ABSTRACT
Lipid oxidation produces low-molecular-weight off-avor compounds and affects the quality and shelf life of foods [1]. The off-avor compounds decrease consumer acceptability or industrial use of lipid as a food ingredient. Lipid oxidation destroys essential fatty acids and produces toxic compounds and oxidized polymers [2]. Lipid oxidation is inuenced by many factors: energy input such as high temperature or light, food composition, oxygen type, and minor compounds such as free fatty acids, mono-and diacylglycerols, metals, peroxides, thermally oxidized compounds, pigments, and phenolic compounds. Some of them accelerate oil oxidation and others act as antioxidants. The major mechanisms of lipid oxidation during food processing and storage are autoxidation and photosensitized oxidation. The improvement of the oxidative stability of lipid foods can be achieved by a thorough understanding of the chemical mechanisms of lipid oxidation and the functions of some compounds present in oil, naturally or added on purpose, other than triacylglycerols.
