Edible Oil Parameters during Deterioration Processes

Abstract

With the continuous increase in research on lipids, technologies and the development of chemical-analytical methods associated with the characterization and monitoring of different processes that involve modifications in edible fats are increasing. The beneficial effect of lipids, especially those essential for the health of the population, is widely known. However, degradation compounds are also produced that eventually have negative effects. In this dual context, the monitoring of the changes suffered by nutritional compounds can be obtained thanks to the development of technologies and analytical methods applied to the study of lipids. The modifications that lipids undergo can be followed by a wide variety of methods, ranging from the basic ones associated with simple chemical titrations to the more complex ones associated with sophisticated laboratory equipment. These determinations involve chemical and/or physical quantification of lipids to know an initial condition on the major and minor components. In addition to technologies that allow monitoring during more complex processes such as thermal deterioration, in multiple conditions depending on the objective of the study, this review could benefit a comprehensive understanding of lipid deterioration for future developments and research in the study of fats and oils for human consumption.

Study of the thermal behavior of rosemary extract and its temperature‐related antioxidant effect on chicken fat

“…A high ratio of unsaturated fatty acid (UFA) in chicken fat leads to its susceptibility to oxidation and deterioration, especially when under thermal stress (Naderi et al, 2016). In Figure 3a, the PV of both groups firstly increases then declines with temperature due to the scavenging of free radicals in the propagation stage and formation of secondary oxidation products (Flores et al, 2021; Wang, 2020). The control group (chicken fat only) shows higher PVs and more fluctuation below 130°C, and the maximum PV of the control group at 110°C (3.67 mmol/kg) is higher than that of RE group (chicken fat with 0.2% RE) at 140°C (3.31 mmol/kg), suggesting that the formation and accumulation of peroxides are markedly inhibited by RE.…”

“…A high ratio of unsaturated fatty acid (UFA) in chicken fat leads to its susceptibility to oxidation and deterioration, especially when under thermal stress (Naderi et al, 2016). In Figure 3a, the PV of both groups firstly increases then declines with temperature due to the scavenging of free radicals in the propagation stage and formation of secondary oxidation products (Flores et al, 2021;Wang, 2020).…”

Role of encapsulation on the bioavailability of omega‐3 fatty acids

“…The un‐SFA oxidation caused by oxygen exposure can be divided into three phases: induction, propagation, and termination. A free radical chain reaction is used to explain how lipids undergo autoxidation or peroxidation, which is a mechanism brought on by the creation of free radicals in unsaturated lipids in the presence of heat and oxygen (Choe & Min, 2006; Flores et al., 2021). Hydroperoxides, the primary oxidation by‐products, are then involved in further oxidation and polymerization, thus producing secondary oxidation by‐products.…”

“…It is nearly impossible to stop oil oxidation completely; however, the rate can be strategically slowed, and stimuli can be avoided or removed. Many solutions are explored and utilized to limit the hydrolytic reactions or delay autooxidation whether it is physical modification of lipid (hydrogenation or blending) or the storage environment (vacuum or modified atmosphere packaging and cold storage), addition of preservatives (plant extracts and permitted preservatives) or chemical and molecular strategies (interesterification of lipid molecules) (Choe & Min, 2006; Flores et al., 2021; Jurić et al., 2022; Wang et al., 2021).…”

Comparison of Four Oil Extraction Methods for Sinami Fruit (Oenocarpus mapora H. Karst): Evaluating Quality, Polyphenol Content and Antioxidant Activity

“…The color of oils is an important parameter for quality control and is essential as a first criterion of evaluation [40,66]. The color measurements of the sinami oil samples in this study are shown in Table 3, where L* denotes oil brightness.…”