ABSTRACT
Lipid oxidation by chemiluminescence (CL) reagents has been studied, especially for different types of edible oils (olive, seeds, etc.). It is well known that when left exposed to an oxygen-containing atmosphere, oils and fats undergo oxidative degradation. This process involves mainly the oxidation of unsaturated fatty acids or their derivatives present in oils and fats. The degree of unsaturation, presence of existing or added antioxidants, prooxidants, illumination, and thermal conditions of storage all affect the lipid oxidative stability. Evaluation of oxidative stability of lipids is an old and complex topic. Still, a generally applicable, fully satisfactory method is not yet available.
