Food Institute, Technical University of 3 synthesized and consumers desire simpler and Denmark, Denmark; DTU Food, Denmark; 4Danish Technological Institute, Denmark; cleaner labels without artificially synthesized 5Mellisa Aps, Denmark antioxidants. The hypothesis of this study is to Brown algal extracts are potential functional the use phospholipids to improve the shelf life of ingredients in cosmetic formulations (e.g. facial oils rather than using artificial antioxidants. creams), due to their content of a wide range of Addition of 1000 microM compounds, such as polyphenolics phosphatidylethanolamine (PE) to stripped (phlorotannins), polysaccharides and pigments soybean oil containing 100 microM of alpha- with both antioxidant and anti-aging activity. tocopherol was able to extend the lag phase of Moreover, the antioxidant activity of brown algal the oil compared to tocopherol alone by 10 days. extract can increase the oxidative stability of However, PE at the same concentrations acted as facial cream, and thereby protect functional a pro-oxidant in oil without tocopherol (lag phase lipids which are prone to oxidation. Our ongoing decreased by 2 days compared to control). The work aims to extract highly antioxidative reason for the observed synergism could be due compounds from brown alga, Fucus vesiculosus to tocopherols being regenerated by PE, which (FV) and Saccharina latissima (SL) to explore the was shown by HPLC. This study also examined application potential for these extracts in facial the possibility of enzymatically converting PC to cream. Water and ethanol extracts were PE in egg lecithin. Phospholipase D has obtained and characterized. The total phenolic transphosphatidylation activity, cleaves one content (TPC) and in vitro antioxidant properties methyl group from PC which is replaced by an were determined along with identification of amino group coming from ethanolamine. The phenolic compounds, pigments and phospholipids were analyzed by reverse phase polysaccharides. Furthermore, antioxidant HPLC with an evaporative light scattering efficacy, physical and oxidative stability were detector. The lecithin used for the study evaluated by storage trials with facial creams contained 60% PC and 30 % PE. The lecithin containing extracts (two FV-extracts and three obtained after the enzymatic conversion had 89% SL-extracts). Results showed that the two algal PE and negligible PC. The modified lecithin species had very different antioxidant profiles, worked synergistically with alpha-tocopherol e.g. TPC of ethanolic SL-extracts was giving a lag phase extension of 8 days more than approximately 150 μg PGE/mL, compared to the

– 4 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018

6 times higher TPC in ethanolic FV-extracts. extracts, for which the highest TPC was Moreover, the antioxidant properties were highly correlated with high metal chelating ability. influenced by extraction media and type of algae. These results show that SL and FV extracts have For the F. vesiculosus extracts the high TPC was bioactivity and applicability to facial creams of correlated with high radical scavenging capacity. interest to the cosmetic industry. However, no correlation was observed for the SL

– 5 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018

ANA 2c/LOQ 2a: Evaluation and Prediction of Oxidative Stability and Shelf-life Chairs: Min Hu, DuPont Nutrition & Health, USA; and Richard Della Porta, Frito-Lay, USA

The Combination of High Oleic Oils and Natural (TPC), 2', 2-diphenyl-1-picrylhydrazyl (DPPH) Antioxidants as a Powerful Tool for Shelf Life radical scavenging ability and oxygen radical Extension Susan Knowlton*, DuPont Company, absorbance capacity (ORAC), and striped soybean Pioneer, USA oil-in-water emulsion system were employed to High oleic oils from soybean, canola, and evaluate the antioxidative activity of each sunflower have made significant nutritional and fraction. LC-QTOF-MS was employed for stability improvements in food manufacturing as identifying the structure change of soluble bound they replace both partially hydrogenated and moieties which can explain the variation of the conventional (high polyunsaturated), commodity antioxidative activity. Molecular weight of SBPCs oils. Despite their natural stability resulting from tended to increase during chickpea germination. a low polyunsaturated fatty acid content, some Higher molecular weight soluble phenolic manufacturers require further improvements in compounds had greater antioxidative activity in shelf life stability as they replace synthetic emulsion system. Some of the structures of antioxidants in their formulations. Traditional SBPCs were identified by LC-QTOF-MS, which antioxidants like TBHQ, BHA, BHT, and others may be related to the difference of antioxidative have fallen into disfavor as consumers are activity in each fraction. The findings can be demanding shorter, simpler, and more ‘natural’ applied to exploit antioxidants with strong ingredients on food packaging labels. The antioxidative efficacy in food systems. combination of high oleic oils with natural antioxidants is a valuable tool to meet these Antioxidant Activities of Sugars and Protein in demands. Data showing the extension of shelf Low Moisture Cracker System Thanh P. Vu*, life achieved with these combinations will be Lili He, D. Julian McClements, and Eric A. Decker, presented. University of Massachusetts Amherst, USA In American diet, low moisture foods, such as Chickpea Germination Improves the crackers, are a top saturated fat contributor Antioxidative Activity of its Soluble Phenolic exposing a potential risk of coronary heart Compounds Minwei Xu* and Bingcan Chen, disease for American consumers. Replacing North Dakota State University, USA saturated fat by unsaturated fat could improve Soluble bound phenolic compounds (SBPCs) the nutritional properties of crackers, yet this extracted from germinated chickpea (Cicer would require antioxidant strategies to prevent aretinium L.) were fractionated using SEC-HPLC lipid oxidation and maintain the shelf life of the coupled with auto fraction collector regarding to product. In this study, reducing sugars were the molecular weight variation. Three fractions found to increase oxidative stability in crackers. categorized by molecular weight were collected Glucose, maltose and maltodextrin at the same at the optimum germination time (6 days). In dextrose equivalence resulted in increased vitro assay, including total phenolic content hydroperoxide (30, 48, and 48 days, respectively)

– 6 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 and hexanal lag phases (60, 81, and 78 days, like a 40% fat spreads contains transition metal respectively), compared to control cracker (9 day ions? An antioxidant working well in a O/W food hydroperoxide lag phase and 33 day hexanal emulsion would work efficiently in an W/O lag phase). The antioxidant activity of maltose emulsion? The presentation will highlight was effected by water activity (aw) and different evaluation methods being used to concentrations. At aw values of 0.22 and 0.68, assess the oxidative stability of butter fat, maltose increased hydroperoxide and hexanal lag spreads and margarines, investigate the impacts phases, compared to its activity at aw 0.05. For of different antioxidant blends on the oxidative example, crackers with 5.4% maltose at aw = 0.22 stability of spreads with varying fat contents, and and 0.68 had 63 day and 186 day hexanal lag study how chelators could impact the oxidative phases, respectively, compared to 48 days at aw stability of different spreads containing varying = 0.05. Gluten addition from 2.5 to 10%, at aw = levels of fat. 0.05, did not affect oxidative stability, but at aw = 0.68 it increased hexanal lag phases. Casein only Shelf-life Extension of Meat and Meat Products slightly increased hexanal lag phase at 7.5 and by Using Natural Antioxidants Henna F.S. Lu*, 10%, aw = 0.22. The ability of reducing sugars Kalsec Europe Ltd, UK with low sweetness (e.g. maltose) to inhibit lipid Recently, the use of natural antioxidants has oxidation in model crackers suggests that they gained attention globally as the result of rising could be an effective antioxidant strategy. consumer demand for clean label solutions. Due to the presence of unsaturated fat in membrane Oxidative Stability of Margarines, Shortenings phospholipids, lipid oxidation occurs in meat and Spreads Min Hu*, DuPont Nutrition & during processing and storage. Oxidative stability Health, USA of various meat and meat products including Oxidative stability and shelf life of food ground beef, British sausage and chicken fillets emulsions like mayonnaise and salad dressing were conducted. Meat and meat products were have been widely studied. However, the prepared with and without inclusion of oxidative stability of W/O food emulsions such as antioxidants, followed by storage at different margarines, shortenings and spreads have not temperature and packaging condition. The been thoroughly studied yet, and the researches stability was monitored through measurements on this area have started drawing a great deal of such as visual observation, color measurement, attention in both industry and academia. Usually, sensory evaluation and secondary volatile a bulk oil or fat may be more oxidatively stable oxidation profile by GC-MS (SPME). The effect of than an O/W emulsion containing the bulk oil or synthetic antioxidants such as BHA, BHT, Sodium fat. How about the case when comparing an O/W Metabisulphite and ascorbic acids versus natural food emulsion with a W/O food emulsion? antioxidants such as rosemary, green tea, vinegar Prooxidant transition metal ions like ferrous iron and acerola on the oxidative stability of meat and have a big impact on oxidative stability of O/W meat products were investigated. Results showed food emulsions such as mayonnaise and salad that inclusion of natural antioxidants significantly dressing. What is the case when a W/O emulsion improved the shelf life of meat products. A better

– 7 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 color protection, better sensory attributes and a Antioxidant Testing – An Application Review. lower level of oxidation compounds were Rick Della Porta*, Pepsico/Frito-Lay, USA observed in products with antioxidants added. In A review of the practices and applications of addition, different secondary volatile oxidation testing antioxidants on edible oils. The challenge profiles were obtained for different meat between academic research and practical products. In short, natural antioxidant showed a application is critical for getting a true similar performance as compared to that of understanding of how and antioxidant may be synthetic antioxidant and therefore provide an used. The test protocols and analysis methods alternative to replace synthetic antioxidant. The are reviewed in general terms in hope of making finding of these studies provide valuable a better connection between researchers and information and new insights to meat suppliers end-users. to improve the shelf life of their meat and meat products.

– 8 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018

ANA 2d/LOQ 2b: Sensory Analytics and Analytical Methods for Assessing Lipid Oxidation and Shelf-life Chairs: Jian Kong, Abbott Nutrition, USA; and Richard Della Porta, Frito-Lay, USA

Antioxidant Efficacy and Impact of Storage condition. Based on this study, we confirmed that Conditions. Marie Shen1, Lan Ban1, and Chandra accelerated conditions can serve as quick Ankolekar*2, 1Kemin Food Technologies, USA; reference tools but it is needed to establish 2Kemin Industries Inc., USA ambient models that both the activity and Oxidative stability of oils can be measured by stability of an active compound would serve as accelerated studies such as OSI, Schaal oven, or independent parameters. by monitoring real time chemical and sensory changes at ambient condition. Most of the Sensory Directed Chemical Analysis of Oxidized literature have depended on accelerated Marine Oils Roy D. Desrochers*, Tufts University conditions for evaluating antioxidant efficacy for Sensory and Science Center, USA the relative ease and quick results. However, Abstract not available debates over the reliability and accuracy still exist. And it is not clear whether complex mixture Developing a Sensory Oxidation Quality Scale as plant extracts behave the same way as Monica L. Godbout*, Abbott Nutrition, USA synthetic antioxidants. We hope to answer these Abstract not available questions with full analyses of free radicals, peroxides, secondary oxidative byproducts and Assessing Virgin Olive Oil Stability and Shelf Life active compound degradation in the treated oils at Moderate Conditions by FTIR Spectroscopy that are stored in both accelerated and ambient Endowed with a Mesh Cell Accessory Noelia conditions. In this study, common ingredients Tena1, Ramón Aparicio-Ruiz1, Ana Lobo2, María including TBHQ, rosemary extract (RE), mixed Teresa Morales3, Aparicio Ramón2, and Diego L. tocopherols (MT) and oil soluble green tea García González*1, 1Instituto de la Grasa (CSIC), 2 3 extract (OSGT) were tested. Comparing one-year Spain; Instituto de la Grasa (CSIC); University of ambient storage and 30-day accelerated storage, Seville, Spain it is showed that although the absolute values for Virgin olive oil (VOO) stability is one of the each test parameter were not the same, the major topics today because producers are trends in antioxidant efficacy were every similar. demanding more effective methods to guarantee For example, OSGT showed strong dose response that oils from extra virgin category remains in in both conditions and performed better than RE this high-quality category during all the shelf life. and MT. However, the relative degrees of However, moderate conditions of light and improvement varied for RE and OSGT, that under temperature are sometimes enough to ambient storage, their relative performances produce a quality loss in a few months. The were better. This improvement positively current methods (e.g., Rancimat) apply high correlated with the improved stability of the temperatures and, therefore, their results are active compounds under ambient storage hardly correlated with the real conditions of

– 9 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 storage. In this context, mesh cell has been stability determined with Rancimat. The FTIR proposed as a rapid tool designed to monitor spectra revealed a remarkable increase of chemical changes that occur as a consequence of hydroperoxides and the subsequent formation of oxidation at moderate conditions by Fourier secondary oxidation products (e.g., alcohols). The transform infrared (FTIR) spectroscopy. In order fact that this method measures the stability of to evaluate this approach, monocultivar VOOs the oil from a multi-factor perspective have been stored in mesh cells under different (temperature and light) and includes several temperatures (at 23, 35, 65°C) and different light chemical species (primary and secondary intensities (400, 1000, 7000 lx) simulating the oxidation products) makes the results more real conditions during storage and transport. The reliable to optimize VOO handling (e.g., oil stability of the samples determined by using packaging and storage temperature) according to this accessory has been compared with the oil the real conditions of storage.

