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Lipid oxidation (Second edition)E N Frankel, University of California, USA
Oily Press Lipid Library Series No. 18
Fully updated with new knowledge gleaned over the intervening years, the second edition includes important new information on analytical developments, the reformulation of food products and other aspects of this vast and complicated subject, such as how nutritional benefits of lipid products can be limited by the phenomenon of lipid oxidation.
Oils and Fats International
Perhaps the most important aspect of this book is the sheer breadth and expertise of coverage of lipid oxidation. There is something here for everyone working in the lipid field. While departmental libraries should contain this volume, it should also be available in the lab and on the desk for immediate reference.
Lipid Technology
In this second edition, Edwin Frankel has updated and extended his now well-known book Lipid oxidation which has come to be regarded as the standard work on the subject since the publication of the first edition seven years previously. His main objective is to develop the background necessary for a better understanding of what factors should be considered, and what methods and lipid systems should be employed, to achieve suitable evaluation and control of lipid oxidation in complex foods and biological systems.
The oxidation of unsaturated fatty acids is one of the most fundamental reactions in lipid chemistry. When unsaturated lipids are exposed to air, the complex, volatile oxidation compounds that are formed cause rancidity. This decreases the quality of foods that contain natural lipid components as well as foods in which oils are used as ingredients. Furthermore, products of lipid oxidation have been implicated in many vital biological reactions, and evidence has accumulated to show that free radicals and reactive oxygen species participate in tissue injuries and in degenerative disease.
Although there have been many significant advances in this challenging field, many important problems remain unsolved. This second edition of Lipid oxidation follows the example of the first edition in offering a summary of the many unsolved problems that need further research. The need to understand lipid oxidation is greater than ever with the increased interest in long-chain polyunsaturated fatty acids, the reformulation of oils to avoid hydrogenation and trans fatty acids, and the enormous attention given to natural phenolic antioxidants, including flavonoids and other phytochemicals.
ISBN 0 9531949 8 1
ISBN-13: 978 0 9531949 8 8
February 2005
488 pages 234 x 156mm hardback
£150.00 / US$255.00 / €180.00
Usually dispatched within 24 hours
About the author
Edwin N. Frankel, University of California, USA.
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Lipids
Contents
Introduction
- Classification of lipids
- Minor components
- Chemical reactions of unsaturated fatty acids
- Lipid oxidation and health
- Bibliography
Free radical oxidation
- Mechanism
- Kinetics
- Relative rates of autoxidation of unsaturated fatty acids
- Metal catalysis
- Bibliography
Hydroperoxide formation
- Oleate autoxidation
- Linoleate autoxidation
- Linolenate autoxidation
- Arachidonate autoxidation
- Autoxidation of other long-chain polyunsaturated fatty acids
- Autoxidation of triacylglycerols
- Autoxidation of phospholipids
- Autoxidation of cholesterol
- Bibliography
Photooxidation of unsaturated fats
- Photosensitized oxidation
- Hydroperoxide formation by singlet oxygen
- Inhibition of photosensitized oxidation
- Bibliography
Hydroperoxide decomposition
- Monomeric products
- Oligomeric products of methyl linoleate and methyl linolenate
- Oligomeric products of triacylglycerols
- Volatile products
- Volatiles from secondary oxidation products
- Bibliography
Methods to determine extent of oxidation
- Sensory methods
- Peroxide value
- Conjugated dienes
- Carbonyl compounds
- 2-Thiobarbituric acid (TBA) value
- Gas chromatographic methods
- Fluorescence methods
- Octanoate method
- Conjugatable oxidation products
- Bibliography
Research methods for lipid oxidation
- Countercurrent distribution
- Conventional column liquid chromatography
- High performance liquid chromatography (HPLC)
- High performance size exclusion chromatography (HPSEC)
- Gas chromatography-mass spectrometry (GC-MS)
- High performance liquid chromatography and mass spectrometry (HPLC-MS)
- Coordination ion-spray-mass spectrometry (CIS-MS)
- Advanced instrumental techniques for volatile flavor analysis
- Bibliography
Stability methods
- Stability as parameter of quality control
- Development of rancidity in foods during storage
- Stability of different systems
- Accelerated parameters
- Effect of temperature
- Stability of oxidation products
- Standard accelerated stability tests
- Alternative stability methods
- Lipid oxidation methods
- Shelf life prediction
- Recommended stability testing protocol
- Bibliography
Control of oxidation
- Metal inactivation
- Processing
- Hydrogenation
- Blending with monounsaturated oils
- Breeding and genetic modification
- Packaging
- Bibliography
Antioxidants
- Mechanism of antioxidants
- Antioxidant evaluations
- Synthetic antioxidants
- Natural antioxidants
- Evaluation of natural antioxidants in plants
- Antioxidant enzymes
- Bibliography
Oxidation in multiphase systems
- Nature of colloidal systems
- Food lipid emulsions
- Lipid oxidation in emulsions
- Bibliography
Foods
- Raw materials
- Processed foods
- Milk products
- Meat and poultry products
- Fish products
- Cereal products
- Bibliography
Frying fats
- Chemistry of frying
- Fats used for frying
- Methods to assess frying deterioration
- Control measures
- Criteria for used frying fats
- Health effects of frying fats
- Bibliography
Biological systems
- Biological peroxidation
- Biological antioxidants
- Oxidant–antioxidant balance
- Plasma lipoproteins
- Coronary heart disease
- Nutritional consequences
- Optimum dietary intakes
- Conclusions and future perspectives
- Bibliography
- Glossary