Oxidation is one of the most important processes occurring
in food systems. It affects many interactions among
food constituents, leading to both desirable and undesirable
products. Food lipids are foods components that are very
susceptible to oxidation processes, therefore oxidation reactions
are one of the major sources of deterioration that
occurs during manufacturing, storage, distribution and final
preparation of foods.
Lipid oxidation products are ubiquitous in foods,
although much variation exists in their kind and levels present.
Although levels of these compounds are generally low,
the problem of lipid oxidation severely compromises the
quality of some food products and limits the shelf-life of
others. All foods that contain lipids, even at a very low level
(