Program


Lipid Oxidation and Quality


MONDAY


  AFTERNOON


ANA 1/LOQ 1.1: Marine Oils - Analytical and Stability
Chair(s): J. Reuther, Eurofins Central Analytical Labs, USA; V. Barthet, Canadian Grain Commission, Canada

Quantitation of Fatty Acids in Marine Oils by Comprehensive gc-online Hydrogenation x Gc.

P. Delmonte(1), A. Fardin Kia(2), J. Rader(3)
(1)US Food and Drug Administration, United States of America (2)US Food and Drug Administration, United States of America (3)US Food and Drug Administration, United States of America


Determination of Trans Polyunsaturated Fatty Acid Content in Fish oil Supplements Available in the U.S. Market

C. Tyburczy(1), J. Rader(2)
(1)U.S. Food and Drug Administration, United States of America (2)U.S. Food and Drug Administration, United States of America


Microalgae: a Potential Source to Enrich Eggs With Omega-3 Fatty Acids

C. Lemahieu(1), C. Bruneel(2), R. Termote-Verhalle(3), K. Muylaert(4), J. Buyse(5), I. Foubert(6)
(1)KU Leuven University Kulak, Belgium (2)KU Leuven University Kulak, Belgium (3)KU Leuven University Kulak, Belgium (4)KU Leuven University Kulak, Belgium (5)KU Leuven University, Belgium (6)KU Leuven University Kulak, Belgium


Analysis of Poly Aromatic Hydrocarbons in Seafood and Fish Oil by GC-MS and GC-MS/MS

A. Pradhan(1)
(1)Eurofins Central Analytical Laboratories, United States of America


Rapid Analysis of In-process Marine Oil by Quality Trait Analysis (QTA) Infrared Spectroscopy

K. Ma(1), K. Kramer(2), C. Teng(3)
(1)Eurofins QTA, Inc., United States of America (2)Eurofins QTA, Inc., United States of America (3)Eurofins QTA, Inc., United States of America


Issues in Fortification and Analysis of Omega 3s in Foods

E. Hernandez(1), M. Rusli(2)
(1)Omega Protein, United States of America (2)Omega Protein, United States of America


Bioimprinting And/or Immobilization of Lipases for Selective Ethanolysis of Fish Oil

D. Kahveci(1), X. Xu(2)
(1)Yeditepe University, Food Engineering Department, Turkey (2)Aarhus University, Denmark


Accelerated Solvent Extraction of Lipids: A Highly Efficient Method Preferred for Lipid Oxidation Studies

L. Yao(1), K. Schaich(2)
(1)Rutgers University, United States of America (2)Rutgers University, United States of America


Oxidative stability of krill (Euphasia superba) oil

I. Bruheim(1), A. Oterhals(2), B. Haugsgjerd(3), G. Vogt(4), M. Griinari(5), B. Thomsen(6), H. Lu Fung Sieng(7), C. Jacobsen(8)
(1)Olympic Seafood AS, Norway (2)Nofima, Norway (3)Nofima, Norway (4)Nofima, Norway (5)Clanet, Finland (6)Technical University of Denmark, Denmark (7)Technical University of Denmark, Denmark (8)Technical University of Denmark, Denmark


LOQ 1: Algal Oils
Chair(s): S. Kassner, DSM Nutritional Products, USA; K. Miyashita, Hokkaido University, Japan

Evaluation of sensory stability of algae oils by GCxGC-ToF-MS

A. Duesterloh(1), N. Macfarlane(2), S. Salisu(3), S. Kassner(4), M. Stefanski(5)
(1)DSM Nutritional Products, Switzerland (2)DSM Nutritional Products, England (3)DSM Nutritional Products, United States of America (4)DSM Nutritonal Product, United States of America (5)DSM Nutritional Product, United States of America


The Use of Sensory Data for Shelf-Life Modeling of Algal Oil

S. Lumor(1)
(1)Delaware State University, United States of America


Oxidative Characteristics of Algal Lipids

K. Miyashita(1)
(1)Hokakido University, Japan


Oxidative Stability of Microalgal Oils Rich in Omega-3 Lc-pufa

E. Ryckebosch(1), C. Bruneel(2), K. Muylaert(3), I. Foubert(4)
(1)KU Leuven University Kulak, Belgium (2)KU Leuven University Kulak, Belgium (3)KU Leuven University Kulak, Belgium (4)KU Leuven University Kulak, Belgium


