Studies on Oxidative Deterioration of Fats and Fat-Containing Foods and Deterioration Assessment

摘要

Hydroperoxides are the primary oxidation products in autoxidation of unsaturat- ed lipids, however, in case of some types of lipids such as highlyunsaturated fatty acid-contain- ing lipids, hydroperoxides are easily decomposed to form secondary products such as dimers. If these lipids are co-existing with other reactive ingredients such as proteins, very limited amount of hydroperoxides accumulated even lipid oxidation progressed extensively.