Update on the methods for monitoring UFA oxidation in food products

European Journal of Lipid Science and Technology

Volumn 117, Issue 1, 2015, Pages 1-14

  Kerrihard, Adrian L ^a   Pegg, Ronald B ^a   Sarkar, Anwesha ^b   Craft, Brian D ^b  

^a UNIVERSITY OF GEORGIA   (United States)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Lipid oxidation; Rancidity; Shelf life; Unsaturated fatty acids (UFAs)

Indexed keywords

EID: 84920147766     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201400119     Document Type: Review

References (92)

1. Choe, E., Min, D. B., Mechanisms and factors for edible oil oxidation. Compr. Rev. Food Sci. Food Safety 2006, 5, 169-186.
2. Choe, E., Min, D. B., Mechanisms of antioxidants in the oxidation of foods. Compr. Rev. Food Sci. Food Safety 2009, 8, 345-358.
3. Chaiyasit, W., Elias, R. J., McClements, D. J., Decker, E. A., Role of physical structures in bulk oils on lipid oxidation. Crit. Rev. Food Sci. Nutr. 2007, 47, 299-317.
4. Baldioli, M., Servili, M., Perretti, G., Montedoro, G., Antioxidant activity of tocopherols phenolic compounds of virgin olive oil. J. Am. Oil Chem. Soc. 1996, 73, 1589-1593.
5. Ghosh, K. K., Tiwary, L. K., Microemulsions as reaction media for a hydrolysis reaction. J. Dispersion Sci. Technol. 2001, 22, 343-348.
6. Frankel, E. N., Lipid Oxidation, 2nd Edn., The Oily Press, Dundee, United Kingdom 2005.
7. Min, D. B., Boff, J. M., in: Akoh, C. C., Min, D. B. (Eds.), Food Lipids: Chemistry, Nutrition, and Biotechnology, Marcel Dekker, Inc., New York, NY 2002.
8. Khan, M. M. T., Martell, A. E., Metal ion and metal chelate catalyzed oxidation of ascorbic acid by molecular oxygen. I. Cupric and ferric ion catalyzed oxidation. J. Am. Chem. Soc. 1967, 89, 4176-4185.
9. Clements, A. H., Van den Engh, R. H., Frost, D. J., Hoogenhout, K., Nooi, J. R., Participation of singlet oxygen in photosensitized oxidation of 1, 4-dienoic systems and photooxidation of soybean oil. J. Am. Oil Chem. Soc 1973, 50, 325-330.
10. Gunstone, F. D., in: Gunstone, F. D., Harwood, J. L., Padley, F. B. (Eds.), The Lipid Handbook, Chapman and Hall, New York, NY 1994.
11. Jung, M. Y., Yoon, S. H., Min, D. B., Effects of processing steps on the contents of minor compounds and oxidation of soybean oil. J. Am. Oil Chem. Soc. 1989, 66, 118-120.
12. El-Shattory, Y., Aly, S. M., Hamed, S. F., Schwarz, K., Influence of packaging materials on the oxidative stability of stripped soybean oil. Egypt J. Chem. 2005, 48, 169-181.
13. Kanner, J., German, J. B., Kinsella, J. E., Initiation of lipid peroxidation in biological systems. CRC Crit. Rev. Food Sci. Nutr. 1987, 25, 317-364.
14. Nawar, W. W., in: Fennema, O. R. (Ed.), Food Chemistry, Marcel Dekker, Inc., New York, NY 1996.
15. Kubow, S., Routes of formation and toxic consequences of lipid oxidation products in foods. Free Radic. Biol. Med. 1992, 12, 63-81.
16. Khan, N. A., Infrared studies on initiation of the autoxidation of some fatty acid esters with without light-sensitized chlorophyll, ultraviolet light lipoxidase. Biochim. Biophys. Acta 1955, 16, 159-160.
17. Penning, T. M., Ohnishi, S. T., Ohnishi, T., Harvey, R. G., Generation of reactive oxygen species during the enzymatic oxidation of polycyclic aromatic hydrocarbon trans-dihydrodiols catalyzed by dihydrodiol dehydrogenase. Chem. Res. Toxicol. 1996, 9, 84-92.
