Evaluation and control of lipid oxidation in complex-food systems by electron spin resonance spectrometry methods
5РП — Човешки потенциал в науката
- Период
- 2002-01-01 → 2003-12-31
- Финансиране от ЕС
- 144 552 €
- Участници
- 1
- Схема
- RGI
Линиите свързват координатора с партньорите.
Накратко на български
Окисляването на мазнини в капсули от протеини и въглехидрати, като например при слънчогледовото или рибеното масло, се анализира чрез специални магнитни методи. Това помага да се разбере как да се защитят храните от разваляне чрез подходящи бариери и естествени антиоксиданти.
Кратко обяснение, генерирано от езиков модел по текста на CORDIS. Оригиналът е по-долу.
Цел на проекта
The present project is aimed at studying lipid oxidation in unsaturated oils encapsulated in a solid matrix of carbohydrates and proteins by ESR methods. Towards this end, spin trapping and spin labelling techniques will be developed in order to quantify free radicals and oxygen concentration during early oxidation processes. The application of these techniques will permit to assess the influence of variables dominating oxidative alteration in encapsulated oils and to investigate under what conditions physical or chemical processes are becoming rate determining. In this sense, the results obtained will serve to optimise the characteristics of complex foods for protecting oils against lipid oxidation using a double approach: exploring the capacity of the solids as barriers for oxygen penetration and pro-oxidant immobilization and evaluating the efficiency of suitable natural antioxidants.This project will be divided into three main parts:A) Development of the combination of spin trapping and spin labelling techniques: different spin labelling and spin trapping agents at different concentrations will be evaluated in microencapsulated sunflower, rapeseed and fish oil at moderate temperature and under oxygen atmosphere.B) Application of the developed techniques for the assessment of the main variables influencing lipid oxidation in microencapsulated oils: under very different conditions rate determining processes will be identified by kinetics and activation parameters of oxygen and by formation of free radicals.C) Antioxidant activity of related phenolic compounds differing in polarity in microencapsulated oils: Antioxidant activity and stability of different hydrophilic and lipophilic antioxidants will be evaluated in microencapsulated sunflower oil stripped of its natural antioxidants and compared with antioxidant activity in bulk oil.
Оригинален текст от CORDIS (на английски).
Участници
- THE ROYAL VETERINARY AND AGRICULTURAL UNIVERSITY · FREDERISKSBERGКоординаторДания
Връзки
Данни: CORDIS, © Европейски съюз