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Food Lipids: Chemistry, Nutrition, and Biotechnology

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The rate of oxygen consumption during the early stages of storage of lipids also<br />

provides an ideal parameter for shelf life prediction. Wewala [20] used this method<br />

for prediction of shelf life of dried whole milk <strong>and</strong> found very good correlation<br />

between the head space oxygen content <strong>and</strong> storage time (Fig. 2).<br />

6. Conjugated Dienes<br />

Oxidation of polyunsaturated fatty acids is accompanied by an increase in the ultraviolet<br />

absorption of the product. <strong>Lipids</strong> containing methylene-interrupted dienes or<br />

polyenes show a shift in their double-bond position during oxidation due to isomerization<br />

<strong>and</strong> conjugate formation [21]. The resulting conjugated dienes exhibit an<br />

intense absorption at 234 nm; similarly conjugated trienes absorb at 268 nm.<br />

Farmer <strong>and</strong> Sutton [22] indicated that the absorption increase due to the formation<br />

of conjugated dienes <strong>and</strong> trienes is proportional to the uptake of oxygen <strong>and</strong><br />

formation of peroxides during the early stages of oxidation. St. Angelo et al. [23]<br />

studied the autoxidation of peanut butter by measuring the PV <strong>and</strong> absorption increase<br />

at 234 nm due to the formation of conjugated dienes. Shahidi et al. [24] <strong>and</strong><br />

Wanasundara et al. [25] found that conjugated dienes <strong>and</strong> PV of marine <strong>and</strong> vegetable<br />

oils correlate well during their oxidation (Fig. 3). These authors concluded that the<br />

conjugated diene method may be used as an index of stability of lipids in place of,<br />

or in addition to, PV. However, carotenoid-containing oils may give high absorbance<br />

values at 234–236 nm due to the presence of double bonds in the conjugated structure<br />

of carotenoids. The conjugated diene method is faster than PV determination,<br />

is much simpler, does not depend on chemical reactions or color development, <strong>and</strong><br />

requires a smaller sample size. However, presence of compounds absorbing in the<br />

same region may interfere with such determinations.<br />

Figure 2 Change of the headspace oxygen content of stored dried whole-milk samples.<br />

Copyright 2002 by Marcel Dekker, Inc. All Rights Reserved.

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