– 10 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018

LOQ 3a/PRO 3.2a: Effect of New Processing Technologies on Lipid Oxidation Chairs: David Johnson, Kalsec Inc., USA; and Antonios Papastergiadis, Desmet Ballestra, Belgium

Oxidative Stability of Tomato-based Matrices tocopherols. In addition, all the samples were Enriched with n-3-LC-PUFA Derived from stored for 12 weeks at 37 °C to follow up their Microalgae Lore Gheysen1, Nele Lagae1, Jolien oxidative stability at different time intervals Devaere2, Koen Goiris4, Luc De Cooman2, and (0, 2, 4, 8 and 12 weeks). The results showed a Imogen Foubert1, 1Katholieke Universiteit Leuven limited impact of processing and an influence of Kulak, Belgium; 2Katholieke Universiteit Leuven, delivery system. In this study, promising results Technology Campus Ghent, Belgium for the use of microalgal biomass in tomato- There is a need for an alternative source of n- based products as an alternative source of n-3 3-LC-PUFA due to the reducing fish stock. LC-PUFA were observed. Microalgae could provide such an alternative. In addition, the daily intake of n-3-LC-PUFA is not Oxidation and Hydrolysis of Lipids in Marine reached in Western countries. Therefore, it is Edible Shellfishes During Hot Drying Process Dayong Zhou*1, Zhongyuan Liu2, Kaiqi Gang3, useful to enrich food products with n-3-LC-PUFA Fereidoon Shahidi4, and Tong Wang5, 1Dalian from microalgae. Fruit and vegetable-based Polytechnic University, China; 2College of Food products could be valuable matrices to enrich Science & Technology, Dalian Polytechnic with n-3-LC-PUFA, since they are important University, China; 3School of Food Science and carriers of nutrients and fibers and essential in a Technology, Dalian Polytechnic University, China; healthy diet. This study investigates the impact of 4Memorial University of Newfoundland, Canada; processing on tomato-based matrices enriched 5Iowa State University, USA with the microalga Nannochloropsis compared to Objective: Hot air drying techniques are widely commercial fish oil. Intact biomass, disrupted utilized to decrease the water activity and extend biomass and extracted oil were screened as the shelf-life of shellfish. So far, little information different delivery systems of Nannochloropsis. is available about the impact of the drying For each delivery system of Nannochloropsis as process on the lipids in shellfish in which the n-3 well as for commercial fish oil, a tomato-based LC-PUFA are present primarily as phospholipid. matrix was made containing 80 mg n-3-LC- Therefore, the objective of the present study was PUFA/100 g suspension. The impact of high to evaluate the hydrolysis and oxidation of lipids pressure homogenization, pasteurization and in marine edible shellfishes such as clams and sterilization on the n-3-LC-PUFA enriched whelks upon hot air drying. matrices was followed in a dual way. First, the Methods used: Marine shellfishes were matrices were characterized before and after processed by hot air drying, and the lipid content, each (mechanical and thermal) process step for lipid classes, PL classes, fatty acid composition, their amount of n-3-LC-PUFA, free fatty acids, acid value (AV), peroxide value (POV), carotenoids, polyphenols, vitamin C and thiobarbituric acid-reactive substances (TBARS)

– 11 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 and total oxidation (TOTOX) value were The objective of this work was to evaluate the determined. Furthermore, oxidation (OXITEST) antioxidant action of microencapsulated method was used to evaluate the oxidation level flavonoids with specific differences in chemical and stability of the dried shellfish. structure, namely, quercetin (Q) and epicatechin Results: The drying processing reduced (E) in bulk methyl linoleate (ML) under oxidation percentages of triacylglycerols, phosphatidyl- conditions at 60ºC, in a Rancimat apparatus. choline and phosphatidylserine but increased Microencapsulated Q and E were prepared by percentages of lysophosphatidylcholine and spray-drying using inulin (IN) as encapsulating lysophosphatidylethanolamine, indicating the agent (Q–IN and E–IN) as well as with Capsul (C) hydrolysis of the lipids. Interestingly, the POV, as channelizing agent (Q–IN–C and E–IN–C). TBARS and TOTOX all decreased after the hot air Microparticles were added to ML and results drying process. However, the significant decline showed that Q microparticles markedly improved of the induction period for the dried shellfish at its oxidative stability by increasing the induction elevated temperatures indicated their higher oxidation level, poor oxidative stability and period values and delaying the formation of reduction of shelf-life. oxidation compounds, as determined by high- performance size-exclusion chromatography, Conclusion: The traditional oxidation with respect to E microparticles, thus suggesting measurements, such as AV, POV, TBARS even the importance of flavonoid C-ring substitution. TOTOX are inadequate for evaluating the level of lipid oxidation in shellfish upon hot air drying Remaining levels of Q in the lipid system process. In contrast, OXITEST method is shown to throughout oxidation of ML added with Q be an effective tool for estimating lipid oxidation microparticles seemed to show two releasing level for hot air dried shellfish. zones: the first one corresponds to the equilibrium zone, when Q released from Effect of Spray-Dried Flavonoid Microparticles microparticles replaces Q that is being degraded; on Oxidative Stability of Methyl Linoleate as the second zone corresponds to the degradation Lipid Model System Manuel J. Palma1, Gloria of Q, when the release rate of the encapsulated 2 3 Márquez-Ruiz , Paula García , Francisca Q is slower than its degradation rate. In contrast, 4 3 5 Holgado , Cristina Vergara , Begoña Giménez , E microparticles showed only one zone and Paz S. Robert6, 1Universidad de Chile, Chile; corresponding to the release of surface E. The 2Instituto de Ciencia y Tecnología de Alimentos y end of the induction period was in line with the Nutrición (ICTAN-CSIC), Spain; 3Departamento de Ciencia de los Alimentos y Tecnología Química, exhaustion of Q and E and the initiation of Facultad de Ciencias Químicas y Farmacéuticas, formation of advanced oxidation products Universidad de Chile, Chile; 4Instituto de Ciencia y (polymers). In conclusion, Q microparticles have Tecnología de Alimentos y Nutrición (ICTAN-CSIC); a potential application to extend the shelf-life of 5Departamento de Ciencia y Tecnología de los lipid matrixes. Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Chile; 6Universidad de Chile, Chile

– 12 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018

The Impact of Diacylglycerol on Association association colloids formation. This study focused Colloids Formation and Lipid Oxidation Mizue on how the DAG affect the ability of 1,2-dioleoyl- Ouchi*1, Eric A. Decker2, and D. Julian sn-glycero-3-phosphatidylcholine (DOPC) to form 2 1 McClements , Kao Corporation, Japan; association colloids and lipid oxidation. The 2 University of Massachusetts Amherst, USA critical micelle concentration (CMC) and the Refined oil contains small amount of water mobility of phospholipid in different polar oils and various kinds of surface active components were measured by using TCNQ solubilization such as phospholipids. In previous studies, our technique, interfacial tension, and NMR group reported association colloids such as measurement. Higher mobility of phospholipid reverse micelles are formed by these surface was confirmed in high DAG concentration oils active components and affect lipid oxidation. suggesting the possibility of DAG to inhibit Diacylglycerols (DAG), one of the minor association colloids formation. Oxidative stability components in refined oils, have different was confirmed that DOPC at concentrations physicochemical properties from triacylglycerols above its CMC was prooxidative regardless of the (TAG) due to its structure. There are several presence of DAG, while high DAG concentration studies on the influence of DAG on the oxidation oil could slightly retard oxidative rate when the stability. However, little is known about the CMC of the oil was above DOPC concentration in impact of DAG on association colloids formation, the oil sample. To find out the role of minor and very few attempts have been made to retard components would contribute to develop new oxidation using minor components for inhibiting strategy to improve oxidative stability.

– 13 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018

EAT 3.1a/LOQ 3b: Manufacture and Stabilization of W/O and O/W Emulsions for Optimal Shelf-life Chairs: Tanu Tokle, Qualitech, USA; Ann-Dorit Moltke Sørensen, Technical University of Denmark, Denmark; and Chandra Ankolekar, Kemin Industries Inc., USA

Stability and Functionality of Colloidosomes as similar to limonene as monitored by Delivery Systems for Small Molecules Umut deconvolution of the complex EPR spectra to Yucel*, Kansas State University, USA individual signals coming from aqueous and lipid Colloidosome particles, similar to Pickering phases. Such systems can be used to encapsulate emulsions but with smaller initial adsorption labile small molecules, and their targeted energies can be obtained, by surrounding a core delivery. particle by smaller wall-forming particles. We formulated colloidosome particles from base- Impact of Phospholipids and Tocopherols on emulsions prepared with liquid and solid lipids the Oxidative Stability of Soybean Oil-in-Water (refined coconut oil composed of lauric and Emulsions Gautam Samdani*, D. Julian capric acid, and hydrogenated palm stearin), and McClements, and Eric A. Decker, University of different emulsifiers (sodium caseinate, pectin, Massachusetts Amherst, USA Phospholipids can regenerate oxidized chitosan). The liquid lipid core served to tocopherols and help delay lipid oxidation. Extent encapsulate small molecules: limonene as a of synergism between tocopherol, phosphatidyl- model flavor compound, and a hydrophobic ethanolamine(PE) and phosphatidylserine(PS) is nitroxide radical, PTMIO. Real-time kinetic affected by various factors like the location of release of limonene was measured using a mass antioxidants. Emulsifier type and tocopherol spectrometer coupled to atmospheric pressure homologue can alter the location of antioxidants compound ionization (APcI-MS), and compared and affect the interactions between tocopherol to the phase behavior and reactivity of PTMIO as and phospholipids. Three µmol tocopherol/kg analyzed by an electron paramagnetic resonance emulsion and 15.0µmol/kg emulsion of PE (EPR) spectrometer. The base-emulsions or PS were dissolved in oil and emulsions prepared at two particle sizes 160 nm to 600 nm. were prepared. Tween 20 or bovine serum The net surface charge of the caseinate albumin(BSA) was used as emulsifier and emulsions was –40 mV at pH 6.5, and +25 mV at the continuous phase contained 10mM pH 3.5, pectin emulsions –30 mV at pH 3.4, and imidazole/acetate buffer at pH 7. Lipid chitosan emulsions +35 mV at pH 3.5. The hydroperoxides and hexanal were measured as particle aggregates formed by controlled mixing lipid oxidation products and the lag phase was of emulsions with opposite surface charge, and determined. Further investigation was carried observed as an increase in the apparent particle out to find the partitioning of phospholipids in size (> 1000 nm). The formation of a solid wall the aqueous phase to understand the limited the release of limonene, which mechanism. With Tween 20 as the emulsifier, α regenerated by removal of the wall with pH or and δ-tocopherol had a hexanal lag phase of thermal changes. The behavior of PTMIO was