Antioxidant Effect of Seaweed Extracts in Vitro and in Food Emulsion Systems Enriched With Fish Oil

C. Jacobsen(1), D. Larsen(2), S. Farvin(3)
(1)Technical University of Denmark, Denmark (2)Technical University of Denmark, Denmark (3)Technical University of Denmark, Denmark


Functionalities of Marine algal Polyphenols, Phlorotannins from brown seaweeds

Y. Jeon(1)
(1)Jeju National University, Korea, Republic of


Strategies in the stabilization of fish oils and algal oils

W. Indrasena(1), C. Luigart(2), J. Kralovec(3)
(1)DSM Nutritional Products, Canada (2)DSM Nutritional Products, United States of America (3)DSM, Canada



TUESDAY


  MORNING


LOQ 2: Managing Oxidation in Real Foods
Chair(s): R. Nahas, Kalsec Inc., USA; C. Jacobsen, Technical University of Denmark, Denmark

Cancelled-Oxidative Stability of Margarines With Addition of Pecan nut Shell Extracts [carya Illinoinensis (wangenh) c. Koch]

J. Block(1), P. Engler(2), A. Dal Bó(3), R. Luchtenberg(4)
(1)UFSC, Brazil (2)UFSC, Brazil (3)Bunge, Brazil (4)UFSC, Brazil


Protein Oxidation and pet Food

S. Cutler(1), B. Bowen(2)
(1)Kemin Industries, United States of America (2)Kemin Industries, United States of America


Oxidation Rates of Triaclyglycerol and Ethyl Ester Fish Oil

J. Sullivan Ritter(1), S. Budge(2)
(1)Ascenta Health, Canada (2)Dalhousie University, Canada


Managing Oxidation in Fish and Fish Products

I. Medina(1)
(1)Spanish National Council of Research CSIC, Spain


The use of Delivery Emulsions for Fish oil Addition to Dairy Products

A. Horn(1), U. Andersen(2), N. Nielsen(3), C. Jacobsen(4)
(1)Technical University of Denmark, Denmark (2)Arla Foods amba, Denmark (3)Technical University of Denmark, Denmark (4)Technical University of Denmark, Denmark


Understanding and Reducing Lipid Oxidation in Low-moisture Foods

L. Barden(1), E. Decker(2)
(1)University of Massachusetts Amherst, United States of America (2)University of Massachusetts Amherst, United States of America


Phenolipids as Antioxidant in Omega-3 Enriched Food Products

A. Sørensen(1), M. Alemán(2), E. Durand(3), P. Villeneuve(4), R. Bou(5), F. Guardiola(6), C. Jacobsen(7)
(1)Technical University of Denmark, National Food Institute, Denmark (2)University of Barcelona, Spain (3)CIRAD, UMR IATE, France (4)CIRAD, UMR IATE, France (5)CSIC, Spain (6)University of Barcelona, Spain (7)Technical University of Denmark, Denmark


The use of Multi-functional Lipid Oxidation Management Strategies to Successfully Replace Synthetic Antioxidants With Natural Alternatives in Several Complex Food Matrices

J. McKeague(1), L. Burroughs(2), M. Wolf(3)
(1)Kalsec, United States of America (2)Kalsec, United States of America (3)Kalsec, United States of America


Common industrial practices to prevent lipid oxidation from food formulation to distribution

L. Liu(1)
(1)Cargill, Inc., United States of America



  AFTERNOON


LOQ 3: Novel Antioxidants
Chair(s): A. Bedford, Bunge Oils Inc., USA; E. Decker, University of Massachusetts, USA

The Functions of Vitamin e Tocotrienol

B. Tan(1)
(1)American River Nutrition, United States of America


Investigating the Antioxidant Effects of Phosphatidylserine

A. Reid(1), S. Budge(2)
(1)Dalhousie University, Canada (2)Dalhousie University, Canada


The Impact of the Hydrophilic Antioxidants and Tocopherols Combinations on the Oxidative Stability of Algae Oil

