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Lipid Oxidation

FDSC400

Types of Rancidity
Hydrolytic rancidity
Lipase
Free fatty acids provide aroma

Oxidative rancidity
Radical oxidation
Aldehydes and other compounds provide
aroma

Oxidative Rancidity
Part 1: Form lipid hydroperoxides
Part 2: Break down lipid hydroperoxides

Oxidative Rancidity
Initiation
A radical is formed

Propagation
Radicals react and transfer their unpaired
electron to other compounds

Termination
Two radicals combine to stop the reaction

The Pentadiene Structure


H H H
C C C C C
H H H
RH

.
H

Radical Migration

Addition of Oxygen
- Propagation R

+O2

ROO +RH

ROO

ROOH

+R .

Each methylene interrupter can lead to three possible lipid hydroperoxides!

Termination

Part 2: Hydroperoxide Breakdown


(1)

(2)

Factors affecting rate

Fatty acid composition


Temperature
Water activity
Metal ions
Oxygen
Light

Antioxidants
Metal chelators

Radical scavengers
(primary and
secondary)

citrate, EDTA

BHA, BHT, tocopherol

Radical Scavenging Antioxidants

e.g.: w3 PUFA Supplemented


Yogurt
w3 oil

water

Homogenize
Pasteurize
Store/ship
w3 emulsion

Pasteurize

milk

Homogenize

Culture ingredients

Pack

Ferment

Store