– 14 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018

2 and 4 days respectively. PE and PS both surfactant over time. On day 0, R values for extended the lag phase to 7 days in presence of SmDSD were higher than LgDSD for PGPR and δ-tocopherol. Whereas, PS extended the lag GMO stabilized emulsions. The reverse was phase to 5 days and PE could not exhibit any observed for GMS-stabilized emulsions. By day synergism with α-tocopherol. With BSA as the 28, both SmDSD and LgDSD GMS emulsions emulsifier, α and δ-tocopherol had a lag phase of reached similar R maxima. Similar trends, but 4 and 7 days respectively. PE and PS extended lower R values were observed for GMO the lag phase to 8 days and 11 days respectively emulsions. PGPR emulsions displayed the least in presence of δ-tocopherol and to 9 and 8 days reinforcement and least effect of DSD. Power-law respectively in presence of α-tocopherol. fitting of viscosity showed that DSD did not affect Phospholipids could potentially be used with shear thinning behaviour within surfactants. tocopherols to improve the oxidative stability of Consistency followed similar trends to G′ and emulsions. PE was more effective with BSA reinforcement. This experiment showed that the whereas PS was equally effective with both interface and droplet size impact overall emulsifiers. consistency and reinforcement in droplet filled emulsions, most significantly in freshly-made Effect of Droplet Size and Interfacial emulsions. By considering the droplet interface Crystallization on the Rheology of Fat as a tunable, functional component within a Crystal-stabilized Water-in-Oil Emulsions network, it is possible to create novel fat- Dérick Rousseau* and Ruby R. Rafanan, stabilized emulsions with desired consistencies Ryerson University, Canada without changing characteristics such as solid fat Water droplets as rheology modifiers in fat content. crystal-stabilized emulsions is a novel research area. This study investigated how fat crystal- Label Friendly EDTA Alternative for Oxidative stabilized emulsion rheology is impacted by Stability Improvement in Food Emulsions aqueous droplet interactions with continuous Lan Ban*, Yvonne Gildemaster, and Joan Randall, phase fat crystals. 20% water-in-oil emulsions Kemin Food Technologies, USA were prepared with the continuous phase Chelating agents like ethylenediaminetetra- consisting of canola oil, hydrogenated soy oil acetic acid (EDTA) sequester metal ions and are (HSO) and one of 3 emulsifiers: glycerol widely used as antioxidant in food emulsions. monooleate (GMO) and glycerol monostearate EDTA is very cost effective for the quality of (GMS) to promote interfacial crystallization, and processed foods. However, it has posed a polyglycerol polyricinoleate (PGPR) to limit it. negative image, especially in the consumer food Small (Sm) and large (Lg) droplet size sector, that arises from its synthetic origin, non- distributions (DSD) were prepared for each biodegradable nature, and being a possible surfactant. LgDSD and SmDSD GMS emulsions environmental hazard. Major players in the food displayed the highest LVR G′ values followed by industry have placed it in the list of ingredients GMO and PGPR. Reinforcement (R = that manufacturers are removing in the next few G′emulsion/G′network) values increased for each years. On the other hand, there is no effective

– 15 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 replacement yet that could be validated to match ranch dressing systems. The results have shown the performance of EDTA, especially in acidic that first, there was a positive correlation processed foods. The objective of this study was between the dosage of this blend and its to find natural ingredients that match the performance. Second, the major driven force of performance to EDTA, from the same chelating antioxidant potential was from spearmint function or from different modes of actions. extract. Third, at the treatment level that was Various natural plant extracts were screened and slightly below its flavor threshold, this blend was three candidates (spearmint extract, green tea very close in performance to EDTA in extract and rosemary extract) were evaluated mayonnaise. The continuation of this work will further as combinations aided by Design of hopefully to provide the consumer food industry Experiment. The best combination and dosage with label friendly options to replace EDTA. were identified and validated in mayonnaise and

– 16 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018

LOQ 4a: Lipid Oxidation in Complex Food Products and Interactions with Ingredients Chairs: Linhong Yao, Mondelēz International Inc., USA, USA; and Lan Ban, Kemin Food Technologies, USA; and Will Schroeder, Kemin Food Technologies, USA

Lipid Oxidation in Fish Feed. Ann-Dorit Moltke these natural antioxidants to achieve optimum Sørensen, Anita Ljubic, and Charlotte Jacobsen*, performance in various applications. Technical University of Denmark, Denmark Lipid oxidation in fish feed is influenced by Evaluation of Antioxidants and Antimicrobials many different factors including choice of from Plant Extracts in Pet Food Charlotte ingredients and antioxidant addition. In this study Deyrieu1, Erwann Durand1, Nathalie Barouh1, 2 3 we evaluated the effect of adding blood meal to Jerôme Lecomte , Françoise Michel-Salaun , 1 3 fish feed as well as different antioxidants. The Bruno Baréa , Gilles Kergourlay , and Pierre Villeneuve1, 1CIRAD, France; 2CIRAD, Greece; extent of oxidation was evaluated by Oxypress. 3Videka Diana Pet Food, France Furthermore, a storage study at elevated Lipid oxidation and Microbial development temperature was carried out and lipid oxidation are a major concern in human’s food. However, it was assessed by PV and TBARS. is not the only sector where they are an issue, since the pet food market is also deeply affected. The Combination of Green Tea and Rosemary— Impact of System, Concentration and Ratio on Pet food products are composed of oils and fats Antioxidant Performance Xin Tian, Nora Yang, which contribute to their flavor, nutritional value, and Poulson Joseph, Kalsec Inc., USA and texture. During the pet food manufacturing Green tea extract and rosemary extract are process, lipids are exposed to conditions two popular ingredients among the choice of promoting their oxidation which leads to natural antioxidants, because of their strong rancidity, creates off-odors and lower food efficacy and clean label image. They have been nutritional value. As in human food, the lipid studied individually by a number of researchers oxidation may be delayed through the but very few studies have looked at the incorporation of antioxidants, and consumers interaction of the two antioxidants. frequently ask for natural solutions as an Combinations of rosemary and green tea extracts alternative to synthetic preservatives. Similarly, were tested in different applications such as bulk new efficient antimicrobial molecules are oil, meat and dry foods. Green tea extract was needed. As a consequence, pet food formulated with low HLB emulsifiers in order to manufacturers are now tasked with improving improve its oil solubility and to facilitate its the efficacy of natural antioxidants and application in oils and oil-containing foods. antimicrobials. In this context, the present study Both synergistic and antagonistic effects were went to investigate strategies to formulate pet observed. The food systems, concentrations and food with highly effective antioxidants/ sometimes ratio of the two components all play a antimicrobials from natural sources. Thus, the role in impacting the efficacy of the blends. This efficacy of various plant extracts has been tested research is useful in guiding the application of in different model assays.

– 17 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018

Non-targeted Screening for Oxidized Lipids in representative food processing. LC-MS/MS is a Foods Charlotte Deyrieu1, Erwann Durand1, valuable approach to characterize the quality of Nathalie Barouh1, Jerôme Lecomte2, Françoise food lipids and identify their oxidized 3 1 3 Michel-Salaun , Bruno Baréa , Gilles Kergourlay , triacylglycerol profile, which is of relevance to 1 1 2 and Pierre Villeneuve , CIRAD, France; CIRAD, evaluate the biological effects of different 3 Greece; Videka Diana Pet Food, France oxidized lipids. Consumption of oxidized fats is known to have detrimental as well as beneficial effects. Polyphenol Shifts in Lipid Oxidation Pathways Studies on structural elucidation of individual and Interactions with Proteins Alter Apparent oxidized lipids formed during food processing are Antioxidant Effectiveness Karen M. Schaich*1 missing. Thus, a thorough identification of and Xiaosong Chen2, 1Dept. of Food Science, oxidized lipids present in foods is required. We Rutgers University, USA; 2China Agricultural aimed at identifying oxidized triacylglycerols in University, China thermally treated canola oil, pork, salmon, milk, Natural phenolic compounds are very butter and margarine by means of high- attractive as alternatives to BHA and BHT in resolution MS applying non-targeted screening. limiting lipid oxidation but have often been Changes in the abundances of oxidized disappointing in their effectiveness in foods. At triacylglycerols in differently heat-processed food the same time, reports of pro-oxidant actions of samples were determined by LC-MS/MS. Besides phenols have increased. Research in model many hydroperoxides, several epoxidized systems provides new insights into the triacylglycerols could be identified, such as 18:0- complexity of phenol interactions. Studies of 18:0-18:0 monoepoxide, 18:0-18:1-18:0 alternate competing pathways of lipid oxidation monoepoxide, 18:0-18:1-18:1 monoepoxide, show that phenols can reroute epoxide 18:1-18:1-18:1 monoepoxide and 18:1-18:2-18:2 formation (by peroxyl radical addition to double monoepoxide. Among all tested food lipids, bonds) to hydroperoxide formation via H canola oil showed to have the highest abundance abstraction from phenols. When hydroperoxides of oxidized lipids even under non-thermally are the only product analyzed, lipid oxidation treated conditions at 25°C. While most then appears to be paradoxically increased. epoxidized triacylglycerols decreased by Alkoxyl radicals are similarly rerouted away from approximately 80% after thermal treatment at rearrangement (epoxides) and scissions 180°C for 30 min, 18:0-18:1-18:1 monoepoxide (aldehydes and alkanes) to H abstraction did not change significantly, indicating a probable generating hydroxylipids, an antioxidant action structure-specific formation and decomposition with most analyses. Phenolic compounds react rate of oxidized lipids. Interestingly, epoxidized with proteins as well as lipids. Gallic acid, triacylglycerols almost completely vanished after pyrogallol, hydroquinone, resorcinol, catechol, thermal treatment at 80°C for 30min whereas at caffeic acid, para-coumaric acid, and ferulic acid 180°C these oxidized lipids were more abundant. induced denaturation of highly purified alpha- Taken together, oxidized triacylglycerols could be lactalbumin in phosphate buffer, with major identified in food lipids under household- changes in protein configuration plus dramatic

– 18 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 losses of tryptophan, free amines, sulfhydryls, actions together greatly complicate effects of and disulfides. This action diverts radical phenolic compounds in foods and argue for quenching by phenols away from lipids and broader analyses, beyond just lipid blocks H donations from protein sites (lipid pro- hydroperoxides and hexanal, to accurately track oxidant) but also blocks lipid co-oxidation of and fully elucidate how antioxidants alter food proteins (antioxidant to total food system). These chemistry.

