A review on lipid oxidation in edible oils; ulasan mengenai pengoksidaan lelemak salam minyak masak

• Main Authors: Loganathan, Radhika, Tarmizi, Azmil Haizam Ahmad, Vethakkan, Shireene Ratna, Teng, Kim-Tiu
• Format: Article
• Published: 2022
• Subjects: R Medicine (General)
• Online Access: http://eprints.um.edu.my/44000/; https://www.scopus.com/inward/record.uri?eid=2-s2.0-85144968326&partnerID=40&md5=e4428f42e3e0ed70973c45b878d36296

Lipid oxidation is the main quandary that causes deterioration of cooking oil quality resulting in off-flavours and an unpleasant odour called rancidity. Oxidative stability can directly affect oil quality and shelf life. Edible oil gets oxidised during processing and storage stages through auto-and photo-oxidations. In addition to this, cooking causes chemical reactions such as hydrolysis, oxidation, and polymerization. Hence, it is imperative to evaluate methods and measures that could maintain the quality of the oil. In addition, it is vital to evaluate the conditions or processes with potentially deleterious effects on oil quality and nutritional benefits to enable avoidance of these negative variables. The rate of oxidation depends on several factors including the presence of oxygen and light, unfavourable storage temperature, fatty acid composition, and cooking conditions and practices. This article reviews the mechanism of auto-oxidation and photo-oxidation, the role of pro-oxidants and antioxidants as well as chemical reactions induced by conventional heating techniques. © 2022, Malaysian Society of Analytical Sciences. All rights reserved.