Methods to determine the extent of lipid oxidation in foods

Sammanfattning

Several methods are available to measure the same or different indicators of the progress of lipid oxidation. The researcher needs to define the measurement strategy and select the indicators to follow depending on the purpose of the research especially since lipid oxidation is a multistep reaction with a wide range of products and product groups. Conventional measurements include assessment of total hydroperoxide levels and a selection of indicators of secondary oxidation (hydroperoxide decomposition) products usually by simple titremetric or spectroscopic techniques. Chromatographic techniques (gas chromatography and/or high performance liquid chromatography together with different detectors including mass spectroscopy) are useful for more detailed description of the reaction products. © 2010 Woodhead Publishing Limited All rights reserved.

Nyckelord

Analysis; Hydroperoxides; Lipid oxidation; Secondary oxidation products

Publicerad i

Woodhead Publishing Series in Food Science, Technology and Nutrition
2010, nummer: 199, sidor: 181-195
Titel: Oxidation in Foods and Beverages and Antioxidant Applications : Understanding Mechanisms of Oxidation and Antioxidant Activity
Utgivare: Elsevier

SLU författare

• Kamal-Eldin, Afaf

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

UKÄ forskningsämne

Livsmedelsvetenskap

Publikationens identifierare

• DOI: https://doi.org/10.1533/9780857090447.1.181
• ISBN: 978-1-84569-648-1
• eISBN: 978-0-85709-044-7

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/132475