Lipid Oxidation

FDSC400
 Types of Rancidity
• Hydrolytic rancidity
– Lipase
– Free fatty acids provide aroma
• Oxidative rancidity
– Radical oxidation
– Aldehydes and other compounds provide
aroma
 Oxidative Rancidity
• Part 1: Form lipid hydroperoxides
• Part 2: Break down lipid hydroperoxides
 Oxidative Rancidity
• Initiation
– A radical is formed
• Propagation
– Radicals react and transfer their unpaired
electron to other compounds
• Termination
– Two radicals combine to stop the reaction
 The Pentadiene Structure

H H H
C C C C C
H H H

RH R

H
.
…Radical Migration
 Addition of Oxygen
- Propagation -

. .
R +O2 ROO

.
ROO +RH ROOH +R .

Each methylene interrupter can lead to three possible lipid hydroperoxides!

Termination
 Part 2: Hydroperoxide Breakdown
(1)

(2)
 Factors affecting rate
• Fatty acid composition
• Temperature
• Water activity
• Metal ions
• Oxygen
• Light
 Antioxidants
• Metal chelators • Radical scavengers
(primary and
secondary)

citrate, EDTA BHA, BHT, tocopherol

Radical Scavenging Antioxidants
 e.g.: w3 PUFA Supplemented
Yogurt
w3 oil water

Homogenize

Pasteurize

Store/ship

w3 emulsion milk Culture ingredients

Pasteurize Homogenize Pack Ferment Store