Author
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Warner, Kathleen |
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Submitted to: Book Chapter
Publication Type: Book / Chapter Publication Acceptance Date: 11/1/1997 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: Lipid oxidation, a major cause of flavor deterioration in fats, oils, and fat-containing foods can be inhibited by various additives including antioxidants and metal chelators. Antioxidants, both natural and synthetic, have been studied extensively for their ability to stabilize food lipids. However, data for antioxidants such as tocopherols, the major naturally occurring antioxidants in oils, show that the antioxidant potentials of the four tocopherol homologues varies widely in the literature. The purpose of this chapter is to discuss antioxidant evaluation methods for food lipids in which the primary research objective is to investigate the effects of food-grade antioxidants--tocopherols--on oxidative stability and flavor stability. The steps used to determine appropriate antioxidant methodology will be reviewed: including identifying objectives; chosing appropriate lipid systems in which to test the antioxidant; selecting oxidation conditions; and finally chosing methods to measure oxidation inhibition and antioxidant efficacy. In addition, suggested criteria for chosing oxidation procedures are included as well as recommended protocol for evaluating food lipid oxidation and stability. |
