LOQ Abstracts

ABSTRACTS 2017 AOCS ANNUAL MEETING AND INDUSTRY SHOWCASES April 30–May 3, 2017
LOQ 1a: Lipid Oxidation Evaluation by Sensory Methods

Chairs: Minwei Xu, North Dakota State University, USA; and Shalla Ramnarain, DSM Nutritional
Products, USA
Sensory Foundations, What to Keep in Mind When not followed will be addressed by focusing on the
Evaluating Products Bob Baron*, Sensory five S’s (Subjects, Site, Samples, Statistics, Sensory
Spectrum, Inc., USA Methods).
Sensory Evaluation is defined as a scientific
discipline which deals with the methods to evoke, Characterization of the “Fusty, Muddy Sediment”
measure, analyze, and interpret human responses and “Musty” Off-flavor of Olive Oils Using the
to properties of foods and materials as perceived Molecular Sensory Science Concept Michael
through the five senses taste, smell, sight, hearing, Granvogl*, Anja Neugebauer, and Peter Schieberle,
and touch. As a discipline, it can be used effectively Technical University of Munich, Germany
to support product stability, raw material quality, Due to its valuable nutrients and its unique
product development, and consumer insight. Used flavor profile, olive oil is a favored edible oil around
improperly however it can lead to misguided and the globe for hundreds of years. The aroma of a
incorrect assumptions. This presentation will focus certain food is one of the most important criteria
on basic Sensory Evaluation principles, practices, for consumers’ buying behavior. Thus, it is of high
and proper execution. The human body is a highly importance to gain detailed knowledge about the
complex and sensitive instrument for measuring aroma profile of olive oil eliciting perfect sensory
stimuli, often time more sensitive than laboratory attributes and, in contrast, of olive oils showing
analytical equipment. Sensory Scientist use sensory defects leading to a so-called off-flavor
affective and discriminative methods for measuring development leading to consumers rejection.
stimuli. Affective methods focus on subjective Thereby, the off-flavor may be formed either
measures such as liking or preference. These during production or storage. Using the molecular
methods are commonly referred to as consumer sensory science concept, including comparative
test. Strict control over the screening of aroma extract dilution analysis (cAEDA) based on
participants, questionnaires, sample preparation, gas chromatography-olfactometry (GC-O) and
and test conditions are required for this method. identification experiments via gas chromatography-
Discriminative methods are objective and designed mass spectrometry (GC-MS) as well as quantitation
to detect difference. They are further via stable isotope dilution analysis (SIDA), extra
differentiated as Difference Testing and Descriptive virgin olive oil eliciting the desired aroma
Testing. Difference Testing focuses on identifying properties and olive oils with “fusty, muddy
difference between or among samples. Descriptive sediment” and “musty” off-flavors were compared.
Testing uses trained assessors to describe and For the most potent aroma compounds odor
intensify attributes of products. These methods activity values (OAVs; ratio of concentration to
must also be executed with very specific and respective odor threshold) were calculated. Finally,
controlled procedures. A summary of the aroma simulation experiments were carried out to
requirements for these types of Sensory methods validate the analytical data. Fourteen odorants
will be addressed. Additionally, the errors that can with an OAV ≥ 1 were detected as key aroma
occur when proper sensory testing procedures are compounds in extra virgin olive oil including 1-
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penten-3-one, (Z)-3-hexenal, trans-4,5-epoxy-(E)-2- product failure, ongoing shelf life test, competitive
decenal, acetic acid, 2-isobutyl-3-methoxypyrazine, screening or check during development, product
(E)-2-hexenal, and (Z)-3-hexenylacetate. Twenty- evaluations by human testers provide meaningful
three odorants with an OAV ≥ 1 were found in the information for decision making…..if they are
“fusty, muddy sediment” off-flavor oil revealing performed with reasonable scientific rigor.
butanoic acid, 4-methylphenol, 2-methoxyphenol, Historically, that has not always been the case. This
ethyl butanoate, hexanal, acetic acid, ethyl 2- paper provides best practices for internal product
methylbutanoate, and pentanoic acid with the evaluations that apply to routinely scheduled tests
highest OAVs. The “musty” off-flavor olive oil using trained personnel as well as to occasional
showed 21 aroma compounds with OAVs ≥ 1 with testing using small groups of employees.
2-methoxyphenol, butanoic acid, hexanal, acetic Minimizing subjectivity in testing, tips for
acid, and ethyl 2-methylbutanoate as key odorants. minimizing carryover and fatigue with edible oils
The lecture will summarize the results for the and procedures for assessor preparation, data
“fusty, muddy sediment” and the “musty” off- collection, and data interpretation are among the
flavor obtained for the first time by the systematic topics addressed.
characterization on a molecular level based on the
combined approach of instrumental and sensorial Understanding Aroma Off-notes with Analytical
analysis. Differences will be demonstrated and Techniques Tanya F. MacGillivray*, DSM
possible formation pathways for the compounds Nutritional Products, Canada
responsible for the off-flavor development will be The right analytical techniques can provide
discussed. great insight into sensory data. Methods for
analyzing headspace volatiles can help identify the
Best Practices for In-house Sensory Testing of Oils source of aroma off-notes. This is particularly
and Fats Clare A. Dus* and Lee Stapleton,Sensory important for products containing Omega-3 oils,
Spectrum, Inc., USA where aroma has a strong influence on overall
Smelling, tasting, feeling and/or visual acceptability. Various techniques are available to
assessments of Oils or Fats are conducted by provide complementary information to give greater
Producers every day and for many purposes. depth of understanding of such off-notes. Good
Whether as a QC step during production, understanding of an off-note is the first step to
emergency investigation of a real or suspected reducing/preventing it in the future.
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ANA 1.1 / LOQ 1b: Evaluation and Prediction of Oxidative Stability and Shelf-life
Chairs: Hong-Sik Hwang USDA, ARS, NCAUR USA; and Min Hu DuPont Nutrition & Health USA
Analyzing Multiple Lipid Oxidation Products— the chemical kinetic method. The results provides
Required, or Not? Karen M. Schaich*, Dept. of values for the distributions of AOs of different alkyl
Food Science, Rutgers University, USA chain lengths between the aqueous and interfacial
With increasing use of polyunsaturated lipids in regions and the oil and interfacial regions of
foods, there is increasing challenge to prevent emulsions and also provide a method for
oxidation and loss of beneficial health effects as comparing AO efficiencies in different emulsions. In
well as to maintain food quality. In addition, as BHA addition, a maximum appears naturally in the
and BHT are replaced by natural antioxidants, distributions of AOs with increasing alkyl chain
resulting oxidation in foods must be tracked lengths that depends on AO hydrophobicity,
accurately to assess effectiveness of new matches AO efficiencies, and explains the cut-off
formulations. Traditional approaches to analyzing effect. The chemical kinetic method is based on the
lipid oxidation focus mostly on hydroperoxides and use of a chemical probe and the results are
perhaps also volatile products such as hexanal. interpreted using pseudophase kinetic models that
However, routine analyses of multiple lipid were originally developed in homogeneous
oxidation products from alternate competing association colloids, but also work in kinetically
pathways, generating epoxides, dimers, and stable emulsions for two reasons: (a) in kinetically
hydroxylipids are almost never performed and stable emulsions, the totalities of emulsified
detailed information about volatile products other surfactant, oil and aqueous regions act as separate
than hexanal is seldom collected. These practices reaction regions, i.e., the observed reaction rates
underestimate extent of lipid oxidation and misses depend on the total volume of each region and not
important products, particularly epoxides and on droplet size; and (b) reactant distributions are in
hydroxylipids, that have toxic potential and provide dynamic equilibrium between the oil, interfacial
evidence for shifted mechanisms of lipid oxidation. and aqueous regions. The talk will include: (a) the
This paper discusses these issues in the context of logic and basic assumptions of the pseudophase
mechanism and antioxidant studies, with kinetic model as applied to emulsions; (b) the
consideration of new assays for epoxides and important properties of the chemical probe, a
hydroxylipids. hydrophobic arenediazonium ion; (c) a brief
description of the dye derivatization method for
Explaining the Polar Paradox and Cut-off Effect for monitoring reactions in emulsions; and (d) the
AO Distributions and Reactivity in Emulsions explanation for the cut-off effect.
Laurence S. Romsted*1, and Carlos Bravo Diaz2,
1Rutgers University, USA; 2University of Vigo, Spain Oxidative Stability and Shelf-life of Bulk Oils and
The polar paradox and cut-off effect are two Fats Min Hu*, DuPont Nutrition & Health, USA
important general observations about antioxidant Bulk oils and fats can be used as ingredients to
(AO) efficiencies and distributions in surfactant- develop a variety of foods to increase nutritional
based emulsions that have, until recently, evaded value, impact structures and enhance the flavor of
clear explanation. Both problems were solved using the foods. The quality and oxidative stability of bulk
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oils and fats have big impacts on the oxidative Correlation of Sensory Evaluation with Chemical
stability and shelf-life of foods containing the bulk Assays in Oils/Fats and Oil/Fat-based Foods Robin
oils and fats. Examples of bulk oils and fats Boyle, and Nora Yang*, Kalsec, Inc., USA
available in food industry are: vegetable oils such The most important method to assess the
as soybean, canola, corn, sunflower, safflower flavor quality of foods is sensory evaluation, which
coconut, palm and flaxseed oils, high oleic soybean, plays a key role to determine the shelf life of foods;
canola and sunflower oils, fish, algal and krill oils, however, sensory evaluation is subjective and can
and plant-based EPA and/or DHA oils; animal fats be very time and cost-consuming. Therefore,
such as chicken and pork fats, and tallow. There are chemical analyses that generate more reliable and
a number of methods that may be employed to accurate information from the molecular level are
assess the oxidative stability of bulk oils and fats. attracting more and more interest in both the food
There are many antioxidants that may be selected industry and academia. The most crucial question
to enhance oxidative stability of the bulk oils and is whether there is correlation between sensory
fats. In the presentation, we will address fatty acid evaluation and chemical assays. This talk will focus
profiles of the bulk oils and fats, and will highlight on examining whether the most commonly used
how to select appropriate methods to evaluate the chemical markers, such as free fatty acids,
oxidative stability and shelf-life of bulk oils and peroxides, anisidine values and volatiles as
fats, and to increase the oxidative stability of the secondary oxidation compounds, can be utilized to
bulk oils and fats. predict the stability and quality of oils/fats and
oil/fat-based foods. Both opportunities and
challenges in this area will be discussed
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LOQ 2a: Metabolic Products and Toxicity of Lipid Oxidation and Antioxidants in
Foods and Biological Systems
Chairs: Weerasinghe Indrasena, DSM Nutritional Products, Canada; and Jian Kong, Abbott
Nutrition, USA
Successful Prevention of Fish Oil Flavor lipid oxidation by the regeneration of α-tocopherol
Deterioration by Sphingoid Base Mariko Uemura1, and/or direct scavenging free radicals. At the same
Ako Shibata1, Saiko Sudo1, Masashi Hosokawa1, time, above reaction could scavenge volatiles
Kazuo Miyashita*1, Ai Iwashima-Suzuki2, Ai responsible for the flavor deterioration.
Iwasawa2, and Makoto Shiota2, 1Hokkaido
University, Japan; 2Megmilk Snow Brand Co. Ltd., Lipid Oxidation Products and Aging Mary E.
Japan Camire*, University of Maine, USA
Eicosapentaenoic acid (20:5n-3, EPA) and As the human lifespan increases around the
docosahexaenoic acid (22:6n-3, DHA) are active world, more research addresses physiological and
forms of n-3 polyunsaturated fatty acids (PUFA) anatomical changes associated with aging. A
and are found in fish oils. Considering the strong lifetime of exposure to radiation and free radicals
link between the consumption of both PUFA and impacts tissue damage. Diet and lifestyle can
the reduction of cardiovascular disease risk, a high influence such damage, but interventions such as
intake of fish oil-containing foods and supplements supplementation with antioxidant nutrients are not
has been widely recommended. On the other hand, always successful in controlling aging-related
fish oil is highly susceptible to oxidation, which damage. Free radicals can alter many compounds
causes undesirable flavors and loss of the in the body, including lipids, proteins,
functionality of n-3 PUFA. Natural antioxidants are carbohydrates and DNA. At the cellular level,
often added to protect EPA and DHA from methylation of DNA is being studied as an
oxidative deterioration; however, it has been still epigenetic marker of aging. Free radicals are
very difficult for them to avoid the flavor associated with atherosclerosis, cancer, and
deterioration, even though they can inhibit inflammatory diseases as well as conditions
hydroperoxide formation. In the present study, we typically accepted as a “normal” consequence of
demonstrate the complete inhibition of volatile aging- reduced vision and coordination, and
formation in fish oil oxidation by the combination increased skin wrinkling. Can dietary interventions
of dihydrosphingosine (d18:0) and tocopherol. The later in life control or reverse tissue damage
analysis of oxygen consumption and total volatile accumulated over decades? Do the Dietary
formation showed a small effect of d18:0 on TAG Guidelines for Americans provide adequate
oxidation in the absence of tocopherol, while the guidance for minimizing aging-related damage?
volatile formation was completely inhibited by the Interactions among nutrients, phytochemicals,
combination of d18:0 with tocopherol. Several macronutrients and lifestyle will be addressed.
experimental results strongly suggest the
formation of antioxidants by reaction of d18:0 with Lipid Oxidation in Complex Nutritional Matrices
aldehydes formed during the very early stage of Gary Katz*, Abbott Nutrition, USA
oxidation in the presence of tocopherol. The Dietary lipids are of major importance for the
antioxidants produced could effectively inhibit the growth and development of infants and to meet
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the nutritional needs of children and adults. They However, the literature is replete with
provide a significant source of energy in infant misinformation on both sides. Products of lipid
formulas, and help to facilitate the absorption of oxidation and thermal degradation, have long been
lipid soluble vitamins and other key nutrients such recognized as potential toxins, but have received
as carotenoids. The body of knowledge around the little attention since the low/no fat era. Thus, the
nutritional and developmental value of time seems ripe to re-evaluate whether and how
polyunsaturated fatty acids is continually growing, oxidizing lipids and natural antioxidants as
and incorporation of these key fatty acids into consumed in foods may (or may not) be toxic,
complex nutritional matrices presents a challenge. considering levels ingested, modification during
A number of approaches can be taken to assure the digestion, absorption vs action only in the gut,
nutritional, oxidative and organoleptic quality of contradictory evidence for biological effects
polyunsaturated fatty acids in nutritional products. published in the literature, and consequences to all
This begins with identifying and sourcing high this for food stabilization approaches. Particular
quality oils, and developing product formulations attention is given to toxicity of epoxides and
that meet the specific nutritional needs of the potential physiological effects of hydroxylipids that
target population. Approaches also include the have been largely ignored.
incorporation of effective antioxidant systems to
minimize lipid oxidation, designing a manufacturing Acrolein as Important Flavor Contributor in Fish
process that is compatible with the sensitive Oil Oxidative Deterioration Ako Shibata, Mariko
ingredients, and establishing a quality assurance Uemura, Masashi Hosokawa, and Kazuo
program that utilizes the appropriate analytical Miyashita*, Hokkaido University, Japan
approaches to monitor key quality attributes Eicosapentaenoic acid (EPA; 20:5n-3) and
throughout the manufacturing process and during docosahexaenoic acid (DHA; 22:6n-3) are typical n-
shelf life. Understanding, anticipating and 3 polyunsaturated fatty acids (PUFA) found in fish
controlling potential interactions that occur when oils. These two long-chain PUFA have been
ingredients are combined and exposed to various demonstrated to cause significant biochemical and
processing parameters is the key to managing physiological changes in the body that primarily
potential lipid oxidation in these matrices, and exhibit a positive influence on human nutrition and
delivering a high quality nutritional product that health. However, the development of fishy and
meets the needs of the consumer. metallic off-flavors that are often found in fish oils
rich in EPA and DHA dissuades people from
Re-evaluation of Toxicity of Lipid Oxidation consuming them. Usually, flavor deterioration is
Products and Natural Antioxidants Karen M. analyzed GC method. The typical GC analysis of the
Schaich*, Dept. of Food Science, Rutgers University, volatile compounds from oxidized lipids is a
USA dynamic headspace method with a SPME fiber.
Toxicity of food components is now under However, there is a limitation in the analysis of
intense scrutiny as the general public has become several characteristic compounds when using the
increasingly concerned about the safety of our SPME method. Lower-boiling compounds,
food supply. Synthetic antioxidants BHT and BHT, especially carbon 3 compounds may be lost during
presumed to be carcinogenic, are being replaced the purging cycle in the SPME method, whereas
by natural antioxidants, assumed to be safe. relatively higher molecular weight compounds,
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such as heptadienal and decadienal, can be acrolein (2-propenal) as a major volatile at the
concentrated in the trap. On the other hand, a early stages of fish oil oxidation. The preferential
static headspace GC analysis can measure the formation of acrolein during the fish oil TAG
actual level of volatile compounds, including low oxidation would be strongly related to the flavor
molecular weight or low boiling volatile deterioration of fish oil, especially during the very
compounds. By using sensitive static headspace early stage of the oxidation.
method, we have found higher quantities of
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LOQ 2b: Stabilization of Omega-3, Bioactive Lipids, and Antioxidants Strategies

