scheme for autoxidation of polyunsaturated lipids and their consequence in qualitydeterioration of food:Initiation RH
General scheme for autoxidation of lipids containing polyunsaturated fatty acids(RH) and their consequences.
RHRRHRROOH(Hydroperoxides)InitiationH abstractionInitiators (uv light,
, metal catalysts, heat, etc.)(lipid free radicals)TerminationOxidation of pigments,flavors and vitaminsBreakdown productssuch as ketones, aldehydes,alcohols, hydrocarbons, acids,epoxides(including rancid off-flavorcompounds)Polymerization products(dark color, possibly toxic)Insolubilization of proteins(changes of functionalityand texture)PropagationROO
• •• •• •
© 2004 by CRC Press LLC