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Analytical Methods Used in the Study of Autoxidation Processes

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Autoxidation in Food and Biological Systems

Abstract

Fat autoxidation produces flavor deterioration in lipid-containing foods and may decrease assurance of their nutritional quality and safety. Although the classical problems of oxidative deterioration in foods have considerable economic importance, they are now overshadowed by the biological problems of lipid peroxidation that cause damage to membranes, enzymes, vitamins, proteins and vital cell functions. There is now evidence that singlet oxygen plays a role in initiating autoxidation in unsaturated fats.1–4 Singlet oxygen, superoxide and other species of activated oxygen have also been implicated in many biological oxidation processes,5–9 in aging,8,10 as well as in environmental pollution.11–13 For these reasons, there is renewed interest in the problems of fat autoxidation, and oxidation chemistry has become an intensively active area of research.14–19 This review discusses different analytical tools applied in our laboratory to the study of autoxidation. The last section of this review deals with some mechanistic implications of our results.

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Authors and Affiliations

  1. Agricultural Research Science and Education Administration, U.S. Department of Agriculture, Northern Regional Research Center, Peoria, Illinois, 61604, USA

    Edwin N. Frankel

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  1. Edwin N. Frankel
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Editors and Affiliations

  1. Center for Radiation Research, National Bureau of Standards, Washington, D.C., USA

    Michael G. Simic

  2. Massachusetts Institute of Technology, Cambridge, Massachusetts, USA

    Marcus Karel

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Frankel, E.N. (1980). Analytical Methods Used in the Study of Autoxidation Processes. 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_9

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  • DOI: https://doi.org/10.1007/978-1-4757-9351-2_9

  • Publisher Name: Springer, Boston, MA

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