Lipid Oxidation Products and Methods Used for Their Analysis

Kamal‐Eldin, Afaf; Pokorn_, Jan

doi:10.1201/9781439822395.ch1

Cited by 12 publications

(15 citation statements)

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“…The next oxidation stage is the propagation, which consists in the further degradation of hydroperoxides or any other primary oxidation product [1]. There are mainly two types of degradation products from hydroperoxides.…”

Section: Fundamentals Of Lipid Oxidationmentioning

confidence: 99%

“…Second, low molecular weight products, that results from the cleavage of the hydroperoxide chain, form aldehydes, ketones, alcohols and hydrocarbons. These low molecular weight compounds are responsible for the rancid and off-flavour produced by oxidized fats [1][2][3][4]. Finally, hydroperoxides and primary oxidation products homolyze to form peroxyl or alkoxy radicals that further reacts to form stable dimer-like products.…”

Section: Fundamentals Of Lipid Oxidationmentioning

confidence: 99%

“…Consequently, several reactions occur simultaneously at different rates as the oxidation proceeds. Although several methods have been used to analyze and monitor lipid oxidation [1], the oxidation reactions cannot be measured by a single method due to their complexity. Some of the available methods allow quantifying one or more reaction products of the different oxidation stages.…”

Section: Fundamentals On the Use Of Dsc To Study Lipid Oxidationmentioning

confidence: 99%

“…Therefore, the reproducibility of oxidation experiments is crucial to evaluate the oxidative stability of lipids using DSC since variables, such as pre-treatment and amount of sample, the heating protocol, among others, strongly influence the results. Other methods that assess the extent of oxidative deterioration are peroxide value (PV) that measures volumetrically the concentration of hydroperoxides, anisidine value (AV), spectrophotometric measurements in the UV region and gas chromatography (GC) analysis for volatile compounds [1][2][3]. Over the years, thousands of studies have focused on monitoring and evaluating the oxidation of lipids using the Rancimat method, PV, AV, spectrophotometric and GC analysis of fats and oils from various sources.…”

Section: Introductionmentioning

confidence: 99%

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Oxidative Stability of Fats and Oils Measured by Differential Scanning Calorimetry for Food and Industrial Applications

Saldaña¹,

Martínez‐Monteagudo²

2013

Applications of Calorimetry in a Wide Context - Differential Scanning Calorimetry, Isothermal Titration Calorimetry and Microca

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Section: Fundamentals Of Lipid Oxidationmentioning

confidence: 99%

Section: Fundamentals Of Lipid Oxidationmentioning

confidence: 99%

Section: Fundamentals On the Use Of Dsc To Study Lipid Oxidationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Oxidative Stability of Fats and Oils Measured by Differential Scanning Calorimetry for Food and Industrial Applications

Saldaña¹,

Martínez‐Monteagudo²

2013

Applications of Calorimetry in a Wide Context - Differential Scanning Calorimetry, Isothermal Titration Calorimetry and Microca

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“…Anisidine value indicates the number of secondary lipid oxidation products (aldehydes, ketones) formed mainly as a result of degradation of peroxides (Aidos et al 2002, Kamal-Eldin andPokorný 2005). Therefore, it is possible that in the case of storing fish in ice for a relatively short period and at a temperature of approximately 2°C, the secondary oxidation can be for all intents and purposes ignored.…”

Section: Discussionmentioning

confidence: 99%

Comparative analysis of the quality parameters and the fatty acid composition of two economically important Baltic fish: cod, Gadus morhua and flounder, Platichthys flesus (Actinopterygii) subjected to iced storage

Tokarczyk¹,

Bieńkiewicz²,

Suryn³

2017

Acta Ichthyol. Piscat.

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Tokarczyk G., Bienkiewicz G., Suryn J. 2017. Comparative analysis of the quality parameters and the fatty acid composition of two economically important Baltic fish: cod, Gadus morhua and flounder, Platichthys flesus (Actinopterygii) subjected to iced storage. Acta Ichthyol. Piscat. 47 (3): 249-258.Background. During ice storage of fish a series of biochemical changes occur at a relatively rapid pace. The changes involve both nitrogen compounds and the lipid fraction. Lipid damage, through hydrolysis and oxidation reactions, can lead to important losses in nutritive value and quality during chilled storage. Oxidised lipids are a source of free radical compounds and highly reactive peroxides. The aim of this study was to assess the quality of two economically valuable species of Baltic fish, especially the quality of lipids, during storage in ice. Materials and methods. The analysis involved two Baltic fish: cod, Gadus morhua Linnaeus, 1758-a lean fish (about 1% of fat in flesh) and flounder, Platichthys flesus (Linnaeus, 1758)-an average-fat fish (about 4% of fat in flesh). Descriptive testing was used for quality determination of fish and the chemical changes of nitrogen compounds (TVB-N)(Total volatile bases nitrogen) and lipids (PV-peroxide value and AsV-anisidine value) were analysed. Changes of FA (fatty acids) were based on the qualitative interpretation of chromatograms. Results. In cod, peroxide value reached after 10 days a value of 45.47 mg O* • 100 g -1 of lipids. In flounder peroxide value reached the maximum of 26.98 mg O* • 100 g -1 after 12 days. The initial anisidine values did not differ significantly and remained at a similar level during storage. It was found that the most significant changes involved loss of EPA. After fifteen days flounder lost approximately 6.81 mg of EPA • g -1 of fat (about 10% of initial amount), whereas cod about 9 mg EPA • g -1 of fat (about 26.5% of initial amount). The observed loss of DHA was much lower, in particular in flounder. Conclusion. Different dynamics of oxidative changes were observed. In cod primary oxidation products increased linearly but in flounder such dynamic growth occurred after 12 days of storage still being almost twice as low as that of cod. No significant differences were observed in the secondary oxidation products between the fish. The level of PUFA and especially the level of EPA and DHA decreased. The loss of PUFA were higher in the lipid fraction of cod than flounder and were respectively about 2 pp and about 0.4 pp for each day of storage. Moreover, the dynamics of loss of EPA was greater than DHA.

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