ABSTRACT
Rapid development in lipid science and technology, new advances in nutrition research, new methods of food production (such as oil crops producing high-oleic
3.1 Mechanism and Kinetics of Autoxidation ...................................................... 49 3.2 Kinetic Measurements of Lipid Autoxidation by Calorimetry ....................... 52
3.2.1 Isothermal Methods ............................................................................54 3.2.2 Nonisothermal Methods ..................................................................... 58
3.2.2.1 Isoconversional Methods at Linear Heating Rate ................ 59 3.2.2.2 Differential Methods ............................................................ 59 3.2.2.3 Integral Methods .................................................................. 59
3.3 Application of DSC for Studies of Antioxidant Activity ................................65 3.4 Pitfalls of Autoxidation Studies by Thermal Analysis ................................... 67 References ................................................................................................................ 71
and low-linolenic oils), and new methods of processing have resulted in a number of scientific problems connected with the oxidation of lipids. The extent of oxidation is usually monitored periodically by detection of products of oxidation, such as conjugated dienes (by UV-vis spectroscopy), hydroperoxides (by titration to determine the peroxide number), or volatile products of oxidation: 4-hydroxy-2-nonenal, hexanal, and propanal (by gas chromatography). More advanced methods of detection include chemiluminescence and electron paramagnetic resonance (EPR).
