The Role of Polydimethylsiloxane in Suppressing the Evolution of Lipid Oxidation Products in Thermo-Oxidised Sunflower Oil: Influence of Stirring Processes.

Date

2021-08-10

Advisors

Journal Title

Journal ISSN

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Volume Title

Publisher

Frontiers

Type

Article

Peer reviewed

Yes

Abstract

Suppressing the evolution of lipid oxidation products (LOPs) in commercially available culinary oils is considered to represent a valuable health-promoting incentive since these agents have cytotoxic and genotoxic properties and have been implicated in the pathogenesis of several chronic disease states. One agent used to suppress LOPs formation is polydimethylsiloxane (PDMS). In this study, proton nuclear magnetic resonance (1H NMR) analysis was employed to evaluating the influence of increasing PDMS concentrations (6.25 × 10−7 , 1.0 × 10−5 , 0.025, 0.05, 0.1, 0.5, 1.0, 5.0, and 10.0 ppm) in either stirred or unstirred refined sunflower oil exposed to thermal stressing episodes continuously at 180◦C for 300 min with no oil replenishment. Results acquired showed that the extent of blockage of LOPs generation was correlated with increasing concentrations of PDMS. The minimal level of added PDMS required to provide a statistically significant protective role for both stirred and unstirred culinary oils when exposed to high frying temperatures was only 6.25 × 10−7 ppm. Furthermore, stirring at 250 rpm was experimentally determined to reduce the functional role PDMS. This is vital in a real world setting since the boiling process of frying may ultimately reduce the LOPs suppression activity of PDMS.

Description

Collaborating Research Group: Department of Chemistry and Pharmaceutical Sciences, Science, Engineering, and Computing Faculty, Kingston University, Kingston-upon-Thames, United Kingdom. open access article

Keywords

aldehydes, lipid oxidation products (LOPs), polydimethylsiloxane (PDMS), proton nuclear magnetic resonance (1H NMR), sunflower oil, thermo-oxidation

Citation

Ampem, G., Le Gresley, A., Grootveld, M. and Naughton DP (2021) The Role of Polydimethylsiloxane in Suppressing the Evolution of Lipid Oxidation Products in Thermo-Oxidised Sunflower Oil: Influence of Stirring Processes. Frontiers in Nutrition. 8:721736.

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Research Institute

Leicester Institute for Pharmaceutical Innovation - From Molecules to Practice (LIPI)