– 19 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018

EAT 4.1/LOQ 4b: Food Structuring to Reduce Lipid Oxidation Chairs: Hong-Sik Hwang, USDA, ARS, NCAUR, USA; and Alex Kripps, Caldic USA, USA; and Yaqi Lan, South China Agricultural University, China

Formation of Free-flowing Fish Oil-loaded storage feasible and convenient. Hollow Hollow Solid Lipid Micro- and Nanospheres structure provides high loading capacity, solid Using Carbon Dioxide Junsi Yang and Ozan N. shell protects sensitive bioactive, and nanosize Ciftci*, University of Nebraska-Lincoln, USA allows transparent beverage preparation Effectively incorporating fish oil into foods using water-insoluble bioactives. Moreover, and beverages is a major challenge due to their the process is simple and green, no toxic solvent low water solubility and easy degradation during is used. processing and storage. Therefore, the objective of this study was to develop novel free-flowing Natural Wax Oleogels-A Method to Prevent fish oil-loaded hollow solid lipid micro- and Oxidation of Fish Oil Hong-Sik Hwang1, Matthew nanospheres (HSLS) that can be added into foods Fhaner2, Jill Moser1, and Sean Liu3, 1USDA, ARS, and beverages. NCAUR, USA; 2University of Michagan-Flint, USA; 3 Fish oil was loaded into HSLS in a single step USDA, ARS, USA Oleogels (or organogels) are formed by process based on atomization of the CO2- expanded fully hydrogenated soybean oil. Fish immobilization of oil by an oleogelator. Therefore, it was hypothesized that oil-loaded HSLS (d50%= 5.6 μm) were obtained using 50 µm nozzle diameter and 200 bar immobilization of oil could also prevent the expansion pressure, with loading efficiencies up oxidation of oil. This study was focused on to 97%. All particles were spherical and in the dry preventing oxidation of fish oil, an omega-3 oil, free-flowing form. Surface with wrinkles was due to its beneficial health effects such as observed when the initial fish oil concentration reducing the incidence of heart attacks, reducing was increased to 50%. Shell thickness of the inflammation and the brain development in spheres increased with decreasing pressure. fetuses. This study also aimed to provide useful Onset melting temperature of the fish oil-loaded information on oxidation of oleogels, which are HSLS decreased from 66ºC to 62ºC with promising alternatives to trans/saturated fats. increasing fish oil content, while major Fish oil oleogels were prepared with four polymorphic form transformed from α to β. The different natural waxes, rice bran wax, sunflower loaded fish oil showed increased oxidative wax, candelilla wax, and beeswax. Oil oxidation stability compared to crude fish oil (p<0.05). was monitored with peroxide value, conjugated Nanospheres were successfully separated from diene value, eicosapentaenoic acid (EPA), and microspheres by filtration, and formed clear docosahexaenoic acid (DHA) at 35°C and 50°C. liquid when added into water. 3% wax-fish oil oleogels showed slower oxidation This innovative method forms free-flowing than the bulk fish oil at 35°C. The melting point is powder products that are easy-to-use solid fish an important factor when choosing wax for this oil formulation, which makes the handling and method at higher temperatures since beeswax

– 20 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 was not as effective as other waxes at 50°C due This was largely due to the physical barrier to its lower melting point. A new analytical formed by polyphenol–GLT colloidal complexes method, color penetration measurement at the oil–water interface, which can prevent the method, was developed in this study, which can pro-oxidant from penetrating into oil. These be used to predict the oxidation rate of oleogel. results clarified the structural, morphological and Cooling oleogel at a faster rate could significantly antioxidant properties of polyphenol–gelatin reduce the oxidation rate of the oleogel. non-covalent complexes, which is of great value Prooxidant activity of wax was observed and for their application in food solutions as well as in therefore, a larger amount of wax is not emulsion systems. recommended to increase the protective effect. Ability of SDS Micelles to Increase the Self-assembled Colloidal Complexes of Antioxidant Activity of α-tocopherol Raffaella Polyphenol–gelatin and their Stabilizing Effects Inchingolo1, Sezer S. Kiralan1, Sibel Uluata1, on Emulsions Chaoying Qiu, Yu Huang1, Zhen MariaTeresa Rodriguez Estrada2, D. Julian Zhang2, Ying Li3, and Yong Wang1, 1Jinan McClements3, and Eric A. Decker3, 1University of University, China; 2South China University of Massachusetts, USA; 2University of Bologna, Italy; Technology, China; 3Guangdong Saskatchewan 3University of Massachusetts Amherst, USA Oilseed Joint Laboratory, Dept. of Food Science The physical location of antioxidants in oil-in- and Engineering, Jinan University, China water (O/W) emulsions can affect their ability to This research studies the in-depth inhibit lipid oxidation. In this study, the effect of characteristics including the binding interactions sodium dodecyl sulfate (SDS) below and above its and morphological structure of tannic acid critical micelle concentration (CMC) on the (TA)/grape seed proanthocyanidins (GSP) and partitioning behavior of α-tocopherol in stripped gelatin (GLT) colloidal complexes, and evaluated soybean O/W emulsion was investigated. the stability and lipid oxidation of emulsions Aqueous phase partitioning of lipophilic α- formed by the colloidal complexes. Polyphenol tocopherol (70%) was observed at levels above and GLT (1.2 wt%) self-assembled complexes SDS CMC (5–7 mM). Subsequently, the impact of were fabricated by varying the mass ratio (1 : 16, antioxidant location and SDS concentration on 1 : 8 and 1 : 4) and pH in the range of 3–7. TA and antioxidant activity was determined by GSP can form stable colloidal complexes with GLT monitoring the formation of lipid hydroperoxides at the nanoscale at pH 6, as shown by the particle and headspace hexanal in emulsions. Results size results, and the complexes exhibited a showed that lag phase extension of lipid spherical morphology as seen by transmission oxidation increased when tocopherol was electron microscopy. Hydrogen bonding was the solubilized in SDS micelles. The mechanism of main binding force for the interaction between increased tocopherol activity at high SDS polyphenols and GLT. The antioxidant activity of concentrations was further investigated in GLT was greatly improved after complexing with O/W emulsions made from medium chain polyphenols. The oil/water emulsion formed by triaclyglycerols (a non-oxidizable lipid). the complexes had a smaller droplet size and Tocopherol location and concentration were higher lipid oxidation stability during storage.

– 21 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 monitored over 32 hours in emulsions with and current antioxidant strategies in oil-in-water without the presence of the metal chelator EDTA. (O/W) emulsion applications. In previous work, it Results suggest that SDS above its CMC was shown that 1% fish O/W emulsions that were decreased aqueous phase tocopherol packaged with total oxygen reduction degradation and that tocopherol loss was largely concentrations of ≥93% exhibited a three-fold due to aqueous metal initiated free radicals. increase in oxidative stability compared to saturated oxygen conditions. Unfortunately, Overall, these results show that micelle reaching total package oxygen reduction solubilization of tocopherol into the aqueous concentrations of ≥93% may not be cost effective phase by an emulsifier (SDS) greatly enhanced or even a feasible strategy for emulsified foods. the ability of tocopherol to inhibit lipid oxidation. Total package oxygen reduction concentrations Data presented herein suggests that this of 60-80% may be more practical. In the present technology could be used to increase the activity work, the impact of how naturally derived polar of tocopherols that are naturally found in foods. and nonpolar antioxidants function under saturated and 60-80% reduced oxygen Impact of Reduced Oxygen Environment and atmospheres in 1% stripped fish O/W emulsions Natural Antioxidants on the Oxidative Stability was determined. Lipid oxidation, as measured by of Oil-in-Water Emulsions Eric A. Decker1 and lipid hydroperoxides and TBARS, was inhibited by David R. Johnson*2 1University of Massachusetts lipophilic antioxidants in O/W emulsions whereas Amherst, USA; 2Kalsec Inc., USA aqueous phase antioxidants promoted lipid oxidation. Notably, the combination of 60–80% Consumer concerns over synthetic food O2 reduction did not appear to enhance antioxidants have led researchers to seek functionality of the natural antioxidants. alternative natural, or ‘clean’ label, solutions to Further studies of O/W emulsions using natural prevent lipid oxidation in emulsified systems. extracts in more complex emulsified matrices Developing natural antioxidant strategies for (mayonnaise) demonstrated the effectiveness of emulsified systems is particularly difficult due to natural antioxidants compared to the synthetic increased surface area, presence of transition additive EDTA. Results presented provide a metals, and decreased efficacy compared to reference for efficacy of natural antioxidants in synthetic antioxidants. As a result, there remains model and complex emulsified matrices. a need to develop new strategies and optimize

– 22 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018

LOQ 5a: Oxidation By-products in Food and Feed: Impact on Nutritional Value and Metabolic Processes Chairs: S.P.J. Namal Senanayake, Camlin Fine Sciences, USA; and Constantin Bertoli, Nestle Product Technology Center, Switzerland

considered for determining the quality and Nutritional Impacts of Oxidation Byproducts in consistency of the products produced and Food: The Pet Food Dilemma Megan E. Morts* offered to the market for the long-term and Greg Aldrich,Kansas State University, nourishment of dogs and cats. United States Modern pet foods have evolved from kibbles Dietary Intake of Mildly Oxidized Fat Increases and cans to raw, frozen, and freeze-dried meat- Colitis and Colitis-associated Colon based options. There has also been pressure to Tumorigenesis through Activation of Toll-like shift away from synthetic preservatives Receptor 4 (TLR4) Signaling Weicang Wang, simultaneous to a demand for shelf-life nearing Yuxin Wang, Eric A. Decker, and Guodong two years. Stability of these new food forms has Zhang*, University of Massachusetts Amherst, not been effectively evaluated. In comparable USA human meat-based products it has been shown Background: In the last century, there has that repeated freezing and thawing can increase been a dramatic increase in the incidence and oxidation measured as TBARS by as much as prevalence of inflammatory bowel disease (IBD) 500% from baseline. Even for meat stored at 4°C in US and other countries. Emerging evidence a drastic increase can occur in less than 10 days. supports that environmental and dietary factors Packaging and air exclusion may help, but are primarily responsible for the growing modified atmosphere technology may have less incidence of IBD. It is important to identify these impact than vacuum sealed meats. Much of this risk factors, in order to develop targeted oxidation described for meats could occur in pet strategies for prevention. In this study, we foods and lead to physiological effects that examined whether oxidized dietary fats, which impact the acceptability, nutrition, and safety of are commonly found in a typical Western diet, food for companion animals. This review will are capable of exaggerating colonic inflammation focus on the impact that extended time in and colon tumorigenesis. Methods: We purified storage has on the oxidation of food intended for commercial vegetable oil by silicic acid-activated pets. How it affects essential vitamins and fatty charcoal chromatography to prepare un-oxidized acids, the impact on sensory attributes of the oil, which was then oxidized to prepare the food for both pet and owner, and the potential oxidized oil. We then evaluated the effects of un- for harmful substances that could be deleterious oxidized and oxidized vegetable oils on dextran to animal health and wellbeing. Finally, a sodium sulfate (DSS)- and IL-10 knockout-induced discussion regarding the mechanism of action for colitis, and azoxymethane (AOM)/DSS-induced these effects and suggestions will be offered for colon tumorigenesis in mice, and studied the alternative markers of quality that should be roles of Toll-like receptor 4 (TLR4) signaling