18. Morita, M., Tokita, M., The real radical generator other than main-product hydroperoxide in lipid autoxidation. Lipids 2006, 41, 91-95.
19. Musialik, M., Kita, M., Litwinienko, G., Initiation of lipid autoxidation by ABAP at pH 4-10, in SDS micelles. Org. Biomol. Chem. 2008, 6, 677-681.
20. Pryor, W. A., Church, D. F., Lightsey, J. W., Prier, D. G., in: Simic, M. G., Karel, M. (Eds.), Autoxidation in Food and Biological Systems, Plenum Press, New York, NY 1980.
21. Neuenschwander, U., Hermans, I., Autoxidation of α-pinene at high oxygen pressure. Phys. Chem. Chem. Phys. 2010, 12, 10542-10549.
22. Kim, H. J., Hahm, T. S., Min, D. B., Hydroperoxide as a prooxidant in the oxidative stability of soybean oil. J. Am. Oil Chem. Soc. 2007, 84, 349-355.
23. Morita, M., Fujimaki, M., Minor peroxide components as catalysts precursors to monocarbonyls in the autoxidation of methyl linoleate. J. Agric. Food Chem. 1973, 21, 860-863.
24. Morita, M., Tanaka, M., Takayama, Y., Yamamoto, Y., Metal-requiring non-metal-requiring catalysts in the autoxidation of methyl linoleate. J. Am. Oil Chem. Soc. 1976, 53, 487-488.
25. Min, D. B., Bradley, G. D., in: Hui, Y. H. (Ed.), Wiley Encyclopedia of Food Science and Technology, John Wiley & Sons, Ltd., New York, NY 1992.
26. Frankel, E. N., in: Min, D. B., Smouse, T. M. (Eds.), Flavor Chemistry of Fats and Oils, AOCS Press, Champaign, IL 1985.
27. Shahidi, F., Zhong, Y., in: Shahidi, F. (Ed.), Bailey's Industrial Oil and Fat Products, John Wiley & Sons, Ltd., New York, NY 2005.
28. O'Keefe, S. F., Pike, O. A., in: Nielson, S. S. (Ed.), Food Analysis, 4th Edn., Springer, New York, NY 2010.
29. Folch, J., Lees, M., Stanley, G. H. S., A simple method for the isolation and purification of total lipides from animal tissues. J. Biol. Educ. 1957, 226, 497-509.
30. Manirakiza, P., Covaci, A., Schepens, P., Comparative study on total lipid determination using Soxhlet, Roese-Gottlieb, Bligh & Dyer, and modified Bligh & Dyer extraction methods. J. Food Comp. Anal. 2001, 14, 93-100.
31. Richter, B. E., Jones, B. A., Ezzell, J. L., Porter, N. L. et al., Accelerated solvent extraction: A technique for sample preparation. Anal. Chem. 1996, 68, 1033-1039.
32. Laguerre, M., Lecomte, J., Villeneuve, P., Evaluation of the ability of antioxidants to counteract lipid oxidation: Existing methods, new trends and challenges. Prog. Lipid Res. 2007, 46, 244-282.
33. AOCS. Official Methods and Recommended Practices of the American Oil Chemists' Society, AOCS Press, Champaign, IL 1998.
34. Vercellotti, J. R., St. Angelo, A. J., Spanier, A. M., in: St. Angelo, A. J. (Ed.), Lipid Oxidation in Food, ACS Symposium Series 500, American, Chemical Society, Washington, DC 1992.
35. Vicente, L., Deighton, N., Glidewell, S. M., Empis, J. A., Goodman, B. A., In situ measurement of free radical formation during the thermal decomposition of grape seed oil using 'spin trapping' and electron paramagnetic resonance spectroscopy. Z. Lebensm. Unters. Forsch. 1995, 200, 44-46.
