Akademik Veri Yönetim Sistemi
3rd Food Chemistry Congress, Antalya, Türkiye, 29 Şubat - 03 Mart 2024, ss.1
Lipid oxidation is a critical quality parameter in
food. Several methods have been developed to determine the level of oxidation
and antioxidant activity. This review compares the methods used to determine
lipid oxidation and antioxidant capacity in food. The methods developed for
lipid oxidation are based on the direct or indirect measurement of primary or
secondary oxidation substances produced. Peroxide values and conjugated diene
methods are commonly used to determine the primary oxidative products of lipid
oxidation in edible oils and high-fat products. Meanwhile, 2-Thiobarbituric
acid-reactive substances and chromatographic methods are suitable for
determining the secondary products of oxidation in fats. Indirect methods such
as fluorometric and sensory analyses are also available. 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. It is important to note that each lipid
oxidation and antioxidant capacity method uses different approaches, and
therefore, one method cannot be used for all foods. Therefore, selecting the
appropriate method for specific foods is essential for accurately evaluating lipid
oxidation or antioxidant capacity.