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

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 substrat...

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Veröffentlicht in:European food research & technology 2013-01, Vol.236 (1), p.1-15
Hauptverfasser: Barriuso, Blanca, Astiasarán, Iciar, Ansorena, Diana
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description 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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source SpringerNature Journals
subjects Agriculture
Analytical Chemistry
Biological effects
Biotechnology
Chemiluminescence
Chemistry
Chemistry and Materials Science
Chromatography
Environmental factors
Food
Food quality
Food Science
Forestry
Fourier transforms
Infrared spectroscopy
Iodine
Lipid peroxidation
Lipids
Methods
Oils & fats
Oxidation
Review Paper
Spectrum analysis
Studies
title A review of analytical methods measuring lipid oxidation status in foods: a challenging task
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