Chairs: Constantijn Sanders, Nestlé, Switzerland; and Kazuo Miyashita, Hokkaido University,
Japan
High Throughput Electro-hydrodynamic
Processing for the Encapsulation of DHA Enriched Influence of Legume Proteins on the Lipid
Oils Jose M. Lagaron*, CSIC, Spain Oxidation of Omega-3 Emulsions Cansu E.
Electro-hydrodynamic processing, comprising Gumus*, Eric A. Decker, and David J. McClements,
electrospraying and electrospinning, is a physical University of Massachusetts Amherst, USA
technology used for the formulation of capsules There are issues with incorporating omega-3
and fibers with controlled size, size distribution and fatty acids into foods due to their low water-
phase morphology by subjecting a solution or a solubility and oxidative instability, which may be
melt to a high electric field. At a critical high overcome using emulsion-based delivery systems.
voltage (2-100 kV), the solution droplet at the tip of There is growing interest among consumers in
the injector distorts and forms the so-called Taylor “clean label” and all plant-based food products.
cone to be ejected as a charged jet. This jets Therefore, the food industry is looking for ways to
containing the solids fraction stretches and is address consumer concerns about synthetic
accelerated by the electrical field towards the ingredients. The aim of this study is to provide a
collector. As the jet travels through the electric better understanding of the effects of several
field, the solvent is completely evaporated while surface-active plant-proteins on lipid oxidation of
the control over the encapsulant entanglements omega-3 emulsions. Lipid oxidation in oil-in-water
facilitates or prevents it from breaking up, resulting emulsions depends on the thickness of the
in capsules or in fibers, respectively, which most interfacial layer formed by the proteins, as well as
efficiently encapsulate the lower molecular weight the amino acid composition of the proteins utilized.
bioactive molecules. Up until recently this Primary and secondary lipid oxidation products of
technology, especially the electrospraying process, omega-3 emulsions stabilized by surface-active
remained to a laboratory scale, however, recent plant proteins (lentil, pea, faba bean) and whey
developments in engineering and industrial protein were monitored by peroxide value and
investment have allowed this unique non-thermal thiobarbituric acid reactive substances (TBARS)
processing technology to be scaled up by the assays. The particle size, charge and microstructure
company Bioinicia S.L. to achieve the production of the emulsions were monitored using static and
volumes required by pharma/cosmetic and even dynamic light scattering and confocal microscopy
food related industrial commodity applications. to detect changes in physical stability also. Even
The current paper will introduce the technology though it is reported elsewhere that the free
and highlight the recent advances over other sulfhydryl group of cysteine can inhibit lipid
existing technologies, to offer an innovative oxidation by scavenging free radicals, blocking the
approach for the stabilization, shelf-life extension free sulfhydryl groups of protein isolates did not
and controlled release of DHA enriched oils. affect their ability to inhibit lipid oxidation in
Acknowledgements: Contract sponsors: Bioinicia emulsion systems.
S.L and the Spanish MINECO (Grant AGL2015-
63855-C2-1-R)
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Label Friendly Ingredient Toolbox for the Oxidative and Physical Stability of Fish Oil-in-
Stabilization of Omega-3 at Different Stages Lan Water Emulsions Stabilized with Sodium
Ban, Joan Randall, Yvonne Gildemaster, Marie Caseinate and Modified Alginate Betül Yesiltas*1,
Shen, and Will Schroeder*, Kemin Food Ann-Dorit M. Sørensen2, Pedro J. Garcia-Moreno2,
Technologies, USA Sampson Anankanbil3, Zheng Guo4, and Charlotte
Omega-3 fatty acids are highly susceptible to Jacobsen2, 1National Food Institute, Technical
oxidative stress. Oxidation will greatly reduce the University of Denmark, Denmark; 2Technical
nutritional values of the fatty acids as well as the University of Denmark, Denmark; 3Dept. of
food that is fortified with it. Omega-3 degrades Engineering, Aarhus University, Denmark; 4Aarhus
through oxidation not only through storage of fish University, Denmark
oil or in the fortified foods, but harsh processing The objective of this study was to create
conditions to manufacture food grade fish oil or oxidatively and physically stable high fat (50-70%)
fish meal also makes it challenging to maintain the fish oil-in-water emulsions by combined use of
derisible shelf life of omega-3. In this study, two sodium caseinate (CAS) and commercial/modified
new clean-label ingredients, water-soluble alginates. It is hypothesized that modified alginate
spearmint extract and oil-soluble green tea extract, works as an emulsifier together with CAS and
are introduced and tested either alone or in partition between the water-oil interface and
combination with various common ingredients water phase leading to increase in physical stability
including tocopherols, ascorbyl palmitate and by increasing viscosity and creaming stability.
rosemary extract. Fish meal, fish oil and a model Oxidation stability was also expected to be
food system with fortified salad dressing were increased by antioxidative properties of modified
tested separately as the matrices which represent alginates and providing a physical barrier at the
omega-3 in different stages. Accelerated oxidative water-oil interface. Three types of alginates namely
stability, oxidative byproducts and organoleptic commercially available sodium alginate
properties are monitored to evaluate the (Commercial alginate – CA), alginate modified with
effectiveness of the ingredient combinations. The succinic anhydride (SAC0) (Short chain modified
results have shown that different blends are alginate – SCMA) and alginate modified with
required for each specific application. Oil-soluble dodecenyl succinic anhydride (SAC12) (Long chain
green tea extract and water-soluble spearmint modified alginate – LCMA) were used in
extract have shown to be good free radical combination with CAS. The fish oil ratios used was
scavengers with tolerance of heat treatment, and 50, 60 or 70%. Total emulsifier content was 1.4%
represent ingredients with different polarities that and the ratio of CAS to alginate was 1.2. Physical
would work in different micro-domains in a stability was evaluated by droplet size, viscosity,
complex food system. The ingredient combinations creaming and zeta potential; whereas oxidative
that have been developed in this study have stability was determined by measuring primary
benefits as clean label options for omega-3 oxidation products (peroxide value) and volatile
oxidative stability improvement and they are secondary oxidation products (GC-MS). Results
application specific. showed that viscosity and creaming stability
increased with increasing fish oil content.
Emulsions prepared with CAS+LCMA or CAS+CA
were physically stable but oxidized more compared
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to emulsions prepared with CAS+SCMA or only lengths (cut-off) for various food emulsion systems.
with CAS. Emulsions with only CAS were not For ferulates a clear cut-off effect at a chain length
physically stable in terms of creaming. SCMA of 1 carbon (methyl ferulate) was observed,
improved physical stability of emulsions and kept whereafter the antioxidative efficacy dropped. Milk
the oxidation stability at the same high level as is a complex food matrix with several components.
when only CAS was used. In the earlier study only lipid oxidation was
followed during storage. The aim of this study was
Ferulates in Fish Oil Enriched Milk: Partitioning, to evaluate the antioxidative effect of ferulic acid
Protein, and Lipid Oxidation Xujian Qui1, Charlotte and its esters, ferulates, in fish-oil-enriched milk.
Jacobsen2, Pierre Villeneuve3, and Ann-Dorit M. Ferulic acid, methyl ferulate and dodecyl ferulate
Sørensen*2, 1National Food Institute, Technical were applied as antioxidants in this study.
University of Denmark, Denmark; 2Technical Additionally, synergistic effects of combinations of
University of Denmark, Denmark; 3CIRAD/INRA, ferulic acid – dodecyl ferulate and methyl- and
UMR 1208 IATE, France dodecyl ferulates were evaluated. Lipid oxidation
Omega-3 PUFA containing foods are highly (peroxide value, volatiles and tocopherol
susceptible to lipid oxidation. One strategy to limit concentrations) and protein oxidation (carbonyls)
lipid oxidation is addition of antioxidants. The were measured during storage. Moreover,
efficacy of antioxidants can vary with the partitioning of the ferulates in the milk was
complexity of the food matrix. Lately, extensive determined to enable interpretation of
work has been performed on phenolipids lipophilicity, antioxidative effect and partitioning
(caffeates and ferulates) and their antioxidant observed in milk. The presentation will discuss the
efficacy in food emulsions. Results indicated a cut- observed antioxidative effects of the ferulates in
off effect in relation to the alkyl chain length relation to their partitioning in the milk system.
grafted to the phenolic compounds. Different
phenolipids resulted in different critical chain
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LOQ 3a: Lipid Oxidation and Antioxidants—Fundamentals and Applications

