2009_Book_FoodChemistry

3.7 Changes in Acyl Lipids of Food 213
Fig. 3.32. Degradation of linoleic acid hydroperoxides to hydroxy-, epoxy- and oxo-fatty acids. The postulated
reaction sequence explains the formation of identified products. Only segments of the structures are presented
(according to Gardner, 1985)
Fig. 3.33. Interaction of linoleic acid hydroperoxides with cysteine. A hypothesis to explain the reaction products
obtained. Only segments of the structures are presented (according to Gardner, 1985)
As a consequence, a large portion of the oxidized
lipid from protein-containing food stored in air
does not have lipid–protein covalent bonds and,
hence, is readily extracted with a lipid solvent
such as chloroform/methanol (2:1).
3.7.2.4.3 Protein Changes
Some properties of proteins are changed when
they react with hydroperoxides or their degradation
products. This is reflected by changes in food