The Experts below are selected from a list of 186 Experts worldwide ranked by ideXlab platform
Luigi Campanella - One of the best experts on this subject based on the ideXlab platform.
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Biosensors for monitoring the isothermal breakdown kinetics of peanut oil heated at 180°C. Comparison with results obtained for extra virgin olive oil
'Elsevier BV', 2013Co-Authors: Mauro Tomassetti, Luigi Campanella, Stefano Vecchio Ciprioti, R. DragoneAbstract:The present research was devoted to studying the kinetics of the artificial Rancidification of peanut oil (PO) when a sample of this oil was isothermally heated at 180 °C in an air stream. The formation of radical species due to heating was evaluated using a radical index whose value was determined using a biosensor method based on a superoxide dismutase (SOD), while the increasing toxicity was monitored using a suitable toxicity measuring probe based on the Clark electrode and immobilized yeast cells. An extra virgin olive oil was isothermally rancidified under the same experimental conditions and the corresponding data were used for the purpose of comparison. Both the so-called "model-fitting" and the classical kinetic methods were applied to the isothermal process biosensor data in order to obtain the kinetic constant rate value at 180 °C. © 2012 Elsevier Ltd. All rights reserved
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Biosensors for monitoring the isothermal breakdown kinetics of peanut oil heated at 180 °C. Comparison with results obtained for extra virgin olive oil
Food chemistry, 2012Co-Authors: Mauro Tomassetti, Luigi Campanella, Stefano Vecchio, Roberto DragoneAbstract:The present research was devoted to studying the kinetics of the artificial Rancidification of peanut oil (PO) when a sample of this oil was isothermally heated at 180°C in an air stream. The formation of radical species due to heating was evaluated using a radical index whose value was determined using a biosensor method based on a superoxide dismutase (SOD), while the increasing toxicity was monitored using a suitable toxicity measuring probe based on the Clark electrode and immobilized yeast cells. An extra virgin olive oil was isothermally rancidified under the same experimental conditions and the corresponding data were used for the purpose of comparison. Both the so-called "model-fitting" and the classical kinetic methods were applied to the isothermal process biosensor data in order to obtain the kinetic constant rate value at 180°C.
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OPEEs to Investigate the Isothermal Rancidification Process in Olive Oils
Lecture Notes in Electrical Engineering, 2011Co-Authors: Mauro Tomassetti, Luigi Campanella, Stefano VecchioAbstract:Continuation of our team’s study of olive oil Rancidification carried out in recent years using ad hoc biosensors. While in the preceding research the thermo-oxidative decomposition of extra-virgin olive oil (EVOO) at high temperatures was investigated, in the present work the aim was instead to make a more in-depth study of the principal processes that occur when an oil sample is artificially rancidified isothermally at 98°C in a air stream, using the classical American oxygen method (AOM method, official method). The principal processes taking place were essentially monitored using three different organic phase enzyme electrodes (OPEEs) as well as by two other ancillary non biosensor methods. Furthermore, the present research was not limited to the study of EVOO. The kinetic investigation using biosensor methods was extended to include olive oil (OO) and olive oil residue (OOR).