– 23 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 involved. Results: Treatment with oxidized peroxidized lipids on growth performance, an vegetable oil, even at low oxidative status (within accurate determination of oxidative balance in the recommended industrial limit of the oxidative the whole animal was assessed using multiple status of vegetable oil), increased DSS- and IL-10 measures of lipid, protein, or DNA damage. This knockout-induced colitis and AOM/DSS-induced presentation will discuss recent research using colon tumorigenesis in mice. Oxidized vegetable peroxidized lipids in nursery, grower, and finisher oil increased activation of TLR4 signaling in the pigs as an inducer of oxidative stress and key systemic circulation, by disrupting intestinal measures of lipid peroxidation and oxidative barrier function and thus enhancing circulating stress which should be considered in animal levels of lipopolysaccharide (LPS) and bacteria, production. and the pro-colitis effect of oxidized vegetable oil was abolished in TLR4 knockout mice. Food-induced Formation of Health-damaging Conclusion: Oxidized vegetable oil, even at low Compounds during Repeated Deep-fat Frying oxidative status, could be a risk factor of IBD and Cycles Ru Shen, William G. Helferich, and Nicki J. associated colon cancer. Engeseth, University of Illinois at Urbana- Champaign, USA Implications of Feeding Peroxidized Lipids in Repeat-utilization of frying oil, TAFO Swine Brian Kerr*, USDA-ARS, USA (thermally abused frying oil), results in Optimal nutrient utilization by farm animals is undesirable compound formation; this is essential for supporting growth and development impacted by the fried food matrix. The overall and is vital in maintaining economical animal goal of this research was to determine the production. While profiles, digestibilities, and specific food-induced formation of undesirable balances of energy and nutrients of feedstuffs components in TAFO. The central hypothesis was are critical in the nutrient utilization matrix, so is that undesirable compounds formed during the ability of the animal to balance mechanisms repeat frying would differ based upon the foods generating oxidative stress with antioxidant fried. Frying experiments were conducted with defenses within the body. Pro-oxidants can be of 60 deep-fat frying cycles of chicken and fish in environmental, dietary, or metabolic origin, soybean oil with control oil heated separately where oxidative stress occurs when free radical without food. Oil and foods were periodically production overwhelms the antioxidant defense analyzed. For undesirable compounds, including system. In livestock, lipids are a concentrated EFA (epoxy fatty acids) and aldehydes in TAFO source of energy, but the composition of a lipid were characterized using GC and HPLC. Repeated and how it has been processed may affect its exposure to high-temperature frying led to value in feed formulations. Recent research in significant deterioration of oil with increased this laboratory has focused on the process of lipid total polar compounds (TPC: 4.35-11.93%). peroxidation, largely soybean oil, and key Control heated oils maintained quality (TPC: 2.86- measures within the lipid which may be 3.10%). Chicken frying resulted in greater predictive of their negative on animal increase in TAFO free fatty acids. Fish resulted in productivity. Along with the overall impact of a more dramatic increase in TAFO peroxide and

– 24 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 p-Anisidine values than chicken. This result is frying oil deterioration was highly dependent consistent with oxidation product formation. upon the type of food fried. Fish frying TAFO accumulation of EFA was in the order of contributed greater to oxidative instability fish (145.01–451.36 µg/g oil)> chicken (152.34– whereas chicken contributed more to hydrolytic 543.32 µg/g oil) > control (104.89–163.80 µg/g instability. Considerable accumulation of health- oil). By contrast, EFA accumulation in fried food damaging undesirable compounds both in foods was greater in chicken (82.50–143.35 µg/g food) and oils during repeated deep-fat frying deserves than fish (57.34–137.71 µg/g food). To conclude, more attention.

– 25 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018

LOQ 5b: Lipid Oxidation and Quality General Session Chairs Jill Moser USDA, ARS, NCAUR USA

Synergism and Antagonism of Phenolic, Amine Physical and Oxidative Stability of O/W and Sulfur-containing Antioxidants in Lipid Emulsions Stabilized by Gum Arabic Glycated Oxidation Olga T. Kasaikina and Karina M. Pea Proteins Bingcan Chen and Fengchao Zha*, Zinatullina, Semenov N.N. Institute of Chemical North Dakota State University, USA Physics, Russia In recent years, there is a strong interest in Combinations of antioxidants (AO) may cause replacing animal-based protein emulsifier by a great variety of interactions among them plant proteins due to cheaper price and more resulted in additivity, synergism, when the whole sustainable source with a lower carbon footprint. effect exceeds the sum, or antagonism, when the However, poor functionality such as acidic whole AO effect is less than sum of retardation solubility and thermal stability limits the effects. Synergistic mixtures of AO allow the use application of pea protein as emulsifier in food of lower doses of the combination AO, a situation industry. The aim of the present study was to that may reduce adverse reactions and the modify pea proteins, including pea protein economic costs. Mixtures of the phenolic AO and concentrate, pea protein isolate and hydrolyzed sulfur-containing compounds are well-known pea protein through glycation reaction with gum synergistic combinations for polymer and arabic. The influence of glycated pea protein on industrial oils stabilization. Currently, there is a the physical properties and oxidative stability of steady trend in the use of natural products in soybean oil-in water emulsions was fully innovative technologies for the creation of investigated. The results suggested that reaction healthy and healing foods, cosmetics, medicines time and pea protein type will impact the color containing essential unsaturated lipids and intensity of glycated products, the emulsion natural antioxidants because of consumer physical stabilities against environmental stress demand for natural ingredients. This short topic including pH, thermal processing, and salt presents the current our studies of pro- and concentration, and the oxidative stability of the antioxidant properties of individual natural thiols emulsions. This study indicates that glycation (cysteine, homocysteine, mercaptoethanol and reaction is an efficient meaning to enhance especially, glutathione) and their interaction with the functionality of pea proteins to stabilize different phenolic and amine AO, the thiol-en food emulsions. reactions between glutathione and phenols containing double bonds in their structure Oxidative Stability of Flaxseed Oil: Effect of (resveratrol, hydroxy-derivatives of cinnamic Polar, non-Polar and Surface Active acid). The mutual influence of the AO and lipid Antioxidants Athira Mohanan, Michael metabolites and the conditions of occurrence of Nickerson, and Supratim Ghosh, synergism and antagonism in the prevention of University of Saskatchewan, Canada High susceptibility towards oxidative oxidation of a complex system {Mixture of AO- deterioration is a major issue limiting the Lipids} is discussed as well.

– 26 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 utilization of flaxseed oil (FSO). Present study Antioxidant and Antibacterial Activity of explored the use of several natural antioxidants Different Extracts from Herbs Obtained by and a synthetic antioxidant (tert- Maceration or Supercritical Technology butylhydroquinone (TBHQ)) on the oxidative Ignacio Vieitez*, Lucía Maceiras, Iván stability of flaxseed oil. After an initial screening Jachmanián, and Silvana Alborés, UdelaR, of DPPH radical scavenging and metal chelating Uruguay Viability of obtaining extracts that are rich in abilities of several polar (tannic acid, caffeic acid natural antioxidants is known from many and L-ascorbic acid), non-polar (alpha tocopherol, common herbs and spices, which can be used in eugenol, and beta carotene), and amphiphilic the food industry. Such extracts can be efficient, (ascorbyl palmitate and quercetin) antioxidants, providing protection against harmful free radicals the best from each category (tannic acid, alpha and, additionally, they provide an alternative to tocopherol and ascorbyl palmitate) was selected. synthetic antioxidants, answering the consumers’ The effects of different concentrations of the increasing demand for additive-free or natural selected antioxidants on FSO oxidation was products. Supercritical fluid extraction with examined by measuring peroxide and p-anisidine carbon dioxide has been demonstrated to be an values during long-term storage (30 d) at 25, 40 attractive method to apply to the different and 60oC. Accelerated oxidation tests were also processes involved in the food industry. It performed using a rancimat at 100oC. All natural presents several advantages when compared antioxidants were less effective than TBHQ in with conventional organic solvents. Supercritical preventing oxidation of FSO. At 400 ppm CO2 extracts from Rosmarinus officinalis, Peumus concentration, the time to induce accelerated boldus, Aloysia citrodora, Maytenus ilicifolia, Ilex oxidation of FSO increased from 2.4 h to 29 h paraguariensis and Eugenia uniflora were with TBHQ, 18 h with ascorbyl palmitate and 5 h obtained at different extraction conditions and with tannic acid. Irrespective of the polarity, all their antioxidant effect was determined. Results natural antioxidants, except alpha tocopherol were compared with that obtained with extracts delayed primary and secondary oxidation of FSO from traditional solvent maceration methods and during storage at all temperatures, but the effect with that shown by different common synthetic was less than TBHQ. The alpha tocopherol antioxidants. Additionally, antibacterial activity of displayed pro-oxidant effect at all concentrations. extracts from the different herbs obtained was The study revealed that, along with high determined against different microorganisms. antioxidant capacities, ability of the antioxidant Extraction efficiency increases with increasing to replace minor components from the moisture- polarity of the solvents used; however, not all of oil interface and minimal antioxidant-metal the compounds extracted are active, evidencing interaction were also crucial for the protection this in the antioxidant capacity of the extracts. of FSO.

– 27 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018

Some of the extracts were as effective or more natural alternative to synthetic antioxidants. effective than some of the synthetic antioxidants Additionally, herbal extracts proved to be a commonly used like BHT and BHA. Therefore, source of compounds with antibacterial activity, supercritical extracts from these herbs were with promising applications in the control of efficient in protecting sunflower oil against microbial deterioration of food. oxidation; thus, they could represent a valuable

– 28 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018

LOQ-P: Lipid Oxidation and Quality Poster Session Chair: Uwe Nienaber, DSM Nutritional Products, USA

1. A Comparison of Commercial Enzymes Used whilst, TBA values was not significantly (P>0.05) Individually or in Combination for Aqueous affected by the type of enzyme used. The results Enzymatic Extraction of Oil from Njangsa Seed. obtained from this present study indicate that oil Mary Besong1, Anh Nguyen2, Samuel A. Besong2, extracted using these enzymes were qualitatively and Alberta N.A. Aryee*2, 1The Henry P. Becton and quantitatively different and combine use of School of Nursing & Allied Health, Fairleigh enzymes resulted in improved oil recovery. Dickinson University, USA; 2College of Ag. & Related Sciences, Dept. of Human Ecology 2. Impact of High Pressure and Temperature Delaware State University, USA Processing on Antioxidant Activity of Canola Njangsa (Ricinodendron heudelotti) seed is a Meal Extracts. Ruchira Nandasiri, Erika Zago, and staple ingredient used in many cuisine Usha Thiyam, University of Manitoba, Canada throughout Africa. Njangsa seed oil (NSO) has Canola (Brassica napus) meal is a by-product been shown to be rich in polyunsaturated fatty of the bio-refinery and a rich source of acids. Solvent extraction, commonly employing polyphenols. Canolol is a phenolic derivative hexane is one of the main conventional method from sinapine (main canola phenolic). The used for oil extraction from oilseeds. However, antioxidant properties of canolol were exposure to solvents poses health risk and has established and it was found that scavenging negative impact on the environment. To preclude properties are comparatively higher than other these repercussions, enzyme-catalyzed oil phenolic compounds together with carotenes extraction emerges as one of the most and tocopherols. Although there are numerous environmentally friendly alternative method to studies associating the impact of high solvent oil extraction. In this study, four enzymes; temperature processes to the canola phenolic hemicellulase, amylase, protease and pectinase profile, up to date a limited number of studies were used in singly or in combination are available to identify the structure elucidation (combinations of two enzymes, three enzymes, of antioxidant compounds related to accelerated and all four enzymes together) to extract NSO, solvent extraction (ASE). It is assumed that the and the recovery and quality indices of the oil improvement of the antioxidant properties of were determined. Up to 41.78% of oil was canola extracts could be related to the recovered from the seeds. The quality indices of production of canolol and other novel the oil such as free fatty acid (FFA) content, compounds as canolol dimers and trimers. The peroxide value (PV), and thiobarbituric acid (TBA) current study was conducted to identify the value ranged from 1.61 to 6.77%, 7.89 to 59.06¬ structure-function relationship of the phenolic mEq of peroxides/kg of oil, and 0.03 to 0.2 mg of compounds in canola meal extracts during ASE. malonaldehyde/kg of oil, respectively. Free fatty Canola meal was treated with three different acid (FFA) content and PV were significantly temperatures (140oC, 160oC, 180oC) to identify (P<0.05) affected by the type of enzymes used, the structural alterations associated with

