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Edible Oil Parameters during Deterioration Processes.

Marcos Flores¹, Victoria Avendaño¹, Jessica Bravo²

¹Departamento de Ciencias Básicas, Facultad de Ciencias, Universidad Santo Tomás, Avenida Carlos Schorr 255, Talca, Chile.

International Journal of Food Science

|September 27, 2021

Summary

Advanced analytical methods are crucial for monitoring edible fat modifications. This research reviews lipid deterioration, aiding future studies on fats and oils for human consumption.

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Area of Science:

Food Science
Analytical Chemistry
Nutritional Science

Background:

Lipids are essential for health, but their degradation products can be harmful.
Monitoring lipid modifications in edible fats is critical due to their dual health effects.
Technological advancements are enhancing the characterization and monitoring of lipid processes.

Purpose of the Study:

To review current technologies and analytical methods for lipid characterization and monitoring.
To provide a comprehensive understanding of lipid deterioration in edible fats.
To guide future research and development in the study of fats and oils.

Main Methods:

Review of chemical-analytical methods for lipid characterization.
Analysis of technologies for monitoring lipid modifications during processes like thermal deterioration.
Exploration of methods ranging from chemical titrations to sophisticated laboratory equipment.

Main Results:

A wide array of methods exists for lipid analysis, from basic titrations to advanced instrumentation.
Current technologies enable the monitoring of lipid changes under various conditions, including thermal stress.
Understanding lipid deterioration is key to ensuring the quality and safety of edible fats.

Conclusions:

Continuous development of analytical technologies is vital for accurate lipid monitoring.
Comprehensive knowledge of lipid deterioration supports the safe consumption and processing of fats and oils.
This review serves as a foundation for future innovations in lipid science and food technology.