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Fluorescence screening of antioxidant capacity in a pumpkin seed oils and other natural oils

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Fluorescence screening of antioxidant capacity in a pumpkin seed oils and other natural oils. / Fruhwirth, GO; Wenzl, T; El-Toukhy, R; Wagner, FS; Hermetter, A.

In: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Vol. 105, No. 6, 06.2003, p. 266-274.

Research output: Contribution to journalArticle

Harvard

Fruhwirth, GO, Wenzl, T, El-Toukhy, R, Wagner, FS & Hermetter, A 2003, 'Fluorescence screening of antioxidant capacity in a pumpkin seed oils and other natural oils', EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, vol. 105, no. 6, pp. 266-274. https://doi.org/10.1002/ejlt.200390055

APA

Fruhwirth, GO., Wenzl, T., El-Toukhy, R., Wagner, FS., & Hermetter, A. (2003). Fluorescence screening of antioxidant capacity in a pumpkin seed oils and other natural oils. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 105(6), 266-274. https://doi.org/10.1002/ejlt.200390055

Vancouver

Fruhwirth GO, Wenzl T, El-Toukhy R, Wagner FS, Hermetter A. Fluorescence screening of antioxidant capacity in a pumpkin seed oils and other natural oils. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 2003 Jun;105(6):266-274. https://doi.org/10.1002/ejlt.200390055

Author

Fruhwirth, GO ; Wenzl, T ; El-Toukhy, R ; Wagner, FS ; Hermetter, A. / Fluorescence screening of antioxidant capacity in a pumpkin seed oils and other natural oils. In: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 2003 ; Vol. 105, No. 6. pp. 266-274.

Bibtex Download

@article{6c852488d6ba4749b417c452a21c3f5d,
title = "Fluorescence screening of antioxidant capacity in a pumpkin seed oils and other natural oils",
abstract = "Plant oils provide a rich source-of dietary polyunsaturated fatty acids (PUFAs) and mostly lipophilic antioxidants. PUFAs are both in their free form and as components of glycerolipids preferred targets of free radical-induced oxidation, leading to the formation of highly atherogenic compounds. Thus, stabilization of polyunsaturated lipids by radical scavengers in the oils is important in order to avoid pathophysiological side effects of these essential components of our diet. To determine lipid oxidizability and its inhibition by endogenous antioxidants, we developed a simple fluorescence technique. It is based on solubilisation of the oils in aqueous buffer, labeling of the resulting emulsions with a suitable reporter fluorophore, which reflects lipid oxidation, and continuous monitoring of the decomposition process. Using this method, we found that oxidizability of the oils depended only to a limited extent on the content of lipophilic antioxidants. In addition, a smaller fraction of polar (phenolic) compounds showed comparable protective effects, especially in pumpkin seed oil, which is a non-refined product therefore containing antioxidative components that are removed from most other edible oils during processing. Therefore, the contribution of these {"}minor{"} compounds has to be taken into account when potential biological effects of plant oils are evaluated.",
keywords = "diphenylhexatriene-phosphatidylcholine, lipid oxidation, phenolics, tocopherols, VIRGIN OLIVE OIL, OXIDATION, ATHEROSCLEROSIS, PLANT, TEA",
author = "GO Fruhwirth and T Wenzl and R El-Toukhy and FS Wagner and A Hermetter",
year = "2003",
month = "6",
doi = "10.1002/ejlt.200390055",
language = "English",
volume = "105",
pages = "266--274",
journal = "EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY",
issn = "1438-7697",
publisher = "Wiley-VCH Verlag",
number = "6",

}

RIS (suitable for import to EndNote) Download

TY - JOUR

T1 - Fluorescence screening of antioxidant capacity in a pumpkin seed oils and other natural oils

AU - Fruhwirth, GO

AU - Wenzl, T

AU - El-Toukhy, R

AU - Wagner, FS

AU - Hermetter, A

PY - 2003/6

Y1 - 2003/6

N2 - Plant oils provide a rich source-of dietary polyunsaturated fatty acids (PUFAs) and mostly lipophilic antioxidants. PUFAs are both in their free form and as components of glycerolipids preferred targets of free radical-induced oxidation, leading to the formation of highly atherogenic compounds. Thus, stabilization of polyunsaturated lipids by radical scavengers in the oils is important in order to avoid pathophysiological side effects of these essential components of our diet. To determine lipid oxidizability and its inhibition by endogenous antioxidants, we developed a simple fluorescence technique. It is based on solubilisation of the oils in aqueous buffer, labeling of the resulting emulsions with a suitable reporter fluorophore, which reflects lipid oxidation, and continuous monitoring of the decomposition process. Using this method, we found that oxidizability of the oils depended only to a limited extent on the content of lipophilic antioxidants. In addition, a smaller fraction of polar (phenolic) compounds showed comparable protective effects, especially in pumpkin seed oil, which is a non-refined product therefore containing antioxidative components that are removed from most other edible oils during processing. Therefore, the contribution of these "minor" compounds has to be taken into account when potential biological effects of plant oils are evaluated.

AB - Plant oils provide a rich source-of dietary polyunsaturated fatty acids (PUFAs) and mostly lipophilic antioxidants. PUFAs are both in their free form and as components of glycerolipids preferred targets of free radical-induced oxidation, leading to the formation of highly atherogenic compounds. Thus, stabilization of polyunsaturated lipids by radical scavengers in the oils is important in order to avoid pathophysiological side effects of these essential components of our diet. To determine lipid oxidizability and its inhibition by endogenous antioxidants, we developed a simple fluorescence technique. It is based on solubilisation of the oils in aqueous buffer, labeling of the resulting emulsions with a suitable reporter fluorophore, which reflects lipid oxidation, and continuous monitoring of the decomposition process. Using this method, we found that oxidizability of the oils depended only to a limited extent on the content of lipophilic antioxidants. In addition, a smaller fraction of polar (phenolic) compounds showed comparable protective effects, especially in pumpkin seed oil, which is a non-refined product therefore containing antioxidative components that are removed from most other edible oils during processing. Therefore, the contribution of these "minor" compounds has to be taken into account when potential biological effects of plant oils are evaluated.

KW - diphenylhexatriene-phosphatidylcholine

KW - lipid oxidation

KW - phenolics

KW - tocopherols

KW - VIRGIN OLIVE OIL

KW - OXIDATION

KW - ATHEROSCLEROSIS

KW - PLANT

KW - TEA

U2 - 10.1002/ejlt.200390055

DO - 10.1002/ejlt.200390055

M3 - Article

VL - 105

SP - 266

EP - 274

JO - EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

T2 - EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

JF - EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

SN - 1438-7697

IS - 6

ER -

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