Edible Oil Parameters during Deterioration Processes
With the continuous increase in research on lipids, technologies and the development of chemical-analytical methods associated with the characterization and monitoring of different processes that involve modifications in edible fats are increasing. The beneficial effect of lipids, especially those e...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2021/7105170 |
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| author | Marcos Flores Victoria Avendaño Jessica Bravo Cristian Valdés Oscar Forero-Doria Vilma Quitral Yesica Vilcanqui Jaime Ortiz-Viedma |
| author_facet | Marcos Flores Victoria Avendaño Jessica Bravo Cristian Valdés Oscar Forero-Doria Vilma Quitral Yesica Vilcanqui Jaime Ortiz-Viedma |
| author_sort | Marcos Flores |
| collection | DOAJ |
| description | With the continuous increase in research on lipids, technologies and the development of chemical-analytical methods associated with the characterization and monitoring of different processes that involve modifications in edible fats are increasing. The beneficial effect of lipids, especially those essential for the health of the population, is widely known. However, degradation compounds are also produced that eventually have negative effects. In this dual context, the monitoring of the changes suffered by nutritional compounds can be obtained thanks to the development of technologies and analytical methods applied to the study of lipids. The modifications that lipids undergo can be followed by a wide variety of methods, ranging from the basic ones associated with simple chemical titrations to the more complex ones associated with sophisticated laboratory equipment. These determinations involve chemical and/or physical quantification of lipids to know an initial condition on the major and minor components. In addition to technologies that allow monitoring during more complex processes such as thermal deterioration, in multiple conditions depending on the objective of the study, this review could benefit a comprehensive understanding of lipid deterioration for future developments and research in the study of fats and oils for human consumption. |
| format | Article |
| id | doaj-art-3d886968c2e2430a8b79927030ac1798 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-3d886968c2e2430a8b79927030ac17982025-02-03T01:05:11ZengWileyInternational Journal of Food Science2356-70152314-57652021-01-01202110.1155/2021/71051707105170Edible Oil Parameters during Deterioration ProcessesMarcos Flores0Victoria Avendaño1Jessica Bravo2Cristian Valdés3Oscar Forero-Doria4Vilma Quitral5Yesica Vilcanqui6Jaime Ortiz-Viedma7Departamento de Ciencias Básicas, Facultad de Ciencias, Universidad Santo Tomás, Avenida Carlos Schorr 255, Talca, ChileDepartamento de Ciencias Básicas, Facultad de Ciencias, Universidad Santo Tomás, Avenida Carlos Schorr 255, Talca, ChileFacultad de Medicina, Centro de Investigación Biomédica, Universidad Diego Portales, Ejército 141, Santiago, ChileCentro de Investigación de Estudios Avanzados del Maule, Vicerrectoría de Investigación y Postgrado, Universidad Católica del Maule, Talca, ChileDepartamento de Ciencias Básicas, Facultad de Ciencias, Universidad Santo Tomás, Avenida Carlos Schorr 255, Talca, ChileEscuela de Nutrición y Dietética, Facultad de Salud, Universidad Santo Tomás, Ejercito 146, Santiago, ChileEscuela de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash S/N, Moquegua, PeruDepartamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Casilla 233, Santiago, ChileWith the continuous increase in research on lipids, technologies and the development of chemical-analytical methods associated with the characterization and monitoring of different processes that involve modifications in edible fats are increasing. The beneficial effect of lipids, especially those essential for the health of the population, is widely known. However, degradation compounds are also produced that eventually have negative effects. In this dual context, the monitoring of the changes suffered by nutritional compounds can be obtained thanks to the development of technologies and analytical methods applied to the study of lipids. The modifications that lipids undergo can be followed by a wide variety of methods, ranging from the basic ones associated with simple chemical titrations to the more complex ones associated with sophisticated laboratory equipment. These determinations involve chemical and/or physical quantification of lipids to know an initial condition on the major and minor components. In addition to technologies that allow monitoring during more complex processes such as thermal deterioration, in multiple conditions depending on the objective of the study, this review could benefit a comprehensive understanding of lipid deterioration for future developments and research in the study of fats and oils for human consumption.http://dx.doi.org/10.1155/2021/7105170 |
| spellingShingle | Marcos Flores Victoria Avendaño Jessica Bravo Cristian Valdés Oscar Forero-Doria Vilma Quitral Yesica Vilcanqui Jaime Ortiz-Viedma Edible Oil Parameters during Deterioration Processes International Journal of Food Science |
| title | Edible Oil Parameters during Deterioration Processes |
| title_full | Edible Oil Parameters during Deterioration Processes |
| title_fullStr | Edible Oil Parameters during Deterioration Processes |
| title_full_unstemmed | Edible Oil Parameters during Deterioration Processes |
| title_short | Edible Oil Parameters during Deterioration Processes |
| title_sort | edible oil parameters during deterioration processes |
| url | http://dx.doi.org/10.1155/2021/7105170 |
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