Chairs: David Johnson, University of Massachusetts Amherst, USA; and Fereidoon Shahidi,
Memorial University of Newfoundland, Canada
Lipid Oxidation and Antioxidants: Fundamentals deterioration of these thermosensitive compounds.
and Applications Fereidoon Shahidi*, Memorial Furthermore, nano-microcapsules with a reduced
University of Newfoundland, Canada size are obtained by this technique, which makes
Oxidation is a deteriorative process that affects their dispersion into food matrices easier when
the wholesomeness and properties of fats and oils compared to traditional encapsulates (e.g.
and products containing them. The oxidation microcapsules produced by spray-drying).
process generally proceeds via autoxidation, Biopolymers such as proteins (e.g. zein, whey
photooxidation, thermal oxidation and enzymatic protein) and polysaccharides (e.g. pullulan,
oxidation. While the processes involved dictate the dextran) are required for the production of food-
outcome, antioxidants are generally employed to grade nano-microcapsules. Wall materials
arrest oxidation and extend the shelf life of consisting of both proteins, which exhibit
products. In general, the fatty acid composition, emulsifying properties, and polysaccharides, which
positional distribution, minor components, storage influence the glass transition temperature of the
conditions and presence of antioxidants glassy matrix and thus the transport within it, have
deliberately added to foods affect the oxidation of been suggested to improve the oxidative stability
foods. As clean label is now most desirable, use of of traditional fish oil encapsulates. The aim of this
natural inhibitors of oxidation is preferred, but this work was to develop oxidatively stable fish oil-
may also face regulatory challenges. When loaded nano-microcapsules by electrospraying with
consumed, the dietary antioxidants may exert a protein (e.g. zein, whey protein)-polysaccharide
positive influence of oxidative stress condition in (e.g. pullulan, dextran) mixtures as wall materials.
the body and contribute to health promotion. First, the influence of total concentration of
Examples will be provided to briefly illustrate biopolymers and polysaccharide to protein ratio on
different factors involved in lipid oxidation and its the morphology of the capsules and on the yield
control by employing antioxidants. and productivity of the process was assayed.
Secondly, the effect of the oil-incorporation
Protein-polysaccharide Mixtures as Wall Material approach (e.g. mechanical stirring or high pressure
in Fish Oil-loaded Nano-microcapsules Obtained homogenization) on the ability of the capsules to
by Electrospraying Pedro J. Garcia-Moreno*, entrap the oil and on the oil distribution was
Andres Pelayo, Ramona V. Mateiu, Ioannis S. investigated. Finally, the oxidative stability of
Chronakis, and Charlotte Jacobsen, Technical selected nano-microcapsules was monitored by
University of Denmark, Denmark determining the formation of lipid hydroperoxides
Omega-3 polyunsaturated fatty acids (PUFA) and volatiles oxidation products.
are highly susceptible to oxidation, which limits
their use as nutritionally beneficial lipids in foods. Impact and Parameters of Active Oxygen
Electrospraying is a promising technique for Scavenging Packaging on the Oxidative Stability of
encapsulation of omega-3 PUFA since the process Oil-in-Water Emulsions David Johnson*, and Eric A.
does not require the use of heat, which avoids Decker, University of Massachusetts Amherst, USA
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The oxygen content of food systems is one of sensitive fluorescent sensors. Lipid oxidation
the most important factors influencing the rate and markers, as measured by PV and TBARS, suggested
extent of lipid oxidation. Previous research in our that the >90% reduction in systemic oxygen by the
lab has shown that greater than 90% systemic commercial active packaging lead to enhanced
oxygen reduction is needed in order to oxidative stability. The efficacy of this packaging
meaningfully extend the oxidative stability of oil-in- was determined across ionic strength, pH, and fat
water emulsions. In the present work, conditions concentration. Further, the activity of antioxidants
were defined where oxygen scavenging packaging under reduced oxygen atmospheres are discussed.
could inhibit lipid oxidation in a model fish oil-in- Parameters for when oxygen reduction can be a
water emulsion system. The oxygen scavenging successful antioxidant strategy for emulsions are
technology is based on an iron-based oxidation outlined. The results of this study provide a
that consumes oxygen, but is still separated from reference and parameters where active oxygen
the food contact by multiple layers of plastic. The scavenging packaging can be an effective and ‘label
active packaging was able to scavenge oxygen from friendly’ option.
the emulsion within the first 24 hours of storage at
32°C and oxygen reduction values were quantified
simultaneously and non-destructively, by O2-
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LOQ 3b: New Antioxidants from Agricultural By-products, Food Processing Waste, and New
Sources
Chairs: Xin Tian, Kalsec, Inc., USA; and Min Hu, DuPont Nutrition & Health, USA
Food Processing and Agriculture By-products as restricted because of their health risks and toxicity.
Natural Sources of Antioxidants: Reviews and Moreover, consumers increasingly prefer food
Challenges Xin Tian*, Kalsec, Inc., USA products with natural ingredients rather than
The growing interest in the replacement of synthetic ones. Phenolic compounds from plants
synthetic food antioxidants has led to increasing and algae as well as peptides from dairy products,
investigations in the field of naturally-sourced fish, meat and plants have been demonstrated to
antioxidants. With the high cost implicated with have excellent antioxidant properties and there are
these materials, the exploration of antioxidants several examples on commercial applications of
from agriculture residual origin emerged in large these antioxidants. During the last decade there
numbers in recent years that looked into cost- has been an increasing focus on sustainable food
effective alternatives of natural antioxidants. These production in which raw materials including side
exploration tallies with initiatives to solve streams from food production are fully exploited
substantial food waste problems around the global. and used to generate “value from waste”. Side
The present work provided a comprehensive streams from processing of agriculture products
review of the most recent research on the recovery are in many cases rich in phenolic compounds with
and utilization of food processing wastes. In most antioxidant activity. One example is potato peel.
cases, high levels of active compounds were found Extracts hereof have been demonstrated to have
in waste materials, which encompass a wide range high antioxidative activity in various food products.
of sources from fruits and vegetables, roots and This presentation will demonstrate how side
tubers, to grains and seeds. Gaps in the area of by- streams from the fish and potato industry can be
products research, extraction and recovery turned into antioxidant extracts with high activity
technologies, as well as constraints on in food products. Examples of studies on food
commercialization were also discussed. applications of antioxidants from new sources such
as seaweed will also be given. Results presented
Application of Antioxidants from New Sources in are obtained in the authors’ lab.
Foods Rich in Omega-3 Fatty Acids Charlotte
Jacobsen*1, Ditte B. Hermund1, Sabeena Farvin Impact of Processing on n-3 Long Chain Poly-
Koduvayur Habeebullah2, Ann-Dorit M. Sørensen1, unsaturated Fatty Acids Derived from Microalgae
and Pedro J. Garcia-Moreno1, 1Technical University Lore Gheysen1, Tom Bernaerts2, Charlotte Bruneel1,
of Denmark, Denmark; 2Environmental and Life Koen Goiris3, Jim Van Durme3, Ann Van Loey2, Luc
Science Research Center, Kuwait Institute for De Cooman3, and Imogen Foubert*1, 1Katholieke
Scientific Research, Kuwait Universiteit Leuven Kulak, Belgium; 2Katholieke
Addition of synthetic antioxidants such as Universiteit Leuven, Belgium; 3Katholieke
butylated hydroxyanisole (BHA), butylated Universiteit Leuven, Technology Campus Ghent,
hydroxytoluene (BHT) and propyl gallate are often Belgium
used to control lipid oxidation in foods. However, There is a need for an alternative source of n-3-
the use of synthetic antioxidants has been LC-PUFA due to the reducing fish stock. Microalgae
- 14 -
could provide such an alternative. In addition, the Kristinsson3, and Charlotte Jacobsen2, 1University of
daily intake of n-3-LC-PUFA is not reached in Navarra, Spain; 2Technical University of Denmark,
Western countries. Therefore it is useful to enrich Denmark; 3Matis, Iceland
food products with n-3-LC-PUFA from microalgae. Naturally derived antioxidants from various
Mechanical and thermal processing are crucial plants and Marine algae have shown great
steps in the production of food products. However potential in improving oxidative stability in these
this could result in a reduction of the amount of n- kinds of products. A high variety of bioactive
3-LC-PUFA and the formation of oxidation and compounds, such as pigments, sulphated
polymerization products. This study investigates polysaccharides, proteins and polyphenols, have
the impact of processing on different microalgae been described for different types of Danish brown
(Isochrysis, Nannochloropsis, Phaeodactylum, and red algae Naturally derived antioxidants from
Porphyridium and Schizochytrium) delivered as brown algae have shown great potential in
biomass. For each microalgae an artificial aqueous improving oxidative stability. Brown algae contain a
matrix was made containing 80 mg n-3-LC-PUFA. high variety of bioactive compounds with anti-
The matrix was a model system for fruit and oxidative effects, such as pigments, sulphated
vegetable based products. Therefore the pH was polysaccharides, proteins and polyphenols. In this
reduced to 4. In a next step a mechanical study, water and acetone extracts of the Icelandic
processing was done by high pressure brown algae Fucus vesiculosus were evaluated as
homogenization and this was followed by thermal potential natural sources of antioxidant
processing. As is done for real food products with a compounds in skin care emulsions. Their efficacy in
pH of 4, the matrix was pasteurized. The impact of inhibiting lipid oxidation caused by photo- or
(mechanical and thermal) processing on the n-3-LC- thermo-oxidation was evaluated by exposure to
PUFA enriched matrices was followed in a dual light and room temperature, or darkness and 40°C
way. First, the matrices were characterized before during 56 days. Changes in lipid oxidation and
and after processing for the amount of n-3-LC- product quality were measured by color, droplet
PUFA, free fatty acids, carotenoids and the amount size, fatty acid composition, tocopherol content,
of lipid polymers. In addition, the fully processed peroxide value and dynamic headspace GC-MS. The
samples were stored for 12 weeks at 37°C to follow result showed that presence of extracts in the skin
up their oxidative stability at different time care emulsions induced remarkable color changes
intervals. The results showed that different when the emulsions were exposed to light, and
microalgae were not affected to the same degree more extensively under high temperature. High
due to differences in fatty acid profile, type and temperature also caused greater increments in the
amount of carotenoids, ... droplet size of the emulsions. The analysis of the
tocopherol content, peroxide value and volatile
Antioxidant Effect of Water and Acetone Extracts compounds during the storage revealed that,
of Fucus Vesiculosus on Oxidative Stability of Skin whereas both water and acetone extracts showed
Care-emulsions Candelaria Poyato1, Birgitte R. protective effect against thermo-oxidation, only
Thomsen*2, Ditte B. Hermund2, Diana Ansorena1, the water extract showed antioxidant activity
Iciar Astiasarán1, Rosa Jónsdóttir3, Hordur G. against photo-oxidation.
- 15 -
LOQ 4a: Novel Strategies to Stabilize Foods with and without Antioxidants
Chairs: Vishal Jain, Mondelēz International Inc., USA; and Will Schroeder, Kemin Food
Technologies, USA
Synthesis and Characterization of a Novel Array of Strategy to Develop Natural Antioxidant Solutions
Phenolic-containing Emulsifiers: A in Complex Food Systems Denis Xie*, Kalsec, Inc.,
Physicochemical Study Sampson Anankanbil*1, USA
Zheng Guo2, and Bianca Perez1, 1Dept. of Application of antioxidants in the modern food
Engineering, Aarhus University, Denmark; 2Aarhus industry is a major method to help improve
University, Denmark product’s shelf-life and retain nutritional value. As
Lipid autoxidation in emulsions is postulated to the “cleaner label” trend becomes more and more
occur as a result of interactions between trace popular in recent years, synthetic antioxidants like
transition metals in the aqueous phase and BHA, BHT and TBHQ are no longer preferred.
preformed lipid hydroperoxides located at the oil- Instead, the industry has started utilizing of
water interface. As the main barrier to prevent the “natural” or “clean label” options of antioxidants
diffusion of oxygen and free radicals, the thickness, (rosemary extracts, green tea extract, etc.) Finding
molecule packing and mechanical stability of a balance between cost impact, flavor impact and
interfacial layer are governing the physical and efficacy with these natural products can be a
oxidative stability of the emulsion. Hence, a challenge. One good method is to use a
surface-active molecule containing a phenolic combination of antioxidants to achieve
moiety might be an ideal surfactant to function as improvements. In this case, a number of “clean
both emulsifier and antioxidant to trap diffusing label” antioxidant combinations were investigated
free radicals at the interface. To this end, a new in multiple food products including different types
homologous series of amphiphilic lipids were of bulk oil, roasted seed/nuts and oil-in-water
synthesized through the acylation of emulsions. The oxidation markers in these products
monoacylglycerols with phenolic acid derivatives. were measured and tracked to reveal the
The resulting products were structurally identified effectiveness. It was found that comparing to using
and characterized by means of mass spectroscopy, rosemary extracts alone, combination of rosemary
Fourier transform infrared spectroscopy (FTIR), and extract with selections of tocopherols, ascorbic
1H and 13C nuclear magnetic resonance. A acid, green tea extract and citric acid can greatly
pronounced structure-property relationship was improve the antioxidant capacity in these food
established through Differential Scanning products. Detailed data analysis will be discussed
Calorimetry (DSC) and Langmuir monolayer on how they extend the shelf-life based on target
analysis in correspondence to their molecular food composition, storage conditions and
packing and assembly at the interface. The newly antioxidant’s water/oil solubility.
synthetic amphiphilic lipids displayed excellent dual
functionality as oil-in-water emulsifiers and as Impact of Storage Conditions on Lipid Oxidation
antioxidants against lipid peroxidation. and Effect of Ingredients with Antioxidant
Properties Lan Ban*, Marie Shen, Joan Randall, and
Will Schroeder, Kemin Food Technologies, USA
The kinetic behavior of lipid oxidation, in or
- 16 -
without the presence of ingredients that have Oxidative Stability Impact of Various
antioxidant capabilities, is impacted by factors Interesterification Methods on Edible Oils Alex M.
including storage temperature and oxidizing Milligan*, Joshua Tuinstra, Roger Daniels, and
reagents. Accelerated tests are commonly used to Matthew Ulmer, Stratas Foods, USA
simulate lipid oxidation under ambient conditions. Interesterified vegetable oils are growing in
However, the difference in kinetics of lipid consumer goods applications, especially as partially
oxidation between those conditions, and its impact hydrogenated replacements in both bakery and
on common ingredients has not been fully frying shortening applications. In this study various
evaluated. This study focuses on how different blends of soybean oil and/or high oleic soybean oil
storage conditions affect the performance of were analyzed for oxidative stability after
antioxidative ingredients on lipid oxidation. In this processing of enzymatic interesterification using
study, canola oil was stored under three conditions Lipozyme IM - a sn-1,3-specific lipase or chemical
and ingredients including tert-butyl hydroquinone interesterification using sodium methoxide. The
(TBHQ), tocopherols and rosemary extract were starting mixture and the products of
compared to a new ingredient, oil soluble green interesterification were analyzed by mass
tea extract. Oxidation by-products, ingredient spectrometer to identify triglycerol positional
degradation, organoleptic properties and the difference and then tested by Oil Stability Index
apparent oxidation kinetics were monitored. The (OSI, AOCS Cd 12b-92). The investigation showed
results showed that relative ratios of resulting that the vegetable product of enzymatic
aldehydes were different for different storage interesterification have a comparable oxidative
conditions, indicating deviated oxidation pathways stability to that of the product prepared from the
for accelerated storage. With the exception of starting mixture. In contract, the vegetable oils
tocopherols, the use of other ingredients improved obtained from the products of chemical
the stability of the oils under all conditions. interesterification had inferior oxidative stability
However, the level of improvement at different due to their fatty acid positioning on the triglycerol
storage conditions was different. In addition, backbone.
darkening of treated oils was observed during
heated storage, but the color of the oils has no A Continuous Oil Treatment Device to Improve
correlation with either the performance of an Fryer Oil Quality and Fry Life Monoj K. Gupta*, MG
ingredient or the amount of oxidation byproducts. Edible Oil Consulting International, Inc., USA
In conclusion, evaluation of ingredients with Frying oil degrades from the time the frying
antioxidant capabilities need to be carried out with operation begins and it continues. In many
caution for accelerated conditions. Oil soluble operations the oil is filtered through filter media
green tea extract has comparable performance to and/or treated with additives. A new continuous oil
TBHQ without affecting organoleptic properties of treatment device can slow down the oil
the oils at ambient temperature regardless of degradation in the continuous frying process. The
oxygen levels. device reduces the oil decomposition products and
improve the fry-life of the oil significantly.
- 17 -
LOQ 4b / PHO 4: Phospholipids as Antioxidants and the Analysis of Their Oxidation in

