Applied Biological Chemistry · 2016 · 28 citations · 17 references
Life SciencesBiochemistryChemistryEnvironmental ChemistryLipid BiochemistryRedox BiochemistryFatty Acid ChemistryLipid ChemistryLipid OxidationLipid PeroxidationOxidative StabilityOxidative StabilizationBufferingLipid Oxidation KineticsLipid Oxidation MechanismsLipid StabilityOxidative Stability AssessmentOxidative Stability TestingOxygen DepletionPh Dependence
The effect of pH on the oxidative stability in oil–water systems was determined at 40 °C for 18 days by monitoring headspace oxygen depletion and concentration of conjugated dienoic acids (CDAs). Two types of pH solutions were prepared: a buffer solution and a mixture of NaOH and HCl. When the pH of the mixture of NaOH and HCl increased from 1 to 13, the oxidative stability in oil decreased significantly in the order of pH 1 > 10 > 7 > 4 > 13. In case of the buffer solution, the oxidative stabilities of oils were in the order of pH 4 = 7 > 10. Depending on the pH and buffering capacities, oxidative stability of oils were greatly influenced.
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Iron-catalyzed lipid oxidation in emulsion as affected by surfactant, pH and NaCl
Longyuan Mei, David Julian McClements, Junnan Wu et al. · Food Chemistry · 1998 · 263 citations