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Food Science and Technology International
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Principales métodos para la determinación de la oxidación lipídica Main methods used in lipid oxidation determination

C. Sánchez-Moreno'

Institirto del Frío. Consejo Superior de Investigaciones Científicas (CSIC). Departamento de Metabolismo y Nutrición. Ciudad Universitaria. 28040 Madrid, España

J.A. Larrauri

Institirto del Frío. Consejo Superior de Investigaciones Científicas (CSIC). Departamento de Metabolismo y Nutrición. Ciudad Universitaria. 28040 Madrid, España

Main spectrophotometric and chromatographic methods for determination of lipid oxidation in foods and biological systems are reviewed. A new classification, according to the compounds produced in the oxidation phases, is suggested as follows: measurement of oxygen absorption, conjugated dienes, peroxide values, and decomposition of lipid peroxides. Both conjugated dienes (propagation phase) and thiobarbituric acid (termination phase) methods are the most used, despite their interferences; however, chromatographic methods are more precise and selective. Determination of bioavailability and metabolic pathway of the antioxidants in the human body are problems to be solved in the devel opment of new biological antioxidants.

Key Words: oxidation • lipids • antioxidants

Food Science and Technology International, Vol. 4, No. 6, 391-399 (1998)
DOI: 10.1177/108201329800400603
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C. Sanchez-Moreno
Review: Methods Used to Evaluate the Free Radical Scavenging Activity in Foods and Biological Systems
Food Science and Technology International, June 1, 2002; 8(3): 121 - 137.
[Abstract] [PDF]