36. Van Durme, J., Nikiforov, A., Vandamme, J., Leys, C., De Winne, A., Accelerated lipid oxidation using non-thermal plasma technology: Evaluation of volatile compounds. Food Res. Int. 2014, 62, 868-876.
37. Shahidi, F., Spurvey, S. A., Oxidative stability of fresh heat-processed dark light muscles of mackerel (Scomber scombrus). J. Food Lipids 1996, 3, 13-25.
38. Lee, J., Lee, Y., Choe, E., Temperature dependence of the autoxidation antioxidants of soybean, sunflower, olive oil. Eur. Food Res. Technol. 2007, 226, 239-246.
39. Andersson, K., Lingnert, H., Kinetic studies of oxygen dependence during initial lipid oxidation in rapeseed oil. J. Food Sci. 1999, 64, 262-266.
40. Kacyn, L. J., Saguy, I., Karel, M., Kinetics of oxidation of dehydrated food at low oxygen pressures. J. Food Process. Pres. 1983, 7, 161-178.
41. Bell, J. R., Gillatt, P. N., Standards to ensure the authenticity of edible oils fats. Aliment. Nutr. Agric. (FAO) 1994, 11, 29-35.
42. Cognat, C., Shepherd, T., Verrall, S. R., Stewart, D., Relationship between volatile profile sensory development of an oat-based biscuit. Food Chem. 2014, 160, 72-81.
43. Zajdenwerg, C., Branco, G. F., Alamed, J., Decker, E. A., Castro, I. A., Correlation between sensory chemical markers in the evaluation of Brazil nut oxidative shelf-life. Eur. Food Res. Technol. 2011, 233, 109-116.
44. Refsgaard, H. H. F., Brockhoff, P. B., Jensen, B., Sensory chemical changes in farmed Atlantic salmon (Salmo salar) J. Agric. Food Chem. 1998, 46, 3473-3479.
45. Gharby, S., Harhar, H., Guillaume, D., Haddad, A. et al., Oxidative stability of edible argan oil: A two-year study. LWT - Food Sci. Technol. 2011, 44, 1-8.
46. Crapiste, G. H., Brevedan, M. I. V., Carelli, A. A., Oxidation of sunflower oil during storage. J. Am. Oil Chem. Soc. 1999, 76, 1437-1443.
47. Hämäläinen, T. I., Sundberg, S., Mäkinen, M., Kaltia, S. et al., Hydroperoxide formation during autoxidation of conjugated linoleic acid methyl ester. Eur. J. Lipid Sci. Technol. 2001, 103, 588-593.
48. IUPAC. Standard Methods for the Analysis of Oils, Fats Derivatives, Blackwell Science, Oxford, United Kingdom 1987.
49. Antolovich, M., Prenzler, P. D., Patsalides, E., McDonald, S., Robards, K., Methods for testing antioxidant activity. Analyst 2002, 127, 183-198.
50. Wanasundara, U. N., Shahidi, F., Jablonski, C. R., Comparison of standard NMR methodologies for assessment of oxidative stability of canola soybean oils. Food Chem. 1995, 52, 249-253.
51. Akoh, C. C., Min, D. B., Food Lipids: Chemistry, Nutrition, Biotechnology, CRC Press, Boca Raton, FL 2008.
52. Martínez, M., Barrionuevo, G., Nepote, V., Grosso, N., Maestri, D., Sensory characterisation and oxidative stability of walnut oil. Int. J. Food Sci. Technol. 2011, 46, 1276-1281.
53. Doleschall, F., Kemény, Z., Recseg, K., Kovári, K., A new analytical method to monitor lipid peroxidation during bleaching. Eur. J. Lipid Sci. Technol. 2002, 104, 14-18.
54. Gordon, M. H., in: Pokorný, J., Yanishlieva, N., Gordon, M. H. (Eds.), Antioxidants in Food: Practical Applications, Woodhead Publishing Limited, Cambridge, England 2001.
55. Steele, R., Understanding and Measuring the Shelf-life of Food, Woodhead Publishing Limited, Cambridge, England 2004.
