Recent Advances in Lipid Oxidation

In a major parhway ofthe auto.r:idarion ofmethyl lino/enare. peroxyl radicals of the inrernal hydroperoxides undergo rapid 1,J.<.:yciisarion to form hydroperoxyepidioxides. Because linolenare h.vdroperoxides are relatively UlfSraiJ/e. free radical amio:wianrs are much less effective in linolenate oils than in linoleare oils. Tocopherols and carotenoids effectively inlrihi't photosensitised oxidation of lJegetaiJ/e oils. Direct gas chromaiographic analyses of malonaldeh.vde do nor con'elare wirh the iBA tesr. Model fluorescence studies indicate that malona/dehyde ma.v not be so importanr in cross/inking wirh DNA. In contrasr to oxidised methyllinoleare. oxidised tn/inolein does not form dimers. A/though tri/inoletn oxidises with no preference between the 1(3)· and 2-triglyceride positions. the n·J double bond of trilinolenin oxidises more in the 1(3)· than in the 2-position. Synthetic trig/ycerides oxidise in the following decreasing relative rates: LnLnL. LnLLn. LLnL. LLLn (Ln =lino/enic and L = linoleic). io estimare the flavour impact of 1J0iarile oxidarion products thetr relative threshold lJa/ues musr be considered together with their relative concentrarion in a givenfar.

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