A review of analytical methods measuring lipid oxidation status in foods: a challenging task

Abstract

Lipid oxidation analysis in food samples is a relevant topic since compounds generated in the process are related to undesirable sensory and biological effects. As the process is complex and depends on the type of lipid substrate, oxidation agents and environmental factors, proper measurement of lipid oxidation remains a challenging task. A great variety of methodologies have been developed and implemented so far, both for determining primary oxidation products and secondary oxidation products. Most common methods and classical procedures are described, including peroxide value, TBARS analysis and chromatography. Some other methodologies such as chemiluminescence, fluorescence emission, Raman spectroscopy, infrared spectroscopy or magnetic resonance, provide interesting and promising results, so attention must be paid to these alternative techniques in the area of food lipid oxidation analysis.

Antioxidant Effects of Grape Pomace on the Quality of Silver Carp(Hypophthalmichthys molitrix)Fillets During Refrigerated Storage

“…After this, a sudden decrease in all treatments was observed (Table 2), which may be related to secondary oxidation products and volatile compounds. [35] The PV of fillets increased between the 12th and 15th day of storage (Table 2). These results were in agreement with the findings of Ozogul et al [36] on Anguilla anguilla.…”

“…[37] Malondialdehyde (MDA) is one of the most abundant aldehydes generated during secondary lipid oxidation, and it is probably the one most commonly used as an oxidation marker. [35] The evolution of TBA values of the silver carp fillets during refrigerated storage are shown in Table 3. On the first day, the grape pomace extract had a significant effect on the TBA values of 2 and 4% treatments in comparison with the control.…”

Annihilation of Leishmania by daylight responsive ZnO nanoparticles: a temporal relationship of reactive oxygen species-induced lipid and protein oxidation

“…28 FTIR spectrometry was performed for the qualitative analysis of the formed lipid peroxidation products. In Table 1, comparison of treated and untreated samples showed a large variation affirming the formation of lipid peroxidation.…”

Effect of Refining Process on the Quality Characteristics of Soybean and Cotton seed Oils

“…These reductions in oxidative stability after refining process might be due to degumming and neutralization steps which remove these active compounds. Barriuso et al, (2013) reported that phospholipid content of soybean oil reduced from 1-3% to essentially zero after degumming and alkali refining steps.…”