B. CHEN(1), D. McClements(2), E. Decker(3)
(1)Southwest University, China (2)University of Massachusetts Amherst, United States of America (3)University of Massachusetts Amherst, United States of America


Interactions Between alpha-tocopherol and Rosmarinic Acid and its Alkyl Esters in Emulsions

A. panya(1), K. Kittipongpittaya(2), M. Laguerre(3), C. Bayrasy(4), J. Lecomte(5), P. Villeneuve(6), D. McClements(7), E. Decker(8)
(1)National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand (2)University of Massachusetts Amherst, United States of America (3)CIRAD, France (4)CIRAD, France (5)CIRAD, France (6)CIRAD, France (7)University of Massachusetts Amherst, United States of America (8)University of Massachusetts Amherst, France


Antioxidant Activity of Extracts Obtained From Different Herbs by Supercritical Carbon Dioxide Extraction

I. Vieitez(1), I. Mailhe(2), M. Braun(3), I. Jachmanián(4)
(1)Facultad de Química (UDELAR), Uruguay (2)Facultad de Química (UDELAR), Uruguay (3)Facultad de Química (UDELAR), Uruguay (4)Facultad de Química (UDELAR), Uruguay


Use of Hydrolysable Tannins From Sweet Chestnut (castanea Sativa Mill.) to Reduce Tobacco Specific Nitrosamines (tsna) and Improve Antioxidant Content in Plants

E. Bargiacchi(1)
(1)Consortium INSTM, Italy



WEDNESDAY


  MORNING


LOQ 4: Rancidity and Antioxidant Assessment
Chair(s): S. Zhou, Kelloggs North America Co., USA; H.-S. Hwang, USDA, ARS, NCAUR, USA; M. Pietz, Archer Daniels Midland Co., USA

Lipid Oxidation in Dry Pet Food

M. Hu(1), J. Erdmann(2)
(1)DuPont, United States of America (2)DuPont, United States of America


Methods to Assess Secondary Volatile Lipid Oxidation Products in Complex Food Matrices

C. Jacobsen(1), B. Yesiltas(2)
(1)Technical University of Denmark, Denmark (2)Technical University of Denmark, Denmark


Development of a Method Using Dpph for Determining the Contents of Antioxidants and of Oxidized Lipids in Oils During Lipid Oxidation

J. Lee(1)
(1)Sungkyunkwan University, Korea, Republic of


Evaluation of antioxidants in fish oil for food and dietary supplements

W. Indrasena(1), J. Kralovec(2)
(1)DSM Nutritional Products, Canada (2)DSM Nutritional Products, Canada


Lipid Modification Effects on Stability and Bioactivity

F. Shahidi(1)
(1)Memorial University, Canada


Comparison of the Autoxidative Stability Between High Oleic-linolenic dag oil and tag oil Affected by Extraneous Antioxidants

E. Choe(1), L. Jung(2)
(1)Inha University, Korea, Republic of (2)Inha University, Korea, Republic of


Interpreting Sensory Quality of Virgin Olive oil by Volatile Markers

D. García González(1), M. Morales(2), I. Romero del Río(3), R. Aparicio(4)
(1)Instituto de la Grasa (CSIC), Spain (2)University of Seville, Spain (3)Instituto de la Grasa (CSIC), Spain (4)Instituto de la Grasa (CSIC), Spain



  AFTERNOON


LOQ 5: General Lipid and Oxidation Quality
Chair(s): S. Pan, Solae LLC., USA; C. Hall, North Dakota State University, USA

Effect of ph on the Activity of Non-migratory Metal-chelating Packaging Film in Preventing Lipid Oxidation in an Oil-in-water Emulsion System

F. Tian(1), E. Decker(2), J. Goddard(3)
(1)University of Massachusetts Amherst, United States of America (2)University of Massachusetts Amherst, United States of America (3)University of Massachusetts Amherst, United States of America


Impact of Free Fatty Acids and Phospholipids on Reverse Micelles Formation and Lipid Oxidation in Bulk Oil

K. Kittipongpittaya(1), A. Panya(2), D. McClements(3), E. Decker(4)
(1)University of Massachusetts, Amherst, United States of America (2)National Center for Genetic Engineering and Biotechnology, Thailand (3)University of Massachusetts Amherst, United States of America (4)University of Massachusetts, Amherst, United States of America


Determination of Volatile Carbonyls in Olive Oil using Ultra Performance Liquid Chromatography and Gas Chromatography-Electron Ionization Mass Spectrometry

H. Zhu(1)
(1)UC Davis, United States of America


Oxidative Stability of Pastuerized and raw Flaxseed Milled Under Room and Cold Temperatures.

