ARTÍCULO

A Review of Analytical Methods Measuring Lipid Oxidation Status in Foods: a Challenging Task

Autores: Barriuso Esteban, Blanca; Astiasarán Anchía, María Icíar; Ansorena Artieda, Diana María
Título de la revista: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
ISSN: 1438-2377
Volumen: 236
Número: 1
Páginas: 1-15
Fecha de publicación: 2013
Lugar: WOS
Resumen:
Lipid oxidation analysis in food samples is a relevant topic since the compounds generated in the process are related to undesirable sensory and biological effects. Proper measurement of lipid oxidation remains a challenging task since the process is complex and depends on the type of lipid substrate, the oxidation agents and the environmental factors. A great variety of methodologies have been developed and implemented so far, for determining both primary and secondary oxidation products. Most common methods and classical procedures are described, including peroxide value, TBARS analysis and chromatography. Some other methodologies such as chemiluminescence, fluorescence emission, Raman spectroscopy, infrared spectroscopy or magnetic resonance provide interesting and promising results. Therefore, attention should be paid to these alternative techniques in the area of food lipid oxidation analysis.