Comparing DPPP fluorescence and UV based methods to assess oxidation degree of krill oil-in-water emulsions

Basit Öğe Kaydı
dc.authoridDurmaz, Gökhan/0000-0003-3423-8108
dc.authoriduluata, sibel/0000-0002-7451-9791
dc.authoridMcClements, David J/0000-0002-9016-1291
dc.authorwosidMcClements, David J/JBR-7908-2023
dc.authorwosidDurmaz, Gökhan/E-7121-2016
dc.authorwosiduluata, sibel/ABG-8417-2020
dc.authorwosidMcClements, David J/F-8283-2011
dc.contributor.authorUluata, Sibel
dc.contributor.authorDurmaz, Gokhan
dc.contributor.authorMcClements, D. Julian
dc.contributor.authorDecker, Eric A.
dc.date.accessioned2024-08-04T20:48:53Z
dc.date.available2024-08-04T20:48:53Z
dc.date.issued2021
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn this study, lipid oxidation evaluation methods were compared for a krill-oil-in-water emulsion system. With this aim, thiocyanate and DPPP (diphenyl-1-pyrenylphosphine) fluorescence methods were comparatively examined to determine primary oxidation products. 2-thiobarbituric acid reactive substances (TBARS), hexanal and propanal formation were also monitored as secondary oxidations products. All oxidation experiments were performed via both auto-oxidation at 45 degrees C and light-riboflavin induced photooxidation at 37 degrees C. The results have shown that thiocyanate method was not suitable to measure lipid hydroperoxides by the both in auto- and photo-oxidation systems. On the other hand, fluorescence intensity of samples containing the DPPP probe increased during incubation period which indicates the formation of lipid hydroperoxides could be detected via this method. TBARS, hexanal and propanal concentrations also increased during storage period and the formation kinetics of secondary oxidation products was confirmed that the DPPP fluorescence method was accurate and reliable at different environmental conditions.en_US
dc.description.sponsorshipInonu University, Directorate for Scienctific Research, Turkey [2018-UAP-906]en_US
dc.description.sponsorshipThis project was funded by Inonu University, Directorate for Scienctific Research, Turkey Project No: 2018-UAP-906)en_US
dc.identifier.doi10.1016/j.foodchem.2020.127898
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid32871303en_US
dc.identifier.scopus2-s2.0-85089942070en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2020.127898
dc.identifier.urihttps://hdl.handle.net/11616/99499
dc.identifier.volume339en_US
dc.identifier.wosWOS:000582793900039en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectLipid oxidationen_US
dc.subjectKrill oilen_US
dc.subjectDPPPen_US
dc.subjectFluorescence methodsen_US
dc.subjectEmulsionen_US
dc.titleComparing DPPP fluorescence and UV based methods to assess oxidation degree of krill oil-in-water emulsionsen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayın Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu