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Lipid Oxidation and Quality

Identification of Novel Antioxidants and Their Efficacies

Tuesday, May 2, 2023
10:55 AM – 1:00 PM MDT
Room:205

Synthetic chemicals have traditionally played the role of primary and secondary oxidation control agents in foods; however, consumers are increasingly interested in more natural solutions. This session will examine the effect of a purified extract from hemp inflorescences and its use as an antioxidant for vegetable oils. A talk will examine green extraction technology (optimized supercritical fluid extraction combined with ultrasound-assisted extraction) to obtain polyphenols from coffee husks. Also, new techniques reduce oxidative stability in fresh-caught whole shrimp.

Presentations:

  • 11:00 AM – 11:20 AM MDT
    Protection of tridocosahexaenoin (DHA-TAG) by combination of dihydrosphingosine (d18:0) and α-tocopherol

    Presenting Author: Eija Ahonen, MSc (she/her/hers) – University of Turku

    Co-Author: Annelie K. Damerau, PhD (she/her/hers) – University of Turku

    Co-Author: Kaisa M. Linderborg, PhD (she/her/hers) – University of Turku

  • 11:20 AM – 11:40 AM MDT
    Coffee husk supercritical and ultrasound extracts: characterization and antioxidant properties

    Presenting Author: Ignacio Vieitez Osorio, pHD – PEDECIBA Quimica-UdelaR

    Co-Author: Clarita Chaparro – Facultad de Química (UdelaR)

    Co-Author: Camila Ureta – Facultad de Química (UdelaR)

    Co-Author: Clara Ferrari – Facultad de Química (UdelaR)

    Co-Author: Romina Lans – Facultad de Química (UdelaR)

    Co-Author: Lucía Frugoni – Facultad de Química (UdelaR)

    Co-Author: María Echeverry – Facultad de Química (UdelaR)

    Co-Author: Beatriz Sánchez Calvo – Escuela Universitaria de Nutrición y Dietética (UdelaR)

    Co-Author: Andres Trostchansky – Facultad de Medicina, Universidad de la República

    Co-Author: Melissa Romero – Facultad de Química (UdelaR)

    Co-Author: Marcelo Miraballes – Facultad de Química (UdelaR)

    Co-Author: Cecilia Dauber – Facultad de Química (UdelaR)

  • 11:40 AM – 12:00 PM MDT
    Polyphenols for oxidation control in complex food matrices

    Presenting Author: Juan Javierre, DVM-PDO-MBA – Layn Natural Ingredients

  • 12:00 PM – 12:20 PM MDT
    Antioxidant properties of hemp (Cannabis sativa L.) inflorescence extract in vegetable oils: from model system to deep frying

    Presenting Author: Vladimiro Cardenia, PhD (he/him/his) – University of Turin

    Co-Author: Ambra Bonciolini – University of Turin

    Co-Author: Carolina Cantele – University of Turin

    Co-Author: Ying Qian – Poznań University of Life Sciences

    Co-Author: Magdalena Rudzińska – Poznań University of Life Sciences

    Co-Author: Maria Piochi – University of Gastronomic Sciences

  • 12:20 PM – 12:40 PM MDT
    Effect of natural antioxidants and processing methods on the shelf life of whole, cooked shrimp (Pandalus borealis) during frozen storage

    Presenting Author: Hanne A. Jensen, MSc Eng (she/her/hers) – Royal Greenland Seafood A/S & DTU Food

    Co-Author: Ann-Dorit M. Moltke Sørensen, PhD – Technical University of Denmark

    Co-Author: Lisbeth T. Truelstrup Hansen – Technical University of Denmark

    Co-Author: Niels Bøknæs – Royal Greenland A/S

    Co-Author: Ole Mejlholm – Royal Greenland A/S

    Co-Author: Charlotte M. Jacobsen – Technical University of Denmark