Organic peroxides (POs) are organic molecules with one or more peroxide (− O–O−)
functional groups. POs are commonly regarded as chemically labile termination products …

Antioxidants play an important role in food preservation by inhibiting oxidation processes
and contributing to health promotion rendered by many dietary supplements, nutraceuticals …

Numerous analytical methods are routinely used for measuring lipid oxidation in foods.
However, there is no uniform and standard method for detecting all oxidative changes in all …

Fourier transform Raman spectroscopy has been used to investigate the chemical changes
taking place during lipid oxidation in several edible oils. Oxidative degradation of six …

Edible oil is an indispensable food in daily life but early detection of its lipid oxidation is
difficult. Developing new, rapid and accurate screening technique is urgently needed for oil …

Supercritical fluid extraction technique was employed to extract astaxanthin from
Haematococcus pluvialis. The antioxidant potential of the extract in sunflower oil was …

The aim of the present review is to present some methods for the quality evaluation and
mainly to describe new trends in the analysis of triacylglycerols, phenolic and flavor …

Our work explored, for the first time, monitoring peroxide value (PV) of omega-3 rich algae
oil using ATR-FTIR spectroscopic technique. The PV of the developed method was …

Mono-and polyunsaturated lipids are particularly susceptible to peroxidation, which results
in the formation of lipid hydroperoxides (LOOHs) as primary nonradical-reaction products …

The antioxidative properties of lychee seed water extract (LSWE) in raw meat paste during a
storage period of 0–15 days at 4° C were evaluated. The cytotoxic effects and the anti-obese …