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Water content, critical micelle concentration of phospholipids and formation of association colloids as factors influencing autoxidation of rapeseed oil

cris.virtual.author-orcid0000-0002-3604-4414
cris.virtual.author-orcid0000-0002-3681-153X
cris.virtual.author-orcid0000-0001-6343-332X
cris.virtual.author-orcid0000-0002-1438-1217
cris.virtualsource.author-orcid361d33cb-57c6-4034-a036-121c166e232d
cris.virtualsource.author-orcid5d8013d7-489f-4858-b60d-ae1f299fa0a1
cris.virtualsource.author-orcid307551d0-aa67-4ae6-b57b-fb099d8300e7
cris.virtualsource.author-orcid1c802429-36ee-40e7-b72f-32f16b32d8de
dc.abstract.enBACKGROUND The exact mechanism of lipid autoxidation in vegetable oils, taking into account physical aspects of this phenomenon, including the role of association colloids, is still not fully understood. The purpose of this study was to consider changes in moisture content and DOPC phospholipid (1,2-dioleoyl-sn-glycero-3-phosphocholine) critical micelle concentration (CMC) in rapeseed oil during autoxidation as well as to find the relationship between these parameters and the accumulation of primary and secondary lipid oxidation products. RESULTS The experiments were performed at initial oil humidity 220 ppm and 700 ppm, with DOPC below and above CMC. The increase in water concentration was favored by the presence of phospholipids above CMC and, at the same time, high initial water level, which favored oxidation processes and the creation of amphiphilic autoxidation products. At relatively high water level and low amphiphilic DOPC concentration, the growth of water content does not affect the concentration of oxidation products. CONCLUSION Amphiphilic substances play a significant role in increasing the water content of oil. Autoxidation products may reduce CMC of DOPC, but water is able to compensate for the CMC-reducing effect of oxidation products. The presence of association colloids and initial water content play a crucial role in the oxidation process of rapeseed oil. The increase in water concentration does not cause a sufficiently large increase in the number of micelles or sufficiently significant changes in their structure to effect an increase in the level of oxidation products. The formation of micelles requires an appropriate content of both water and amphiphilic substances derived from seeds (phospholipids).
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Biochemii i Analizy Żywności
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorBąkowska, Ewa
dc.contributor.authorSiger, Aleksander
dc.contributor.authorRudzińska, Magdalena
dc.contributor.authorDwiecki, Krzysztof
dc.date.accessioned2025-09-16T11:22:03Z
dc.date.available2025-09-16T11:22:03Z
dc.date.issued2022
dc.description.abstract<jats:title>Abstract</jats:title><jats:sec><jats:title>BACKGROUND</jats:title><jats:p>The exact mechanism of lipid autoxidation in vegetable oils, taking into account physical aspects of this phenomenon, including the role of association colloids, is still not fully understood. The purpose of this study was to consider changes in moisture content and DOPC phospholipid (1,2‐dioleoyl‐sn‐glycero‐3‐phosphocholine) critical micelle concentration (CMC) in rapeseed oil during autoxidation as well as to find the relationship between these parameters and the accumulation of primary and secondary lipid oxidation products.</jats:p></jats:sec><jats:sec><jats:title>RESULTS</jats:title><jats:p>The experiments were performed at initial oil humidity 220 ppm and 700 ppm, with DOPC below and above CMC. The increase in water concentration was favored by the presence of phospholipids above CMC and, at the same time, high initial water level, which favored oxidation processes and the creation of amphiphilic autoxidation products. At relatively high water level and low amphiphilic DOPC concentration, the growth of water content does not affect the concentration of oxidation products.</jats:p></jats:sec><jats:sec><jats:title>CONCLUSION</jats:title><jats:p>Amphiphilic substances play a significant role in increasing the water content of oil. Autoxidation products may reduce CMC of DOPC, but water is able to compensate for the CMC‐reducing effect of oxidation products. The presence of association colloids and initial water content play a crucial role in the oxidation process of rapeseed oil. The increase in water concentration does not cause a sufficiently large increase in the number of micelles or sufficiently significant changes in their structure to effect an increase in the level of oxidation products. The formation of micelles requires an appropriate content of both water and amphiphilic substances derived from seeds (phospholipids). © 2021 Society of Chemical Industry.</jats:p></jats:sec>
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,1
dc.description.number2
dc.description.points100
dc.description.volume102
dc.identifier.doi10.1002/jsfa.11376
dc.identifier.eissn1097-0010
dc.identifier.issn0022-5142
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4822
dc.languageen
dc.relation.ispartofJournal of the Science of Food and Agriculture
dc.relation.pages488-495
dc.rightsClosedAccess
dc.sciencecloudnosend
dc.subject.enrapeseed oil
dc.subject.enbulk oil
dc.subject.enphospholipid
dc.subject.enassociation colloids
dc.subject.encritical micelle concentration
dc.subject.enlipid oxidation
dc.titleWater content, critical micelle concentration of phospholipids and formation of association colloids as factors influencing autoxidation of rapeseed oil
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue2
oaire.citation.volume102