Lipid oxidation studied by electron paramagnetic resonance (EPR)
Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
Electron paramagnetic resonance spectroscopy (EPR) allows the detection and quantification of radicals generated during autoxidation of lipids. Even though the high reactivities and very low steady-state concentrations limit the direct detection of lipid-derived radicals to near rigid systems at low temperatures, then the spin trapping technique makes it possible to study radical formation in most types of lipid-containing foods. The addition of radicals to spin traps generates EPR detectable spin adducts that can allow assessment of shelf life and evaluation of possible antioxidants. By analysis of EPR spectra of spin probes, which are stable radicals, the availability of dioxygen at a microscopic scale can be evaluated as well as the location of important components such as antioxidants in emulsion systems.
Original language | English |
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Title of host publication | Omega-3 Delivery Systems : Production, Physical Characterization and Oxidative Stability |
Publisher | Academic Press |
Publication date | 2021 |
Pages | 201-213 |
Chapter | 10 |
ISBN (Electronic) | 9780128213919 |
DOIs | |
Publication status | Published - 2021 |
Bibliographical note
Publisher Copyright:
© 2021 Elsevier Inc. All rights reserved.
- EPR spectroscopy, Oxidation, Radicals, Spin probes, Spin trapping
Research areas
ID: 307004134