Methods to determine the extent of lipid oxidation in foods

Research output: Chapter in Book/Report/Conference proceedingChapter

10 Citations (Scopus)

Abstract

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.

Original languageEnglish
Title of host publicationOxidation in Foods and Beverages and Antioxidant Applications
Subtitle of host publicationUnderstanding Mechanisms of Oxidation and Antioxidant Activity
PublisherElsevier Inc.
Pages181-195
Number of pages15
ISBN (Print)9781845696481
DOIs
Publication statusPublished - Sep 2010
Externally publishedYes

Keywords

  • Analysis
  • Hydroperoxides
  • Lipid oxidation
  • Secondary oxidation products

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)
  • Biochemistry, Genetics and Molecular Biology(all)
  • Medicine(all)

Fingerprint

Dive into the research topics of 'Methods to determine the extent of lipid oxidation in foods'. Together they form a unique fingerprint.

Cite this