Determination of the degree of oxidation in highly-oxidised lipids using profile changes of fatty acids.

@article{Kim2013DeterminationOT,
  title={Determination of the degree of oxidation in highly-oxidised lipids using profile changes of fatty acids.},
  author={Tae Soo Kim and JuDong Yeo and Ji Young Kim and Mi Ja Kim and Jae Hwan Lee},
  journal={Food chemistry},
  year={2013},
  volume={138 2-3},
  pages={
          1792-9
        }
}
The degree of highly oxidised lipids was determined by a modified method using profile changes of fatty acids in lard and soybean oil heated at 180°C. The usefulness of the modified method was compared through conjugated dienoic acid (CDA) and/or p-anisidine value (p-AV) methods. Absolute values, which were expressed as equivalent to an internal standard (C11:0), of both unsaturated fatty acids (UFAs) and saturated fatty acids (SFAs) decreased significantly during thermal oxidation (p<0.05… CONTINUE READING