Lipid Oxidation: Measurement Methods

Numerous analytical methods are routinely used for measuring lipid oxidation in foods. However, there is no uniform and standard method for detecting all oxidative changes in all food systems. Therefore, it is necessary to select a proper and adequate method for a particular application. The available methods to monitor lipid oxidation in foods can be classified into five groups based on what they measure: the absorption of oxygen, the loss of initial substrates, the formation of free radicals, and the formation of primary and secondary oxidation products. A number of physical and chemical tests, including instrumental analyses, have been employed in laboratories and the industry for measurement of various lipid oxidation parameters. These include the weight-gain and headspace oxygen uptake method for oxygen absorption: chromatographic analysis for changes in reactants; iodometric titration, ferric ion complexes, and Fourier transform infrared (FTIR) method for peroxide value; spectrometry for conjugated dienes and trienes, 2-thio-barbituric acid (TBA) value, p-anisidine value (p-AnV), and carbonyl value; Rancimat and Oxidative Stability Instrument method for oil stability index; and electron spin resonance (ESR) spectrometric assay for free-radical type and concentration. Other techniques based on different principles, such as differential scanning calorimetry (DSC) and nuclear magnetic resonance (NMR), have also been used for measuring lipid oxidation. In addition, sensory tests provide subjective or objective evaluation of oxidative deterioration, depending on certain details. Keywords: lipid oxidation; dietary lipids; food quality; differential scanning calorimetry; nuclear magnetic resonance; electron spin resonance; sensory analysis; Fourier transform infrared method

[1]  M. Murkovic,et al.  Detection and activity evaluation of radical scavenging compounds by using DPPH free radical and on-line HPLC-DPPH methods , 2002 .

[2]  A. Ruiz,et al.  High resolution 1H nuclear magnetic resonance in the study of edible oils and fats , 2001 .

[3]  Yoichiro Totani,et al.  A highly sensitive method for the micro-determination of lipid hydroperoxides by potentiometry , 1988 .

[4]  Qun Sun,et al.  Aldehyde reactivity with 2-thiobarbituric acid and TBARS in freeze-dried beef during accelerated storage. , 2001, Meat science.

[5]  M. López-Sabater,et al.  Shelf-Life Prediction of an Infant Formula Using an Accelerated Stability Test (Rancimat) , 1995 .

[6]  Michael Antolovich,et al.  Methods for testing antioxidant activity. , 2002, The Analyst.

[7]  F. Shahidi,et al.  APPLICATION OF NMR SPECTROSCOPY TO ASSESS OXIDATIVE STABILITY OF CANOLA AND SOYBEAN OILS , 1993 .

[8]  F. Shahidi,et al.  Antioxidant activity of crude tannins of canola and rapeseed hulls , 2000 .

[9]  J J Strain,et al.  The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. , 1996, Analytical biochemistry.

[10]  F. Anwar,et al.  Relationship between rancimat and active oxygen method values at varying temperatures for several oils and fats , 2003 .

[11]  Joaquín Velasco,et al.  Oxidative stability of virgin olive oil , 2002 .

[12]  C. Berset,et al.  ANTIOXIDANT PROPERTIES OF MOLDAVIAN DRAGONHEAD (DRACOCEPHALUM MOLDAVICA L.) , 2001 .

[13]  M. Dobarganes,et al.  Analysis of lipid hydroperoxides , 2002 .

[14]  B. M. Watts,et al.  A distillation method for the quantitative determination of malonaldehyde in rancid foods , 1960 .

[15]  L. Gorton,et al.  Antioxidant capacity of bovine milk as assayed by spectrophotometric and amperometric methods , 2003 .

[16]  C. Rice-Evans,et al.  Factors influencing the antioxidant activity determined by the ABTS.+ radical cation assay. , 1997, Free radical research.

[17]  M. Tsimidou,et al.  Observations on the estimation of scavenging activity of phenolic compounds using rapid 1,1-diphenyl-2-picrylhydrazyl (DPPH•) tests , 2002 .

[18]  H. Kikuzaki,et al.  Antioxidant activity of chemical components from sage (Salvia officinalis L.) and thyme (Thymus vulgaris L.) measured by the oil stability index method. , 2002, Journal of agricultural and food chemistry.

[19]  L. Skibsted,et al.  Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry , 2004 .

