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

Journal

EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 236, Issue 1, Pages 1-15

Publisher

SPRINGER
DOI: 10.1007/s00217-012-1866-9

Keywords

Fat oxidation; Hydroperoxides; Secondary lipid oxidation products; TBA; Hexanal

Funding

  1. Programa Consolider-Ingenio CARNISENUSA [CSD 2007-00016]
  2. Ministerio de Ciencia e Innovacion [AGL2008-01099/ALI]
  3. 'Plan Investigador de la Universidad de Navarra' (PIUNA)
  4. Catedra Tomas Pascual Sanz- Universidad de Navarra
  5. Asociacion de Amigos de la Universidad de Navarra

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Lipid oxidation analysis in food samples is a relevant topic since the compounds generated in the process are related to undesirable sensory and biological effects. Proper measurement of lipid oxidation remains a challenging task since the process is complex and depends on the type of lipid substrate, the oxidation agents and the environmental factors. A great variety of methodologies have been developed and implemented so far, for determining both primary 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. Therefore, attention should be paid to these alternative techniques in the area of food lipid oxidation analysis.

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