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Urszula Samotyja ,. Renata Zawirska-Wojtasiak. An overview of lipids oxidation in foods, its main aspects and implication for the customer has been outlined in a concise form. Three different mechanisms of fatty acid oxidation yielding different products are described: autooxidation, photo-oxidation and lipooxygenase action.

Lipid co-oxidation of proteins: One size does not fit all

Oxidation of sterols and fat-soluble vitamins named A, D, E and K , all isoprenoic compounds, as a part of unsaponificable fraction of lipid are included to review. The first two chapters by Schaich cover oxidation mechanisms and also the main issues in analyzing the products of lipid oxidation. I found these two chapters absorbing in their detail. The first challenge is to extract quantitatively all the lipids from the foodstuffs, whilst ensuring that the lipids that are being extracted are not oxidized in the process.

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It is a common problem in food analysis that the extraction is either incomplete or the technique used extracts too much non-lipid material. The use of ASE accelerated solvent extraction is fully discussed.

Overview of Fatty Acid Oxidation

The sound and comprehensive discussions in these first two chapters will assist practioners in sorting out these common issues. There is a wealth of useful information gathered in these two initial chapters, such as the difference in using nitrogen or argon for sparging oils. Argon is more soluble in lipids and solvents than nitrogen.

Oxygen and water permeability for the plastic materials that are normally used to store samples are also listed and discussed. One of the basic and commonly used analyses for lipid oxidation is the peroxide value.


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  5. Oxidation: protein-lipid interaction.
  6. This analysis was first developed in the s Wheeler and Lea , but continues to be subject to error due to several factors listed in the chapter on analysis. Schaich proposes using a variety of approved methods to evaluate foodstuffs for oxidative status and referencing the most useful ones.

    Controlling lipid oxidation of food by active packaging technologies

    This reviewer would have liked to have seen a discussion and comparison of the early benzidine method, subsequent anisidine value, and the controversy over using TBARs Thiobarbituric acid reactive substances. Chapters focus on emulsion systems which are very susceptible to oxidation. Chapter 6 examines the stability of enzymatically modified fats, an industrial technique that has replaced hydrogenation.