Kosáry, J. and Takács, M. and Siró, I. (2002) Intensive test for studying lipid peroxidation. Acta Alimentaria, 31 (1). pp. 57-62. ISSN 0139-3006
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Abstract
Investigation of lipid peroxidation as a method of quality control in the food industry requires a simple, fast and reproducible method. The preliminary results about an intensive test are presented. Interaction of oil samples and air is intensified by using a piece of filter paper fitting exactly into the bottom of a laboratory vessel as a support. At elevated temperatures (50–55 °C) generated by infrared light the rate of lipid peroxidation is much increased. The test can be carried out in a one-pot-system. The use of this intensive test is advantageous in studying of the effect of metal salts on lipid peroxidation. It is suggested that this intensive test can be made suitable for the study of different effects and for screening chemical agents, especially that of new antioxidants.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| Depositing User: | xKatalin xBarta |
| Date Deposited: | 16 Feb 2017 12:18 |
| Last Modified: | 28 Feb 2022 00:15 |
| URI: | http://real.mtak.hu/id/eprint/49230 |
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