[20]  R. Beaudry,et al.  Solid phase microextraction-gas chromatography for quantifying headspace hexanal above freeze-dried chicken myofibrils. , 2003, Journal of agricultural and food chemistry.

[21]  Y. Man,et al.  Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods , 2002 .

[22]  C. Faustman,et al.  Antioxidant Effects on TBARS and Fluorescence Mearsurements in Freeze-Dried Meats , 2001 .

[23]  J. Gebicki,et al.  Spectrophotometric and high-performance chromatographic assays of hydroperoxides by the iodometric technique. , 1989, Analytical biochemistry.

[24]  P. Pietta,et al.  Unfermented rooibos tea: quantitative characterization of flavonoids by HPLC-UV and determination of the total antioxidant activity. , 2003, Journal of agricultural and food chemistry.

[25]  Konstantinos Kiritsakis,et al.  Chemical analysis, quality control and packaging issues of olive oil , 2002 .

[26]  P. Prenzler,et al.  Phenolic content and antioxidant activity of olive extracts , 2001 .

[27]  F. Shahidi,et al.  HEXANAL AS AN INDICATOR OF MEAT FLAVOR DETERIORATION , 1994 .

[28]  L. Skibsted,et al.  Oxidative stability of processed pork. Assay based on ESR-detection of radicals , 2001 .

[29]  F. Shahidi,et al.  Antioxidant activity of extracts of defatted seeds of niger (Guizotia abyssinica) , 2003 .

[30]  F. R. Voort,et al.  Stoichiometric determination of hydroperoxides in oils by Fourier transform near-infrared spectroscopy , 1997 .

[31]  E. G. Perkins.  Effect of Lipid Oxidation on Oil and Food Quality in Deep Frying , 1992 .

[32]  D. Kowalska,et al.  Determination of the oxidative stability of vegetable oils by Differential Scanning Calorimetry and Rancimat measurements , 2004 .

[33]  E. Schulte.  Determination of higher carbonyl compounds in used frying fats by HPLC of DNPH derivatives , 2002, Analytical and bioanalytical chemistry.

[34]  R. Prior,et al.  Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. , 2001, Journal of agricultural and food chemistry.

[35]  A. G. Krishna,et al.  Assessment of oxidation in heated safflower oil by physical, chemical and spectroscopic methods. , 1998 .

[36]  B. Lendl,et al.  A rapid method for peroxide value determination in edible oils based on flow analysis with Fourier transform infrared spectroscopic detection. , 2001, The Analyst.

[37]  R. Aparicio,et al.  Effect of various compounds on virgin olive oil stability measured by Rancimat. , 1999, Journal of agricultural and food chemistry.

[38]  José A. García-Mesa,et al.  Determination of the oxidative stability of olive oil, using focused-microwave energy to accelerate the oxidation process , 2004, Analytical and bioanalytical chemistry.

[39]  Clyde E. Stauffer,et al.  CHAPTER 2: Analytical Tests of Fats and Oils , 1996 .

[40]  F. Shahidi,et al.  ANTIOXIDANT ACTIVITY OF PHENOLIC FRACTIONS OF RAPESEED , 2003 .

[41]  F. Shahidi,et al.  Antioxidants in food and food antioxidants. , 2000, Die Nahrung.

[42]  M. Oktay,et al.  Determination of in vitro antioxidant activity of fennel (Foeniculum vulgare) seed extracts , 2003 .

[43]  M. Hicks,et al.  A spectrophotometric method for the determination of lipid hydroperoxides. , 1979, Analytical biochemistry.

[44]  C. Rice-Evans,et al.  Total antioxidant status in plasma and body fluids. , 1994, Methods in enzymology.

[45]  Y. Man,et al.  Differential scanning calorimetric analysis for monitoring the oxidation of heated oils , 1999 .

[46]  N. Pellegrini,et al.  Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. , 2003, The Journal of nutrition.

[47]  A. Hermetter,et al.  Fluorescence screening of antioxidant capacity in pumpkin seed oils and other natural oils , 2003 .

[48]  A. Kamal-Eldin.  Lipid oxidation pathways , 2003 .

[49]  R. Hassel.  Thermal analysis: An alternative method of measuring oil stability , 1976 .

[50]  F. Shahidi,et al.  Oxidative stability of stripped and nonstripped borage and evening primrose oils and their emulsions in water , 2000 .

