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Lipid Oxidation in Food and Biological Systems

A Physical Chemistry Perspective

  • Book
  • © 2022

Overview

Editors:
  1. Carlos Bravo-Diaz

    1. Facultad de Química, Dpto Química Física, Universidad de Vigo, Vigo, Spain

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  • Traces the physical chemistry of lipid oxidation and inhibition
  • Shows the application of antioxidants to food and biological systems
  • Reviews the latest methods to monitor and control lipid oxidation

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Table of contents (20 chapters)

  1. Front Matter

    Pages i-xiii
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  2. Methods to Investigate Lipid Oxidation and Its Inhibition

    1. Front Matter

      Pages 1-1
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    2. Lipid Oxidation in Food Emulsions: Analytical Challenges and Recent Developments

      • Sten ten Klooster, Vincent Boerkamp, Eleni Lazaridi, Suyeon Yang, Machi Takeuchi, Claire Berton-Carabin et al.
      Pages 3-29

    3. Determining Antioxidant Distributions in Intact Emulsions by Kinetic Methods: Application of Pseudophase Models

      • Laurence S. Romsted, Carlos Bravo-Díaz
      Pages 31-48

    4. Fluorescent Probes for Monitoring Oxidation of Lipids and Assessment of Antioxidant Activity

      • Jarosław Kusio, Grzegorz Litwinienko
      Pages 49-91

    5. Lipid Oxidation in Meat Systems: Updated Means of Detection and Innovative Antioxidant Strategies

      • Trinidad Pérez-Palacios, Mario Estévez
      Pages 93-111

  3. Lipid Oxidation and Inhibition in Different Systems

    1. Front Matter

      Pages 113-113
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    2. The Underrecognized Role of the Hydroperoxyl (HOO•) Radical in Chain Propagation of Lipids and its Implication in Antioxidant Activity

      • Yafang Guo, Riccardo Amorati
      Pages 115-132

    3. Location, Orientation and Buoyance Effects of Radical Probes as Studied by EPR

      • Carolina Aliaga, Marcos Caroli Rezende
      Pages 133-150

    4. Lipid Antioxidants: More than Just Lipid Radical Quenchers

      • K. M. Schaich
      Pages 151-184

    5. Effect of Lipophilic and Hydrophilic Thiols on the Lipid Oxidation

      • O. T. Kasaikina, K. M. Zinatullina, V. D. Kancheva, A. K. Slavova-Kasakova, D. V. Loshadkin
      Pages 185-200

    6. Control of Lipid Oxidation in Oil-in Water Emulsions: Effects of Antioxidant Partitioning and Surfactant Concentration

      • Marlene Costa, Fátima Paiva-Martins, Carlos Bravo-Díaz, Sonia Losada-Barreiro
      Pages 201-216

    7. Effects of Emulsion Droplet Size on the Distribution and Efficiency of Antioxidants

      • Marlene Costa, Sonia Losada-Barreiro, Carlos Bravo-Díaz, Fátima Paiva-Martins
      Pages 217-235

    8. Nanoemulsions as Encapsulation System to Prevent Lipid Oxidation

      • Carla Arancibia, Natalia Riquelme
      Pages 237-256

    9. The Effects of Association Colloids on Lipid Autoxidation in Bulk Oils

      • Krzysztof Dwiecki, Ewa Bąkowska
      Pages 257-275

    10. Antioxidant Activity of Edible Isothiocyanates

      • Jakub Cedrowski, Jacek Grebowski, Grzegorz Litwinienko
      Pages 277-303

    11. Photosensitized Lipid Oxidation: Mechanisms and Consequences to Health Sciences

      • Isabel O. L. Bacellar, Rosangela Itri, Daniel R. Rodrigues, Mauricio S. Baptista
      Pages 305-337

  4. Health, Biological and Nutritional Effects

    1. Front Matter

      Pages 339-339
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    2. Antioxidants in Dentistry: Oxidative Stress and Periodontal Diseases

      • Sofía Elvira Fernández-Bravo
      Pages 341-359

    3. Phytosterols as Functional Compounds and Their Oxidized Derivatives

      • Magdalena Rudzińska
      Pages 361-380
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Keywords

About this book

This book offers a new physical chemistry perspective on the control of lipid oxidation reactions by antioxidants, and it further explores the application of several oxidation inhibition strategies on food and biological systems. Divided in 3 parts, the book reviews the latest methods to control lipid oxidation, it examines lipid oxidation and inhibition in different food systems, and it finishes with an overview of the biological, health and nutritional effects of lipid oxidation.

Chapters from expert contributors cover topics such as the use of magnetic methods to monitor lipid and protein oxidation, the kinetics and mechanisms of lipid oxidation and antioxidant inhibition reactions, interfacial chemistry, oxidative stress and its impact in human health, nutritional, sensory and physiological aspects of lipid oxidation, and new applications of plant and marine antioxidants. While focused on lipid peroxidation in food and biological systems, the chemistry elucidated in this book is applicable also to toxicology, medicine, plant physiology and pathology, and cosmetic industry. The book will therefore appeal to researchers in the lipid oxidation field covering food, biological and medical areas.



Editors and Affiliations

  • Facultad de Química, Dpto Química Física, Universidad de Vigo, Vigo, Spain

    Carlos Bravo-Diaz

About the editor

​Carlos Bravo-Díaz is a Full Professor of Physical Chemistry at the University of Vigo, Spain, and Honorary Professor at the Marie-Curie Sklodowska University (Lubin, Poland). His main research is focused on developing methods to model chemical reactivity in colloidal systems by employing chemical probes. Specifically, his research group analyses the effects of macromolecular, self-assembly and colloidal systems on chemical reactivity, and apply this knowledge to get chemical information about the aggregates and reactant distributions. He has been recently working on lipid oxidation reactions and, mainly, on its control by antioxidants, developing a unique – up to date - chemical kinetic method to determine antioxidant distributions and their interfacial concentrations in intact oil-in-water emulsions, in collaboration with Professor L. S. Romsted at Rutgers, The State University of New Jersey (New Jersey, USA).

Bibliographic Information

  • Book Title: Lipid Oxidation in Food and Biological Systems

  • Book Subtitle: A Physical Chemistry Perspective

  • Editors: Carlos Bravo-Diaz

  • DOI: https://doi.org/10.1007/978-3-030-87222-9

  • Publisher: Springer Cham

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2022

  • Hardcover ISBN: 978-3-030-87221-2Published: 07 February 2022

  • Softcover ISBN: 978-3-030-87224-3Published: 07 February 2023

  • eBook ISBN: 978-3-030-87222-9Published: 06 February 2022

  • Edition Number: 1

  • Number of Pages: XIII, 477

  • Number of Illustrations: 152 b/w illustrations, 89 illustrations in colour

  • Topics: Food Science, Lipidology, Physical Chemistry, Organic Chemistry, Nutrition

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