Methods for Evaluation of the Oxidative Stability of Lipid-Containing Foods.

Abstract

Johns NF Canada, AIB 3X9 Lipid oxidation and associated changes are major causes of quality deterioration of lipids and lipid-containing foods. Oxidative deterioration of lipids directly affects their flavor, color and nutritive value. In addition, free radicals formed during this process may also damage membranes, enzymes, vitamins and proteins that may be involved in the process of ageing. Thus, assessing the extent of oxidation in fobds is necessary. This paper reviews the conventional methods as well as new procedures for determining oxidative stability of lipids. Criteria for selection of methods depend on a number of factors including the nature and history of sample, the type of information required, the time available for experimentation and test conditions.