A Method for Measuring Lipid Peroxidation of Freeze-dried Egg Yolk by Using Chemiluminescence Analyzer

Pyun, Chang-Won; Hong, Go-Eun; Jang, Soon-Hong; Kim, Jong-Min; Kim, Soo-Ki; Lee, Chi-Ho

doi:10.5851/kosfa.2012.32.1.98

HOME > Journal Browse > About Journal > Journal Vol & Issue > Full Record

A Method for Measuring Lipid Peroxidation of Freeze-dried Egg Yolk by Using Chemiluminescence Analyzer

Journal title : Korean Journal for Food Science of Animal Resources
Volume 32, Issue 1, 2012, pp.98-102
Publisher : Korean Society for Food Science of Animal Resources
DOI : 10.5851/kosfa.2012.32.1.98

Title & Authors

A Method for Measuring Lipid Peroxidation of Freeze-dried Egg Yolk by Using Chemiluminescence Analyzer
Pyun, Chang-Won; Hong, Go-Eun; Jang, Soon-Hong; Kim, Jong-Min; Kim, Soo-Ki; Lee, Chi-Ho;

Abstract

The aim of this study was to investigate the relationship between a simple method for measuring lipid peroxidation by using a chemiluminescence analyzer and traditional methods, such as 2-thiobarbituric acid reactive substances or peroxide value of solid food samples. Freeze-dried egg yolk powder was kept on ${$25^{\circ}C$}$ , under dark condition. The peroxidation value was measured during certain storage period by using 3 methods, and the chemiluminescence value was compared with 2-thiobarbituric acid reactive substances or peroxide value. For comparison, 3 kinds of freeze-dried egg yolk were prepared from whole eggs purchased from a local market. The chemiluminescence value was significantly correlated with both the peroxide value and the 2-thiobarbituric acid related substances during storage, and showed a high correlation to the real sample test. It showed a little higher correlation with peroxide value. These results suggest that using a chemiluminescence analyzer may provide the ability to measure the lipid peroxidation of high lipid content solid-food samples, instead performing both the 2-thiobarbituric acid reactive substances test and measuring the peroxide value.

Keywords

lipid peroxidation;chemiluminescence analyzer;2-thiobarbituric acid;peroxide value;freeze-dried egg yolk;

Language

Korean

Cited by

1time(s) in KSCD

계란의 저장에 따른 물리화학적 특성 평가 및 품질 인자 설정,김범근;박찬은;김병삼;김윤숙;

한국식품과학회지, 2014. vol.46. 3, pp.295-302

1time(s) in CrossRef

Quality Factors Affecting Egg Freshness and Palatability During Storage, Korean Journal of Food Science and Technology, 2014, 46, 3, 295

References

AOAC (1995) Official Methods of Analysis, 16th ed., Association of Official Analytical Chemists International, Washington, DC.

Botsoglou, N. A., Yannakopoulos, A. L., Fletouris, D. J., Tserveni-Goussi, A. S., and Fortomaris, P. D. (1997) Effect of dietary thyme on the oxidative stability of egg yolk. J. Agric. Food Chem. 45, 3711-3716.

Cho, S. Y., Miyashita, K., Miyazawa, T., Fujimoto, K., and Kaneda, T. (1987) Autoxidation of ethyl eicosapentaenoate and docosahexaenoate. J. Am. Oil Chem. Soc. 64, 876-879.

Cho, S. Y., Endo, Y., Fujimoto, K., and Kaneda, T. (1989) Autoxidation of ethyl eicosapentaenoate in a defatted fish dry model system. Nippon Shokuhin Kogyo Gakkaishi (J. Jpn. Soc. Food Sci. Technol.) 55, 545-552.

Galobart, J., Barroeta, A. C., Baucells, M. D., and Guardiola, F. (2001) Lipid oxidation in fresh and spray-dried eggs enriched with $\omega$3 and $\omega$6 polyunsaturated fatty acids during storage as affected by dietary vitamin E and canthaxanthin supplementation. Poultry Sci. 80, 327-337.

Gardner, H. W. (1979) Lipid hydroperoxide reactivity with proteins and amino acids: a review. J. Agric. Food Chem. 27, 220-229.

Hasegawa, K., Endo, Y., and Fujimoto, K. (1994) Assessment of lipid oxidation in freeze-dried pork and egg yolk by solid sample spectrofluorometry. Nippon Shokuhin Kogyo Gakkaishi (J. Jap. Soc. Food Sci. Technol.) 40, 150-153.

Hermes-lima, M., Willmore, W. G., and Storey, K. B. (1995) Quantification of lipid peroxidation in tissue extracts based on Fe(III)xylenol orange complex formation. Free Radical Biol. Med. 19, 271-280.

Kikugawa, K., Kato, T., and Hayasaka, A. (1991) Formation of dityrosine and other fluorescent amino acids by reaction of amino acids with lipid hydroperoxides. Lipids 26, 922-929.

10.

Miyazawa, T. (1989) Determination of phospholipid hydroperoxides in human blood plasma by a chemiluminescence- HPLC assay. Free Radical Biol. Med. 7, 209-217.

11.

Miyazawa, T., Fujimoto, K., Kinoshita, M., and Usuki, R. (1994a) Rapid estimation of peroxide content of soybean oil by measuring thermoluminescence. J. Am. Oil Chem. Soc. 71, 343-345.

12.

Miyazawa, T., Fujimoto, K., Suzuki, T., and Yasuda, K. (1994b) Determination of phospholipid hydroperoxides using luminol chemiluminescence-high-performance liquid chromatography. Methods Enzymol. 233, 324-332.

13.

Miyazawa, T., Suzuki, T., Fujimoto, K., and Yasuda, K. (1992) Chemiluminescence simultaneous determination of phosphatidylcholine hydroperoxide and phosphatidylethanolamine hydroperoxide in the liver and brain of the rat. J. Lipid Res. 33, 1051-1059.

14.

Rolewski, P., Siger, A., Nogala-Kalucka, M., and Polewski, K. (2009) Chemiluminescent assay of lipid hydroperoxides quantification in emulsions of fatty acids and oils. Food Res. Int. 42, 165-170.

15.

Pikul, J., Leszczynski, D. E., and Kummerow, F. A. (1989) Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat. J. Agric. Food Chem. 37, 1309-1313.

16.

Singh, S. K., Suurkuusk, M., Eldsäter, C., Karlsson, S., and Ann-Christine, A. (1996) Chemiluminescence is a rapid and sensitive method to assess phosphatidylcholine oxidation. Int. J. Pharm. 142, 199-213.