A Brief History of Lipid Oxidation

The history of our understanding of fat oxidation is reviewed from the early observations that oxygen was involved to the discovery of the role of singlet oxygen. It includes the debate about relative importance of triglyceride hydrolysis and oxidation; the search for tests that correlated with oxid...

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Bibliographic Details
Published in:Journal of the American Oil Chemists' Society 2011-07, Vol.88 (7), p.891-897
Main Authors: Hammond, Earl G., White, Pamela J.
Format: Article
Language:English
Subjects:
Agriculture
Autoxidation
Biological and medical sciences
Biomaterials
Biotechnology
Chemistry
Chemistry and Materials Science
Fat industries
Food industries
Food Science
Fundamental and applied biological sciences. Psychology
Industrial Chemistry/Chemical Engineering
Lipid analysis
Lipid chemistry
Lipids
Oxidation
Oxygen
Review
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Summary:The history of our understanding of fat oxidation is reviewed from the early observations that oxygen was involved to the discovery of the role of singlet oxygen. It includes the debate about relative importance of triglyceride hydrolysis and oxidation; the search for tests that correlated with oxidized flavor; the evidence that oxidation involved the formation of hydroperoxides; the development of tests for hydroperoxides; and the work on the chemistry, mechanism, and kinetics of oxidation by the British Rubber Producers Research Association. The review ends with the effort to isolate and determine the structure of the oxidation products of the common unsaturated fatty acids, their relative rate of oxidation, and the role of singlet oxygen and metals in initiation.
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-011-1761-8