Update on the methods for monitoring UFA oxidation in food products

Adrian L. Kerrihard, Ronald B. Pegg, Anwesha Sarkar, Brian D. Craft

Research output: Contribution to journalReview article

16 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)1-14
Number of pages14
JournalEuropean Journal of Lipid Science and Technology
Volume117
Issue number1
DOIs
StatePublished - 1 Jan 2015

Fingerprint

Unsaturated fatty acids
beta oxidation
Unsaturated Fatty Acids
unsaturated fatty acids
foods
Lipids
Food
Oxidation
Monitoring
monitoring
food matrix
natural foods
lipids
methodology
lipid peroxidation
ingredients
oxidation
Degradation
degradation
testing

Keywords

  • Lipid oxidation
  • Rancidity
  • Shelf life
  • Unsaturated fatty acids (UFAs)

Cite this

Kerrihard, Adrian L. ; Pegg, Ronald B. ; Sarkar, Anwesha ; Craft, Brian D. / Update on the methods for monitoring UFA oxidation in food products. In: European Journal of Lipid Science and Technology. 2015 ; Vol. 117, No. 1. pp. 1-14.
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Update on the methods for monitoring UFA oxidation in food products. / Kerrihard, Adrian L.; Pegg, Ronald B.; Sarkar, Anwesha; Craft, Brian D.

In: European Journal of Lipid Science and Technology, Vol. 117, No. 1, 01.01.2015, p. 1-14.

Research output: Contribution to journalReview article

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AU - Sarkar, Anwesha

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