56. List, G. R., Evans, C. D., Kwolek, W. F., Warner, K. et al., Oxidation and quality of soybean oil: A preliminary study of the anisidine test. J. Am. Oil Chem. Soc. 1974, 51, 17-21.
57. Tompkins, C., Perkins, E. G., The evaluation of frying oils with the p-anisidine value. J. Am. Oil Chem. Soc. 1999, 76, 945-947.
58. Kohn, H. I., Liversedge, M., On a new aerobic metabolite whose production by brain is inhibited by apomorphine, emetine, ergotamine, epinephrine, and menadione. J. Pharmacol. Exp. Ther. 1944, 82, 292-300.
59. Frankel, E. N., In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids. Trends Food Sci. Technol. 1993, 4, 220-225.
60. de las Heras, A., Schoch, A., Gibis, M., Fischer, A., Comparison of methods for determining malondialdehyde in dry sausage by HPLC and the classic TBA test. Eur. Food Res. Technol. 2003, 217, 180-184.
61. Dahle, L. K., Hill, E. G., Holman, R. T., The thiobarbituric acid reaction and the autoxidations of polyunsaturated fatty acid methyl esters. Arch. Biochem. Biophys. 1962, 98, 253-261.
62. Díaz, P., Linares, M. B., Egea, M., Auqui, S. M., Garrido, M. D., TBARs distillation method: Revision to minimize the interference from yellow pigments in meat products. Meat Sci. 2014, 98, 569-573.
63. Lai, S.-M., Gray, J. I., Booren, A. M., Crackel, R. L., Gill, J. L., Assessment of off-flavor development in restructured chicken nuggets using hexanal and TBARS measurements and sensory evaluation. J. Sci. Food Agric. 1995, 67, 447-452.
64. Lorenzo, J. M., Bedia, M., Bañón, S., Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage. Meat Sci. 2013, 93, 614-620.
65. Jebe, T. A., Matlock, M. G., Sleeter, R. T., Collaborative study of the oil stability index analysis. J. Am. Oil Chem. Soc. 1993, 70, 1055-1061.
66. ISO. Animal and Vegetable Fats and Oils - Determination of Oxidative Stability (Accelerated Oxidation Test), ISO International Standards, ISO, Geneva, Switzerland 2006.
67. Farhoosh, R., The effect of operational parameters of the Rancimat method on the determination of the oxidative stability measures and shelf-life prediction of soybean oil. J. Am. Oil Chem. Soc. 2007, 84, 205-209.
68. García-Moreno, P. J., Pérez-Gálvez, R., Guadix, A., Guadix, E. M., Influence of the parameters of the Rancimat test on the determination of the oxidative stability index of cod liver oil. LWT - Food Sci. Technol. 2013, 51, 303-308.
69. Coppin, E. A., Pike, O. A., Oil stability index correlated with sensory determination of oxidative stability in light-exposed soybean oil. J. Am. Oil Chem. Soc. 2001, 78, 13-18.
70. Kanagy, J. R., Accelerated aging of leather in the oxygen bomb at 100°C. J. Res. Natl. Bur. Stand. 1938, 21, 241-255.
71. Tan, C. P., Che Man, Y. B., Selamat, J., Yusoff, M. S. A., Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods. Food Chem. 2002, 76, 385-389.
72. Bryś, J., Wirkowska, M., Górska, A., Ostrowska-Lige za, E., Bryś, A., Application of the calorimetric and spectroscopic methods in analytical evaluation of the human milk fat substitutes. J. Therm. Anal. Calorim. 2014, 118, 841-848.
73. Naik, A., Meda, V., Lele, S. S., Application of EPR spectroscopy and DSC for oxidative stability studies of Nigella sativa and Lepidium sativum seed oil. J. Am. Oil Chem. Soc. 2014, 91, 935-941.