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Biosensors and Other More Traditional Methods for the Development of Kinetic Models to Describe the Isothermal Rancidification Process in Several Kinds of Olive Oils
BENTHAM SCIENCE PUBL LTD, 2011Co-Authors: Mauro Tomassetti, Stefano Vecchio Ciprioti, Luigi CampanellaAbstract:The kinetic study of the thermal oxidative Rancidification of extra-virgin olive oils at 98 degrees C carried out according to the A.O.M. (American Oxygen Method - official method) of the A.O.C.S. (American Oil Chemistry Society) was completed. The orders of magnitude for the values of the kinetic rate constant k (10(-4) min(-1)) for this process, the activation energy E(a) (38 kJ mol(-1)) and the reaction order n (1(st) order) were definitively established. A best model mechanism for the main processes occurring during oil Rancidification was also proposed. The same procedure was successfully extended also to two other olive oil types: olive oil and olive oil residue
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OPEEs to investigate the isothermal Rancidification process in olive oils
'Springer Science and Business Media LLC', 2011Co-Authors: M. Tomassett, Luigi Campanella, Mauro Tomassetti, Stefano Vecchio CipriotiAbstract:Continuation of our team's study of olive oil Rancidification carried out in recent years using ad hoc biosensors. While in the preceding research the thermo-oxidative decomposition of extra-virgin olive oil (EVOO) at high temperatures was investigated, in the present work the aim was instead to make a more in-depth study of the principal processes that occur when an oil sample is artificially rancidified isothermally at 98°C in a air stream, using the classical American oxygen method (AOM method, official method). The principal processes taking place were essentially monitored using three different organic phase enzyme electrodes (OPEEs) as well as by two other ancillary non biosensor methods. Furthermore, the present research was not limited to the study of EVOO. The kinetic investigation using biosensor methods was extended to include olive oil (OO) and olive oil residue (OOR). © 2011 Springer Science+Business Media B.V
Mauro Tomassetti - One of the best experts on this subject based on the ideXlab platform.
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Biosensors for monitoring the isothermal breakdown kinetics of peanut oil heated at 180°C. Comparison with results obtained for extra virgin olive oil
'Elsevier BV', 2013Co-Authors: Mauro Tomassetti, Luigi Campanella, Stefano Vecchio Ciprioti, R. DragoneAbstract:The present research was devoted to studying the kinetics of the artificial Rancidification of peanut oil (PO) when a sample of this oil was isothermally heated at 180 °C in an air stream. The formation of radical species due to heating was evaluated using a radical index whose value was determined using a biosensor method based on a superoxide dismutase (SOD), while the increasing toxicity was monitored using a suitable toxicity measuring probe based on the Clark electrode and immobilized yeast cells. An extra virgin olive oil was isothermally rancidified under the same experimental conditions and the corresponding data were used for the purpose of comparison. Both the so-called "model-fitting" and the classical kinetic methods were applied to the isothermal process biosensor data in order to obtain the kinetic constant rate value at 180 °C. © 2012 Elsevier Ltd. All rights reserved
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Biosensors for monitoring the isothermal breakdown kinetics of peanut oil heated at 180 °C. Comparison with results obtained for extra virgin olive oil
Food chemistry, 2012Co-Authors: Mauro Tomassetti, Luigi Campanella, Stefano Vecchio, Roberto DragoneAbstract:The present research was devoted to studying the kinetics of the artificial Rancidification of peanut oil (PO) when a sample of this oil was isothermally heated at 180°C in an air stream. The formation of radical species due to heating was evaluated using a radical index whose value was determined using a biosensor method based on a superoxide dismutase (SOD), while the increasing toxicity was monitored using a suitable toxicity measuring probe based on the Clark electrode and immobilized yeast cells. An extra virgin olive oil was isothermally rancidified under the same experimental conditions and the corresponding data were used for the purpose of comparison. Both the so-called "model-fitting" and the classical kinetic methods were applied to the isothermal process biosensor data in order to obtain the kinetic constant rate value at 180°C.
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OPEEs to Investigate the Isothermal Rancidification Process in Olive Oils
Lecture Notes in Electrical Engineering, 2011Co-Authors: Mauro Tomassetti, Luigi Campanella, Stefano VecchioAbstract:Continuation of our team’s study of olive oil Rancidification carried out in recent years using ad hoc biosensors. While in the preceding research the thermo-oxidative decomposition of extra-virgin olive oil (EVOO) at high temperatures was investigated, in the present work the aim was instead to make a more in-depth study of the principal processes that occur when an oil sample is artificially rancidified isothermally at 98°C in a air stream, using the classical American oxygen method (AOM method, official method). The principal processes taking place were essentially monitored using three different organic phase enzyme electrodes (OPEEs) as well as by two other ancillary non biosensor methods. Furthermore, the present research was not limited to the study of EVOO. The kinetic investigation using biosensor methods was extended to include olive oil (OO) and olive oil residue (OOR).
