Lipid Oxidation in Food

366 Pages·1992·30.48 MB·English

by  Allen J. St. Angelo (Eds.)

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In Lipid Oxidation in Food; St. Angelo, A.;
ACS Symposium Series; American Chemical Society: Washington, DC, 1992.
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In Lipid Oxidation in Food; St. Angelo, A.;
ACS Symposium Series; American Chemical Society: Washington, DC, 1992.
ACS SYMPOSIUM SERIES 500
Lipid Oxidation in Food
Allen J. St. Angelo, EDITOR
Agricultural Research Service
1 U. S. Department of Agriculture
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15, cati New York, New York,
July Publi August 25-30, 1991
American Chemical Society, Washington, DC 1992
In Lipid Oxidation in Food; St. Angelo, A.;
ACS Symposium Series; American Chemical Society: Washington, DC, 1992.
Library of Congress Cataloging-in-Publication Data
Lipid oxidation in food / Allen J. St. Angelo, editor.
p. cm.—(ACS symposium series, ISSN 0097-6156; 500)
"Developed from a symposium sponsored by the Division of
Agricultural and Food Chemistry of the American Chemical Society at
the Fourth Chemical Congress of North America (202nd National
Meeting of the American Chemical Society), New York, New York,
August 25-30, 1991."
Includes bibliographical references and indexes.
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w0 ISBN 0-8412-2461-7
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0 1. Lipids—Oxidation—Congresses. 2. Food spoilage—Congresses.
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2- I. St. Angelo, Allen J. II. American Chemical Society. Division of
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9 Agricultural and Food Chemistry. III. American Chemical Society.
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k- Meeting (202nd: 1991: New York, N.Y.) IV. Series.
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PRINTED IN THE UNITED STATES OF AMERICA
In Lipid Oxidation in Food; St. Angelo, A.;
ACS Symposium Series; American Chemical Society: Washington, DC, 1992.
1992 Advisory Board
ACS Symposium Series
M. Joan Comstock, Series Editor
V. Dean Adams Bonnie Lawlor
Tennessee Technological Institute for Scientific Information
University
John L. Massingill
Mark Arnold Dow Chemical Company
University of Iowa
Robert McGorrin
1 David Baker Kraft General Foods
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w0 University of Tennessee
0.f Julius J. Menn
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99 University of California—Berkeley U.S. Department of Agriculture
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1/ Arindam Bose Vincent Pecoraro
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1 Pfizer Central Research University of Michigan
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org 92 | Naval Research Laboratory Delmont Laboratories
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uly ubli Hiroshi Ito
J P IBM Almaden Research Center Stephen A. Szabo
Conoco Inc.
Madeleine M. Joullie
University of Pennsylvania Robert A. Weiss
University of Connecticut
Mary A. Kaiser
Ε. I. du Pont de Nemours and Peter Willett
Company University of Sheffield (England)
Gretchen S. Kohl
Dow-Corning Corporation
In Lipid Oxidation in Food; St. Angelo, A.;
ACS Symposium Series; American Chemical Society: Washington, DC, 1992.
Foreword
THE ACS SYMPOSIUM SERIES was first published in 1974 to
provide a mechanism for publishing symposia quickly in book
form. The purpose of this series is to publish comprehensive
books developed from symposia, which are usually "snapshots
in time" of the current research being done on a topic, plus
1 some review material on the topic. For this reason, it is neces­
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w sary that the papers be published as quickly as possible.
00.f Before a symposium-based book is put under contract, the
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2-0 proposed table of contents is reviewed for appropriateness to
99 the topic and for comprehensiveness of the collection. Some
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k- papers are excluded at this point, and others are added to
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21/ round out the scope of the volume. In addition, a draft of each
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0.1 paper is peer-reviewed prior to final acceptance or rejection.
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oi: This anonymous review process is supervised by the
d organizer(s) of the symposium, who become the editor(s) of the
org 92 | book. The authors then revise their papers according to the
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15, 2catio tions of previously published papers are not accepted.
uly ubli
J P M. Joan Comstock
Series Editor
In Lipid Oxidation in Food; St. Angelo, A.;
ACS Symposium Series; American Chemical Society: Washington, DC, 1992.
To Althea
for Always Being There
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In Lipid Oxidation in Food; St. Angelo, A.;
ACS Symposium Series; American Chemical Society: Washington, DC, 1992.
Preface
PROBLEMS RELATED TO LIPID OXIDATION IN FOODS are still with us
three decades after the first symposium on foods was held at Oregon
State University. The mechanisms have been upgraded from the days of
mere "autoxidation or metal catalysis" to catalytic systems that include
free radicals, singlet oxygen, superoxide radicals, and Haber-Weiss-Fen-
ton reactions. Far-reaching consequences of such oxygen chemistry on
1 food quality and human health have also been discovered. However, what
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pr0 was needed 30 years ago is still needed today: conferences to bring
0. together those scientists who conduct basic studies and those who apply
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99 The first symposium was so successful that a second biennial sympo­
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k- sium was held in September 1961; the proceedings were subsequently
