Biomaterial Database

[Preliminary study of peroxidlipid in edible oils and fats]. 1990

Y J Hu

No. 153 Hospital of Chinese PLA, Zhengzhou.

In this article we report that peroxidlipid in edible oil-fats is extracted by using thylene glycol and measured by using TBA colorimetric method. This method is simple, rapid and has a high degree of accuracy with CV of 4.5%. The contents of peroxidlipid have been studied for certain edible oil-fats before and after high heat. The results showed that the contents of LPO were markedly increased after high heating.

UI	MeSH Term	Description	Entries
D008054	Lipid Peroxides	Peroxides produced in the presence of a free radical by the oxidation of unsaturated fatty acids in the cell in the presence of molecular oxygen. The formation of lipid peroxides results in the destruction of the original lipid leading to the loss of integrity of the membranes. They therefore cause a variety of toxic effects in vivo and their formation is considered a pathological process in biological systems. Their formation can be inhibited by antioxidants, such as vitamin E, structural separation or low oxygen tension.	Fatty Acid Hydroperoxide,Lipid Peroxide,Lipoperoxide,Fatty Acid Hydroperoxides,Lipid Hydroperoxide,Lipoperoxides,Acid Hydroperoxide, Fatty,Acid Hydroperoxides, Fatty,Hydroperoxide, Fatty Acid,Hydroperoxide, Lipid,Hydroperoxides, Fatty Acid,Peroxide, Lipid,Peroxides, Lipid
D005224	Fats, Unsaturated	Fats containing one or more double bonds, as from oleic acid, an unsaturated fatty acid.	Oils, Unsaturated,Unsaturated Fat,Unsaturated Fats,Unsaturated Oils,Fat, Unsaturated
D006358	Hot Temperature	Presence of warmth or heat or a temperature notably higher than an accustomed norm.	Heat,Hot Temperatures,Temperature, Hot,Temperatures, Hot