Secondary products of lipid oxidation
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2022, Food Science and Human WellnessCitation Excerpt :It is due to the fact that peroxides and hydroperoxides break down to secondary products such as hydrocarbons, alcohols, carbonyls, and aldehydes, which cause the flavor deterioration of foods. The TBARS test measures the amount of aldehydes as the secondary products of lipid peroxidation [46,47]. In our research, primary TBARS level was in the range of 0.32 mg MDA/kg to 0.39 mg MDA/kg in different groups (P > 0.05).
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2021, Food ChemistryCitation Excerpt :Thus, the food industry focuses on developing new strategies to both inhibit lipid oxidation and to precisely determine the degree of oxidation to insure food quality (McClements & Decker, 2000). Measuring primary (peroxide value and conjugated dienes/trienes) and secondary (TBARS, volatile compounds such as hexanal, propanal etc.) oxidation products with well-established methods is critical for food producers and food chemists (Frankel, 1980, 1987; McClements & Decker, 2000). However, those well-established standard methods could sometimes fail to accurately measure oxidation degree of some samples due to the interferences caused by the food matrix or some environmental factors (Wheatley, 2000).