[51]  M. Gordon.  2 – The development of oxidative rancidity in foods , 2001 .

[52]  M. Guillén,et al.  Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils , 2002 .

[53]  Z. Kemény,et al.  A new analytical method to monitor lipid peroxidation during bleaching , 2002 .

[54]  W. Kwolek,et al.  Oxidation and quality of soybean oil: A preliminary study of the anisidine test , 1974 .

[55]  Oscar A. Pike,et al.  Oil stability index correlated with sensory determination of oxidative stability in light-exposed soybean oil , 2001 .

[56]  M. Gordon.  4 – Measuring antioxidant activity , 2001 .

[57]  R. Sacchi,et al.  Oxidation in fish lipids during thermal stress as studied by 13C nuclear magnetic resonance spectroscopy , 1998 .

[58]  H. Matsuura,et al.  DPPH Radical Scavengers from Dried Leaves of Oregano (Origanum vulgare) , 2003, Bioscience, biotechnology, and biochemistry.

[59]  C. Barroso,et al.  Development of an electrochemical method for the determination of antioxidant activity. Application to grape-derived products , 2003 .

[60]  Joseph Maria Kumar Irudayaraj,et al.  The determination of frying oil quality using Fourier transform infrared attenuated total reflectance , 2004 .

[61]  L. Skibsted,et al.  Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds , 2001 .

[62]  J. Sedman,et al.  Novel method for rapid monitoring of lipid oxidation by FTIR spectroscopy using disposable IR cards , 2003 .

[63]  E. Kishida,et al.  Comparison of the formation of malondialdehyde and thiobarbituric acid-reactive substances from autoxidized fatty acids based on oxygen consumption , 1993 .

[64]  Jan Pikul,et al.  Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat , 1989 .

[65]  A. Podsędek,et al.  Antioxidative capacity of tomato products , 2003 .

[66]  C. Genot,et al.  A modified xylenol orange method to evaluate formation of lipid hydroperoxides during storage and processing of small pelagic fish , 2003 .

[67]  F. Shahidi,et al.  ANTIOXIDANT ACTIVITIES OF ENZYMATIC EXTRACTS FROM AN EDIBLE SEAWEED SARGASSUM HORNERI USING ESR SPECTROMETRY , 2004 .

[68]  K. Fujimoto,et al.  Detection of picomole levels in lipid hydroperoxides by a chemiluminescence assay. , 1987 .

[69]  P. Prenzler,et al.  Liquid chromatography-mass spectrometry (LC-MS) investigation of the thiobarbituric acid reactive substances (TBARS) reaction. , 2002, Journal of agricultural and food chemistry.

[70]  F. Shahidi,et al.  EVALUATION OF MALONALDEHYDE AS A MARKER OF OXIDATIVE RANCIDITY IN MEAT PRODUCTS , 1991 .

[71]  N. A. Lipkovska,et al.  A new test method for the evaluation of total antioxidant activity of herbal products. , 2004, Journal of agricultural and food chemistry.

[72]  O. Pike,et al.  Oil stability index correlated with sensory determination of oxidative stability in canola oil , 2003 .

[73]  F. Shahidi,et al.  Comparison of standard and NMR methodologies for assessment of oxidative stability of canola and soybean oils , 1995 .

[74]  Pamela J. White,et al.  Relationship of electronic nose analyses and sensory evaluation of vegetable oils during storage , 2001 .

[75]  T. Asakawa,et al.  Colorimetric determination of peroxide value with potassium iodide-silica gel reagent , 1978 .

[76]  C. Forney,et al.  Using a modified ferrous oxidation-xylenol orange (FOX) assay for detection of lipid hydroperoxides in plant tissue. , 2002, Journal of agricultural and food chemistry.

[77]  Andrew M. Taylor,et al.  A review of the methodology of the 2-thiobarbituric acid test , 1991 .

[78]  G. Litwinienko,et al.  A differential scanning calorimetry study on the oxidation of C12-C18 saturated fatty acids and their esters , 1999 .

[79]  V. Nwosu,et al.  MONITORING LIPID OXIDATION AND ANTIOXIDANT EFFECTS OF PHOSPHOLIPIDS BY HEADSPACE GAS CHROMATOGRAPHIC ANALYSES OF RANCIMAT TRAPPED VOLATILES , 1998 .

