L-proline Interaction with Methyl Linoleate Oxidation Products Formation in Dry System and at Temperatures: For Understanding in Low-Moisture Foods

Viral Shah; Gerald Buonopane; Louis Fleck

doi:doi:10.11648/j.ijnfs.20241302.15

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L-proline Interaction with Methyl Linoleate Oxidation Products Formation in Dry System and at Temperatures: For Understanding in Low-Moisture Foods

Viral Shah^*

, Gerald Buonopane

, Louis Fleck

Published in International Journal of Nutrition and Food Sciences (Volume 13, Issue 2)

Received: 20 March 2024 Accepted: 7 April 2024 Published: 29 April 2024

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Abstract

Dry and low-moisture foods could experience a significant loss in nutritional value due to the process of methyl linoleate oxidation. L-proline could interact with lipid oxidation products, potentially modifying their formation and reaction path. However, there was a lack of research on the interaction between L-proline and methyl linoleate oxidation products in dry and low-moisture food matrices, which was a concern given the potential impact on food safety and nutrition. To address this knowledge gap, a study investigated the interaction between L-proline and the oxidation products of methyl linoleate in a dry system. The study examined the formation of methyl linoleate oxidation products such as conjugated dienes, hydroperoxide, and hexanal in the absence and presence of varying moles of L-proline at different temperatures. The formation of conjugated diene, hydroperoxide, and hexanal was analyzed using UV spectrometer analysis, xylenol orange, and DNPH derivatization HPLC-UV analysis. The results showed that adding proline to methyl linoleate samples stabilized conjugated diene and decreased hydroperoxide and hexanal levels as temperature increased, compared to the control sample. This suggests that L-proline effectively interacted with methyl linoleate oxidation products and altered their formation and oxidation path in the dry system. Overall, this study provided a basis for significantly enhancing understanding of the reactions between L-proline and methyl linoleate oxidation products in dry and low-moisture foods, offered practical implications for the food industry, and paved the way for future research.

Published in	International Journal of Nutrition and Food Sciences (Volume 13, Issue 2)
DOI	10.11648/j.ijnfs.20241302.15
Page(s)	38-55
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Oxidized Lipids, Amino Acid, Interaction, Co-oxidation, Arid System, High Oxidation, Autoxidation, Lipid Oxidation Markers

References

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APA Style

Shah, V., Buonopane, G., Fleck, L. (2024). L-proline Interaction with Methyl Linoleate Oxidation Products Formation in Dry System and at Temperatures: For Understanding in Low-Moisture Foods. International Journal of Nutrition and Food Sciences, 13(2), 38-55. https://doi.org/10.11648/j.ijnfs.20241302.15

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ACS Style

Shah, V.; Buonopane, G.; Fleck, L. L-proline Interaction with Methyl Linoleate Oxidation Products Formation in Dry System and at Temperatures: For Understanding in Low-Moisture Foods. Int. J. Nutr. Food Sci. 2024, 13(2), 38-55. doi: 10.11648/j.ijnfs.20241302.15

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AMA Style

Shah V, Buonopane G, Fleck L. L-proline Interaction with Methyl Linoleate Oxidation Products Formation in Dry System and at Temperatures: For Understanding in Low-Moisture Foods. Int J Nutr Food Sci. 2024;13(2):38-55. doi: 10.11648/j.ijnfs.20241302.15

