Lipid oxidation or rancidity is clearly the major challenge for stabilizing specialty oils, particularly since oils with special nutraceutical properties have predominantly polyunsaturated fatty acids. While there is relatively little data yet available regarding oxidation of specialty oils per se, all oils follow the same fundamental processes, modified by endogenous pro- and antioxidants and innate differences in fatty acid composition. What has been learned about lipid oxidation in conventional food oils can be applied to predict stability of specialty oils and to explain observed behaviors. This chapter thus begins with an overview of important initiation, propagation, and termination reactions that need to be followed to provide full information about oxidation of lipids, and then reviews specific behavior patterns that have been identified in specialty oils.
|Original language||English (US)|
|Title of host publication||Nutraceutical and Specialty Lipids and their Co-Products|
|Number of pages||48|
|ISBN (Print)||1574444999, 9781574444995|
|State||Published - Jan 1 2006|
All Science Journal Classification (ASJC) codes
- Agricultural and Biological Sciences(all)