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1 W.; Day, E. A.; Sinnhuber, R. O., Eds.; Avi Publishing: Westport, Conn.,
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oi: 1 1962). In the preface, Schultz stated that the purpose of the symposium
d was "to bring together scientists who concern themselves with research
org 92 | not directly related to commercial foods and scientists who are attempting
p://pubs.acs.August 5, 19 tsuop fpiTnlyhd"e .p mraicsstiiocanl soofl utthioen ssy mtop opsriuobmlem ons pwehrtiicnhen tht itso b tohoek c oism bmaseercdia wl afos otdo
htte: bring together many scientific leaders in the field to present their latest
2 | Dat basic findings on lipid oxidation in foods and to stimulate their fellow
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2o scientists to participate in discussions on the up-to-date mechanisms and
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1c methodologies presented. We are all aware of the essential roles that
uly ubli lipids play in the metabolism of cells in regard to providing a source of
JP
high energy and reserve storage. However, lipid oxidation can lead to pri­
mary and secondary products that affect flavor, aroma, taste, nutritional
value, and in general, overall quality. Overall quality formed the subject
of this symposium.
The book is organized into four sections. Following an overview
chapter, the first section covers mechanisms and describes the latest
theories on how lipids oxidize, the different catalysts that promote oxida­
tion, including free-radical chemistry, iron-redox systems, and enzymic and
nonenzymic catalysts. The next section discusses prevention of lipid oxi­
dation through the use of natural and synthetic antioxidant systems. In
the third section, methodologies are presented for assessing lipid oxida­
tion products and for identifying compounds that contribute to specific
flavor and aroma characteristics. Finally, the last section discusses
xi
In Lipid Oxidation in Food; St. Angelo, A.;
ACS Symposium Series; American Chemical Society: Washington, DC, 1992.
particular commodities, the influence of processing on lipid oxidation,
and chemical changes that take place in specific foods as they relate to
lipid oxidation. A significant point is made in several chapters, particu­
larly in the last one, that free radicals not only generate off-flavors by oxi­
dative breakdown of polyunsaturated fats but also actively contribute to
destroying molecules that make positive flavor attributes.
This book contains new and pertinent information on lipid oxidation
in muscle foods such as beef, pork, marine and freshwater fish, and in
other commodities such as baby foods, vegetable oils, and peanuts. It is
my hope that this book will inspire food scientists and others engaged in
related areas of research to produce higher quality and healthier foods to
benefit the consumer.
1 Finally, I am indebted to my coworkers, John R. Vercellotti and
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pr0 Arthur M. Spanier, for serving as session chairmen and for their assis­
0. tance in writing the introductory chapter. I also extend my sincere grati­
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k- ALLEN J. ST. ANGELO
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1 U.S. Department of Agriculture
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xii
In Lipid Oxidation in Food; St. Angelo, A.;
ACS Symposium Series; American Chemical Society: Washington, DC, 1992.
Chapter 1
Lipid Oxidation in Foods
An Overview
J. R. Vercellotti, Allen J. St. Angelo, and Arthur M. Spanier
Agricultural Research Service, U.S. Department of Agriculture, Southern
Regional Research Center, 1100 Robert E. Lee Boulevard,
New Orleans, LA 70124
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5 Very real and important problems remain in food quality preservation from
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1 acids and their reactivity to oxygen and carbon to carbon bond scissions
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b or rearrangements in foods is an active, exciting area. Each paper in this
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02 Symposium on Lipid Oxidation in Foods posed unique challenges.
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0. Solutions involve understanding mechanisms of free radical oxidation and
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org 92 | d haisg hweseltl qausa lintyut roitfio pnraold uhcetaslt hfo ro tfh eth ceo npsuubmliecr awnidll ibnesntiteufitito nfros msu pkpnoorwtinlegd ge
p://pubs.acs.August 5, 19 Lipidssh palraeyd a ovnita lt hriosle o icnc athsieo nm.e tabolism of cells by providing a source of energy
htte: and reserve storage materials. As lipids oxidize, they form hydroperoxides, which
2 | Dat are susceptible to further oxidation or decomposition to secondary reaction products
201on such as aldehydes, ketones, acids and alcohols. In many cases, these compounds
15, cati adversely affect flavor, aroma, taste, nutritional value and overall quality. It is the
uly ubli latter overall food quality that formed the basis of this symposium. Therefore, the
J P mission of this symposium was to serve as a forum for scientific leaders in the field
of lipid oxidation to present their results and to stimulate fellow scientists to
participate in discussions on the latest mechanisms and methodologies for the purpose
of producing food products of highest quality.
Mechanisms of Free Radical Processes Involving the Deterioration of Food
Lipids.
There are many catalytic systems that can oxidize lipids. Among these are light,
temperature, enzymes, metals, metalloproteins and microorganisms. Most of these
reactions involve some type of free radical and/or oxygen species, the chemistry of
which will be described in this first section. One of the purposes of this symposium
is to cover the overall phenomenon of oxygen free radical modification of food lipids.
This chapter not subject to U.S. copyright
Published 1992 American Chemical Society
In Lipid Oxidation in Food; St. Angelo, A.;
ACS Symposium Series; American Chemical Society: Washington, DC, 1992.