Measurement of lipid oxidation: A review

Abstract

Lipids become rancid as a result of oxidation, and this oxidative rancidity is a major cause of food deterioration. The acceptability of a food product depends on the extent to which this deterioration has occurred. Thus some criterion for assessing the extent of oxidation is required. This paper reviews the experimental techniques for the measurement of lipid oxidation. The spectrum of tests ranges from simple organoleptic evaluations to chemical and physical methods. There is no ideal chemical method which correlates well with changes in organoleptic properties of oxidized lipids throughout the entire course of autoxidation. The methods discussed each give information about particular stages of the autoxidative process, and some are more applicable to certain lipid systems than others. The method of choice depends on a number of factors including the nature and history of the oxidized sample, the type of information required, the time available, and the test conditions. Clearly, there is a need for a more thorough assessment of the available methods so that unreliable, cumbersome methods may be discarded and modifications made to the remaining methods to maximize the information obtained. The ultimate criterion for the suitability of any test is its agreement with sensory perception of rancid flavors and odors.