According to the universally accepted oil oxidation mechanism ,the oil antioxidation mechanism and concrete function of vitamin E are explored in this paper. Besides,the PUFA level and vitamin E level of some types of common oil and fat are introduced as well.
The most important reason causing the flavor differences was lipid oxidation,and the minor reason might be the Maillard reaction between amino compounds(such as intermediate compounds derived from degradation of protein and peptides) and sugar in chicken bone hydrolysate.
AV? appearance and properties resulted from oxidation of oil,fractionation of blanded of esters of fatty acid and destruction of crystalline structure of fats was described. Solution methods were proposed to advoid the quality badness of margarine and shortening products.
In this paper,recent advances about effects of oxidized oil on animals are presented. The discussion gives emphasis on the following topics:oil oxidized products ,evaluation standard of oil oxidation,absorption and metabolism of oxidized products,nutritional values of oxidized oil,effects of oxidized oil on performance,biomembrance,enzyme activity,tissues and organs,as well as on hematological in- dices and meat quality,and controll of toxicity of oxidized oil.
The effect of varions factors (the degree of unsaturation of the initial oil and the content of oil oxidation products in the preparation) on antimicrobial activity was determined.
The antimicrobial activity of the preparation was induced by oil oxidation.
Antimicrobial activity was shown in water-soluble oil oxidation products.
The basic concept of the fluorescent method developed for evaluating oil oxidation rate by recording the shift of fluorescence spectrum to the long-wave region is described.
Conditions such as microwave irradiation power, number of irradiation cycles, and irradiation time were optimized by means of multivariate screening that showed that irradiation power is the most significant condition in the oil oxidation process.
Currently we recognize catalytic organic peroxides in flavoprotein oxygenases; such organic peroxides are also involved in lipid oxidation and tryptophan radical decay.
In the apical meristem of Allium fistulosum, the relationship between peroxide lipid oxidation, antioxidant activity, proliferative processes, the yield of chromosomal aberrations and duration the exposure to ionized air was studied.
The results showed that DMGS extract protects the cellular membrane from oxidative damage and consequently prevents protein and lipid oxidation.
Studies of lipid oxidation usually employ such model systems as purified fatty-acid methyl ester.
Postprandial lipid oxidation and cardiovascular disease risk