Lipid oxidation and traditional methods for evaluation

Charlotte Jacobsen; Pedro J. García-Moreno; Betül Yesiltas; Ann-Dorit Moltke Sørensen

doi:10.1016/B978-0-12-821391-9.00009-0

Lipid oxidation and traditional methods for evaluation

Charlotte Jacobsen, Pedro J. García-Moreno, Betül Yesiltas, Ann-Dorit Moltke Sørensen

University of Granada

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Abstract

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 language	English
Title of host publication	Omega-3 Delivery Systems : Production, Physical Characterization and Oxidative Stability
Editors	Pedro J. García-Moreno, Charlotte Jacobsen, Ann-Dorit Moltke Sørensen, Betül Yesiltas
Publisher	Academic Press
Publication date	2021
Pages	183-200
Chapter	9
ISBN (Print)	978-0-12-821391-9
DOIs	https://doi.org/10.1016/B978-0-12-821391-9.00009-0
Publication status	Published - 2021

Keywords

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

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10.1016/B978-0-12-821391-9.00009-0

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Jacobsen, C., García-Moreno, P. J., Yesiltas, B., & Sørensen, A.-D. M. (2021). Lipid oxidation and traditional methods for evaluation. In P. J. García-Moreno, C. Jacobsen, A.-D. M. Sørensen, & B. Yesiltas (Eds.), Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability (pp. 183-200). Academic Press. https://doi.org/10.1016/B978-0-12-821391-9.00009-0

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abstract = "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.",

keywords = "Anisidine value, FTIR, Headspace GC-MS, HPLC, Lipid oxidation pathways, NIR, NMR, Peroxide value",

author = "Charlotte Jacobsen and Garc{\'i}a-Moreno, {Pedro J.} and Bet{\"u}l Yesiltas and S{\o}rensen, {Ann-Dorit Moltke}",

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booktitle = "Omega-3 Delivery Systems",

publisher = "Academic Press",

address = "United States",

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Lipid oxidation and traditional methods for evaluation. / Jacobsen, Charlotte; García-Moreno, Pedro J.; Yesiltas, Betül et al.
Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability. ed. / Pedro J. García-Moreno; Charlotte Jacobsen; Ann-Dorit Moltke Sørensen; Betül Yesiltas. Academic Press, 2021. p. 183-200.

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

TY - CHAP

T1 - Lipid oxidation and traditional methods for evaluation

AU - Jacobsen, Charlotte

AU - García-Moreno, Pedro J.

AU - Yesiltas, Betül

AU - Sørensen, Ann-Dorit Moltke

PY - 2021

Y1 - 2021

N2 - 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.

AB - 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.

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KW - FTIR

KW - Headspace GC-MS

KW - HPLC

KW - Lipid oxidation pathways

KW - NIR

KW - NMR

KW - Peroxide value

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DO - 10.1016/B978-0-12-821391-9.00009-0

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EP - 200

BT - Omega-3 Delivery Systems

A2 - García-Moreno, Pedro J.

A2 - Jacobsen, Charlotte

A2 - Sørensen, Ann-Dorit Moltke

A2 - Yesiltas, Betül

PB - Academic Press

ER -

Lipid oxidation and traditional methods for evaluation

Abstract

Keywords

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