Lipid oxidation is a major cause of food quality and flavor deterioration. It is important reaction that limits the shelf life of many foods. Oxidation of lipids is primarily dependent on the degree of unsaturation of their fatty acid constituents.
It is also affected by other components present in the food matrix as well as conditions under which the product is stored.
Deterioration of foods by lipid oxidation generally displays an induction period during which very little oxidation occurs. This is followed by a stage when deterioration process rapidly.
Lipid oxidation which is also called autoxidation as it occurs in bulk fats and oils proceeds via a self sustaining free radical mechanism that produces hydroperoxides that under scission to form various secondary products include aldehydes, ketones, organic acids and hydrocarbons.
Significant of lipid oxidation is not limited to the development of off-flavors in food, but it also affects the nutritional value of food as it brings about loss of essential polyunsaturated fatty acids, fat-soluble vitamins, protein value and destruction of pigments when present.
Lipid oxidation