C. Hall III(1), C. Turner(2)
(1)North Dakota State University, United States of America (2)North Dakota State University, United States of America


Stability of Chia Oil-in-water Emulsions

M. Tomás(1), L. Julio(2), V. Ixtaina(3), J. Wagner(4), S. Nolasco(5)
(1)CIDCA, Argentina (2)CIDCA, Argentina (3)CIDCA/Fac de Ingeniería, Dto. de Ingeniería Química (TECSE), UNCPBA, Argentina (4)Área Ingeniería en Alimentos - Dto.de Ciencia y Tecnologia – UNQ, Argentina (5)Fac de Ingeniería, Dto. de Ingeniería Química (TECSE), UNCPBA, Argentina


Electron Paramagnetic Resonance Study of Radical Production during Olive Oil Oxidation

K. Ranguelova(1)
(1)Bruker BioSpin Corporation, United States of America


Oxidative Stability of Sunflower-chia oil Blends With the Addition of Antioxidants

M. Tomás(1), E. Guiotto(2), V. Ixtaina(3), S. Nolasco(4)
(1)CIDCA, Argentina (2)CIDCA/ Fac. de Ingeniería, Dto. de Ingeniería Química (TECSE), UNCPBA, Argentina (3)CIDCA/ Fac. de Ingeniería, Dto. de Ingeniería Química (TECSE), UNCPBA, Argentina (4)CIDCA/ Fac. de Ingeniería, Dto. de Ingeniería Química (TECSE), UNCPBA, Argentina




Lipid Oxidation and Quality Poster Session


Chair(s): G. List, Retired, Consultant, USA

Antioxidant Activity and Free Radical Scavenging Potential of Rosemary and Green tea Extract in Ghee (butter Oil) During Accelerated Tests.
  N. Pawar(1), S. Arora(2), S. Chopde(3)
  (1)CDT, Udgir, India (2)NDRI, Karnal, India (3)CDT, Udgir, United States of America

Stability of Polyunsaturated Omega-3 Fatty Acids in Salmon by Different Culinary Treating
  J. Liang(1), Y. Jiang(2), Y. Zhang(3), F. Niu(4)
  (1)Wilmar (Shanghai) biology R&D center Ltd. Co.,, China (2)Wilmar (Shanghai) biology R&D center Ltd. Co.,, China (3)Wilmar (Shanghai) biology R&D center Ltd. Co.,, China (4)Wilmar (Shanghai) biology R&D center Ltd. Co.,, China

The Transformation of Tbhq During High Temperature Frying (>200℃) and its Effects on the Frying Oil


Trolox Equivalent Antioxidant Capacity (teac) Assay Might Predict Oxidative Stability of Refined Vegetable Oils.
  V. Castelo Branco(1), V. Di Sarli(2), A. Torres(3)
  (1)Federal University of Rio de Janeiro, Brazil (2)Federal University of Rio de Janeiro, Brazil (3)Federal University of Rio de Janeio, Brazil

Headspace liquid-phase microextraction (HS-LPME) as a green analytical technique for assessment autoxidation state in soybean oil during shelf-life
  M. Enteshari(1), A. Mohammadi(2), K. Nayebzadeh(3)
  (1)Shahid Beheshti University of Medical Sciences, Iran (2)Department of Food Science and Technology, Iran (3)Department of Food Science and Technology, Iran

Development of antioxidants for frying oil
  V. Perreault(1), P. Angers(2)
  (1)Université Laval, Canada (2)Université Laval, Canada

