The DOI matches its Crossref record; 65 of the 65 references it cites were found in a registry or an index.
Lipid Oxidation: Measurement Methods
Abstract
Numerous analytical methods are routinely used for measuring lipid oxidation in foods. However, there is no uniform and standard method for detecting all oxidative changes in all food systems. Therefore, it is necessary to select a proper and adequate method for a particular application. The available methods to monitor lipid oxidation in foods can be classified into five groups based on what they measure: the absorption of oxygen, the loss of initial substrates, the formation of free radicals, and the formation of primary and secondary oxidation products. A number of physical and chemical tests, including instrumental analyses, have been employed in laboratories and the industry for measurement of various lipid oxidation parameters. These include the weight‐gain and headspace oxygen uptake method for oxygen absorption: chromatographic analysis for changes in reactants; iodometric titration, ferric ion complexes, and Fourier transform infrared (FTIR) method for peroxide value; spectrometry for conjugated dienes and trienes, 2‐thio‐barbituric acid (TBA) value, p ‐anisidine value ( p ‐AnV), and carbonyl value; Rancimat and Oxidative Stability Instrument method for oil stability index; and electron spin resonance (ESR) spectrometric assay for free‐radical type and concentration. Other techniques based on different principles, such as differential scanning calorimetry (DSC) and nuclear magnetic resonance (NMR), have also been used for measuring lipid oxidation. In addition, sensory tests provide subjective or objective evaluation of oxidative deterioration, depending on certain details.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay
Benzie, I. F. F., & Strain, J. J. (1996) · Analytical Biochemistry · doi:10.1006/abio.1996.0292 · Cited by 22,951
Free Radicals in Biology and Medicine
Halliwell, B., & Gutteridge, J. M. C. (2015) · doi:10.1093/acprof:oso/9780198717478.001.0001 · Cited by 8,990
Benzie, I. F. F., & Strain, J. J. (1999) · Methods in Enzymology · doi:10.1016/s0076-6879(99)99005-5 · Cited by 3,929
Ou, B., Hampsch-Woodill, M., & Prior, R. L. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf010586o · Cited by 2,932
A distillation method for the quantitative determination of malonaldehyde in rancid foods
Tarladgis, B. G., Watts, B. M., Younathan, M. T., & Dugan, L. (1960) · Journal of the American Oil Chemists' Society · doi:10.1007/bf02630824 · Cited by 2,885
Pellegrini, N., Colombi, B., Del Rio, D., Salvatore, S., Bianchi, M., Brighenti, F., & Serafini, M. (2003) · The Journal of Nutrition · doi:10.1093/jn/133.9.2812 · Cited by 1,486
Phenolic content and antioxidant activity of olive extracts
McDonald, S., Prenzler, P. D., Antolovich, M., & Robards, K. (2001) · Food Chemistry · doi:10.1016/s0308-8146(00)00288-0 · Cited by 1,385
Methods for testing antioxidant activity
Antolovich, M., Prenzler, P. D., Patsalides, E., McDonald, S., & Robards, K. (2002) · The Analyst · doi:10.1039/b009171p · Cited by 1,301
Wolff, S. P. (1994) · Methods in Enzymology · doi:10.1016/s0076-6879(94)33021-2 · Cited by 1,244
Determination of in vitro antioxidant activity of fennel (Foeniculum vulgare) seed extracts
Oktay, M., Gülçin, İ., & Küfrevioğlu, Ö. İ. (2003) · LWT - Food Science and Technology · doi:10.1016/s0023-6438(02)00226-8 · Cited by 1,068
Cited by
Shahidi, F., & Ambigaipalan, P. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.06.018 · Cited by 3,081
Novel antioxidants in food quality preservation and health promotion
Shahidi, F., & Zhong, Y. (2010) · European Journal of Lipid Science and Technology · doi:10.1002/ejlt.201000044 · Cited by 479
Self-citationDegradation during application of ultrasound in food processing: A review
Pingret, D., Fabiano-Tixier, A.-S., & Chemat, F. (2013) · Food Control · doi:10.1016/j.foodcont.2012.11.039 · Cited by 419
Lipophilization of EGCG and effects on antioxidant activities
Liu, B., & Yan, W. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2018.08.086 · Cited by 96
(1986) · PubMed · Cited by 15
Metadata
- Authors
- Shahidi, F., & Zhong, Y.
- Venue
- Bailey's Industrial Oil and Fat Products
- Publisher
- Wiley
- Published
- 2005-07-15
- OpenAlex
- W1594221259
- Cited by
- 268
- References
- 65
- Type
- other
- Language
- en
- Open access
- closed
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Lipid Oxidation: Measurement Methods. https://app.cochat.ai/papers/10.1002/047167849x.bio050
- The paper
- Shahidi, F., & Zhong, Y. (2005). Lipid Oxidation: Measurement Methods. Bailey's Industrial Oil and Fat Products. https://doi.org/10.1002/047167849x.bio050
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