– 29 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 antioxidant activity. Antioxidant properties were nonanal and 2,4-decadienal peaked at early time evaluated through FRAP, DPPH and metal ion points and decreased afterwards while 2- chelation activity. In addition, total phenolic nonenal, 2-decenal, and 2-undecenal increased contents (TPC) and total flavonoid contents (TFC) continuously at 185˚C. The distribution pattern of were investigated to identify the structure olive and camellia samples in the PCA model elucidation properties. The quantification of indicated that major compositional changes individual phenolic compounds was carried out occurred at 165 ˚C in olive oil, but did not occur through a novel HPLC method with enhanced until 185˚C in camellia oil. At 185˚C, multiple selectivity and separation. Results indicated that aldehydes, such as 2,4-heptadienal, were increases on temperature could improve produced at a faster rate in olive oil than that in antioxidant activity, TPC and TFC. Thus, further camellia oil. Moreover, olive oil contains higher researches are required to recognize the novel levels of free α-linolenic acid and palmitoleic acid individual phenolic compounds and their than camellia oil. Therefore, the differences in potential antioxidant properties in relation to the low-abundance fatty acids might contribute to use of ASE. the differences in thermostability between the examined olive oil and camellia oil. 3. Chemometric Comparison of Aldehyde Formation in Olive Oil and Camellia Oil at Frying 4. Chemometric Profiling of Aldehyde Temperature. Ling Peng, Jieyao Yuan*, and Chi Distribution in Frying Oil and French Fries. Lei Chen, University of Minnesota, USA Wang, Yuyin Zhou*, Yukari Yamashita, and Chi Under thermal stress, cooking oils can form Chen, University of Minnesota, USA diverse lipid oxidation products, including Under frying condition, unsaturated fatty reactive aldehydes. Olive oil and camellia oil, as acids undergo peroxidation and degradation to two regional cooking oils in Europe and East Asia, form reactive and cytotoxic aldehydes. Because respectively, share similar lipid profiles, especially fried foods contain significant amount of frying in the enrichment of oleic acid. However, the oil, the transfer of reactive aldehydes from oil kinetics of aldehyde formation in these two oils to food is expected. However, the profile of at frying temperature have not been examined aldehydes in fried food (AFF) as well as its previously. In this study, virgin camellia oil and correlation with the profile of aldehydes in frying virgin olive oil were heated from 22˚C to 185˚C, oil (AFO) remain to be determined. In this study, and then kept at 185˚C for 6 h. The aldehydes French fries were prepared at the time points of and free fatty acids in heated oils were 5 min, 30 min, 1 h, 2 h, 4 h, and 6 h after heating derivatized by 2-hydrazinoquinoline and then soybean oil to the frying temperature (185 ± 5°C) determined by liquid chromatography-mass in a deep fryer. The AFO in heated soybean spectrometry (LC-MS) analysis. The chemical oil and the AFF in French fries oil extracts profiles of heated oils were characterized by were quantified and compared by the liquid principal component analysis (PCA) and chromatography-mass spectrometry (LC-MS)- hierarchical cluster analysis (HCA). Among based chemometric analysis. The results showed identified aldehydes, the levels of pentanal, that majority of the AFO in heated soybean oil

– 30 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 and the AFF in French fries increased time- Shell thickness of the hollow solid lipid particles dependently, but in different patterns. The increased with decreasing pressure. Moreover, concentrations of AFF in French fries were much fish oil-loaded spherical hollow solid lipid lower than that of AFO in heated soybean oil. particles obtained at 10%, 20% and 30% initial More importantly, a comparison of the AFF/AFO fish oil concentrations improved the oxidative ratios of individual aldehydesindicated that the stability of the loaded fish oil compared to the efficiency of transferring AFO in heated soybean crude fish oil (p<0.05). Increasing initial fish oil oil to AFF in French fries varies greatly among concentration above 40% increased the amount individual aldehydes. In general, the aldehydes of surface oil. Nanoparticles were successfully containing 9–11 carbons had much greater separated from microparticles by filtration, and AFF/AFO ratios than the aldehydes with 7–8 formed clear liquid when added into water. carbons. Overall, results from current study This simple and “green” method produces suggested that the interactions between easy-to-use solid fish oil formulation in dry free- aldehydes and food matrix may occur during flowing powder form. The solid lipid shell frying and can contribute to the differences protects fish oil from oxidative degradation and between the profile of AFF and the profile masks the fish smell, hollow structure provides of AFO. high loading capacity, nanosize allows transparent beverage preparation, and the 5. Development of Novel Free-flowing Fish powder formulation makes handling and storage Oil-loaded Hollow Solid Lipid Micro- and convenient. Nanoparticles to Improve Oxidative Stability of Fish Oil. Junsi Yang and Ozan N. Ciftci, 6. Physical and Oxidative Stability of 50-70% University of Nebraska-Lincoln, USA Fish Oil-in-Water Emulsions Stabilized with Effectively incorporating fish oil into foods Sodium Caseinate and Phosphatidylcholine. and beverages is a major challenge due to its Betül Yesiltas1, Ann-Dorit Moltke Sørensen2, poor water solubility and sensitivity to oxidation Pedro J. Garcia-Moreno2, and Charlotte during processing and storage. Therefore, the Jacobsen*2, 1National Food Institute, Technical objective of this study was to develop a novel University of Denmark, Denmark; 2Technical free-flowing powder fish oil formulation that can University of Denmark, Denmark be added into foods and can protect fish oil from This study aimed at optimizing the physical oxidation. and oxidative stability of high fat omega-3 Fish oil was loaded into a solid lipid (fully delivery fish oil-in-water emulsions stabilized hydrogenated soybean oil) using a single step with combinations of sodium caseinate (CAS) and process based on atomization of a CO2-expanded phosphatidylcholine (PC). Combining PC as a lipid mixture. Fish oil-loaded hollow solid lipid surfactant together with CAS was expected to particles (d50%= 5.6 μm) were obtained using 50 provide less viscous samples with improved µm nozzle diameter and 200 bar expansion physical stability as well as better oxidative pressure, with loading efficiencies up to 97%. All stability due to additional antioxidant properties particles were spherical and dry free-flowing. of PC. The influence of fish oil content (50, 60 and 70%, w/w), total amount of CAS and PC (1.4, 2.1

– 31 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 and 2.8%, w/w) and ratio between CAS and PC Coffee pulp (CP), cocoa husk (CH) and cocoa (0.4, 1.2 and 2) on physical and oxidative pod husk (CPH), are the main by-products (CP, parameters were investigated. CH) and co-product (CPH) derived from green Creaming and droplet size significantly coffee and cocoa transformation. These wastes decreased when the amount of fish oil, total represent a non-expensive source of interesting emulsifier and ratio of CAS to PC were increased. biomolecules. Phytoprostanes (PhytoPs) derived Viscosity decreased significantly with decreasing from peroxidation of α-linolenic acid (C18:3 n-3, fish oil content. However, no significant effect of ALA) are biomarkers of oxidative stress in plants variables was found on peroxide value, which and humans and possess biological properties. was lower than 6 meq/kg oil in all emulsions. Under high oxygen tension, phytofurans Volatile compounds were formed in low amounts (PhytoFs) derived from ALA, were recently (<50 ng/g in all emulsions) except for 1-penten-3- discovered in seeds, nuts, oils, and melon’s ol, which was in higher concentration in all leaves. There is a growing interest in the profile emulsions (<150 ng / g). Decreasing the ratio of of these compounds in plant foods and their CAS to PC led to lower formation of 1-penten-3- response to cultural, postharvest, and/or ol, (E)-2-pentenal, (E)-2-hexenal and (E,E)-2,4- environmental conditions. The goal of this work heptadienal, confirming antioxidative effects of was to identify and to quantify the PhytoPs and PC. The experimental results were fitted to PhytoFs in the vegetal matrices, by micro-LC complete quadratic models and optimized by coupled to a QTRAP detector method. The response surface methodology. An optimum content of PhytoPs and PhytoFs, found, were, recipe was found at 70% fish oil, 2.8% total respectively, of 663 and 543.1 (from CP), 438.8 amount of CAS and PC and 1.2 as the ratio of and 278 (from CH), and, 149.8 and 393.7 (from CAS to PC, which provided physical and oxidative CPH) ng/g dry basis (d.b.). 9-epi-9-F1t-PhytoP was stability. the main PhytoP found in CP (171.4 ng/g d.b.) and CPH (37.1 ng/g d.b.), while ent-9-L1t-PhytoP 7. Identification and Quantification of was the main PhytoP in CH (109.8 ng/g d.b.). Phytoprostanes and Phytofurans in Coffee and Additionally, ent-16(RS)-13-epi-ST-Δ14-9-PhytoF Cocoa By- and Co-products. Mariana Ruesgas was the main PhytoF found in our samples 1 2 2 Ramon , Claire Vigor , Amandine Rocher , (196.5, 126.2, and 207.6 ng/g d.b., from CP, CH, Guillaume Reversat3, Joseph Vercauteren3, and CPH, respectively). This is the first time that a Camille Oger3, Jean-Marie Galano3, Thierry complete profile of these oxygenated lipids is Durand3, Erwann Durand4, and Maria Cruz Figueroa-Espinoza5, 1SupAgro Montpellier, realized in coffee and cocoa, showing the France; 2Institut des Biomolécules Max potential of plant biomass by- and co-products to Mousseron, France; 3Institut des Biomolécules be used as a source of these biomolecules. Max Mousseron, UMR 5247 CNRS, University of Montpellier, ENSCM, Faculty of Pharmacy., France; 4CIRAD, France; 5Montpellier SupAgro, UMR IATE, Montpellier, France

