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Título

Analysis of lipid hydroperoxides

AutorDobarganes, M. Carmen CSIC ; Velasco, Joaquín CSIC ORCID
Palabras claveAnalysis
Hydroperoxides
Gas-liquid chro-matography
Liquid chromatography.
Fecha de publicaciónjul-2002
EditorJohn Wiley & Sons
CitaciónEuropean Journal of Lipid Science and Technology 104(7): 420-428 (2002)
ResumenAs it is well known, lipid oxidation involves the continuousformation of hydroperoxides as primary oxidation prod-ucts followed by further reactions of hydroperoxides orig-inating a high variety of non-volatile and volatile sec-ondary oxidation compounds. Lipids are present in practi-cally all foodstuffs and most of them are in the form of tri-acylglycerols. Therefore the initial oxidation products infoods are primarily hydroperoxide triacylglycerols. Theimportant lipids susceptible to oxidation are the unsatu-rated fatty acid moieties in particular oleate, linoleate andlinolenate being the principal ones in foods. In biologicalsamples a higher degree of unsaturation of the fatty acidmoieties than that found in food lipids is expected. Itshould therefore not come as a surprise that hydroperox-ides are also important constituents of polar lipids.Hundreds of analytical methods for measuring oxidativedeterioration have been published. Sometimes it is noteasy to select an adequate method for a particular appli-cation. Methods can be classified in four groups based onwhat they measure: the absorption of oxygen, the loss ofinitial substrate, the formation of hydroperoxides (as pri-mary oxidation products) or the formation of secondaryoxidation products (originated from hydroperoxide de-composition). Many general reviews focused on differentmethods for measuring lipid oxidation have been pub-lished and some of them are quoted for the interestedreaders [1–11].In this paper, the main techniques for the analysis of hy-droperoxides are reviewed. Even for this a great variety ofmethods has been proposed to determine lipid hydroper-oxides in fats and oils, foods and biological systems.Among them, two main groups can be easily identified:analytical methods for determining the total amount of hy-droperoxides as primary oxidation products and thosebased on chromatographic techniques giving informationon the structure and amount of specific hydroperoxidespresent in a certain sample
Versión del editorhttp://dx.doi.org/10.1002/1438-9312(200207)104:7<420::AID-EJLT420>3.0.CO;2-N
URIhttp://hdl.handle.net/10261/281589
DOI10.1002/1438-9312(200207)104:7<420::AID-EJLT420>3.0.CO;2-N
Identificadoresdoi: 10.1002/1438-9312(200207)104:7<420::AID-EJLT420>3.0.CO;2-N
issn: 1438-7697
e-issn: 1438-9312
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