Abstract
The oxidation of unsaturated fatty acids initially involves the formation of their hydroperoxides. Once these products are formed, they can be decomposed or further oxidized to secondary products such as alcohols, acids, ketones, and aldehydes that are capable of reacting with other constituents of food such as amino acids, proteins, enzymes, and vitamins. These reactions can have an adverse affect on the nutritive value and quality of their respective foods. Additionally, as witnessed in other chapters of this book, the free radicals generated by the oxidative mechanisms have been implicated in reactions that can lead to pathological changes in animal and human tissue.
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Angelo, A.J.S., Legendre, M.G., Dupuy, H.P. (1980). Rapid Instrumental Analysis of Lipid Oxidation Products. In: Simic, M.G., Karel, M. (eds) Autoxidation in Food and Biological Systems. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-9351-2_10
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DOI: https://doi.org/10.1007/978-1-4757-9351-2_10
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