European Journal of Lipid Science and Technology

Cover image for Vol. 117 Issue 9

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

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Recently Published Articles

  1. 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

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    PCA visualisation based on the presence or absence of fatty acid, MBM, meat and bone meal, FM, fish meal.

  2. A personal journey with bioactive lipids

    Yusuf A. Hannun

    Article first published online: 29 SEP 2015 | DOI: 10.1002/ejlt.201500135

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    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.

  3. Some strategies for the stabilization of long chain n-3 PUFA-enriched foods: A review

    Charlotte Jacobsen

    Article first published online: 29 SEP 2015 | DOI: 10.1002/ejlt.201500137

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    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.

  4. 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

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    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.

  5. 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

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    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.