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Update on the methods for monitoring UFA oxidation in food products
Author(s) -
Kerrihard Adrian L.,
Pegg Ronald B.,
Sarkar Anwesha,
Craft Brian D.
Publication year - 2015
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.201400119
Subject(s) - lipid oxidation , chemistry , food industry , food products , food science , complex matrix , degradation (telecommunications) , biochemical engineering , computer science , organic chemistry , chromatography , antioxidant , telecommunications , engineering
Unsaturated fatty acids (UFAs) as well as natural food ingredients containing them are being added to food products more often. Unfortunately, UFAs are susceptible to oxidative degradation, and can therefore reduce the stability of a food matrix. The assessment of oxidation and stability of lipids has never been standardized, and has long included a variety of approaches. These techniques can differ greatly in the reactions/compounds being assessed, and therefore the eventual conclusions may be affected dramatically by selection of methodology. The aim of this review is to provide an update on the methods of historic and current use for the assessment of lipid stability in food products. Accelerated storage tests, assessment methods of lipid oxidation, and rapid indicators of stability are discussed in the contexts of their modern prominences, uses, and concerns. Depiction of breakdown of fatty acids into primary and secondary oxidation products. Examples of data from industry‐standard monitoring techniques are shown.