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Biosensors and Other More Traditional Methods for the Development of Kinetic Models to Describe the Isothermal Rancidification Process in Several Kinds of Olive Oils
BENTHAM SCIENCE PUBL LTD, 2011Co-Authors: Mauro Tomassetti, Stefano Vecchio Ciprioti, Luigi CampanellaAbstract:The kinetic study of the thermal oxidative Rancidification of extra-virgin olive oils at 98 degrees C carried out according to the A.O.M. (American Oxygen Method - official method) of the A.O.C.S. (American Oil Chemistry Society) was completed. The orders of magnitude for the values of the kinetic rate constant k (10(-4) min(-1)) for this process, the activation energy E(a) (38 kJ mol(-1)) and the reaction order n (1(st) order) were definitively established. A best model mechanism for the main processes occurring during oil Rancidification was also proposed. The same procedure was successfully extended also to two other olive oil types: olive oil and olive oil residue
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OPEEs to investigate the isothermal Rancidification process in olive oils
'Springer Science and Business Media LLC', 2011Co-Authors: M. Tomassett, Luigi Campanella, Mauro Tomassetti, Stefano Vecchio CipriotiAbstract:Continuation of our team's study of olive oil Rancidification carried out in recent years using ad hoc biosensors. While in the preceding research the thermo-oxidative decomposition of extra-virgin olive oil (EVOO) at high temperatures was investigated, in the present work the aim was instead to make a more in-depth study of the principal processes that occur when an oil sample is artificially rancidified isothermally at 98°C in a air stream, using the classical American oxygen method (AOM method, official method). The principal processes taking place were essentially monitored using three different organic phase enzyme electrodes (OPEEs) as well as by two other ancillary non biosensor methods. Furthermore, the present research was not limited to the study of EVOO. The kinetic investigation using biosensor methods was extended to include olive oil (OO) and olive oil residue (OOR). © 2011 Springer Science+Business Media B.V
Stefano Vecchio - One of the best experts on this subject based on the ideXlab platform.
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Biosensors for monitoring the isothermal breakdown kinetics of peanut oil heated at 180 °C. Comparison with results obtained for extra virgin olive oil
Food chemistry, 2012Co-Authors: Mauro Tomassetti, Luigi Campanella, Stefano Vecchio, Roberto DragoneAbstract:The present research was devoted to studying the kinetics of the artificial Rancidification of peanut oil (PO) when a sample of this oil was isothermally heated at 180°C in an air stream. The formation of radical species due to heating was evaluated using a radical index whose value was determined using a biosensor method based on a superoxide dismutase (SOD), while the increasing toxicity was monitored using a suitable toxicity measuring probe based on the Clark electrode and immobilized yeast cells. An extra virgin olive oil was isothermally rancidified under the same experimental conditions and the corresponding data were used for the purpose of comparison. Both the so-called "model-fitting" and the classical kinetic methods were applied to the isothermal process biosensor data in order to obtain the kinetic constant rate value at 180°C.
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OPEEs to Investigate the Isothermal Rancidification Process in Olive Oils
Lecture Notes in Electrical Engineering, 2011Co-Authors: Mauro Tomassetti, Luigi Campanella, Stefano VecchioAbstract:Continuation of our team’s study of olive oil Rancidification carried out in recent years using ad hoc biosensors. While in the preceding research the thermo-oxidative decomposition of extra-virgin olive oil (EVOO) at high temperatures was investigated, in the present work the aim was instead to make a more in-depth study of the principal processes that occur when an oil sample is artificially rancidified isothermally at 98°C in a air stream, using the classical American oxygen method (AOM method, official method). The principal processes taking place were essentially monitored using three different organic phase enzyme electrodes (OPEEs) as well as by two other ancillary non biosensor methods. Furthermore, the present research was not limited to the study of EVOO. The kinetic investigation using biosensor methods was extended to include olive oil (OO) and olive oil residue (OOR).
