Lipid Oxidation: New Perspectives on an Old Reaction
Edible Oil and Fat Products: Chemistry, Properties, and Safety Aspects
Abstract
After lying in the doldrums during the no/low fat era, lipid oxidation is once again attracting intense interest for its effects on food quality, stability of personal care products, impairment of functional properties, and nutrition in foods, as well as toxic potential in tissues. Advanced analytical methods now detect lipid oxidation products with greater sensitivity and in more molecular detail, which provides greater power in elucidating reactions. At the same time, the comparative timing for the development of various products as well as the distribution of products under different conditions cannot be explained by the traditional free radical chain reaction driven solely by hydrogen abstractions. The previous edition of this article provided arguments for considering a number of alternate reactions of peroxyl and alkoxyl radicals that compete with hydrogen abstraction and alter outcomes of lipid oxidation, and then integrated these alternate pathways into a coherent reaction scheme that shows there interdependence and interrelationships. This article builds on that base, provides evidence for epoxides a product equal to hydroperoxides in importance, and introduces thinking about pathway changes induced by solvents, oxidation catalysts, and other environmental conditions.
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