[80]  Y. Man,et al.  Recent developments in differential scanning calorimetry for assessing oxidative deterioration of vegetable oils , 2002 .

[81]  Susan L. Cuppett,et al.  Comparison of four analytical methods for the determination of peroxide value in oxidized soybean oils , 2003 .

[82]  F. Shahidi,et al.  STORAGE STABILITY OF MICROENCAPSULATED SEAL BLUBBER OIL , 1995 .

[83]  J. Strain,et al.  Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. , 1999, Methods in enzymology.

[84]  D. M. Lee,et al.  Alpha-phenyl N-tert-butylnitrone as antioxidant for low density lipoproteins. , 1994, Methods in enzymology.

[85]  C. Rice-Evans,et al.  Spectrophotometric determination of antioxidant activity. , 1996, Redox report : communications in free radical research.

[86]  John R. N. Taylor,et al.  Changes in chemical quality indices during long-term storage of palm-olein oil under heated storage and transport-type conditions , 2004 .

[87]  A. Ferro-Luzzi,et al.  A fluorescence-based method for measuring total plasma antioxidant capability. , 1995, Free radical biology & medicine.

[88]  M. J. Navas,et al.  Chemiluminescence Methods (Present and Future) , 2002 .

[89]  K. Fujimoto,et al.  A simple method for estimating carbonyl content in peroxide-containing oils , 1989 .

[90]  Zhen Y. Jiang,et al.  Lipid hydroperoxide measurement by oxidation of Fe2+ in the presence of xylenol orange. Comparison with the TBA assay and an iodometric method , 1991, Lipids.

[91]  L. Skibsted,et al.  Detection of early events in lipid oxidation by electron spin resonance spectroscopy , 2002 .

[92]  R. Guillén-Sans,et al.  The thiobarbituric acid (TBA) reaction in foods: a review. , 1998, Critical reviews in food science and nutrition.

[93]  F. Shahidi,et al.  Antioxidant activity of protein hydrolyzates from aquatic species , 1996 .

[94]  M. Gibis,et al.  Comparison of methods for determining malondialdehyde in dry sausage by HPLC and the classic TBA test , 2003 .

[95]  F. Shahidi,et al.  Oxidative stability of oil from blubber of harp seal (Phoca groenlandica) as assessed by NMR and standard procedures , 1994 .

[96]  Jens Petter Wold,et al.  Nondestructive Assessment of Lipid Oxidation in Minced Poultry Meat by Autofluorescence Spectroscopy , 2000 .

[97]  M. Gordon,et al.  The antioxidant activity and stability of the phenolic fraction of green olives and extra virgin olive oil , 2001 .

[98]  J. Navarro,et al.  Oil stability prediction by high-resolution (13)C nuclear magnetic resonance spectroscopy. , 2002, Journal of agricultural and food chemistry.

[99]  B. Diehl.  Multinuclear high-resolution nuclear magnetic resonance spectroscopy , 1998 .

[100]  L. Skibsted,et al.  Potential use of electron spin resonance spectroscopy for evaluating the oxidative status of potato flakes , 2002 .

[101]  H. T. Fukuma,et al.  Evaluation of the 2-thiobarbituric acid method for the measurement of lipid oxidation in mechanically deboned gamma irradiated chicken meat , 2003 .

[102]  Fereidoon Shahidi,et al.  OXIDATIVE STABILITY OF FRESH AND HEAT‐PROCESSED DARK AND LIGHT MUSCLES OF MACKEREL (Scomber scombrus) , 1996 .

[103]  Xuebing Xu,et al.  Oxidative stability of structured lipids produced from sunflower oil and caprylic acid , 2003 .

[104]  S. Wolff.  [18] Ferrous ion oxidation in presence of ferric ion indicator xylenol orange for measurement of hydroperoxides , 1994 .

[105]  S. Karakaya,et al.  Radical scavenging and iron-chelating activities of some greens used as traditional dishes in Mediterranean diet , 2004, International journal of food sciences and nutrition.

[106]  L. Skibsted,et al.  Electron spin resonance spectroscopy for determination of the oxidative stability of food lipids , 2000 .

[107]  S. Cesa.  Malondialdehyde contents in infant milk formulas. , 2004, Journal of agricultural and food chemistry.