lipids 2009 C oxidation 2 per

lipids 2009 C oxidation 2 per - Rancidity When good fats go...

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1 Rancidity When good fats go bad… Chemical and Enzymatic HYDROLYTIC RANCIDITY
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2 Christen & Smith 2000 Hydrolytic rancidity z Chemical z Enzymatic z High temp, e.g. frying z Lipases
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3 Autooxidation, photooxidation, lipoxygenase OXIDATIVE RANCIDITY Autoxidation z Unsaturated bonds => active centers that may react with oxygen Rt i f tt d b di t h z Reaction of unsaturated bonds with oxygen => primary, secondary, and tertiary oxidation products z Rancidity => describes process of autoxidation and resulting flavor deterioration in fats/fatty foods (oxidative deterioration) deMan, J.M., Principles of Food Chemistry, 3 rd ed. 1999. New York: Springer Science+Business Media.
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4 Autoxidation z Factors affecting the rate of oxidation: z Amount of oxygen present z Degree of lipid unsaturation z Presence of antioxidants z Presence of prooxidants z Type of packaging material z Light exposure z Storage temperature z Position of DB (p59), e.g. linolenic vs oleic deMan, J.M., Principles of Food Chemistry, 3 rd ed. 1999. New York: Springer Science+Business Media.
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This note was uploaded on 06/15/2010 for the course FDST 4080 taught by Professor Pegg during the Spring '10 term at University of Georgia Athens.

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lipids 2009 C oxidation 2 per - Rancidity When good fats go...

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