Lipid oxidation and traditional methods for evaluation

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Lipid oxidation is one of the most important factors limiting the shelf life of oils rich in long-chain omega-3 fatty acids and delivery systems because it gives rise to the formation of volatile oxidation products, which will have a negative effect on sensory properties. This chapter summarizes the basic lipid oxidation reactions and also discusses a more complex, integrated reaction scheme including other reactions than formation of lipid hydroperoxides and aldehydes. Finally, the chapter provides an overview of different methods to analyze lipid oxidation products including simple spectrophotometric methods as well as newer advanced, instrumental methods such as NIR, FTIR, NMR, and GC-MS.
Original languageEnglish
Title of host publicationOmega-3 Delivery Systems : Production, Physical Characterization and Oxidative Stability
EditorsPedro J. García-Moreno, Charlotte Jacobsen, Ann-Dorit Moltke Sørensen, Betül Yesiltas
PublisherAcademic Press
Publication date2021
ISBN (Print)978-0-12-821391-9
Publication statusPublished - 2021


  • Anisidine value
  • FTIR
  • Headspace GC-MS
  • HPLC
  • Lipid oxidation pathways
  • NIR
  • NMR
  • Peroxide value


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