European Journal of Lipid Science and Technology
© WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Edited By: Uwe T. Bornscheuer
Impact Factor: 1.812
ISI Journal Citation Reports © Ranking: 2014: 43/123 (Food Science & Technology); 54/77 (Nutrition & Dietetics)
Online ISSN: 1438-9312
Recently Published Articles
- A new approach for species discrimination of different processed animal proteins based on fat characteristics
Qiankun Pu, Lujia Han and Xian Liu
Article first published online: 29 SEP 2015 | DOI: 10.1002/ejlt.201500006
PCA visualisation based on the presence or absence of fatty acid, MBM, meat and bone meal, FM, fish meal.
- A personal journey with bioactive lipids
Yusuf A. Hannun
Article first published online: 29 SEP 2015 | DOI: 10.1002/ejlt.201500135
Lipid-based signaling modules. A stimulus (e.g., in the form of a receptor ligand) provides the Input whereas a regulated enzyme is the transducer of the input. There are at least 30 distinct enzymes (products of distinct genes) involved in regulating the levels of the key bioactive sphingolipids. The lipid product, through interaction with distinct targets, provides the Output in this simplest formulation of lipid-mediated signaling. The diversity of bioactive sphingolipids, especially with the 2 dozen enzymes involved in ceramide generation and the more than 100 distinct ceramides, provides for unprecedented specialization and richness of sphingolipid-mediated cell regulation.
- Some strategies for the stabilization of long chain n-3 PUFA-enriched foods: A review
Article first published online: 29 SEP 2015 | DOI: 10.1002/ejlt.201500137
Lipid oxidation of n-3 PUFA enriched food emulsions leads to formation of undesirable off-flavors. Possible stabilization strategies include: Optimization of homogenization conditions, use of n-3 PUFA delivery emulsions or antioxidant addition. Efficacy of antioxidants can be improved by designing antioxidants with the optimal molecular structure.
- The oxidative stability of microalgae oil (Schizochytrium aggregatum) and its antioxidant activity after simulated gastrointestinal digestion: Relationship with constituents
Junwei Lv, Xianqing Yang, Haixia Ma, Xiao Hu, Ya Wei, Wanjun Zhou and Laihao Li
Article first published online: 28 SEP 2015 | DOI: 10.1002/ejlt.201400588
The DPPH radical is rather stable, and our study used a relatively fast method for measuring both the hydrophilic and lipophilic substances during in vitro antioxidant activity. The change of violet colour to yellow during the DPPH assay is thought to be due to the attribution of hydrogen atoms by antioxidant substances. The extent of decolourisation is a significant indicator of the sample's antioxidant ability. As shown in figure that the scavenging abilities of all the samples were well correlated with increasing concentrations, and the scavenging activity of BHT was higher than that of microalgae oil. At concentrations ranging from 0.5 to 10 mg/mL, the DPPH radical scavenging ability of digestion oil was determined at 6.8–64.9%. Lower IC50 values indicated a higher radical scavenging activity. The IC50 value of microalgae oil in our DPPH radical scavenging study was 5.76 mg/mL, and solutions of BHT had an IC50 value of 0.56 mg/mL. Although microalgae oil was shown to be weaker than BHT, it demonstrated a fairly good scavenging ability. The DPPH radical scavenging abilities of digestion oil and BHT.
- Oxidative stability during storage of fish oil from filleting by-products of rainbow trout (Oncorhynchus mykiss) is largely independent of the processing and production temperature
Philipp J. Honold, Marie-Louise Nouard and Charlotte Jacobsen
Article first published online: 28 SEP 2015 | DOI: 10.1002/ejlt.201500344
The oxidative stability of crude fish oil extracted at two different temperatures from conventional and organic rainbow trout was investigated during storage at 20°C and 40°C and linked to the oil production temperature.