– 32 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018

8. An Investigation of the Antioxidant Activity This study provides an application of AG in of Alkyl Gallates in Model Membranes. Yu Zhao1, treating age-related degenerative diseases and Drew Marquardt2, Ryan J. Elias1, and John N. preventing oxidation in foods rich in 1 1 Coupland , Pennsylvania State University, USA; polyunsaturated phospholipids. 2University of Windsor, Canada Objective/Hypothesis: The objective of this 9. Predicting the Oxidative Stability in Bakery study was to investigate the mechanisms of Products: Application of Accelerated Method antioxidant activity (AA) of alkyl gallates (AG) Based on Oxygen Consumption. Claudio with varying chain lengths in a model membrane Corradini1, Antonella Cavazza1, Emma Chiavaro2, system. We hypothesized AG with longer carbon Carmen Lagana3, Stefano Casiraghi*4, Monia chains would exhibit higher AA due to their Scarsi4, Maria Paciulli5, Massimiliano Rinaldi5, and higher affinities towards membranes and deeper Maria Grimaldi6, 1Universita degli Studi di Parma, 2 penetration depths within those membranes. Italy; Dipartimento di Scienze degli Alimenti e del 3 Methods used: The oxidation of aqueous Farmaco, Università di Parma, Italy; VELP Scientifica, Italy; 4VELP Scientific, Inc., USA; liposome dispersions prepared from sunflower 5Dipartimento di Scienze degli Alimenti e del lecithin in the presence of 5 mol% AG was o Farmaco, Università di Parma, Italy; induced by water soluble radical initiator at 37 C 6Dipartimento di Scienze Chimiche, della Vita e and followed with peroxide values. The physical della Sostenibilità Ambientale, Università di locations of AG in liposome-water system were Parma, Italy measured by ultracentrifuge, AG oxidative Bakery products are semi-perishable products stability, NMR, fluorescence quenching and wide with flour as main ingredient; they contain also angle neutron diffraction (WAND). The effect of fat, often in significant amount, that influences AG on membrane fluidity was measured by the softness, the flavor, the texture and the electron paramagnetic resonance (EPR). Results: alveolation of the product [1]. For this reason, The AA of AG increases with increasing chain these products are particularly susceptible to length and the maximum activity was observed lipid oxidation, that is considered the main cause for decyl gallate. This result is corroborated with of deterioration and causes the formation of off- AG partitioning and oxidative stability studies. odor and off-flavor compromising their NMR results suggest a strong interaction acceptability. According to the product between octyl gallates and phosphate group in formulation, lipid oxidation depends on the lecithin. Fluorescence quenching suggests higher nature of the fats or the presence of antioxidant penetration depth of AG with longer chain and molecules [2]. Traditional methods detected the minimum distribution in membrane hydrophobic oxidation stability by evaluating the quantity of region. WAND shows both octyl gallate and primary and secondary products of oxidation. palmityl gallate reside in membrane hydrophilic Accelerated methods are new analytical region. EPR shows AG cause no fluidity change in techniques based on the application of an membrane. Conclusion: The maximum AA of AG oxidative stress: OXITEST is an innovative series was observed for decyl gallate and AG is instrument used for oxidative stability studies of mainly localized at membrane hydrophilic region. fat foods based on the monitoring of pressure of

– 33 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 a sample submitted to high O2 pressure and high supermarket. This strategy brings the advantage temperature. In this work, oxidative stability was of highlighting small chemical changes at evaluated both on flours (with or without bran) moderate conditions without the need of and on cookies as well as on sponge cakes. applying high temperature or light intensity to Obtained results allowed distinguish between the obtain observable changes. Thus, the results different flours based on bran content, between showed that moderate values of light intensity cookies based on ingredient with antioxidant (400 lx) and temperature (23ºC) has an initial compounds and between palm and palm-free effect in the degradation of edible oils sponge cakes. In conclusion, OXITEST showed to responsible for the quality decline. Thus, be a suitable and affordable method for the moderate light (400 lx) has proven to be a very study of oxidative stability of bakery products. important factor in the stability of lipid matrices, 1. Rios RV, Pessanha MDF, Almeida PF, Viana CL, even in those oils that are known for being Lannes SC (2014). Food Sci Technol 34:3–15. relatively more stable. Thus, a photoxidation 2. Riciputi, Y., & Caboni, M. F. (2016). Italian study is shown to be a recommended action to Journal of Food Science, 29 (1): 63-73. determine the actual stability of edible oils in the programmed conditions of storage and to select 10. A Study of Photooxidation in Edible Oils by the best packaging. FTIR Spectroscopy and Incubation at Moderate Light Intensity. Noelia Tena1, Ramón Aparicio- 11. Food-induced Formation of Health- Ruiz1, Ana Lobo2, María Teresa Morales3, Aparicio damaging Compounds During Repeated Deep- Ramón2, and Diego L. García González*1, fat Frying Cycles. Ru Shen, William G. Helferich, 1Instituto de la Grasa (CSIC), Spain; 2Instituto de and Nicki J. Engeseth, University of Illinois at la Grasa (CSIC); 3University of Seville, Spain Urbana-Champaign, USA Photooxidation process is less known that Repeat-utilization of frying oil, TAFO autoxidation and thermoxidation. However, it is (thermally abused frying oil), results in one of the processes that causes that edible oils undesirable compound formation; this is are oxidized in a short time, even in those crude impacted by the fried food matrix. The overall oils with natural protection against oxidation. For goal of this research was to determine specific that reason, gaining knowledge about the food-induced formation of undesirable photooxidation of oils, in particular when low components in TAFO. The central hypothesis was intensity of visible light is applied, is of high that undesirable compounds formed during interest to understand how edible oils lose repeat frying would differ based upon the foods quality in the first months of storage and which fried. Frying experiments were conducted with chemical characteristics can promote or prevent 60 deep-fat frying cycles of chicken and fish in the degradation process. With this purpose, soybean oil with control oil heated separately mesh cell-FTIR has been applied to evaluate the without food. Oil and foods were periodically combined effect of moderate light and analyzed. For undesirable compounds, including temperature in the stability of different edible EFA (epoxy fatty acids) and aldehydes in TAFO oils in mild conditions similar to those found in a were characterized using GC and HPLC. Repeated

– 34 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 exposure to high-temperature frying led to to determine the effects of lecithin (HLB 4.5) on significant deterioration of oil with increased the oxidative stability in corn oil at 50°C storage. total polar compounds (TPC: 4.35-11.93%). The concentration of added lecithin was ranging Control heated oils maintained quality (TPC: 2.86- from 300 to 3000 ppm, which could cover the 3.10%). Chicken frying resulted in greater critical micelle concentration (CMC) of lecithin in increase in TAFO free fatty acids. Fish resulted in corn oil. The CMC of lecithin in corn oil was determined by tetracyanoquinodimethane a more dramatic increase in TAFO peroxide and (TCNQ) technique. Headspace oxygen content, p-Anisidine values than chicken. This result is conjugated dienoic acid (CDA), and p-anisidine consistent with oxidation product formation. value (p-AV) were analyzed for the oxidative TAFO accumulation of EFA was in the order of properties and tocopherol content was also fish (145.01-451.36 µg/g oil)> chicken (152.34- determined. Headspace oxygen content of 543.32 µg/g oil) > control (104.89-163.80 µg/g lecithin-containing corn oil is reduced in a oil). By contrast, EFA accumulation in fried food concentration-dependent manner, indicating the was greater in chicken (82.50-143.35 µg/g food) antioxidant properties of lecithin. Lecithin than fish (57.34-137.71 µg/g food). To conclude, showed high oxidation stability by adding frying oil deterioration was highly dependent samples near CMC compared to others based on upon the type of food fried. Fish frying CDA and p-AV analysis. Tocopherols in oils contributed greater to oxidative instability containing near CMC of lecithin were detected in the highest concentration. Concentration of whereas chicken contributed more to hydrolytic lecithin near or over CMC showed the better instability. Considerable accumulation of health- antioxidant properties than lower concentration damaging undesirable compounds both in foods of lecithin than CMC in corn oil. Therefore, it is and oils during repeated deep-fat frying deserves recommended to control the contents of more attention. moisture and amphiphilic compounds near CMC to extend the shelf-life of bulk oils. 12. Lecithin Near Critical Micelle Concentration had the Highest Oxidative Stability in Corn Oil. 13. Optimization and Validation of Rancimat JiSu Kim1, YunSik Woo1, Jiwon Ryu1, MiJa Kim2, Operational Parameters to Determine Walnut- and JaeHwan Lee*3, 1Sungkyunkwan University, oil Oxidative Stability. Lucia Felix and Irwin R. Republic of Korea; 2Kangwon National University, Donis-Gonzalez, University of California-Davis, Republic of Korea; 3Dept. of Food Science and USA Biotechnology, Sungkyunkwan University, Republic of Korea Objective: The objective of this study was to Association colloids made of phospholipids optimize and validate the Rancimat (Metrohm Ltd., Herisau, Switzerland) operational and moisture are major places for the lipid parameters that minimize the coefficient of oxidation. Depending on the experimental variation (CV) of walnut-oil oxidative stability condition, antioxidative or prooxidative (induction time) determination. This is a useful properties of phospholipids have been reported parameter to infer walnut rancidity potential and in the literature. The objective of this study was quality, after drying and during storage. In

– 35 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 addition, to better understand the relationship Catarina, Brazil; 2Dept. of Food Science and between walnut-oil hydrolytic rancidity and the Technology, Federal University of Santa Catarina, lipid oxidation state, Free Fatty Acids (FFA) and Brazil; 3Dept. of Chemistry—Federal University of hydro-peroxides, expressed by the Peroxide- Santa Catarina, Brazil; 4UFSC, Brazil Value (PV), were quantified each 15 min for 75 Sapucaia (Lecythis pisonis Camb.) is a nut min, during Rancimat accelerated oxidation. originating from the Brazilian Amazon region rich Methodology: Response Surface Methodology in essential fatty acids, protein, dietary fibers and (RSM) using a Box-Behnken statistical design was minerals. Studies on sapucaia nut phenolic profile used to optimize the Rancimat operational and antioxidant activity remain scarce in the parameters (temperature, airflow, and oil sample literature. In this study the phenolic profile using weight). CDR FoodLab (CDR s.r.l, Florence, Italy), the LC-ESI-MS/MS methodology, and the a system based on spectrophotometry was used antioxidant capacity (Folin-Ciocalteu reducing to quantify FFA capacity—FC, FRAP, and ABTS) of aqueous and PV. extract of sapucaia nut were determined. In the Results: Temperature, airflow, and oil sample samples studied (from the states of Piauí and weight equal to 125° C, 17 L-h -1 and 2.5 g were Minas Gerais) 14 phenolic compounds (7 the parameters that yielded the minimum phenolic acids, 6 flavonoids, and 1 phenolic induction time CV, equal to a mean ± standard aldehyde) were identified. The results showed a deviation of 1.34 ± 0.25 from two triplicate high antioxidant activity in the sapucaia nut replications. It was observed that FFA, and PV extract: 34.15 to 48.13 µmol TEAC.g-1 in ABTS; presence subsequently reached the highest level 29.03 to 41.34 mg GAE.g-1 in FC; and 15.82 to after 60, and 75 min induction time. Conclusions: 19.38 µmol TEAC.g-1 in FRAP. A significant In conclusion, RSM is a useful methodology to optimize Rancimat operational parameters, and correlation (p < 0.05) between the phenolic minimize the CV in walnut-oil induction time compounds and the FRAP and ABTS assays was determination. In addition, this study indicated observed (r = 0.632 and 0.854; 0.746 and 0.896; that the Rancimat walnut-oil induction time is 0.665 and 0.846; 0.828 and 0.891, for ellagic mainly influenced by the presence of volatile acid, catechin, epicatechin and myricetin, compounds (FFA), and it is not directly related to respectively). A significant correlation (p < 0.05) non-volatile oxidation products, as quantified by between ferulic acid and the FC assay (r = 0.628) the PV. was determined. The results showed that sapucaia nut is a promising natural source of 14. Correlation between Phenolic Compounds phenolic compounds exhibiting a high and Antioxidant Activity of Sapucaia Nut antioxidant activity. The data obtained in this (Lecythis pisonis Cambess) Aqueous Extract. work may be used to stimulate the local Fernanda Demolinder1, Priscila Policarpi 2, Leticia Turcatto2, Luciano Vitali3, Gustavo A. Micke3, and production and consumption of this type of nut, Jane Mara Block*4, 1Dept. of Food Science and as well as its use for the food industry globally. Technology—Federal University of Santa