74. Shahidi, F., Pegg, R. B., Hexanal as an indicator of meat flavor deterioration. J. Food Lipids 1994, 1, 177-186.
75. Saraiva, C., Oliveira, I., Silva, J. A., Martins, C. et al., Implementation of multivariate techniques for the selection of volatile compounds as indicators of sensory quality of raw beef. J. Food Sci. Technol. 2014, doi: 10.1007/s13197-014-1447-y
76. Leufven, A., Sedaghat, N., Habibi, M. B., Influence of different packaging systems on stability of raw dried pistachio nuts at various conditions. J. Agric. Eng. 2010, 8, 576-581.
77. Kittipongpittaya, K., Chen, B., Panya, A., McClements, D. J., Decker, E. A., Prooxidant activity of polar lipid oxidation products in bulk oil and oil-in-water emulsion. J. Am. Oil Chem. Soc. 2012, 89, 2187-2194.
78. Hsieh, T. C. Y., Williams, S. S., Vejaphan, W., Meyers, S. P., Characterization of volatile components of menhaden fish (Brevoortia tyrannus) oil. J. Am. Oil Chem. Soc. 1989, 66, 114-117.
79. Lee, H., Kizito, S. A., Weese, S. J., Craig-Schmidt, M. C. et al., Analysis of headspace volatile and oxidized volatile compounds in DHA-enriched fish oil on accelerated oxidative storage. J. Food Sci. 2003, 68, 2169-2177.
80. 2) quantification methods for food applications. Abstracts of Papers, 247th American Chemical Society National Meeting Exposition, Dallas, TX, USA, March 16-20, 2014 AGFD-112.
81. Rusina, I. F., Karpukhin, O. N., Kasaikina, O. T., Chemiluminescent methods for studying inhibited oxidation. Russ. J. Phys. Chem. B 2013, 7, 463-477.
82. Silvagni, A., Franco, L., Bagno, A., Rastrelli, F., Thermoinduced lipid oxidation of a culinary oil: A kinetic study of the oxidation products by magnetic resonance spectroscopies. J. Phys. Chem. A 2010, 114, 10059-10065.
83. 1H-NMR spectroscopy as a new tool in the assessment of the oxidative state in edible oils. J. Am. Oil Chem. Soc. 2012, 89, 1383-1391.
84. Karoui, R., Downey, G., Blecker, C., Mid-infrared spectroscopy coupled with chemometrics: A tool for the analysis of intact food systems and the exploration of their molecular structure - Quality relationships - A review. Chem. Rev. 2010, 110, 6144-6168.
85. Tena, N., Aparicio-Ruiz, R., García-González, D. L., Use of polar and nonpolar fractions as additional information sources for studying thermoxidized virgin olive oils by FTIR. Grasas Aceites 2014, 65, e030. doi: http://dx.doi.rog/10.3989/gya.121913
86. Nenadis, N., Tsikouras, I., Xenikakis, P., Tsimidou, M. Z., Fourier transform mid-infrared spectroscopy evaluation of early stages of virgin olive oil autoxidation. Eur. J. Lipid Sci. Technol. 2013, 115, 526-534.
87. Zhou, Y.-T., Yin, J.-J., Lo, Y. M., Application of ESR spin label oximetry in food science. Magn. Reson. Chem. 2011, 49, S105-S112.
88. Papadimitriou, V., Sotiroudis, T. G., Xenakis, A., Sofikiti, N. et al., Oxidative stability and radical scavenging activity of extra virgin olive oils: An electron paramagnetic resonance spectroscopy study. Anal. Chim. Acta 2006, 573-574, 453-458.
89. Frankel, E. N., Review. Recent advances in lipid oxidation. J. Sci. Food Agric. 1991, 54, 495-511.
90. Villière, A., Rousseau, F., Brossard, C., Genot, C., Sensory evaluation of the odour of a sunflower oil emulsion throughout oxidation. Eur. J. Lipid Sci. Technol. 2007, 109, 38-48.
91. Dobarganes, M. C., Velasco, J., Analysis of lipid hydroperoxides. Eur. J. Lipid Sci. Technol. 2002, 104, 420-428.
92. Kanner, J., Rosenthal, I., An assessment of lipid oxidation in foods. Pure Appl. Chem. 1992, 64, 1959-1964.