Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems
Lipid oxidation is the most crucial quality parameter in foods. Many methods were developed to determine the level of oxidation and antioxidant activity. This review compares the methods used to determine lipid oxidation and antioxidant capacity in foods. Lipid oxidation methods developed are based...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-10-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/10/10/1587 |
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| author | Edirisingha Dewage Nalaka Sandun Abeyrathne Kichang Nam Dong Uk Ahn |
| author_facet | Edirisingha Dewage Nalaka Sandun Abeyrathne Kichang Nam Dong Uk Ahn |
| author_sort | Edirisingha Dewage Nalaka Sandun Abeyrathne |
| collection | DOAJ |
| description | Lipid oxidation is the most crucial quality parameter in foods. Many methods were developed to determine the level of oxidation and antioxidant activity. This review compares the methods used to determine lipid oxidation and antioxidant capacity in foods. Lipid oxidation methods developed are based on the direct or indirect measurement of produced primary or secondary oxidation substances. Peroxide values and conjugated diene methods determine the primary oxidative products of lipid oxidation and are commonly used for plant oils and high-fat products. 2-Thiobarbituric acid-reactive substances and chromatographic methods are used to determine the secondary products of oxidation and are suitable for meat and meat-based products. The fluorometric and sensory analyses are indirect methods. The antioxidant capacity of additives is determined indirectly using the lipid oxidation methods mentioned above or directly based on the free-radical scavenging activity of the antioxidant compounds. Each lipid oxidation and antioxidant capacity methods use different approaches, and one method cannot be used for all foods. Therefore, selecting proper methods for specific foods is essential for accurately evaluating lipid oxidation or antioxidant capacity. |
| first_indexed | 2024-03-10T06:45:03Z |
| format | Article |
| id | doaj.art-1b67a5cf30be4267aec6a59027873767 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-10T06:45:03Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-1b67a5cf30be4267aec6a590278737672023-11-22T17:16:19ZengMDPI AGAntioxidants2076-39212021-10-011010158710.3390/antiox10101587Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food SystemsEdirisingha Dewage Nalaka Sandun Abeyrathne0Kichang Nam1Dong Uk Ahn2Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri LankaDepartment of Animal Science & Technology, Sunchon National University, Suncheon 57922, KoreaDepartment of Animal Science, Iowa State University, Ames, IA 50011, USALipid oxidation is the most crucial quality parameter in foods. Many methods were developed to determine the level of oxidation and antioxidant activity. This review compares the methods used to determine lipid oxidation and antioxidant capacity in foods. Lipid oxidation methods developed are based on the direct or indirect measurement of produced primary or secondary oxidation substances. Peroxide values and conjugated diene methods determine the primary oxidative products of lipid oxidation and are commonly used for plant oils and high-fat products. 2-Thiobarbituric acid-reactive substances and chromatographic methods are used to determine the secondary products of oxidation and are suitable for meat and meat-based products. The fluorometric and sensory analyses are indirect methods. The antioxidant capacity of additives is determined indirectly using the lipid oxidation methods mentioned above or directly based on the free-radical scavenging activity of the antioxidant compounds. Each lipid oxidation and antioxidant capacity methods use different approaches, and one method cannot be used for all foods. Therefore, selecting proper methods for specific foods is essential for accurately evaluating lipid oxidation or antioxidant capacity.https://www.mdpi.com/2076-3921/10/10/1587lipid oxidationprimary oxidation productssecondary oxidation productsantioxidant capacity |
| spellingShingle | Edirisingha Dewage Nalaka Sandun Abeyrathne Kichang Nam Dong Uk Ahn Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems Antioxidants lipid oxidation primary oxidation products secondary oxidation products antioxidant capacity |
| title | Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems |
| title_full | Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems |
| title_fullStr | Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems |
| title_full_unstemmed | Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems |
| title_short | Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems |
| title_sort | analytical methods for lipid oxidation and antioxidant capacity in food systems |
| topic | lipid oxidation primary oxidation products secondary oxidation products antioxidant capacity |
| url | https://www.mdpi.com/2076-3921/10/10/1587 |
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