Industrial Applications and Complex Matrices
Chairs: Nora Yang, Kalsec, Inc., USA; and Matthias Rebmann, Perimondo, USA
Impact of Phospholipids on Lipid Oxidation Eric A. Marine Phospholipids: Oxidation Mechanisms and
Decker*1, Anuj G. Shanbhag1, Gautam Samdani1, Analysis of Quality Deterioration Charlotte
and Leqi Cui2, 1University of Massachusetts Jacobsen*, Technical University of Denmark,
Amherst, USA; 2Fuli School of Food Equipment Denmark
Engineering and Science, Xi’an Jiaotong University, Recent research has shown that there are
China interesting differences in the nutritional benefits of
Phospholipids are important minor marine phospholipids (PL) and fish oils. Some
components in edible oil that play a role in lipid studies have documented a higher uptake of
oxidation however whether they are antioxidative omega-3 fatty acids from marine PL such as krill oil
or prooxidative is often controversial. Surface into various tissues, when compared with the
active phospholipids have intermediate uptake from fish oil. For that reason there is an
hydrophilic-lipophilic balance values and can form increasing interest in using marine PL for dietary
association colloids in bulk oil. These association supplements. Marine PL are rich in highly
colloids can influence lipid oxidation since they unsaturated omega-3 fatty acids and are therefore
create lipid-water interfaces where prooxidants susceptible to lipid oxidation. However, the
and antioxidants can interact with fatty acids. In degradation reactions in marine PL are more
general, phosphatidylcholine produces reverse complex than those in fish oils. For example, non-
micelles and the water-oil interfaces created by enzymatic browning reactions may occur between
these reserves micelles promotes lipid oxidation. lipid oxidation products and primary amine group
Phospholipids have also been postulated to inhibit from phosphatidylethanolamine or amino acid
lipid oxidation by scavenging free radicals, residues present in marine PL. Therefore, marine
chelating metals and forming antioxidative Maillard PL contain Strecker aldehydes, pyrroles,
products. The role of these pathways on the ability oxypolymers etc. that may positively or negatively
of phospholipids to inhibit lipid oxidation is still not affect the oxidative stability and quality of marine
well understood. Phosphatidylethanolamine has PL. For that reason, classical techniques such as
been shown to inhibit lipid oxidation in the Peroxide Value and Anisidine Value are not useful
presence of tocopherols by regenerating oxidized for the evaluation of the quality of marine PL.
tocopherols back into effective free radial These techniques may grossly underestimate lipid
scavenging antioxidants. The ability of oxidation and other degradation reactions in
phosphatidylethanolamine to regenerate marine PL. This presentation will give an overview
tocopherols is dependent on the tocopherol of the oxidation mechanisms in marine PL and will
homolog type and the physical properties of the discuss analytical methods recommended for the
food system. Unfortunately, use of quality evaluation of marine PL. The presentation
phosphatidylethanolamine to inhibit lipid oxidation will give examples from research conducted in the
is limited by the high cost of purified compounds author’s lab on krill oil as well as emulsions with
and by its low concentrations in most commercial different types of marine PL.
lecithins.
- 18 -
Incorporation of High-oleic and High-linoleic vegetable oil.

Lecithin Can Improve the Oxidative Stability of
Vegetable Oils Solmaz Alborzi1, Matthias Controlled Singlet Oxygen Oxidation of Soybean
Rebmann2, and Rohan V. Tikekar*1, 1University of Phospholipids Jean-Francois Fabre*1, Audrey
Maryland-College Park, USA; 2Perimondo, USA Cassen1, Romain Valentin2, and Zéphirin
Lecithin, a commonly used emulsifier contains Mouloungui3, 1LCA UMR1010 INRA-INP/ENSIACET,
diverse saturated and unsaturated fatty acids France; 2INRA, France; 3Laboratoire de Chimie
depending upon its source with little control over Agro-Industrielle, France
this composition. However, if its fatty acid Oxidation of phospholipids has a huge impact
composition can be tailored, it is possible to on their hydropathicity and the functional
improve its sacrificial antioxidant activity and properties of vesicles formed in water. Using a
thereby improve the oxidative stability of controllable Xenon lamp (SUNTEST benchtop
vegetable oil it is typically incorporated in. With Xenon Instrument), soybean phosphatidylcholine in
this hypothesis, we are investigating various ethanol with different concentrations of a
lecithin samples with diverse fatty acid profiles for photosensitizer (methylene blue) was submitted to
their ability to lower the oxidation of vegetable different irradiation powers and durations. At
oils. Specifically, we are comparing novel high-oleic moderate conditions, this singlet oxygen oxidation
lecithin, and high-linoleic lecithin with conventional mode induces the formation of hydroperoxidized
soy lecithin and egg lecithin. Vegetable oil is phospholipids with conjugated insaturations.
incorporated with 5% (w/v) lecithin and incubated Spectrophotometric study and 1H, 13C and 31P
at temperature of 120 °C for up to 3 h to simulate NMR analysis allow the control of the chemical
accelerated oxidation. Periodically samples are modification of the phospholipids according to the
taken and absorbance is measured at 270 nm to experimental design performed. The ratio between
detect the formation of conjugated trienes, a conjugated dienes and conjugated trienes depends
typical oxidation product. At 120 °C, vegetable oil mainly on the duration of irradiation and the
without lecithin showed an increase in the concentration of the pigment. A granulometric and
absorbance from 0.41 to 1.43 during 3 h of zeta potential study also indicates the high
incubation indicating significant oxidation. Addition importance of this parameter on the stability and
of 5% high-oleic lecithin lowered the extent of size of the vesicles formed when oxidized pigments
oxidation where the absorbance increased from are redispersed in distilled water. As revealed by
0.37 to 1.1. Similarly, addition of high-linoleic Differential Scanning Calorimetry, water trapping
lecithin also lowered the extent of oxidation where abilities of oxidized phospholipids are also altered.
the absorbance increased from 0.4 to 0.98. Further Coarse-grained molecular dynamics can help to
investigation is underway to compare the understand the different arrangements of
conventional soy and egg lecithin samples, to phospholipids in water according to a gradual
perform more comprehensive analysis of oxidation modification of their fatty acid chains. Combining
products and develop mechanistic understanding. this experimental and theoretical approach, a
Success of this approach can result in rational better tailoring of oxidized phospholipids could be
design of lecithin to improve oxidative stability of reached.
- 19 -
LOQ 5a: Frying Oils—Applications, Quality, and Chemistry

