Lipid oxidation in margarine emulsions

Method development and optimization for determination of lipid oxidation in emulsions

Lipid emulsions in parenteral nutrition’s consist of two immiscible liquids described as oil in water phase. The oils in the emulsions can start to oxidize and make it become rancid. The oxidation can be measured for peroxide value, anisidine value and for free fatty acids (FFAs) as primaryand secondary oxidation products. This master thesis presents an analytical method used for analysis of ox...

Sulfite supported lipid peroxidation in propofol emulsions.

BACKGROUND Sodium metabisulfite is added to a commercial propofol emulsion as an antimicrobial agent. The sulfite ion (SO3(-2)) is capable of undergoing a number of reactions, including autooxidation and the promotion of lipid peroxidation. This study evaluated sulfite reactivity in propofol emulsions by determining thiobarbituric acid reacting substances (TBARS), sulfite depletion, and emulsio...

Steroidal Compounds in Commercial Parenteral Lipid Emulsions

Parenteral nutrition lipid emulsions made from various plant oils contain steroidal compounds, called phytosterols. During parenteral administration of lipid emulsions, phytosterols can reach levels in the blood that are many fold higher than during enteral administration. The elevated phytosterol levels have been associated with the development of liver dysfunction and the rare development of ...

Immune modulation by parenteral lipid emulsions.

Total parenteral nutrition is the final option for nutritional support of patients with severe intestinal failure. Lipid emulsions constitute the main source of fuel calories and fatty acids (FAs) in parenteral nutrition formulations. However, adverse effects on patient outcomes have been attributed to the use of lipids, mostly in relation to impaired immune defenses and altered inflammatory re...

Lipid oxidation.