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Food Chemistry: Lipids Sources, Extractions, and Reactions (Session 9)

This document discusses lipids reactions, including the mechanism of autoxidation which involves initiation, propagation, and termination reactions. It also covers techniques for measuring lipids oxidation like peroxide value and iodine value. Graphs show how peroxide value and iodine value change over time during oxidation. Finally, it lists several key factors that affect the rate of lipids oxidation, such as fatty acid composition, oxygen levels, heat, light, metal ions, and physical state.

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Nikita Singh
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34 views7 pages

Food Chemistry: Lipids Sources, Extractions, and Reactions (Session 9)

This document discusses lipids reactions, including the mechanism of autoxidation which involves initiation, propagation, and termination reactions. It also covers techniques for measuring lipids oxidation like peroxide value and iodine value. Graphs show how peroxide value and iodine value change over time during oxidation. Finally, it lists several key factors that affect the rate of lipids oxidation, such as fatty acid composition, oxygen levels, heat, light, metal ions, and physical state.

Uploaded by

Nikita Singh
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Food Chemistry

Lipids Sources, Extractions, and


Reactions
(Session 9)

1
Lipids Reactions
Review: Mechanism of Autoxidation:
I. Initiation: formation of free alkyl radical
RH R + H
II. Propagation: Radicals react & transfer their unpaired electron to other compounds
(Peroxy radical)
R + O2 ROO
(Hydroperoxide)
ROO + RH ROOH +R
Primary
III. Termination: Two radicals combine to stop the reaction oxidation

R + R RR
Secondary
RO O + R O O + O2
R OO R oxidation
RO O + R
R O OR R, RO,.
2
Lipids Oxidation Measurments
Measuring techniques for Lipids Oxidation:
Peroxide Value: Peroxides, the main initial products of autoxidation
Lab 2, and lab reports
Iodine Value:
- measure of the unsaturated linkages in fat and is expressed in terms of
% of iodine absorbed
Test results:
Gram of iodine absorbed by 100 gr of sample
What does IV mean?
Higher IV?
Decrease in IV?
IV and MP and Harness? 3
Lipids Reactions
Lipids Oxidation Evaluation
Peroxide value vs. time: Iodine value vs. time:

Days at 30C

100
How to control Lipids Autoxidation

Fatty acid composition

Factors affecting
oxidation rate

5
Lipids Reactions
Factors affecting oxidation rate
Lipids nature involved in oxidation:
saturated vs. unsaturated fatty acid
degree of unsaturation

C18:1 1 times
C18:2 20 times, 10 times
C18:3 40 times, 100 times

Geometry of double bonds :(Trans vs. Cis)


FAs positions on Glycerol :
Free fatty acids
sn-2 vs. sn1,3 ( Randomization) 6
Lipids Reactions
Oxidation
Fatty acid composition
Oxygen
-O2 solubility (P, T, Crude vs. refined)
Factors affecting - surface area
oxidation rate Heat , Light
- (energy) can lead to the formation of radical initiators
Metal ions (make alkyl free radical)
Solid vs. liquid phase
Moisture, Water

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