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@article{10.11648/j.ijnfs.20241302.15,
  author = {Viral Shah and Gerald Buonopane and Louis Fleck},
  title = {L-proline Interaction with Methyl Linoleate Oxidation Products Formation in Dry System and at Temperatures: For Understanding in Low-Moisture Foods
},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {13},
  number = {2},
  pages = {38-55},
  doi = {10.11648/j.ijnfs.20241302.15},
  url = {https://doi.org/10.11648/j.ijnfs.20241302.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20241302.15},
  abstract = {Dry and low-moisture foods could experience a significant loss in nutritional value due to the process of methyl linoleate oxidation. L-proline could interact with lipid oxidation products, potentially modifying their formation and reaction path. However, there was a lack of research on the interaction between L-proline and methyl linoleate oxidation products in dry and low-moisture food matrices, which was a concern given the potential impact on food safety and nutrition. To address this knowledge gap, a study investigated the interaction between L-proline and the oxidation products of methyl linoleate in a dry system. The study examined the formation of methyl linoleate oxidation products such as conjugated dienes, hydroperoxide, and hexanal in the absence and presence of varying moles of L-proline at different temperatures. The formation of conjugated diene, hydroperoxide, and hexanal was analyzed using UV spectrometer analysis, xylenol orange, and DNPH derivatization HPLC-UV analysis. The results showed that adding proline to methyl linoleate samples stabilized conjugated diene and decreased hydroperoxide and hexanal levels as temperature increased, compared to the control sample. This suggests that L-proline effectively interacted with methyl linoleate oxidation products and altered their formation and oxidation path in the dry system. Overall, this study provided a basis for significantly enhancing understanding of the reactions between L-proline and methyl linoleate oxidation products in dry and low-moisture foods, offered practical implications for the food industry, and paved the way for future research.
},
 year = {2024}
}

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TY  - JOUR
T1  - L-proline Interaction with Methyl Linoleate Oxidation Products Formation in Dry System and at Temperatures: For Understanding in Low-Moisture Foods

AU  - Viral Shah
AU  - Gerald Buonopane
AU  - Louis Fleck
Y1  - 2024/04/29
PY  - 2024
N1  - https://doi.org/10.11648/j.ijnfs.20241302.15
DO  - 10.11648/j.ijnfs.20241302.15
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 38
EP  - 55
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20241302.15
AB  - Dry and low-moisture foods could experience a significant loss in nutritional value due to the process of methyl linoleate oxidation. L-proline could interact with lipid oxidation products, potentially modifying their formation and reaction path. However, there was a lack of research on the interaction between L-proline and methyl linoleate oxidation products in dry and low-moisture food matrices, which was a concern given the potential impact on food safety and nutrition. To address this knowledge gap, a study investigated the interaction between L-proline and the oxidation products of methyl linoleate in a dry system. The study examined the formation of methyl linoleate oxidation products such as conjugated dienes, hydroperoxide, and hexanal in the absence and presence of varying moles of L-proline at different temperatures. The formation of conjugated diene, hydroperoxide, and hexanal was analyzed using UV spectrometer analysis, xylenol orange, and DNPH derivatization HPLC-UV analysis. The results showed that adding proline to methyl linoleate samples stabilized conjugated diene and decreased hydroperoxide and hexanal levels as temperature increased, compared to the control sample. This suggests that L-proline effectively interacted with methyl linoleate oxidation products and altered their formation and oxidation path in the dry system. Overall, this study provided a basis for significantly enhancing understanding of the reactions between L-proline and methyl linoleate oxidation products in dry and low-moisture foods, offered practical implications for the food industry, and paved the way for future research.

VL  - 13
IS  - 2
ER  -

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Author Information

Viral Shah

Department of Chemistry and Biochemistry, Seton Hall University, South Orange, the United States

Contact Email

http://orcid.org/0009-0002-2736-8609
Gerald Buonopane

Department of Chemistry and Biochemistry, Seton Hall University, South Orange, the United States

Contact Email

http://orcid.org/0000-0003-4645-5759
Louis Fleck

Department of Pharmaceutical Services, Intertek, Whitehouse, the United States

Contact Email

http://orcid.org/0009-0000-5130-765X

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Shah, V., Buonopane, G., Fleck, L. (2024). L-proline Interaction with Methyl Linoleate Oxidation Products Formation in Dry System and at Temperatures: For Understanding in Low-Moisture Foods. International Journal of Nutrition and Food Sciences, 13(2), 38-55. https://doi.org/10.11648/j.ijnfs.20241302.15

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ACS Style

Shah, V.; Buonopane, G.; Fleck, L. L-proline Interaction with Methyl Linoleate Oxidation Products Formation in Dry System and at Temperatures: For Understanding in Low-Moisture Foods. Int. J. Nutr. Food Sci. 2024, 13(2), 38-55. doi: 10.11648/j.ijnfs.20241302.15