Chairs: Rick Della Porta, Pepsico / Frito-Lay, USA; and Jill Moser, USDA, ARS, NCAUR, USA
The Advantage of Frying Foods in High Oleic Oils: continuous efforts are being made to develop more
Bridging the Intersection of Health and reliable methods that can concomitantly detect
Functionality Susan Knowlton*, DuPont Company, many oxidation products. The 1H NMR method
Pioneer, USA monitoring the changes in oil molecules had been
Many conventional oils used in the US have a developed in the late 1980’s focusing on the lipid
high polyunsaturated fatty acid content which oxidation at relatively low temperatures and very
makes them unsuitable for frying. Traditional few studies have been conducted for frying oil. We
methods used to stabilize these oils with additives conducted a systematic study validating the
and/or process changes are losing their reliability of the NMR method for frying using
attractiveness due to a consumer desire for pure soybean oil and two different high-oleic oils. We
and simple ingredients. As a result, high oleic evaluated correlations of the 1H NMR method with
versions of most oilseed crops have been created conventional methods including total polar
enabling use of these high stability oils for food compounds (TPC), polymerized triacylglycerols
service and industrial frying. These oils are (PTAG) and the loss of polyunsaturated fatty acids
expected to increase in use since they have the (PUFAs) and observed very strong correlations. We
required stability, address many of today’s found that the NMR method was very reliable,
consumer interests and are healthy alternatives to non-destructive, fast, and convenient analytical
other oils. Results from frying studies and clinical method to analyze the oxidation level of frying oil.
trial data demonstrating effects on CVD risk In addition, some oxidation products found in the
markers based on diets which include fried foods 1H NMR spectrum during frying with these oils will
will be presented. be discussed.
The NMR Analysis of Frying Oil: A Very Reliable Formation of 4-Hydroxy-2-trans-nonenal (HNE), a
Method for Assessment of Lipid Oxidation Hong- Toxic Aldehyde, in Thermally Treated Olive and
Sik Hwang*1, Jill Moser1, and Sean Liu2, 1USDA, Sunflower Oils Jieyao Yuan*, and A. S. Csallany,
ARS, NCAUR, USA; 2USDA, ARS, USA University of Minnesota, USA
There are many analytical methods developed 4-Hydroxy-2-trans-nonenal (HNE) is a toxic
for the assessment of lipid oxidation. However, one aldehyde produced in oils containing
of the most challenging issues in analyzing oil polyunsaturated fatty acid (PUFA) due to heat-
oxidation is that there is lack of consistency in induced lipid degradation. This study examined the
results obtained from different analytical methods. effects of heating time, degree of unsaturation, as
The major reason for the inconsistency is that most well as the antioxidant concentration on the
methods detect one kind of oxidation products formation of HNE in olive and sunflower oils at
while there are numerous oxidation products frying temperature. HNE concentrations in three
produced during the course of oxidation. different olive oil samples and two different
Therefore, depending on which method is used, in sunflower oil samples heated for 0, 1, 3, and 5
other words, which oxidation product is detected, hours at 185˚C were measured by high
the result can be very different. For this reason, performance liquid chromatography. Fatty acid
- 20 -
distribution and antioxidant capacity of these five achieved with hydrogenation, which resulted in a
oils were also analyzed. Results showed that all loss of information regarding double bonds and
oils, except extra virgin olive oil, had very low HNE their positions. In this study, we report a sensitive
concentrations (< 0.5 μg/g oil) before heating. After method to simultaneously determine the
5 hours of heating at 185˚C, HNE concentrations concentrations of epoxy- and hydroxy-fatty acids
were increased to 17.98, 25.00, 12.76, 12.51, and without hydrogenation. First, triacylglycerols were
40.00 μg/g in the two light olive oils, extra virgin converted into fatty acid methyl esters (FAME)
olive oil, high oleic sunflower oil, and regular using transmethylation procedures and then
sunflower oil, respectively. Extending heating time subjected to a three-step solid phase extraction
increased HNE formation in all tested oils. It related (SPE), where epoxy FAME and hydroxy FAME were
to their fatty acid distributions and antioxidant separated into two fractions to avoid co-elutions in
capacities. Regular sunflower oil contained high GC chromatograms. The epoxy fatty acids were
levels of linoleic acid (59.6%), a precursor of HNE, identified using GC-MS in their FAME forms, while
was more susceptible to degradation than high the hydroxy FAME were silylated into their TMS
oleic sunflower oil and olive oils which contained ethers for GC-MS identification. Based on their
only 6% to 8% linoleic acid. Surprisingly, the HNE mass spectra and retention times, 6 epoxy fatty
formation of extra virgin olive oil increased slowly acids and 16 hydroxy fatty acids were identified in
and remained the same after 3 to 5 hours of canola oil and sunflower oil, including their cis- and
heating. It was possibly due to its high antioxidant trans- isomers. GC-FID was then employed to
capacity (3.88 µmol of Trolox/g oils) which quantitatively analyze their concentrations in the
retarded the HNE formation. two fractions with methyl nonadecanoate (C19:0)
as an internal standard. Response factors were
Quantitative Determination of Epoxy-and Hydroxy determined for epoxy FAME and TMS ethers of
Fatty Acids in Edible Oils Wei Xia*, and Suzanne M. hydroxy FAME using synthetic methyl
Budge, Dalhousie University, Canada epoxystearate and commercial hydroxy FAME
Epoxy-and hydroxy fatty acids have been standards. The limits of detection for epoxy FAME
considered as important lipid oxidation products and hydroxy FAME were 1.5 µg/mL and 0.3 µg/mL,
formed from triacylglycerols. The determinations respectively.
of these two classes of compounds had been
- 21 -
LOQ 5b: Trans Fats Replacements and Low Saturated Fats: Impact on Shelf-life, Oxidative
Stability, and Application
Chairs: Michelle Peitz, Archer Daniels Midland Co., USA; and Bingcan Chen, North Dakota State
University, USA
Substitution of Vegetable Shortening with SFC had an influence on oxidation stability of

Mixtures of more Unsaturated Oils in Pie Crust crackers. Oxidative stabilities of commercially
and Its Effect on Sensory and Oxidative Stability available oils were in order: palm shortening (SFC
Denis Xie*, Robin Boyle, and Anna Cheely, Kalsec, at 55 °C = 6.3 – 8.7%) > interesterified soybean oil
Inc., USA (SFC at 55 °C = 13.8 - 14.6%) > liquid soybean oil =
The removal of partially hydrogenated oils canola/cotton blend (SFC at 55 °C = 0%). In second
(PHO) from the GRAS list by the FDA has led to a condition, different fats were used to produce
search of replacement fats/oils that are low in varied SFCs but fixed 18:2 at 20%. Tocopherol
trans fatty acids (TFA), higher in unsaturated fatty homologs were adjusted to produce similar
acids, and yet do not significantly change the tocopherol profiles. Similar to the previous
sensory attributes and oxidative stability. One experiment, oxidative stabilities decreased in an
product that is affected by this change is pie crust. order SFC at 55 °C = 12.9 - 13.5% > SFC at 55 °C =
Pie crust is made by creating a layered effect of the 24.4 - 25.4% > SFC at 55 °C = 31.1 - 32.7%.
fat and flour in order to create a flaky, yet tender However, in the third test, fully hydrogenated
texture. Vegetable shortening was compared to soybean oil was blended with liquid soybean oil to
lard and a combination of high oleic safflower oil produce similar fatty acid profile with
(HSO), avocado oil, and peanut oil in different interesterified soybean oil. Tocopherol homologs
ratios. The crust was evaluated by sensory, and by were also adjusted to produce similar tocopherol
tracking oxidation markers via GC/MS headspace profiles. The oxidative stability in the third test
and peroxide value of extracted fat. could not be predicted by SFC.
Role of Solid Fat on Lipid Oxidation in a Model Comparison of Thermal Stability and Nutritional
Cracker System Thanh P. Vu*, Lili He, David J. Quality of Palm Oil and Other Frying Oil Yin Mee
McClements, and Eric A. Decker, University of Thang*, Nur Azwani Ab Karim, Kawsalyavathi
Massachusetts Amherst, USA Kuppan, Haniza Ahmad, Maslia Manja Badrul
Crackers and other low moisture foods Zaman, Sue Hern Haw, Mohd Fadlly Jumadi, and
represent a potential health concern due to their Ahmadilfitri Md Noor, Sime Darby Research Sdn
high content of saturated fats, which increase a risk Bhd, Malaysia
of coronary heart disease. Traditionally crackers Palm oil which has a relatively high content of
are made from semi solid fats that are high in saturated fat has been wrongly perceived that is
saturated fatty acids to provide structure. The bad for consumption. It is an undeniable fact that
objective of this study was to investigate the role of the stability of an edible oil product will be affected
solid fat content (SFC) on the oxidative stability of a if the levels of the saturated fatty acids are
model cracker system. Oxidative stability was reduced. Therefore, the main goal of this research
evaluated by lipid hydroperoxide and headspace work was to investigate the thermal stability and
hexanal measurements. Our results showed that nutritional characteristics of palm oil as compared
- 22 -
to various commercially available soft oils such as Oxidative Stability Impact of Nitrogen Addition
soybean, sunflower, and canola oil under Approach on Edible Oils Jacob E. Maynard*, Joshua
intermittent frying conditions. Our findings showed Tuinstra, and Roger Daniels, Stratas Foods, USA
that premium quality palm oil with free fatty acid Vegetable oils are utilized singly or as
levels of less than 0.05%, peroxide value of less components of blends in both bakery and frying
than 1 meq/kg, anisidine value of 2, polar content shortenings. A critical determinant of achieving
of less than 5%, and polymer content of 0.2% is the optimal oil shelf life is to minimize autoxidation
most resistant to hydrolysis. The smoke point of all reaction sites (eg. Degree of unsaturation) and
frying oils gradually dropped, tocopherol levels of exposure to the principle driver of autoxidation,
all frying oils declined and at the same time, the oxygen. In this study refined, bleached and
total polar compound (TPC) and polymer levels deodorized edible oils with varying levels of mono-
increased in all oils over the course of frying. and poly-unsaturates were subjected to one of
Nevertheless, the lowest TPC level was observed in three nitrogen treatments; Nitrogen Free (NF),
the case of premium quality palm oil Nitrogen Overlay (NO), and Nitrogen Infused (NI),
(approximately 10.4% after 40 frying cycles) as stored in a covered light absent container and
compared to more than 15% recorded with other assessed for oxidative stability as measured by
soft oils with same frying cycles. The incremental peroxide value, p-anisidine value, and oxidative
increase of polymers in premium quality palm oil stability index for 30 days. The results indicate that
per frying cycle averages around 7.8%, which is the nitrogen addition approach positively impacted
quite low as compared to 15% for soft oils. In the measures of oxidative stability during the early
conclusion, this work confirmed that frying phases of the study yet were less effective during
performance of premium quality palm oil is better the later stages of the timed study indicating the
than the other soft oils. need to ensure control of bulk oil storage as it
relates to composition, temperature and storage
time.
- 23 -
LOQ-P: Lipid Oxidation and Quality Poster Session

