Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems

Abstract

Lipid oxidation is the most crucial quality parameter in foods. Many methods were developed to determine the level of oxidation and antioxidant activity. This review compares the methods used to determine lipid oxidation and antioxidant capacity in foods. Lipid oxidation methods developed are based on the direct or indirect measurement of produced primary or secondary oxidation substances. Peroxide values and conjugated diene methods determine the primary oxidative products of lipid oxidation and are commonly used for plant oils and high-fat products. 2-Thiobarbituric acid-reactive substances and chromatographic methods are used to determine the secondary products of oxidation and are suitable for meat and meat-based products. The fluorometric and sensory analyses are indirect methods. The antioxidant capacity of additives is determined indirectly using the lipid oxidation methods mentioned above or directly based on the free-radical scavenging activity of the antioxidant compounds. Each lipid oxidation and antioxidant capacity methods use different approaches, and one method cannot be used for all foods. Therefore, selecting proper methods for specific foods is essential for accurately evaluating lipid oxidation or antioxidant capacity.

Analytical and Structural Tools of Lipid Hydroperoxides: Present State and Future Perspectives

“…Over the past five decades, much emphasis has been given in the development of various analytical methods which can provide information on the level of oxidation in foods and biological samples by determining primary oxidation products, such as hydroperoxides, and/or secondary decomposition products, such as aldehydes, ketones, epoxides, etc. [ 7 , 8 , 9 , 10 , 11 , 12 , 13 ]. Nevertheless, several of the proposed methods are of limited specificity and precision and can provide only a crude indication of the molecular species involved in the process of lipid peroxidation.…”

Assessment of the Effects of Salt and Salicornia herbacea L. on Physiochemical, Nutritional, and Quality Parameters for Extending the Shelf-Life of Semi-Dried Mullets (Chelon haematocheilus)

“…Oxidative rancidity is generally associated with MDA levels in food. Therefore, the oxidative rancidity was analyzed by measuring TBARS levels [ 45 ]. Taskaya and Yasar [ 46 ] suggested that TBA levels of less than 3 mg of MDA/kg of fish product are considered a very good condition.…”

Glochidion wallichianum Leaf Extract as a Natural Antioxidant in Sausage Model System

“…Because lipids have such a large impact on food quality, lipid oxidation is one of the most essential features of shelf life assessments. Most processed meat products’ shelf life is governed by lipid deterioration, particularly in products high in lipids and polyunsaturated fatty acids [ 1 , 2 , 3 , 4 , 5 ]. Examples include fresh sausage, cooked (uncured) meats, and dried sausage.…”

“…The rancid flavor is one of the most objectionable flavor components of meat lipid oxidation, and it impairs the sensory quality of the finished product. Lipid oxidation in fat-based food products produces free radicals or reactive oxygen species (ROS) such as peroxyl, hydroxyl, and alkoxyl free radicals, as well as other products such as malondialdehyde, acrolein, 4-hydroxy-trans-hexanal, 4-hydroxy-trans-nonenal, and crotonaldehyde-like substances, which are purportedly linked to aging, carcinogenesis, mutagenesis, atherosclerosis, diabetes, inflammation, and arthritis [ 1 , 2 , 7 , 8 , 9 ]. To counteract oxidative damage, antioxidants are incorporated in all processed meats.…”