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AMA Style

Shah V, Buonopane G, Fleck L. L-proline Interaction with Methyl Linoleate Oxidation Products Formation in Dry System and at Temperatures: For Understanding in Low-Moisture Foods. Int J Nutr Food Sci. 2024;13(2):38-55. doi: 10.11648/j.ijnfs.20241302.15

Copy | Download

@article{10.11648/j.ijnfs.20241302.15,
  author = {Viral Shah and Gerald Buonopane and Louis Fleck},
  title = {L-proline Interaction with Methyl Linoleate Oxidation Products Formation in Dry System and at Temperatures: For Understanding in Low-Moisture Foods
},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {13},
  number = {2},
  pages = {38-55},
  doi = {10.11648/j.ijnfs.20241302.15},
  url = {https://doi.org/10.11648/j.ijnfs.20241302.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20241302.15},
  abstract = {Dry and low-moisture foods could experience a significant loss in nutritional value due to the process of methyl linoleate oxidation. L-proline could interact with lipid oxidation products, potentially modifying their formation and reaction path. However, there was a lack of research on the interaction between L-proline and methyl linoleate oxidation products in dry and low-moisture food matrices, which was a concern given the potential impact on food safety and nutrition. To address this knowledge gap, a study investigated the interaction between L-proline and the oxidation products of methyl linoleate in a dry system. The study examined the formation of methyl linoleate oxidation products such as conjugated dienes, hydroperoxide, and hexanal in the absence and presence of varying moles of L-proline at different temperatures. The formation of conjugated diene, hydroperoxide, and hexanal was analyzed using UV spectrometer analysis, xylenol orange, and DNPH derivatization HPLC-UV analysis. The results showed that adding proline to methyl linoleate samples stabilized conjugated diene and decreased hydroperoxide and hexanal levels as temperature increased, compared to the control sample. This suggests that L-proline effectively interacted with methyl linoleate oxidation products and altered their formation and oxidation path in the dry system. Overall, this study provided a basis for significantly enhancing understanding of the reactions between L-proline and methyl linoleate oxidation products in dry and low-moisture foods, offered practical implications for the food industry, and paved the way for future research.
},
 year = {2024}
}

Copy | Download

TY  - JOUR
T1  - L-proline Interaction with Methyl Linoleate Oxidation Products Formation in Dry System and at Temperatures: For Understanding in Low-Moisture Foods

AU  - Viral Shah
AU  - Gerald Buonopane
AU  - Louis Fleck
Y1  - 2024/04/29
PY  - 2024
N1  - https://doi.org/10.11648/j.ijnfs.20241302.15
DO  - 10.11648/j.ijnfs.20241302.15
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 38
EP  - 55
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20241302.15
AB  - Dry and low-moisture foods could experience a significant loss in nutritional value due to the process of methyl linoleate oxidation. L-proline could interact with lipid oxidation products, potentially modifying their formation and reaction path. However, there was a lack of research on the interaction between L-proline and methyl linoleate oxidation products in dry and low-moisture food matrices, which was a concern given the potential impact on food safety and nutrition. To address this knowledge gap, a study investigated the interaction between L-proline and the oxidation products of methyl linoleate in a dry system. The study examined the formation of methyl linoleate oxidation products such as conjugated dienes, hydroperoxide, and hexanal in the absence and presence of varying moles of L-proline at different temperatures. The formation of conjugated diene, hydroperoxide, and hexanal was analyzed using UV spectrometer analysis, xylenol orange, and DNPH derivatization HPLC-UV analysis. The results showed that adding proline to methyl linoleate samples stabilized conjugated diene and decreased hydroperoxide and hexanal levels as temperature increased, compared to the control sample. This suggests that L-proline effectively interacted with methyl linoleate oxidation products and altered their formation and oxidation path in the dry system. Overall, this study provided a basis for significantly enhancing understanding of the reactions between L-proline and methyl linoleate oxidation products in dry and low-moisture foods, offered practical implications for the food industry, and paved the way for future research.

VL  - 13
IS  - 2
ER  -

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