Chairs: Shawn Pan, Bunge North America, USA; and Hans-Jürgen Wille, Consultant, Switzerland
1. Assessment of Extra Virgin Olive Oil Quality industry a simultaneous, simple and high
Using Portable Mid-infrared Spectroscopy and throughput method to predict chemical
Multivariate Analysis Didem P. Aykas*, and Luis E. characteristics of EVOO.
Rodriguez-Saona, The Ohio State University, USA
Extra virgin olive oil (EVOO) has become a 2. Effect of Crushing Speed on Extraction
major component of the American diet, consuming Efficiency and Quality of Olive Oil Obtained from
320,00 tons of EVOO in 2015. The EVOO has Super-high-density Arbosana Cultivar Juan J.
distinct sensory and nutritional characteristics. To Polari*1, David Garci-Aguirre Garci-Aguirre2, and
assess EVOO quality German Fat and Oil Society Selina Wang3, 1University of California, Davis, USA;
(DGF) developed 1,2-diacylglycerol (DAGs) and 2Corto Olive Co., USA; 3UC Davis Olive Center, USA
pyropheophytins (PPP) tests. Fresh EVOO contains Crushing is a key step during olive oil extraction.
a high amount of DAGs and PPP and according to This physical process not only breaks the fruit’s
Australian Olive Association’s (AOA) EVOO tissues to release the oil from the vegetal cell
standards; fresh EVOO should include DAGs ≥40% vacuoles but also initiates the enzymatic reactions
and PPP ≤15%. Current analytical techniques to that affect the volatile profile and phenolic
evaluate the quality of EVOO rely on compounds in the final product. While there are
chromatographic methods that are time- different options for commercial crushers, hammer
consuming, expensive, and labor-intensive. The aim mills are the most widely used in modern
of this study is to develop a rapid and robust continuous facilities due to its robustness and high
technique for rapid (~1min) quantification of DAGs throughput. In the present work, the effect of
and PPP in EVOO by using field-deployable portable hammer mill speed on extraction yield and olive oil
infrared sensor combined with a multivariate quality in an industrial facility were assessed. Our
analysis. EVOO samples (n=114) were kindly results showed that increasing the rotor speed
provided by Borsa Laboratories, a Turkish contract from 2400 RPM to 3600 RPM led to an increase of
laboratory that tests the quality of exported EVOO. 1.2% in yield, while conserving quality parameters
The spectra of a drop of EVOO were directly (free fatty acids, peroxide value, UV absorbance,
collected using a portable FT-IR with a temperature diacylglycerols (DAGs) and pyropheophytins (PPP)).
controlled (65°C) crystal and partial least squares In addition, total phenols content in the oil
regression (PLSR) was used to analyze the spectral increased from 228 ppm to 270 ppm. Sensory
data. Gas chromatography (GC) and high- analysis of the oils showed slightly more bitterness
performance liquid chromatography (HPLC) were and pungency with increased rotor speed while
used as a reference analysis technique to fruitiness was unaffected. Based our findings,
determine DGAs and PPP content, respectively in faster crushing speed of the hammer mill appears
EVOOs. PLSR models showed excellent correlation to improve extraction efficiency. Processors can
(Rpred>0.92) between the mid-infrared also tailor the phenolic contents and sensory
spectrometer predicted values and the reference attributes of olive oil they desire by modulating the
values, and low standard errors of cross-validation crushing speed.
(SECV). Portable IR spectrometer offers the olive oil
- 24 -
3. Protection of Beta-carotene in Emulsion-based Association colloids formed by the various kinds

Delivery Systems Using Antioxidant Interfacial of surface active components have an important
Complexes: Catechin-egg White Protein role on the oxidation stability of oils.
Conjugates Luping Gu*, and David J. McClements, Diacylglycerols (DAG), one of the minor
University of Massachusetts Amherst, USA components in refined oils, have different chemical
The aim of the present study was to fabricate and physical properties from triacylglycerols (TAG)
catechin-egg white protein (CT-EWP) conjugates as due to its chemical structure. There are several
novel food-grade antioxidant emulsifiers designed studies on the influence of DAG on the oxidation
to improve the physicochemical stability of beta- stability of bulk oils but these studies are
carotene (BC) emulsions. CT-EWP conjugates were inconsistent reporting DAG as both prooxidants
synthesized using free radical grafting and and antioxidants. The objective of the study is to
conjugation formation was confirmed by find out the impact of DAG on lipid oxidation in the
electrophoresis and liquid chromatography-mass bulk oil containing association colloids made from
spectrometry. The physicochemical stability of BC phosphatidylcholine. This research focused on how
emulsions was characterized by measuring changes the DAG affects the oxidative stability of stripped
in particle size, ζ-potential and BC retention. oil with and without reverse micelle. The critical
Changes in particle size and ζ-potential were micelle concentration (CMC) of
quicker at 37 °C than at 4 and 25 °C, however no phosphatidylcholine increased as the DAG
creaming or oiling-off were observed at any of the concentration increased suggesting that DAGs
storage temperatures, which suggested that all the where incorporated into the reverse micelles. The
emulsions were physically stable during the 30- oxidation rate of DAG containing oil was almost the
days storage period. Compared to emulsions same as TAG without reverse micelles while it was
stabilized by EWP or CT+EWP physical mixtures (no slightly different in the presence of reverse
conjugation), CT-EWP conjugate-stabilized micelles. To reveal the influence of minor
emulsions exhibited greater resistance to components on lipid oxidation would provide us
environmental stresses, such as thermal processing useful knowledge to improve oxidative stability.
and high ionic strengths, which was attributed to a
stronger steric repulsion between the oil droplets. 5. Characterization and Determination of Walnut
CT-EWP conjugates also significantly reduced the Oils from China Pan Gao*, Xingguo Wang, and
degradation rate of BC in emulsions during storage, Qingzhe Jin, Jiangnan University, China
which was attributed to their strong antioxidant A total of 25 walnut oil samples from different
and interfacial activities. These results indicate that geographical areas (Shanxi, Shandong, Liaoning,
CT-EWP conjugates can be utilized to develop food- Hebei, Sichuan, Shaanxi, Hubei, Yunnan, Xinjiang,
grade delivery systems to protect chemically labile Tibet and Heilongjiang) from china were selected.
lipophilic bioactive compounds. The higher percentages of fatty acids and
triacylglycerides , as determined by Gas
4. The Impact of Diacylglycerols on Lipid
Chromatography (GC).The fatty acids corresponded
Oxidation in Oils Containing Association Colloids
to palmitic (2.96-8.25 %), oleic (15.07 - 24.71 %),
Mizue Ouchi*1, David J. McClements2, and Eric A.
linoleic (51.21-68.97 %) and linolenic (6.67-12.60
Decker2, 1Kao Corporation, Japan/University of
%), and the main triacylglycerides were LLL
Massachusetts Amherst, USA; 2University of
(17.069-39.739 %), followed by PLL (5.881-14.983
Massachusetts Amherst, USA
- 25 -
%), OLL (8.662-15.462 %), OLLn (11.531-24.179 %) which indicated the reduction of unsaturation
and LLLn (7.166-26.443 %). In addition, high degree of vegetable oil. The content of MDA
amounts of micronutrients, including sterol, ranked as: LO >CO >RO >PO >CLO, PO and CLO had
squalene, tocopherol and total phenolic content a much lower MDA content than other test oils. In
were also found in walnut oils by high performance conclusion, MDA content was lower in PO and CLO
liquid chromatography (HPLC) and Gas which consisted of small amounts of PUFA, and
Chromatography-Mass Spectrometer (GC-MS) vegetable oils with a higher degree of unsaturation
ranged from 453 to 1492, 125 to 1806, 159 to 2579 certainly exhibited great susceptibility to MDA
and 26 to 203 mg/kg among different varieties, formation. Additionally, the formation of MDA was
respectively. The measurement of the antioxidant mainly caused by the oxidation of esters of
activity of the walnut oils was achieved by their linoleate acid and linolenate acid, rather than by
ability to scavenge the free stable 2,2-diphenyl-1- the oxidation of oleate acid esters. This work is an
picrylhydrazyl radical (DPPH ). A positive important foundation for further study on
correlation was found between DPPH radical with formation mechanisms and inhibition/elimination
total phenolic content (r=0.740) and linolenic methods of MDA in vegetable oils.
(r=0.494).
7. Effect of Oil Oxidation on Glycidyl Ester
6. Relationship Between Malondialdehyde
Formation Involved in Radical-mediated
Formation and Reduction of Polyunsaturated
Mechanisms in Refined Oil Weiwei Cheng*1, and
Fatty Acids in Vegetable Oil Ma Lukai*, and Liu
Liu Guoqin2, 1South China University of Technology,
Guoqin, School of Food Science and Engineering,
China; 2School of Food Science and Engineering,
South China University of Technology, China
South China University of Technology, China
Malondialdehyde (MDA), considered to derive
Glycidyl esters (GEs), a new class of oil-
from the secondary oxidation of polyunsaturated
processing contaminant, possess potential
fatty acids (PUFA), has been extensively suggested
genotoxic carcinogenicity and are commonly
to have genotoxic and mutagenic properties, and
detected in refined oils and oil-based food
has additionally been associated with
products, even in infant formulas. Therefore, the
cardiovascular disease. The more consumption of
formation and inhibition of GEs in refined oil draw
vegetable oils rich in PUFA, the higher risk of MDA
increasing attention from oil researchers and
intake. In this study, the kinetic formation of MDA
industry. The aim of this research is to investigate
in palm oil (PO), corn oil (CO), rapeseed oil (RO),
the effect of oil oxidation on glycidyl fatty acid
camellia oil (CLO) and linseed oil (LO) was
ester (GE) formation and the free radical-mediated
investigated, methyl oleate, methyl linoleate, and
mechanisms involving the recognition of cyclic
methyl linolenate were chosen to verify the origin
acyloxonium free radical intermediate (CAFRI) for
of MDA. The MDA content was determined by high
GE formation in both model oil (palm oil, camellia
performance liquid chromatograph (HPLC) after
oil, soybean oil, and linseed oil) system and
derivatization with 2-thiobarbituric acid (TBA). The
chemical model (dipalmitin and methyl linoleate)
results showed that: during the 30 days’ Schaal
system heated at 200 °C. The results showed that
oven test at 60 °C, the acid value (AV), peroxide
oil oxidation exhibited a positive correlation with
value (POV), p-anisidine value (p-AV) as well as the
GE formation. Based on the monitoring of cyclic
MDA content increased gradually, while iodine
acyloxonium and ester carbonyl group by Fourier
value (IV) and PUFA contents decreased with time,
- 26 -
transform infrared spectroscopy (FTIR), the with the heating time and the stigmasterol added
promotion of Fe3+ and the inhibition of in oil. A POPs formation probability was revealed
antioxidants (tert-butylhydroquinone and α- according to the following decreasing order: 7-keto
tocopherol) for GE formation not only through oil > 7β-hydroxy ≈ 5,6β-epoxy > 5,6α-epoxy > triol >
oxidation but also through directly affecting the 7α-hydroxy. A mathematical model was
formation of cyclic acyloxonium intermediate. established based on chemical (acid value and
Additionally, a quadrupole-time of ﬂight (Q-TOF) peroxide value), nutritional (iodine value and
MS/MS measurement was conducted and phytosterols content) and hazardous (POPs
measured the presence of radical adduct captured concentration) indices with the method of weight
by 5,5-dimethylpyrroline-N-oxide, proving the analysis and nondimensionalization. The
formation of CAFRI. Thus, the possible influencing comprehensive evaluation index illustrated the rule
mechanisms are that the free radical generated in of first descended then rose with the turning point
oil oxidation can transfer to dipalmitin and of 6.81‰ stigmasterol in oil. In order to keep the
promote CAFRI formation. Fe3+ and antioxidants balance of chemical, nutritional and hazardous
can catalyze free radical generation and scavenge factors in three different conditions, the
free radical, respectively, and therefore also stigmasterol concentration of 11.45‰ was
directly affect CAFRI formation. recommended in soybean oil.
8. A Mathematical Method for Determining the 9. Physicochemical Stability of Flaxseed Oil-in-

