Fundamentals of Lipid Oxidation - Mechanisms

Chair(s)

• PS

  Paul Smith
• JW

  Jill Winkler-Moser, PhD (she/her/hers)

  Research Chemist/Lead Scientist
  Functional Foods Research Unit
  USDA/ARS
  Peoria, Illinois, United States
• 

  Ipek Bayram, PhD (she/her/hers)

  PhD, Postdoctoral Research Associate
  Food Science
  University of Massachusetts Amherst
  Amherst, Massachusetts, United States

Presenters will examine models of oxidation and approaches to reduce oxidation in various lipid products. Using nuclear magnetic resonance spectroscopy, researchers developed kinetic models to obtain a more comprehensive quantitative model of lipid oxidation in products with complex oil compositions. Also, kinetic models provide a more accurate shelf-life prediction for vegetable oils with different fatty acid compositions, antioxidant content, and headspace oxygen conditions. And a talk will explore the influence of renewable and/or biodegradable packaging material on the oxidative stability of sunflower oil.

Presentations:

• 11:00 AM – 11:20 AM MDT

  Sustainable food packaging to combat lipid oxidation in edible oils
  

  Presenting Author: Marc Pignitter, PhD – University of Vienna, Physiological Chemistry

  Co-Author: Martina Holler – University of Vienna

  Co-Author: Jon Alberdi-Cedeño – University of the Basque Country

  Co-Author: Arturo Auñon-Lopez – University of Vienna

  Co-Author: Tobias Pointner – University of Vienna

  Co-Author: Andrea Martínez-Yusta – University of the Basque Country

  Co-Author: Jürgen König – University of Vienna
• 11:20 AM – 11:40 AM MDT

  Epoxides in oxidation of methyl oleate
  

  Presenting Author: Chenge (Holly) Wang (she/her/hers) – Rutgers University

  Co-Author: Karen M. Schaich, ScD – Rutgers University
• 11:40 AM – 12:00 PM MDT

  Kinetic modelling of lipid oxidation to predict the shelf-life of vegetable oils and food emulsions
  

  Presenting Author: Khoa Anh Nguyen (he/him/his) – Wageningen University & Research

  Co-Author: Marie Hennebelle, PhD (she/her/hers) – Wageningen University & Research

  Co-Author: John P. M. van Duynhoven, PhD (he/him/his) – Unilever and Wageningen University & Research

  Co-Author: Arend Dubbelboer (he/him/his) – Danone Nutrica Research

  Co-Author: Vincent J.P Boerkamp – Wageningen University & Research

  Co-Author: Peter A. Wierenga (he/him/his) – Unilever and Wageningen University & Research
• 12:00 PM – 12:20 PM MDT

  Kinetic modelling of lipid hydroperoxide formation in pure triacylglycerides
  

  Presenting Author: Vincent J.P Boerkamp – Wageningen University & Research

  Co-Author: Khoa Anh Nguyen (he/him/his) – Wageningen University & Research

  Co-Author: Jean-Paul Vincken – Wageningen University & Research

  Co-Author: Marie Hennebelle, PhD (she/her/hers) – Wageningen University & Research

  Co-Author: John P.M. van Duynhoven – Wageningen University & Research
• 12:20 PM – 12:40 PM MDT

  Oxidative stability of docosahexaenoic acid is affected by its enantiospecific location in triacylglycerols in the presence of chiral RRR-tocopherol
  

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

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

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

  Co-Author: Maaria Kortesniemi – University of Turku

  Co-Author: Haraldur G. Gudmundsson – University of Iceland

  Co-Author: Baoru Yang – University of Turku

  Co-Author: Gudmundur G Haraldsson – University of Iceland
• 12:40 PM – 1:00 PM MDT

  Antioxidant activity of amino acid sodium and potassium salts in vegetable oils at frying temperatures
  

  Presenting Author: Hong-Sik Hwang, PhD (he/him/his) – USDA ARS NCAUR

  Co-Author: Jill K. Winkler-Moser, PhD (she/her/hers) – USDA/ARS

  Co-Author: Sean Liu (he/him/his) – USDA/ARS