Headspace volatiles from heated pork fat

Analytical methods for trace levels of reactive carbonyl compounds formed in lipid peroxidation systems

“…The oxidation of lipids by heat may involve different mechanisms from those of autoxidation and photo-oxidation because the conditions of thermal oxidation are much more intense than those of autoxidation or photo-oxidation [58]. Therefore, many secondary compounds have been identified from thermally treated lipids, including beef fat [59,60], cooking oils [61,62], pork fat [63,64], and dietary oils [65]. Fig.…”

“…Table 1 shows typical RCCs formed from lipid peroxidation and their physical constants. Some secondary lipid peroxidation products, such as MA, have been widely used as biomarkers for investigating in vivo and in vitro oxidative damage [54][55][56][57][58][59]61,63,64,[68][69][70]. Even though numerous lipid peroxidation products have been identified, only a few chemicals have been satisfactorily used as biomarkers of oxidative damages.…”

Chromatographic Analysis of Secondary Lipid Oxidation Products

“…Headspace volatiles from meat products can be generally grouped into 6 major classes: aldehydes, hydrocarbons, ketones, alcohols, sulfides and branched hydrocarbons (BHC). Aldehydes and hydrocarbons, including BHC, are the most represented classes in pork meat as reported by numerous authors (Mottram, ; Yasuhara and Shibamoto, ). Ketones and alcohols are the result of the thermal degradation of the hydroperoxides and primary oxidation products of fatty acids (Frankel, ; Frankel and Gardner, ).…”