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.
Highlights
Ahn et al [66] showed that the amounts of propanal, pentanal, hexanal, 1-pentanol, and total volatiles were correlated highly (p < 0.01) with the thiobarbituric acid reactive substances (TBARS) values of cooked meat, but hexanal and total volatiles represented the degree of lipid oxidation better than any individual volatile compounds in cooked meat
Among the many methods practised in determining lipid oxidation, peroxide, iodine values, and diene conjugate are the direct methods used for detecting the primary substances produced by oxidation
These methods are practical for oils, high-fat foods, and raw meat products, and their sensitivity is generally low
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. The conjugated diene becomes a highly reactive lipid radical (LOO ) in the presence of O2 and abstracts a hydrogen atom from an adjacent polyunsaturated fatty acid. Once this propagation process is started, it will continue until the termination step, where the unstable peroxyl radicals become stable non-radical [17]. Hydroperoxides, carbonyls, aldehydes, alcohols, furans, keto-cholesterols, epoxy-cholesterols, and oxysterols are the biomarkers produced from the enzymatic and nonenzymatic hydrolysis of lipids and are directly used to detect the physiological and pathological conditions of animals [29] Several methods, such as antioxidants, vacuum packing, and modified atmospheric packing, have been developed to control lipid oxidation in food products [23]. This review discusses the methods used to determine lipid oxidation and antioxidant capacity in food products and their principles and constraints
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