Interactions between macromolecule-bound antioxidants and Trolox during liposome autoxidation: A multivariate approach

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Interactions between macromolecule-bound antioxidants and Trolox during liposome autoxidation : A multivariate approach. / Celik, Ecem Evrim; Amigo Rubio, Jose Manuel; Andersen, Mogens Larsen; Gökmen, Vural.

In: Food Chemistry, Vol. 237, 2017, p. 989-996.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Celik, EE, Amigo Rubio, JM, Andersen, ML & Gökmen, V 2017, 'Interactions between macromolecule-bound antioxidants and Trolox during liposome autoxidation: A multivariate approach', Food Chemistry, vol. 237, pp. 989-996. https://doi.org/10.1016/j.foodchem.2017.06.034

APA

Celik, E. E., Amigo Rubio, J. M., Andersen, M. L., & Gökmen, V. (2017). Interactions between macromolecule-bound antioxidants and Trolox during liposome autoxidation: A multivariate approach. Food Chemistry, 237, 989-996. https://doi.org/10.1016/j.foodchem.2017.06.034

Vancouver

Celik EE, Amigo Rubio JM, Andersen ML, Gökmen V. Interactions between macromolecule-bound antioxidants and Trolox during liposome autoxidation: A multivariate approach. Food Chemistry. 2017;237:989-996. https://doi.org/10.1016/j.foodchem.2017.06.034

Author

Celik, Ecem Evrim ; Amigo Rubio, Jose Manuel ; Andersen, Mogens Larsen ; Gökmen, Vural. / Interactions between macromolecule-bound antioxidants and Trolox during liposome autoxidation : A multivariate approach. In: Food Chemistry. 2017 ; Vol. 237. pp. 989-996.

Bibtex

@article{805e51301cc4472a9b3fc392196a21d9,
title = "Interactions between macromolecule-bound antioxidants and Trolox during liposome autoxidation: A multivariate approach",
abstract = "The interactions between free and macromolecule-bound antioxidants were investigated in order to evaluate their combined effects on the antioxidant environment. Dietary fiber (DF), protein and lipid-bound antioxidants, obtained from whole wheat, soybean and olive oil products, respectively and Trolox were used for this purpose. Experimental studies were carried out in autoxidizing liposome medium by monitoring the development of fluorescent products formed by lipid oxidation. Chemometric methods were used both at experimental design and multivariate data analysis stages. Comparison of the simple addition effects of Trolox and bound antioxidants with measured values on lipid oxidation revealed synergetic interactions for DF and refined olive oil-bound antioxidants, and antagonistic interactions for protein and extra virgin olive oil-bound antioxidants with Trolox. A generalized version of logistic function was successfully used for modelling the oxidation curve of liposomes. Principal component analysis revealed two separate phases of liposome autoxidation.",
keywords = "Bound antioxidants, Dietary fiber, Kinetic modelling, Liposome autoxidation, Trolox",
author = "Celik, {Ecem Evrim} and {Amigo Rubio}, {Jose Manuel} and Andersen, {Mogens Larsen} and Vural G{\"o}kmen",
year = "2017",
doi = "10.1016/j.foodchem.2017.06.034",
language = "English",
volume = "237",
pages = "989--996",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Interactions between macromolecule-bound antioxidants and Trolox during liposome autoxidation

T2 - A multivariate approach

AU - Celik, Ecem Evrim

AU - Amigo Rubio, Jose Manuel

AU - Andersen, Mogens Larsen

AU - Gökmen, Vural

PY - 2017

Y1 - 2017

N2 - The interactions between free and macromolecule-bound antioxidants were investigated in order to evaluate their combined effects on the antioxidant environment. Dietary fiber (DF), protein and lipid-bound antioxidants, obtained from whole wheat, soybean and olive oil products, respectively and Trolox were used for this purpose. Experimental studies were carried out in autoxidizing liposome medium by monitoring the development of fluorescent products formed by lipid oxidation. Chemometric methods were used both at experimental design and multivariate data analysis stages. Comparison of the simple addition effects of Trolox and bound antioxidants with measured values on lipid oxidation revealed synergetic interactions for DF and refined olive oil-bound antioxidants, and antagonistic interactions for protein and extra virgin olive oil-bound antioxidants with Trolox. A generalized version of logistic function was successfully used for modelling the oxidation curve of liposomes. Principal component analysis revealed two separate phases of liposome autoxidation.

AB - The interactions between free and macromolecule-bound antioxidants were investigated in order to evaluate their combined effects on the antioxidant environment. Dietary fiber (DF), protein and lipid-bound antioxidants, obtained from whole wheat, soybean and olive oil products, respectively and Trolox were used for this purpose. Experimental studies were carried out in autoxidizing liposome medium by monitoring the development of fluorescent products formed by lipid oxidation. Chemometric methods were used both at experimental design and multivariate data analysis stages. Comparison of the simple addition effects of Trolox and bound antioxidants with measured values on lipid oxidation revealed synergetic interactions for DF and refined olive oil-bound antioxidants, and antagonistic interactions for protein and extra virgin olive oil-bound antioxidants with Trolox. A generalized version of logistic function was successfully used for modelling the oxidation curve of liposomes. Principal component analysis revealed two separate phases of liposome autoxidation.

KW - Bound antioxidants

KW - Dietary fiber

KW - Kinetic modelling

KW - Liposome autoxidation

KW - Trolox

U2 - 10.1016/j.foodchem.2017.06.034

DO - 10.1016/j.foodchem.2017.06.034

M3 - Journal article

C2 - 28764097

AN - SCOPUS:85020733371

VL - 237

SP - 989

EP - 996

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -

ID: 180789516