– 36 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018

15. Microwave-assisted Synthesis and 16. Comparison of Walnut Oil Obtained by Antioxidant Activity of Palmitoyl- Different Extraction Solvents. Pan Gao and epigallocatechin Gallate. Tao Zhang, Ruijie Liu, Xingguo Wang, Jiangnan University, China Ming Chang, Qingzhe Jin, and Xingguo Wang, The aim of this study is to select the best Jiangnan University, China extraction solvent for walnut oil, and to guide the Objective: Palmitoty-epigallocatechin gallate optimization of production to provide important (p-EGCG), a palmitic acid ester derivative of quality control indicators. An analytical study on epigallocatechin gallate (EGCG), has been the oil yield, fatty acid and triacylglycerol declared with strong bioavailability and composition, micronutrients content, oxidative bioactivity. In this study, synthesis of p-EGCG stability and antioxidant capacity of walnut oils with microwave irradiation as well as its extracted by different extraction solvents (n- antioxidant activity was investigated. hexane, ethyl acetate, petroleum ether, acetone Methods: p-EGCG synthesized by microwave and subcritical butane) was conducted. Results irradiation was separated and purified by showed that fatty acid and triacylglycerol Medium Pressure Preparative Liquid compositions were little influenced by extraction Chromatography (MPLC). Quadrupole Time of solvent. Acetone was found to be the best Flight/Mass Spectrometry (Q-ToF/MS) was extraction solvent for extracting walnut oil with adopted for the identification of each fraction. best oxidative stability and antioxidant capacity Metrohm rancimat was utilized for the p-EGCG when compared with other solvents. According antioxidant activity evaluation in soybean oil. to correlation analysis, squalene and total Results: With the assistance of microwave phenols were significantly positive correlated irradiation, higher conversion rate (85.12%) was with OSI and four kinds of scavenging capacities observed in a shorter reaction time (2 h) than (DPPH, FRAP, ABTS and ORAC), that are that of conventional method. The major product important indexes for evaluating walnut oil was identified as p-EGCG with a purity of 91.73% quality. This study contributes to the after preparation by Medium Pressure Liquid industrialized production of walnut oil, acetone Chromatography. Accelerated oxidation revealed that p-EGCG exerted stronger antioxidant activity to be used as extraction solvent for the potential than EGCG in the control of soybean oil of walnut oil production. oxidation. With an addition of p-EGCG (200 mg/kg), the shelf-life of soybean oil at 25 degrees 17. Co-solvent Modified Supercritical Carbon was predicted to be 15.72 months. Dioxide Extraction and Antioxidant Activity of Rosemary Extracts. Ignacio Vieitez, Lucía Conclusion: These results obtained in this study Maceiras, and Iván Jachmanián, UdelaR, Uruguay revealed that p-EGCG may serve as a potential Supercritical fluid extraction with carbon antioxidant and contribute to the preservation of dioxide (SC-CO2) has been demonstrated to be edible oil or fat-based food. an attractive method to apply to the different processes involved in the food industry;

– 37 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 presenting several advantages compared with monounsaturated and a moderate level of conventional organic solvents. Additionally, SC- polyunsaturated fatty acids. Compared to CO2 solvent power can be modified by adding previous canola oil generations, it reduces 35% of ethanol as a co-solvent at low concentrations to saturated fat content while maintaining high achieve extraction of both polar and non-polar frying and shelf life performance. The impact of compounds. In the present study, SC-CO2 saturated and monounsaturated fatty acid level extracts from Rosmarinus officinalis were on oxidative stability, flavor, and frying obtained using different extraction conditions. performance in the new canola oil was evaluated Their antioxidant power in the protection of in comparison with commodity oils. The level of purified sunflower oil (p-SFO), stripped off from volatile organic compounds (VOCs) related to natural antioxidants, was determined and sensory was also evaluated. This new canola oil compared with that shown by different common demonstrated high oxidative stability and synthetic antioxidants and with those obtained favorable fried food flavor. Its superior frying by traditional solvent maceration methods. performance and extended fry life help lower Analysis were performed by adding the extracts overall operation costs while delivering high- or synthetic antioxidants to p-SFO at 500 ppm quality food with significantly reduced saturated and the induction period (IP) of the oxidation fat content of fried products. Novel Low Saturate process was determined by an accelerated canola oil offers a healthier choice to customers oxidation method at 100ºC (Rancimat for a wide range of applications. equipment). The IP of the p-SFO was 1.7 h, which increased 7.6, 8.3 or 31.5 fold by the addition of 20. Radical Detection in Antioxidant Treated BHT, BHA or TBHQ, respectively. When the crude Fish Oil using Electron Paramagnetic Resonance. supercritical extracts from rosemary obtained at Ewa Szajna-Fuller, Carrie Wray*, and Qing Bin, 50ºC and 300 or 400 bar using 10% of ethanol as Kemin Industries, USA co-solvent were added to p-SFO, the IP increased The purpose of this study was to investigate 10.8 or 15.2 fold, respectively. Results shown radical species that are formed during that supercritical extracts from rosemary were autoxidation of PUFA-containing oils, such as fish efficient for oil stabilization as much as the oil, using electron paramagnetic resonance (EPR) synthetic antioxidants tested; thus, they could spectroscopy employing spin traps. The effect of represent a valuable natural alternative for the antioxidant molecules on the formation of replacement of synthetic antioxidants. radicals was also explored. The study was performed using 5,5-dimethyl-1-pyrroline N- 18. Opportunities for Low Saturate High Oleic Canola Oil in Food Industry: Frying Quality and oxide (DMPO) as a spin trap. Fish oil was stored Oxidative Stability. Xiaolan Luo and Diliara at 40ºC and periodically tested for presence of Iassonova, Cargill Inc., USA radicals by adding the spin trap at the time of Clear Valley® Low Saturate canola oil testing. Several radical species have been developed by Cargill is the first canola oil with the observed in the fish oil as DMPO adducts, lowest saturated fat on the market. It contains namely, peroxyl (LOO•), lipid alkoxyl (LO•), and 4.5% or less saturated fat and has a high level of lipid-based carbon centered (L•) radicals. Peroxide values and aldehydes were also monitored. Antioxidants, such as tocopherols,

– 38 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 carnosic acid, eugenol, and lutein, were added to acid between carbons 2 to 6 were easier to be the fish oil at 3 levels (50, 250, and 500 ppm) and oxidized at 180°C. a lower radical signal was observed in the Conclusions: The results all implied that presence of antioxidants. oxidation rate of oleic acid increased sharply at 140°C, and 180°C for that of palmitic acid. 21. Effect of Temperatures on Thermal Oxidation of Oleic and Palmitic Acid Studied by 22. The Evaluation of Frying Oils. Dongjin Yu*1, ESR. Hongjian Chen, Peirang Cao, and Yuanfa Liu, Eunseok Jang1, Minyoung Kim1, Bongchan Kim1, Jiangnan University, China Yoonchang Kang1, Jinsub Shin2, and Hyeonhwa 2 1 2 Objective High-oleic vegetable oils gain more lee , Samyang Co., South Korea; Samyang concerns for their high frying stability, which Corp., South Korea constitute oleic acid from 75 to 90% and palmitic The evaluations of new product that is the acid from 5 to 20%. However, thermal oxidation Long-life frying oil (LF) during deep-fat frying could also be induced for high-oleic oils during have been investigated. The frying oils such as commercial frying process. This study is focused soybean oil (Sb), Rapeseed oil (RP) and the long- on thermal oxidation of oleic and palmitic acid at life frying oil were used to fry 120 chickens. high temperatures. According to the frying number, oils were used as Methods Used: Electron spin resonance (ESR) experimental samples. To investigate the change with dimethyl pyridine N-oxide (DMPO) as the of oil quality and oxidation stability during frying, spin trap was selected to study lipid-derived oils were examined. The increased acid values radicals. Hyperfine splitting constants and g of SB, RP and LF were 1.39, 1.33 and 1.20, values were calculated by Xenon software. respectively. The change of color, smoke point Volatile compounds were analyzed by SPME-GC- of LF was lower than SB and RP. AS the number MS/MS. of frying was increased, total polar compound% Results: Alkyl, alkoxyl and DMPO oxidized (TPM%) of SB, RP and LF were 13%, 12.5% adducts were identified in the experimental and 9.5%. spectra for both acids. For oleic acid, total amount of spins detected at 140°C was three 23. Effects of Phospholipid Hydrolysis on times higher than that at 135oC. Below 135oC, Hemoglobin-mediated Oxidation of Different alkoxyl adducts were the main radical adducts, Lipid Classes in Washed Fish Muscle Na Li, then percentage of alkyl adducts increased to Wenjing Zhang*, and Mark P. Richards, University 63.89%. Futhermore, 9-COOH and 8-COOH were of Wisconsin-Madison, USA the major hydroperoxides, and more unsaturated aldehydes formed effecting the flavour of fryings Objective: The objective was to assess the effect at 140°C. For palmitic acid, total amounts of spins of phospholipase A2 (PLA2) on hemoglobin (Hb)- kept at a low level below 175°C, then increased mediated lipid oxidation in washed cod muscle almost 9 times from 0.405 to 4.875 at 180°C. The (WCM) containing high and low levels of percentage of alkyl adducts increased to 80% at endogenous free fatty acids (FFA). 180oC with alkoxyl adducts being the major adducts below 175°C. The C-C linkages of palmitic

– 39 – ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018

Methods: PLA2 from pig pancreas and trout Hb were added at 3, 125 U /kg WCM and 10 μmol/kg WCM, respectively. Heme degradation, lipid classes, and lipid oxidation in WCM were measured during 2°C storage (pH 6.7). Lipid hydroperoxides (LOOH) and thiobarbituric acid reactive substances (TBARS) were used as markers of lipid oxidation. Total lipids were fractionated into neutral lipid (NL), FFA and polar lipid (PL) using aminopropyl silica. Phosphatidylcholine (PC), phosphatidyl- ethanolamine (PE) and FFA were quantified using densitometry relative to standards run on thin layer chromatography plates. LOOH in FFA, NL, and PL fractions were determined.

Results: PLA2 inhibited heme degradation and Hb-mediated lipid oxidation more effectively in WCM containing low FFA (WCM-L) compared to high FFA (WCM-H). Phospholipid hydrolysis based on FFA formation and depletion of PC and PE was greater in WCM-L compared to WCM-H. PLA2 decreased the content of PL-OOH in WCM-L.

Conclusion: Low initial FFA was required for effective inhibition of Hb-lipid oxidation by PLA2. The low initial FFA resulted in enhanced hydrolysis of PL during storage. The depletion of PL-OOH by PLA2 in WCM-L may contribute to the mechanism of antioxidant action by PLA2 since hemin released from Hb is noted to degrade PL- OOH to alkoxyl and peroxyl radicals that degrade heme and propagate lipid oxidation.

– 40 –