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New investigation of the isothermal oxidation of extra virgin olive oil: determination of free radicals, total polyphenols, total antioxidant capacity, and kinetic data.
Journal of agricultural and food chemistry, 2008Co-Authors: Lucia Amati, Luigi Campanella, Mauro Tomassetti, Adriano Nuccilli, Roberto Dragone, Stefano VecchioAbstract:As a follow-up of the research programs carried out by our group concerning the artificial isothermal Rancidification process in extra virgin olive oil (EVOO), in the present work the trends of both the total antioxidant capacity and the total polyphenols concentration as well as the main kinetic parameters of the process during the thermal oxidation of EVOO were studied and compared. In addition, the possibility of evaluating the increase in radicals concentration during the thermal oxidation process using a superoxide dismutase biosensor was also studied. The present investigation concerning this important food product is highly topical as it refers to the state of alteration of the EVOO used for cooking or frying, as a function of the temperature reached.
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Biosensor analysis for the kinetic study of polyphenols deterioration during the forced thermal oxidation of extra-virgin olive oil.
Talanta, 2007Co-Authors: Luigi Campanella, Mauro Tomassetti, Adriano Nuccilli, Stefano VecchioAbstract:Abstract The process of artificial Rancidification of extra-virgin olive oil due to heating in an oxidizing atmosphere was studied by testing an actual kinetic model of the process and monitoring the thermal oxidative degradation of the polyphenols contained in it. To this end, a series of oxidative degradation experiments were carried out on extra-virgin olive oil samples under isothermal conditions at 98, 120, 140, 160, and 180 °C using a thermostatic silicon oil bath. The experimental procedure used in this study carefully followed the recommendations regarding the study of olive oil Rancidification set out in the AOM procedure. The change in polyphenol concentration with time was monitored at selected temperatures using a tyrosinase biosensor operating in an organic phase ( n -hexane). The activation energy for the polyphenol degradation process determined using the MacCallum method was found to be practically constant throughout most of the process. Furthermore, the application of the so-called “model-fitting” method to this process enabled the specific constant rates to be determined at the above-mentioned selected temperatures. In addition, a confirmation of the activation energy value was obtained by the “model-fitting” method and the algorithm of the kinetic model equation best-fitting the experimental curve representing the whole process was checked. Finally, further very interesting observations were made, for instance, the half-life concentration values of polyphenols at selected temperatures between 98 and 180 °C.
Pahn-shick Chang - One of the best experts on this subject based on the ideXlab platform.
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Catalytic characterization of heterodimeric linoleate 13S-lipoxygenase from black soybean (Glycine max (L.) Merr.)
Enzyme and microbial technology, 2020Co-Authors: Jun-young Park, Kyung-min Park, Chae Hyung Kim, Yoon-seok Choi, Pahn-shick ChangAbstract:Abstract A novel lipoxygenase (BLOX) was purified from black soybean (Glycine max (L.) Merr.), and its catalytic properties were characterized. The molecular weight of BLOX was 101 kDa and its unique heterodimeric structure with two different subunits of molecular weight 46 kDa and 55 kDa was elucidated. The optimum pH and temperature of BLOX were pH 9.5 and 40 °C, respectively. BLOX was highly stable at the pH range of 6.0–10.0 and below 40 °C, and was stimulated by adding ferrous ion (Fe2+). In terms of substrate specificity, BLOX showed a substrate preference to linoleic acid that is the main substance to produce hydroperoxides in soybean. When it reacted with linoleic acid, the major product was 13(S)-hydroperoxy-9,11-octadecadienoic acid; therefore, it could be classified into the linoleate 13S-LOX family (EC 1.13.11.12). Finally, the kinetic parameters (Vmax, Km, and kcat) of BLOX were 0.124 mM min−1, 0.636 mM, and 12.28 s−1, respectively, and consequently, the catalytic efficiency (kcat/Km) was calculated as 1.93 × 104 M−1·s−1. These catalytic characteristics of BLOX could contribute to understanding the enzymatic Rancidification of black soybean, and to further biotechnical approaches to control and mitigate the deterioration.
