Journal of the American Oil Chemists' Society

, Volume 77, Issue 7, pp 725–730

Electron spin resonance spectroscopy for determination of the oxidative stability of food lipids

Authors

  • Marianne K. Thomsen
    • Food Chemistry, Department of Dairy and Food ScienceThe Royal Veterinary and Agricultural University
  • Dorthe Kristensen
    • Food Chemistry, Department of Dairy and Food ScienceThe Royal Veterinary and Agricultural University
    • Food Chemistry, Department of Dairy and Food ScienceThe Royal Veterinary and Agricultural University
Article

DOI: 10.1007/s11746-000-0117-2

Cite this article as:
Thomsen, M.K., Kristensen, D. & Skibsted, L.H. J Amer Oil Chem Soc (2000) 77: 725. doi:10.1007/s11746-000-0117-2

Abstract

Evaluation of the oxidative stability of food lipids based on the tendency of formation of radicals is shown to be possible using electron spin resonance (ESR) spectroscopy and the spin-trapping technique. Induction time can be determined for mildly accelerated conditions (50°C for lipid fraction from mayonnaise enriched with fish oil), and the length of the induction time decreases during storage and γ-tocopherol depletion. The protection by ethylenediaminetetraacetic acid against initiation of lipid oxidation is also detected in the new assay. For more oxidatively stable lipids (butter, rapeseed oil, dairy spread) the mildly accelerated conditions can be used in the assay, provided that difference in signal height for fixed times replaces determination of induction time. ESR spin trapping provides a sensitive method for evaluating the oxidative stability of food lipids. Detection of radicals in the lipid as an early event in oxidation allows mild conditions to be used, and future experiments should also include sensory evaluation in relation to determination of practical shelf life.

Key Words

Electron spin resonanceESRfood lipidslipid oxidationperoxide valueradicalsspin trapping
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Copyright information

© AOCS Press 2000