March 2001 inform
"Transition metal and hydroperoxide interactions: an important factor in the oxidative stability of lipid dispersions"

Eric A. Decker and D. Julian McClements, Department of Food Science, Chenoweth Lab, University of Massachusetts, Amherst, MA 01003.

References for this article:

1. Dunford, H.B., Free Radicals in Iron-Containing Systems. Free Rad. Biol. Med. 3: 405-421 (1987).

2. Zumdahl, S.S., Chemistry, 2^nd ed., D.C. Heath and Co., Lexington, MA, 1989.

3. Halliwell, B.,and J.M. Gutteridge, Role of Free Radicals and Catalytic Metal Ions in Human Disease: An Overview, Meth. Enzymol. 186:1-85 (1990).

4. Mancuso, J.R., D.J. McClements, and E.A. Decker, Ability of Iron To Promote Surfactant Peroxide Decomposition and Oxidize a-Yocopherol, J. Agric. Food Chem. 47:4146-4149 (1999).

5. Girotti, A.W., Lipid Hydroperoxide Generation, Turnover and Effector Action in Biological Systems, J. Lipid Res. 39:1529-1542 (1998).

6. Patel, R.P. and V.M. Darley-Usmar, Molecular Mechanisms of the Copper Dependent Oxidation of Low-Density Lipoprotein, Free Rad. Res. 30:1-9 (1999)

7. Mancuso, J.R., D.J. McClements, and E.A. Decker, The Effects of Surfactant Type, pH, and Chelators on the Oxidation of Salmon Oil-in-Water Emulsions, J. Agric. Food Chem. 47:4112-4116 (1999).

8. Mei, L., D.J. McClements, J. Wu, and E.A. Decker, Iron-Catalyzed Lipid Oxidation in Emulsions as Affected by Surfactants, pH and NaCl, Food Chem. 61:307-312 (1998).

9. Mei, L., E.A. Decker, and D.J. McClements, Evidence of Iron Association with Emulsion Droplets and Its Impact on Lipid Oxidation, J. Agric. Food Chem. 46:5072-5074 (1998).

10. Mancuso, J.R., D.J. McClements, and E.A. Decker, Iron Accelerated Cumene Hydroperoxide Decomposition in Hexadecane and Trilaurin Emulsions, J. Agric. Food Chem., 48:213-219 (2000).

11. Wagner, P., and J.W. Heinecke, Copper Ions Promote Peroxidation of Low-Density Lipoprotein by Binding to Histidine Residues of Apolipoprotein B100, but They are Reduced at Other Sites on LDL, Arterioscler. Thromb. Vasc. Biol. 11:3338-3346 (1997).

12. Donnelly, J.L., E.A. Decker, and D.J. McClements, Iron-Catalyzed Oxidation of Emulsified Menhaden Oil as Affected by Surfactants, J. Food Sci. 63:997-1000 (1998).

13. Yoshida, Y. and E. Niki, Oxidation of Methyl Linoleate in Aqueous Dispersions Induced by Copper and Iron, Arch. Biochem. Biophys. 295:107-114 (1992).

14. Fukuzawa, K., and T. Fujii, Peroxide Dependent and Independent Lipid Peroxidation: Site-specific Mechanisms of Initiation by Chelated Iron and Inhibition by --Tocoperhol, Lipids, 7:227-233 (1992).

15. Pryor, W.A., J.A. Cornicelli, L.J. Devall, B. Tait, B.K. Trivedi, D.T.Witiak, and M.A. Wu, Rapid Screening Test To Determine the Antioxidant Potencies of Natural and Synthetic Antioxidants, J. Org. Chem. 58:3521-3532 (1993).

16. Fukuzawa, K., K. Soumi, M. Iemura, S. Goto, and A. Tokumura, Dynamics of Xanthine Oxidase- and Fe³⁺-ADP- Dependent Lipid Peroxidation in Negatively Charged Phospholipid Vesicles, Arch. Biochem. Biophys. 316:83-91 (1995).

17. Silvestre, M.P.C., W. Chaiyasit, R.G. Brannan, D.J. McClements, and E.A. Decker, Ability of Surfactant Head Group Size To Alter Lipid and Antioxidant Oxidation in Oil-in-Water emulsions, J. Agric. Food Chem. 48:2057-2061 (2000).

18. Retsky, K.L., K. Chen, J. Zeind and B. Frei, Inhibition of Copper-Induced LDL Oxidation by Vitamin C is Associated with Decreased Copper-Binding to LDL and 2-Oxo-Histidine Formation, Free Rad. Biol. Med. 26:90-98 (1999).

19. Tong, L.M., S. Sasaki, D.J. McClements, and E.A.Decker, Mechanisms of Antioxidant Activity of a High Molecular Weight Fraction of Whey, J. Agric. Food Chem. 48:1473-1478 (2000).

20. Jacobsen, C., J. Adler-Nissen, A.S. Meyer, Effect of Ascorbic Acid on Iron Release from the Emulsifier Interface and on the Oxidative Deterioration in Fish Oil Enriched Mayonnaise, J. Agric. Food Chem. 47:4917-4926 (1999).