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Rapid and Sensitive Determination of Lipid Oxidation Using the Reagent Kit Based on Spectrophotometry (FOODLABfat System)
Hindawi Limited, 2016Co-Authors: Chang Woo Kwon, Kyung-min Park, Jeong Woong Park, Jaehwan Lee, Seung Jun Choi, Pahn-shick ChangAbstract:The reliability and availability of FOODLABfat system for determining acid value (AV) and peroxide value (POV) were assessed during the hydrolytic Rancidification and lipid oxidation of edible oils. This reagent kit based on spectrophotometry was compared to the official methods (ISO 660 and 3960 protocols) based on manual titration employing the standard mixture for the simulated oxidation models and edible oils during the thermally induced oxidation at 180°C. The linear regression line of standard mixture and the significant difference of thermally oxidized time course study determined between them showed high correlations (R2=0.998 and p
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Rapid and Sensitive Determination of Lipid Oxidation Using the Reagent Kit Based on Spectrophotometry (FOODLABfat System)
Journal of Chemistry, 2016Co-Authors: Chang Woo Kwon, Kyung-min Park, Jeong Woong Park, Jaehwan Lee, Seung Jun Choi, Pahn-shick ChangAbstract:The reliability and availability of FOODLABfat system for determining acid value (AV) and peroxide value (POV) were assessed during the hydrolytic Rancidification and lipid oxidation of edible oils. This reagent kit based on spectrophotometry was compared to the official methods (ISO 660 and 3960 protocols) based on manual titration employing the standard mixture for the simulated oxidation models and edible oils during the thermally induced oxidation at 180°C. The linear regression line of standard mixture and the significant difference of thermally oxidized time course study determined between them showed high correlations ( and ) in both AVs and POVs. Considering ISO protocols with a probability of human error in manual titration, the rapidness and simplicity of the reagent kit based on spectrophotometry make it a promising alternative to monitor the lipid oxidation of edible oils and lipid-containing foods.
Fan Xiao - One of the best experts on this subject based on the ideXlab platform.
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STUDIES ON EXTRACTION PROCEDURE AND ANTIOXIDATIVE ACTIVITY OF PHLOROTANNINS FROM SARGASSUM KJELLMANIANUM
Chinese Journal of Oceanology and Limnology, 1997Co-Authors: Yan Xiaojun, Fan Xiao, Li Xian-cui, Zhou ChengxuAbstract:Known only in phaeophyceae, phlorotannins (brown algal polyphenols) are natural products with potential uses in pharmacology. This study yielded an extraction procedure to obtain high purity, high molecular weight phlorotannins fromSargassum kjellmanianum and revealed the characteristics of their infrared and flourescence spectra. The antioxidative activity of phlorotannins, which was about 2.6 times as strong as that of 0.02% BHT (tert-butyl-4-hydroxytoluene), showed potential for preventing oil Rancidification.
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prevention of fish oil rancidity by phlorotannins from sargassum kjellmanianum
Journal of Applied Phycology, 1996Co-Authors: Yan Xiaojun, Li Xiancui, Zhou Chengxu, Fan XiaoAbstract:Known only in the Phaeophyceae, phlorotannins (brown algal polyphenols) are a class of natural products with potential uses in pharmacology. This study reports that phlorotannins from Sargassum kjellmanianum can prevent fish oil from Rancidification; the antioxidation activity was about 2.6 times higher than that of 0.02% BHT (tertbutyl-4-hydroxytoluene).
