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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Bibliographic Details
Published in:Antioxidants 2021-10, Vol.10 (10), p.1587
Main Authors: Abeyrathne, Edirisingha Dewage Nalaka Sandun, Nam, Kichang, Ahn, Dong Uk
Format: Article
Language:English
Subjects:
Animals
antioxidant capacity
Antioxidants
Fatty acids
Food irradiation
Food products
Food quality
Food selection
Iodine
lipid oxidation
Lipid peroxidation
Lipids
Meat
Methods
Oxidation
primary oxidation products
Review
secondary oxidation products
Sensory evaluation
Signal transduction
Thiobarbituric acid
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Summary: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.
ISSN:2076-3921
2076-3921
DOI:10.3390/antiox10101587