Appropriate Amount of Stigmasterol Added in Water Emulsions Fabricated from Sunflower
Soybean Oil Li Xu*1, Li Yongru2, Ruijie Liu3, Zhao Lecithins: Impact of Varying Phospholipid Type Li
Chenwei2, Qingzhe Jin4, and Xingguo Wang4,1School Liang*1, Fang Chen2, Xingguo Wang3, Qingzhe Jin3,
of Food Science and Technology, Jiangnan Eric A. Decker4, and David J. McClements4,1State
University, China; 2State Key Laboratory of Food Key Laboratory of Food Science and Technology,
Science and Technology, School of Food Science and School of Food Science and Technology, Jiangnan
Technology, Jiangnan University, China; 3Jiangnan University, China; 2School of Public Health,
University/Cornell University, China; 4Jiangnan Nanchang University, China; 3Jiangnan University,
University, China China; 4University of Massachusetts Amherst, USA
Phytosterols and their oxidation products There is great interest in the formulation of
(POPs) have become increasingly investigated in plant-based foods enriched with bioactive
recent years with respect to their beneficial and components, such as polyunsaturated fatty acids.
harmful influence. The appropriate amount of This study evaluated the impact of sunflower
nutritional phytosterols should be added in edible phospholipid type on the formation and stability of
oil since they can be oxidized under heating ﬂaxseed oil-in-water emulsions. In particular, two
condition to give POPs, known as toxic effect. The sunflower lecithins (lecithins 50 and 90) with
paper studied the degradation of stigmasterol in different phosphatidylcholine (PC) levels (59 and
soybean oil during 10 day heating (60 ºC), 9 hour 90%, respectively) were used in varying ratios to
heating (180 ºC) and 9 hour frying (180 ºC) form the emulsions. The droplet size, ζ-potential,
treatment. The formation and further degradation physical appearance, microstructure, and oxidative
of POPs was analyzed by GC-MS. The results stability of the emulsions was then measured. Both
showed that POPs increased their concentration the physical and chemical stability of the emulsions
- 27 -
increased as the PC content of the lecithin blends according to the peroxidability index, showing a
decreased. The oxidative stability of emulsions linear correlation with hydroperoxide (r = + 0.86;
formulated using lecithins 50 was better than p<0.001) and TBARS (r = +0.77; p= 0.006). The
emulsions formulated using synthetic surfactants presence of tocopherols clearly contributed to the
(SDS or Tween 20). These results are interpreted in stability of algae oil. Among the volatile
terms of the impact of emulsifier type on the compounds, nonanal, (E)-2-undecenal and
colloidal interactions between the oil droplets, and undecanal were present in a higher amount and
the molecular interactions between pro-oxidants could be used as chemical markers of n3 FA high
and oil droplet surfaces. Overall, this study commercial oils oxidation. Fish oil was the most
indicates that the interfacial properties of oil susceptible sample and must be protected from
droplets can be engineered using natural plant- oxidative damage since its extraction, while the
based phospholipids to improve their physical and other oils must be kept under freezing only after
oxidative stability, which may be important for the the bottles are opened.
development of emulsion-based delivery systems
11. Use of Oxitest for Testing Food Quality of
for bioactive lipids.
Tuna Fish Fillet in Olive Oil During Storage Paola
10. Oxidative Stability of Edible Oils Containing Ornaghi*1, Monia Scarsi2, Stefano Casiraghi2,
Different Types of Omega-3 Fatty Acids Marina S. Antonella Cavazza3, Chiari Bignardi3, Carmen
Nogueira*1, and Inar A. Castro2, 1Dept. of Food and Lagana4, Paola Salvadeo3, Claudio Corradini3, and
Experimental Nutrition, Faculty of Pharmaceutical Stefani Corti4, 1VELP Scientifica S.r.l., Italy; 2VELP
Sciences, University of São Paulo, Brazil; 2University Scientific, Inc., USA; 3Universita degli Studi di
of Sao Paulo, Brazil Parma, Italy; 4VELP Scientifica, Italy
Omega 3 fatty acids (N3 FA) can form Oxitest (VELP Scientifica, Italy) is a reactor
potentially toxic secondary products depending on based on the use of high temperature and over-
the storage conditions. Thus, the objective of this pressure of oxygen that allows to easily measure a
study was to identify chemical markers formed sample oxidative stability by accelerating the
from the oxidation of the major N3 FA present in oxidation process. It has been shown to be a very
edible oils while simulating conditions for useful tool for testing many types of food. In this
transporting, storing and consuming. Fish, Algae, work, the use of Oxitest to test food quality during
Echium and Flaxseed oils were selected as the storage was explored, evaluating its usefulness for
sources of eicosapentaenoic, hexadocosaenoic, the assessment of the shelf-life of food stored in
steraridonic and α-linoleic acids, respectively. Fresh glass and in metallic cans. Tuna fish in olive oil was
samples were obtained just after the oils extraction chosen as food model to measure oxidative
(F), kept in their original bottle at 50o C for 2 days stability. Samples stored for different periods were
to mimic transportation (T) and maintained an submitted to analysis. Olive oil is a largely
additional 30 days at 25oC to simulate storage (S). consumed product in the Mediterranean diet,
Finally, the bottles were opened and kept at 25oC responsible for several positive health benefits. Its
for 30 days to simulate the conditions during shelf-life is limited since important changes in the
domestic consumption (C). Results showed that oils bioactive compounds are known to occur during
were stable until the end of storage, except for Fish storage, leading to a loss of quality in terms of
oil that presented an increase of hydroperoxides organoleptic and also healthy properties. The main
and TBARS values. Oxidation also increased changes observed are linked to the lipidic and
- 28 -
polyphenolic fraction, and involve oxidative and Beylik were 0.2% at the end of storage. Generally
hydrolytic degradation. Results showed a color changed from green to yellow. Filtered
progressive decrease of the olive oil stability MEVOO had higher α-Tocopherol and β-Tocopherol
accompanied by a parallel increase of tuna fish contents than unfiltered sample. Total phenol
oxidative stability with time. It can be supposed content of unfiltered MEVOO (696 ppm) was higher
that the antioxidant compounds occurring in olive than filtered one. Luteolin was the most abundant
oil exert a protective effect on the soaked tuna fish phenolic compounds in both samples. Unfiltered
fillets. An interesting conclusion is that tuna fillet sample had higher oleuropein content. The amount
shelf-life is prolonged after its storage in olive oil, of oleuropein and other phenolics decreased
and even increases its quality, in terms of oxidative during storage, while tyrosol, 4-hydroxy benzoic
stability. acid and hydroxy tyrosol contents increased.
Results showed that filtration and storage had
12. Effects of Filtration on Chemical Properties significant effects on chemical and physical
and Oxidative Stability of Turkish Monovarietal properties of MEVOO.
Olive Oils Esmaeil Ghanberi Shendi1, Dilek Sivri
Özay*1, Mücahit Özkaya2, and Feyza Üstünel3, 13. Value Utilization of Discarded Fish Livers for
1Hacettepe University, Turkey; 2Dept. of Production of Omega-3 Rich Oil Ann-Dorit M.
Horticulture, Ankara University, Turkey; 3Doğal Sørensen*1, Nina Skall Nielsen2, and Charlotte
Ürünler Tur. Tic. San. A.Ş., Turkey Jacobsen1, 1Technical University of Denmark,
The mobile olive oil processing unit (MOOPU) Denmark; 2National Food Institute, Technical
was used to produce monocultivar extra virgin University of Denmark, Denmark
olive oil (MEVOO) extracted from a local olive The intake of long chain (LC) omega-3
cultivar called as “Beylik”. In addition to quality polyunsaturated fatty acids (PUFAs), especially
characteristics, some minor and major components eicosapentaenoic acid (EPA) and docosahexaenoic
of the MEVOO have been determined before and acid (DHA), has been associated with several health
after filtration and the changes were monitored beneficial effects. Thus, there is a demand for new
during storage for 12 months. Free fatty acid, methods to obtain high quality omega-3 rich oils
peroxide and UV absorbance values, moisture and applications with omega-3 to increase the
content and fatty acid composition were population’s intake of the healthy omega-3 LC
performed according to the method of PUFAs. Most of the fish caught in Denmark are
International Olive Council (IOC). The total phenols slaughtered and rinsed immediately after catch,
were determined by the Folin&Ciocalteu reagent. when the fishing vessel is still at the sea. When the
Methanolic extracts of MEVOO obtained by solid fish is rinsed, the liver is discarded in to the sea.
phase extraction (SPE) and used for total phenols However, this practice has now been prohibited in
and phenol profiles analyses. Phenolic and the new EU legislation. Liver from fish has a high
tocopherols were detected by ultra high- content of omega-3 LC PUFAs, i.e. EPA and DHA.
performance liquid chromatography (UHPLC). This liver could be stored and used for production
Results showed filtered and unfiltered olive oil of oil rich in omega-3 and thus, create value from
samples can be classified as extra virgin olive oil waste material. The quality of the livers will affect
(EVOO) as declared by IOC trade standards. Free the quality of the oil produced. Thus, a good quality
fatty acid value of both filtered and unfiltered of the waste material has to be preserved from
- 29 -
catch to oil production. Parameters that can affect Technical University of Denmark, Denmark;
the quality of the liver from catch to oil production 2Technical University of Denmark, Denmark
are storage condition and initial oxidation stage. An optimization study was carried out in order
The aim of this study was to evaluate the effect of to evaluate the physical and oxidative stability of
storage conditions (iced and -18 oC) on board the high fat (50-70%) omega-3 delivery fish oil-in-water
fishing vessel on the oxidative quality of different emulsions stabilized with combinations of sodium
cod species. Additionally, a systematic evaluation caseinate (CAS) and commercial diacetyl tartaric
of seasonal variation in oil content, oxidation status acid ester of mono- and diglycerides (DATEM). It is
and fatty acid composition was performed on hypothesized that combined use of emulsifiers and
different cod species. surfactants provides less viscous emulsions which
makes it easier to incorporate delivery emulsion
14. Natural Antioxidants Derived from Seaweed
into food products. The influence of 3 factors
Material Ditte B. Hermund*1, Randi Neerup2, Susan
related to emulsion composition (fish oil content:
Holdt3, and Charlotte Jacobsen1, 1Technical
50, 60 and 70%; total amount of CAS and DATEM:
University of Denmark, Denmark; 2Danish
1.4, 2.1 and 2.8 %; and ratio between CAS and
Technological Institute, Denmark; 3National Food
DATEM: 0.4, 1.2 and 2) on physical (droplet size,
Institute, Technical University of Denmark,
viscosity and zeta potential) and oxidative
Denmark
(peroxide value and volatile oxidation products)
Natural antioxidants derived from seaweed
parameters were evaluated. After executing a Box-
have a high content of bioactive components with
Behnken design, statistical modelling and
potential for improving oxidative stability of lipids
optimization was performed. The best performing
in food systems. Furthermore, some of these
recipe was determined to be 70% fish oil, 2.8%
compounds can be used as functional ingredients
total emulsifier and a ratio of 2 for the combination
in skin care products, against aging and
of CAS:DATEM. Results of optimization study
inflammation of the skin. Seaweed cultivation is a
showed that creaming decreased with increasing
rather new discipline in Denmark, and the
fish oil and total emulsifier content, whereas,
utilization potential of the biomass is being studied.
droplet size was affected by all variables. Viscosity
In a new research project the value chain from
decreased with the decreasing fish oil content,
seaweed cultivation to final product will be
however no significant effect of variables was
investigated and implemented. In this project
found on peroxide value. Volatile compounds were
bioactive compounds from the seaweed biomass
formed in lower amounts with the increased ratio
are extracted and high value products for the food
of CAS to DATEM, confirming good antioxidative
and cosmetic industry are developed. The poster
effects of CAS.
will contain the background and aim of the work
and preliminary results on antioxidants derived
16. Comparison of Antioxidant Activities of
from seaweed.
Fucoidan Isolated from Four Species of Brown
Algae from Danish Coast Sabeena Farvin
15. Oxidative and Physical Stability of Fish Oil-in-
Koduvayur Habeebullah1, Surendraraj Alagarsamy2,
Water Emulsions Stabilized with Sodium
and Charlotte Jacobsen*3, 1Environmental and Life
Caseinate and DATEM Betül Yesiltas*1, Pedro J.
Science Research Center, Kuwait Institute for
Garcia-Moreno2, Ann-Dorit M. Sørensen2, and
Scientific Research, Kuwait; 2Kuwait Institute for
Charlotte Jacobsen2, 1National Food Institute,
- 30 -
Scientific Research, Kuwait; 3Technical University of scavenging capacity assay, and oxygen radical
Denmark, Denmark absorbance capacity (ORAC) assay. The antioxidant
