chapter  13
Polyunsaturated Lipid Oxidation in Aqueous System
Pages 22

I. Introduction ....................................................................................................................... 365 II. Oxidative Stability of PUFA in Micelles ......................................................................... 366 III. Aqueous Oxidation of Ethyl Esters .................................................................................. 371 IV. Oxidative Stability of TG in Emulsion............................................................................. 371 V. Positional Distribution of Monohydroperoxides Isomers................................................. 374 VI. Oxidation of PC in Liposomes ......................................................................................... 376 VII. Oxidation of PUFA in HepG2 Cells ................................................................................ 380 VIII. Conclusion......................................................................................................................... 383 References ..................................................................................................................................... 383

Oxidative deterioration of polyunsaturated lipids is one of the most important problems in food chemistry, because lipid oxidation products cause undesirable flavors and lower the nutritional quality and safety of lipid-containing foods. Docosahexaenoic acid (DHA; 22:6n-3) and arachidonic acid (AA; 20:4n-6) have beneficial health and physiological effects. The functions of these polyunsaturated fatty acids (PUFAs) have attracted consumer attention and both are used in functional foods and nutraceuticals. In the course of investigation on the dietary effects of these n-3 and n-6 PUFA, lipid peroxidation has also received considerable attention because of its possible contribution to the potential damage of biological systems [1-6].