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The Effects of Association Colloids on Lipid Autoxidation in Bulk Oils

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Lipid Oxidation in Food and Biological Systems

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Abstract

The chapter describes minor components present in vegetable oils and their amphiphilic properties. The formation of association colloids in bulk oils and their interactions with antioxidants are then discussed. We describe the effects of association colloids on the lipid autoxidation process and the role of water in micelle formation and oxidation of oils. Finally, methods for detecting and characterizing association colloids in vegetable oils are described.

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Acknowledgements

The authors very much appreciate the financial support of the National Science Centre, Poland, under grant NCN 2016/23/B/NZ9/02793.

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Authors and Affiliations

  1. Department of Food Biochemistry and Analysis, Poznań University of Life Sciences, Poznań, Poland

    Krzysztof Dwiecki & Ewa Bąkowska

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  1. Krzysztof Dwiecki
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  2. Ewa Bąkowska
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Correspondence to Krzysztof Dwiecki .

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Editors and Affiliations

  1. Facultad de Química, Dpto Química Física, Universidad de Vigo, Vigo, Spain

    Carlos Bravo-Diaz

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Dwiecki, K., Bąkowska, E. (2022). The Effects of Association Colloids on Lipid Autoxidation in Bulk Oils. In: Bravo-Diaz, C. (eds) Lipid Oxidation in Food and Biological Systems. Springer, Cham. https://doi.org/10.1007/978-3-030-87222-9_12

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