A review of analytical methods measuring lipid oxidation status in foods: a challenging task


Lipid oxidation analysis in food samples is a relevant topic since the compounds generated in the process are related to undesirable sensory and biological effects. Proper measurement of lipid oxidation remains a challenging task since the process is complex and depends on the type of lipid substrate, the oxidation agents and the environmental factors. A great variety of methodologies have been developed and implemented so far, for determining both primary and secondary oxidation products. Most common methods and classical procedures are described, including peroxide value, TBARS analysis and chromatography. Some other methodologies such as chemiluminescence, fluorescence emission, Raman spectroscopy, infrared spectroscopy or magnetic resonance provide interesting and promising results. Therefore, attention should be paid to these alternative techniques in the area of food lipid oxidation analysis.

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Peroxides value


Association of Official Analytical Chemists








Thiobarbituric acid


Thiobarbituric acid reactive substances


Para-anisidine value


High-performance liquid chromatography


Electrospray ionization


Mass spectrometry


Gas chromatography




Flame ionization detector


Sterol oxidation products


Laser desorption/ionization time of flight




Simultaneous distillation extraction


Reduced pressure distillation extraction


Static headspace


Dynamic headspace


Solid phase microextraction






Fourier transform infrared


Surface-enhanced Raman spectroscopy


Nuclear magnetic resonance


Electron paramagnetic resonance


High-performance size exclusion chromatography


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We thank the ‘Programa Consolider-Ingenio 2010 CARNISENUSA CSD 2007-00016’, the ‘Proyecto AGL2008-01099/ALI’ (Ministerio de Ciencia e Innovación) and ‘Plan Investigador de la Universidad de Navarra’ (PIUNA) for their contribution to the financial support of this work. We also thank to Violeta Gómez Rodríguez for her contribution to English grammar correction. B. Barriuso is grateful to ‘Cátedra Tomás Pascual Sanz- Universidad de Navarra’ and to ‘Asociación de Amigos de la Universidad de Navarra’ for the grants received.

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Barriuso, B., Astiasarán, I. & Ansorena, D. A review of analytical methods measuring lipid oxidation status in foods: a challenging task. Eur Food Res Technol 236, 1–15 (2013). https://doi.org/10.1007/s00217-012-1866-9

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  • Fat oxidation
  • Hydroperoxides
  • Secondary lipid oxidation products
  • TBA
  • Hexanal