Fucoidans are fucose-rich sulfated role of free and bound phenolic compounds was
polysaccharides found in brown macroalgae. These further investigated in stripped flaxseed oil-in-
polysaccharides differ in their sugar backbone water emulsions stabilized by tween 20 at pH 3 and
composition, structure and sulfation patterns 7 on the basis of lipid hydroperoxides and hexanal
according to the species of origin and the formation. The impact of free and bound phenolic
extraction techniques used. In the present work fractions on the physical properties of emulsions
Fucoidan was extracted from four species of brown was also assessed. The results suggested that
algae viz, F. vesiculosus, F. serratus, A. nodosum germination time is critical for phenolic compounds
and L. digitata. The extracted fucoidan was tested production. The form of phenolic compounds, i.e.,
for their antioxidant activity both in in vitro assays free and bound, will influence the antioxidative
and in 5% oil-in-water emulsion and were activity both in vitro assay and in real food systems.
compared with Sigma@Fucoidan. F.serratus The findings could be applied to develop novel
showed high iron chelating activity and antioxidant natural antioxidants to effectively prevent lipid
activity in liposomes. Sigma@Fucoidan showed oxidation.
high reducing power and radical scavenging
19. Influence of Food Additives and pH on the
activity. Surprisingly when tested in 5% fish oil in
Oxidative Stability of Crackers Thanh P. Vu*, Lili
water emulsion, fucoidan from L.digitata showed
He, David J. McClements, and Eric A. Decker,
high protection against lipid oxidation in spite of
University of Massachusetts Amherst, USA
the low antioxidant activity in the in vitro assays.
Crackers are low moisture food and one of the
The fucoidans from L.digitata have the highest
top saturated fat contributors in American diet.
content of sulfate when compared to other
Understanding lipid oxidation mechanism in
fucoidans and this may be the reason for the high
cracker system helps to develop strategies to
antioxidant activity in 5% oil in water emulsion.
replace saturated fat by unsaturated fat and, at the
18. The Role of Phenolic Compounds Extracted same time, prolong shelf-life and reduce food
from Germinated Pulse Crops on the Oxidative waste. To get a better understanding of factors
Stability of Oil-in-Water Emulsions Minwei Xu*, influencing lipid oxidation in a model cracker
and Bingcan Chen, North Dakota State University, system, gluten was added and the pH was varied
USA from 4.2 to 9.3. Crackers were incubated at 55°C in
Germinated pulse crops produced from North the dark and maintained at a water activity of 0.22
Dakota, including chickpea, yellow pea and lentil, or 0.68 during incubation. Oxidation was evaluated
were used as the substrate for extraction of natural based on hydroperoxides and hexanal lag phases.
antioxidants. Dynamic changes of phenolic Gluten was added at concentrations of 0, 2.5, 5,
compounds during germination were recorded. and 10% (endogenous gluten was 10%). At low
Phenolic compounds in free and bound form were water activity (0.22), gluten showed no effect on
extracted at different germination time. The in lipid oxidation in cracker; however, at intermediate
vitro antioxidative activity of phenolic fractions water activity (0.68), high gluten concentrations
were characterized using 2, 2-diphenyl-1- resulted in slightly longer lag phases. Low pH
picrylhydrazyl (DPPH) and 2, 2’-azinobis 3- promoted lipid oxidation, presumably due to
ethylbenzothiazoline-6-sulfonic acid (ABTS) radical enhancing mobility of iron. Crackers were most
- 31 -
oxidative stable when pH values were close to pH Under accelerated conditions (elevated
7. temperature and pure oxygen pressure) a sample
of 5 mL is examined in a sealed stainless steel test
21. The Sensorial Properties of Olive Oils
chamber. Typical conditions of the method are
Extracted from Edremit Cultivars Harvested in
temperatures between 120 °C – 140 °C and an
Different Regions Alev Y. Aydar*, Manisa Celal
initial oxygen pressure of 700 kPa. Application of
Bayar University, Turkey
these conditions allows for initiation of a rapid
In this study, the effect of region on sensorial
oxidation process, which is monitored by recording
properties of olive oils extracted from Edremit
the pressure until a predefined pressure drop. It
variety olives were studied. The sensory
was found that the elapsed time until the pressure
evaluations were performed by 10 trained
drop is directly related to the oxidation stability of
panelists. Panelists evaluated the overall
the sample. In order to compare our new approach
acceptability of each oil sample (taking into
to the AOCS method Cd12b_92_13, we have
account any positive and negative taste), using a
studied seventeen edible oils at 120 °C and 140 °C.
numerical scale 1–5 (1 = not acceptable, 5 =
Comparison to the data collected using the
extremely good), as well as bitterness and fruity
abovementioned AOCS method reveals a linear
etc. (1 = no bitterness, 5 = extremely bitter). The
relationship. Due to defined oxygen volume in the
panelists perceived no negative attributes such as
closed test chamber, the oxygen consumption can
rancid or musty-humid taste for all oils extracted
be calculated. Furthermore, we found Arrhenius
from Edremit varieties harvested in Mut and
behaviour with regard to the applied temperature,
Akhisar regions. The oils coded as 133 and 254
enabling the user to determine the activation
were evaluated fruitier than other oils, however
energy of a specific oxidation process. The
pungent and bitter properties of oils were not
significantly reduced measurement time and a high
significantly different. Oils extracted by 10 min
repeatability of the method represents the major
ultrasound at 50 °C and 40 min of malaxation
advantages of our method, allowing for quick and
(sample:154) were evaluated as lowest fruity oils.
direct measurement of the oxidation stability for
After 12 month storage of olive oils at room
research, process and test bench control.
temperature, all olive oils extracted by ultrasound
showed sensory profiles belonging to EVOO
23. Effects of Polar Compounds from Oidized
category. Therefore, it can be concluded
Palm Oil on Lipid Metabolism and Glucose
ultrasound had positive effect on sensory
Tolerance in Kunming Mice Peirang Cao*, Xiaodan
properties of oil not only after extraction but also
Li, Xiaoyan Yu, Yuanpeng Wang, and Yuanfa Liu,
after long term storage.
Jiangnan University, China
22. Novel Method for Fast and Straightforward In this study, effects of oxidized palm oil, and its
Determination of the Oxidation Stability of Fats polar compounds generated from the frying
and Oils Carolin Edinger*, Anton Paar ProveTec process of palm oil, on animal effect of lipid and
GmbH, Germany glucose metabolism were investigated. Kunming
The quality of fats and oils strongly depends on mice were fed with high-fat diet containing
their oxidation stability. In this contribution a new oxidized palm oil or purified polar compounds for
method for evaluating the oxidation stability by period of 12 weeks. The effect on animal health
determining the induction period is introduced. including liver functions, serum biochemistry and
- 32 -
glucose tolerance were analyzed. Our results (OAVs; ratio of concentration to respective odor
revealed that the consumption of polar compounds threshold) were calculated. Finally, aroma
was positively related to the change of lipid simulation experiments were carried out to
deposition in liver and whole body and glucose validate the analytical data. Fourteen odorants
tolerances in Kunming mice. Correspondingly, with an OAV ≥ 1 were detected as key aroma
decrease of gene expression involved in lipid compounds in extra virgin olive oil including 1-
metabolism of PPARa, Acox1 and Cpt1a in liver penten-3-one, (Z)-3-hexenal, trans-4,5-epoxy-(E)-2-
suggested that the polar compounds could decenal, acetic acid, 2-isobutyl-3-methoxypyrazine,
facilitate the fatty acid oxidation in peroxisomes (E)-2-hexenal, and (Z)-3-hexenylacetate. The rancid
and suppress the lipid oxidation in mitochondria. off-flavor olive oil showed significantly higher OAVs
Furthermore, glucose tolerance test (GTT) revealed for acids, such as acetic acid, butanoic acid,
that high polar compound consumption impaired pentanoic acid, and hexanoic acid. Further,
glucose tolerance, indicating its effect on the saturated aldehydes (hexanal, heptanal, octanal,
glucose metabolism in vivo as well. Our results and nonanal), monounsaturated aldehydes ((E)-2-
provided critical information on the effects of polar octenal and (E)-2-nonenal), and diunsaturated
compounds generated from oxidized palm oil on aldehydes ((E,E)-2,4-nonadienal and (E,E)-2,4-
animal health specially on liver functions and lipid decadienal) were key odorants of the off-flavor oil.
metabolism, which is important for the biosafety of In summary, the rancid off-flavor was characterized
frying oil. for the first time on a molecular level using the
combined approach of instrumental and sensorial
24. Decoding the Rancid Off-flavor of Olive Oil analysis.
Using the Sensomics Approach Anja Neugebauer*,
Michael Granvogl, and Peter Schieberle, Technical 25, An Investigation into the Stability of Flavour
University of Munich, Germany Compounds in Flavoured Fish Oil During Oxidation
Olive oil is a favored edible oil around the world Emily Harris1, Suzanne M. Budge1, Jenna Sullivan
for hundreds of years due to its valuable nutrients Ritter2, and Wei Xia*1, 1Dalhousie University,
and its unique flavor profile. Due to the fact that Canada; 2Nature's Way of Canada, Canada
the aroma is one of the most important criteria for The p-anisidine (pAV) test is used to measure
consumers’ buying behavior, it is crucial to gain the concentration of aldehydes in marine oils and
more knowledge about the aroma profile of olive marine oil supplements. However, flavours added
oil and the possible off-flavor development during to these products to enhance their palatability
its production and storage. Using the sensomics contribute to the measured pAV, leading to
approach, including comparative aroma extract inaccurate results. For this reason, the Global
dilution analysis (cAEDA) by gas chromatography- Organization for EPA and DHA Omega-3s (GOED)
olfactometry (GC-O) and identification experiments recommends a modified method to measure the
via gas chromatography-mass spectrometry (GC- pAV of flavoured marine oils that is predicated on
MS), extra virgin olive oil, eliciting the desired the assumption that the flavour compounds
aroma properties, and a rancid off-flavor olive oil themselves do not oxidize or degrade during
were compared. The most potent aroma oxidation. Here, we proposed to test the null
compounds were quantitated by stable isotope hypothesis, as followed by GOED, that the
dilution assays (SIDAs) and odor activity values contribution of flavour to the measured pAV does
- 33 -
not change during storage. We performed stability the GOED recommended method for measuring
studies to compare oil samples to which flavour the pAV in flavoured oils.
had been added before and after oxidation,
26. Effect of Antioxidants on Changes in Edible
respectively. The pAVs and the 1H NMR signal
Oils During Frying S.P.J. Namal Senanayake*1, and
responses of the aldehydic flavour signals in these
Neeti Chavan2, 1CFS North America, USA; 2Camlin
oils were compared between sample types to
Fine Sciences Ltd., India
determine the extent of flavour degradation over
The effect of antioxidants on the stability of
the course of oxidation. The pAVs of oils to which
edible oils under frying conditions can be assessed
flavour was added before oxidation were
via increase in peroxide value and anisidine value,
significantly lower than the pAVs of oils to which
measurement of viscosity and changes in
flavour was added after oxidation for several
antioxidant levels during frying. The Oil Stability
sampling points in both chocolate-vanilla and
Index (OSI) or Rancimat results can also be utilized
lemon flavoured oils, indicating that these flavours
to assess the stability of the frying oils. Both
degrade during oxidation. Additionally, in
synthetic and natural antioxidants may be used to
chocolate-vanilla flavoured oil, the rate of
enhance the stability of frying oils. In this
oxidation was faster in unflavoured than flavoured
presentation, the performance of various
oil, suggesting that compounds in the chocolate-
antioxidants in edible oils under frying conditions
vanilla flavour may be acting as antioxidants. These
will be discussed.
findings have ramifications for the applicability of
- 34 -

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ABSTRACTS 2017 AOCS ANNUAL MEETING AND INDUSTRY SHOWCASES April 30–May 3, 2017

LOQ 1a: Lipid Oxidation Evaluation by Sensory Methods

LOQ 2b: Stabilization of Omega-3, Bioactive Lipids, and Antioxidants Strategies

LOQ 3a: Lipid Oxidation and Antioxidants—Fundamentals and Applications

LOQ 4b / PHO 4: Phospholipids as Antioxidants and the Analysis of Their Oxidation in

Incorporation of High-oleic and High-linoleic vegetable oil.

LOQ 5a: Frying Oils—Applications, Quality, and Chemistry

Substitution of Vegetable Shortening with SFC had an influence on oxidation stability of

LOQ-P: Lipid Oxidation and Quality Poster Session

3. Protection of Beta-carotene in Emulsion-based Association colloids formed by the various kinds

8. A Mathematical Method for Determining the 9. Physicochemical Stability of Flaxseed Oil-in-

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