Evaluation of the oxidative stability of cold pressed Hass avocado oils
  I. Santana(1), L. Martins Ferreira dos Reis(2), A. Guedes Torres(3), L. Maria Corrêa Cabral(4), S. Pereira Freitas(5)
  (1)Universidade Federal do Rio de Janeiro (UFRJ), Brazil (2)Universidade Federal do Rio de Janeiro, Brazil (3)Universidade Federal do Rio de Janeiro, Brazil (4)Embrapa Agroindústria de Alimentos, Brazil (5)Universidade Federal do Rio de Janeiro, Brazil

Influence of Thermal Treatment on Physicochemical Properties of Maize Germ Oil Bodies
  R. Sukhotu(1), S. Guo(2)
  (1)China Agricultural University, China (2)China Agricultural University, China

Antioxidant Activity of the Essential Oil and Methanol Extract of Seeds of Rumexpatientia L.
  S. Yücel(1), P. Terzioglu(2), Y. Cetintas(3), D. Çolak(4), M. Öztürk(5), M. Duru(6)
  (1)Yildiz Technical University, Turkey (2)Mugla Sitki Kocman University, Turkey (3)Mugla Sitki Koçman University, Turkey (4)Yildiz Technical University, Turkey (5)Mugla Sitki Kocman University, Turkey (6)Mugla Sitki KocmanUniversity, Turkey

Lipid Co-oxidation of Proteins in Peanut Butter
  W. WANIBADULLAH(1), K. SCHAICH(2)
  (1)RUTGERS UNIVERSITY, United States of America (2)RUTGERS UNIVERSITY, United States of America

Evaluation of HBr, nitrobenzyl pyridine, diethyl dithiocarbamate, and hydrogen NMR methods for quantitating lipid epoxides
  K. Schaich(1), C. Liao(2)
  (1)Rutgers University, United States of America (2)Rutgers University, United States of America

A New and Green Method to SysthesisEpoxidized Soybean Oil
  G. LIU(1)
  (1)SOUTH CHINA UNIVERSITY OF TECHNOLOGY, China

Influence of extraction solvent on content of Vitamin E in Soybean Germ Oil
  x. wang(1)
  (1)Henan University of Technology, China

Optimization of headspace-liquid phase microextraction followed by gas chromatography-mass spectrometry for determining some of volatile oxidation compounds (VOCs) in mayonnaise by response surface methodology
  M. Enteshari(1), A. Mohammadi(2), K. Nayebzadeh(3)
  (1)Shahid Beheshti University of Medical Sciences, Iran (2)Department of Food Science and Technology, Iran (3)Department of Food Science and Technology, Iran

Antioxidant Properties of Dogfish Skin Protein Hydrolysates
  S. Rajendran(1), S. Faucher(2), B. Simpson(3)
  (1)McGill University, Canada (2)McGill University, Canada (3)McGill University, Canada

Canolol from canola seeds, meal and canola oil deodistillates: Extraction, evaluation of its antioxidant activity and protective effects on oxidation of canola oil
  A. Appukuttan(1), K. Schwarz(2), G. Hatfield(3), M. Eskin(4), U. Thiyam-Hollander(5)
  (1)University of Manitoba, Canada (2)University of Kiel, Germany (3)Bunge Limited, Canada (4)University of Manitoba, Canada (5)University of Manitoba, Canada

Properties and oxidative stability of fish oil emulsion systems containing added bioactive components
  S. Quek(1), Q. Chen(2), F. Zhong(3)
  (1)The University of Auckland, New Zealand (2)The University of Auckland, United States of America (3)Jiangnan University, Wuxi, China, China

EFFECT OF TEMPERATURE TIME COMBINATIONS ON THE CRYSTAL MEMORY OF TRIGLYCERIDES
  Y. WANG(1), O. Qatami(2), A. Alkhudair(3), L. Lin(4), R. LIU(5), P. Karthik Batchu(6), M. Gianfranco(7)
  (1)Dalhousie University, Canada (2)Dalhousie University, United States of America (3)Dalhousie University, United States of America (4)Dalhousie University, United States of America (5)Dalhousie University, United States of America (6)Dalhousie University, United States of America (7)Dalhousie University, United States of America



Program