Analysis of lipid oxidation

Analysis of Lipid Oxidation......Page 1
Preface......Page 3
Contents......Page 5
Mechanism of Lipid Oxidation......Page 7
Formation of Lipid Free Radicals and Primary Lipid Oxidation Products......Page 8
Hydroperoxide Decomposition into Secondary Oxidation Products......Page 9
Problems with the Analysis of Lipid Oxidation Products......Page 10
Preparation of Oxidized Lipids for the Analysis of Oxidation Products......Page 11
Chemical and Instrumental Methods of Analysis of Lipid Oxidation Products......Page 12
References......Page 13
Principle of the Reaction......Page 14
Analytical Procedures and the Effect of Air Oxygen......Page 15
How to Express the Peroxide Value......Page 17
Determination of Carbonyl Oxidation Products Using an Acidimetric Titration......Page 18
Determination of Epoxides Using an Acidimetric Titration......Page 19
Determination of Double Bonds in Oxidized Lipids Using the Iodine Value......Page 20
References......Page 21
Formation of Active Compounds During Lipid Oxidation......Page 23
Spectrophotometry in the UV Region......Page 24
Spectrophotometry in the Visible Region......Page 26
Determination of Hydroperoxides Using Spectrophotometric Methods......Page 27
Determination of Carbonyl Oxidation Products Using Spectrophotometric Methods......Page 28
Benzidine Value......Page 29
p-Anisidine Value......Page 30
Thiobarbituric Acid Value......Page 33
Reaction with 2,4-Dinitrophenylhydrazine......Page 38
Other Methods......Page 39
References......Page 41
Introduction......Page 46
General Characteristics of HPSEC for Lipid Analysis......Page 47
Combination of Adsorption Chromatography and HPSEC......Page 48
Applications in Lipid Oxidation......Page 54
References......Page 66
Introduction......Page 76
Principles of Nuclear Magnetic Resonance Spectroscopy......Page 77
NMR Spectroscopy as a Tool for Structural Analysis......Page 78
NMR Spectroscopy in the Analysis of Lipid Oxidation Products......Page 88
Chemical Shift and Solvent Effects......Page 90
NMR Spectroscopy of Individual Compounds......Page 96
Mono- and Dihydroperoxides......Page 97
Hydroperoxy Epidioxides and Hydroperoxy Bis-Epidioxides......Page 101
Hydroxy Compounds......Page 106
Oxiranes......Page 114
Furans......Page 118
References......Page 122
Introduction......Page 133
Detection at Low Temperatures......Page 135
Detection in Dehydrated or Dry Foods......Page 137
Spin Trapping......Page 138
Spin Scavenging......Page 148
Other Methods......Page 149
References......Page 150
Introduction......Page 158
Differential Thermal Analysis Dynamic mechanical analysis DMA......Page 159
General Scheme of DSC Equipment......Page 160
Calibration of the Calorimeter......Page 163
Assessment of Kinetic Parameters from DSC Data......Page 164
Kinetic Description of Autoxidation Process......Page 172
Studies of Oils and Fats Autoxidation by Thermogravimetry......Page 174
Studies Using Isothermal DSC Methods......Page 177
Nonisothermal Dynamic DSC Measurements......Page 182
Interpretation of the DSC Curve of Nonisothermal Oxidation......Page 184
Thermoanalytical Investigations of Inhibited Autoxidation......Page 186
Concluding Remarks......Page 191
References......Page 194
Introduction......Page 200
Lipid Oxidation and Generation of Light......Page 201
Instrumentation......Page 203
Uninhibited oxidation......Page 206
Inhibited Oxidation......Page 210
Assessment of the Efficiency of an Antioxidant from the Experimental Data......Page 212
References......Page 213
Introduction......Page 216
Weight Gain and Schaal Oven Test......Page 217
Active Oxygen Method AOM Test......Page 218
Oxidative Stability Index Rancimat and OSI......Page 219
The Oxygen Bomb......Page 226
Evaluation of Antioxidant Activity by Accelerated Tests......Page 227
Evaluation of Antioxidant Activity by Accelerated Tests at Low Temperatures......Page 231
Applications in Food Systems......Page 234
References......Page 236
The Stoichiometry of the Reaction......Page 240
Graphical Representation of Lipid Oxidation Data......Page 242
The Kinetic Analysis of Lipid Oxidation Data......Page 243
The Mechanism of Lipid Oxidation from Kinetics......Page 257
The Effect of Physicochemical Factors on the Rate of Oxidation......Page 261
References......Page 263
Interaction of Native Fresh Lipids with Proteins......Page 269
Interactions of Oxidized Lipids with Amino Acids and Proteins......Page 270
Effect of Water on the Formation and Solubility of Lipid-Protein Products......Page 272
Separation of Native Lipoproteins......Page 273
Separation of Lipoproteins Containing Oxidized Lipids......Page 275
Isolation of Free and Physically Bonded Lipids......Page 276
Use of Markers for the Characterization of Nonextractable Lipids......Page 277
Browning Reactions Resulting from Oxidized Lipid-Protein Interactions......Page 280
Isolation and Analysis of Oxidized Lipids Bound with Carbohydrates......Page 281
References......Page 282