Method for Determining Oxidative Status of Unsaturated Lipids and Method for Evaluating Antioxidant Effectiveness in Lipid-Polypeptide Layers.
DEPARTMENT OF THE ARMY WASHINGTON DC
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A method for rapid, dry, non-destructive assay of the oxidative status of unsaturated lipids in whole foods, fats or oils and a method for prediction of the storage life of such lipids are disclosed. A method for evaluating the effectiveness of natural or synthetic antioxidants in dry, thin layers of lipid supported on polypeptide is also disclosed. All of these methods depend on the fluorescence of compounds formed by the reaction of volatiles from oxidizing lipids and a polymerized epsilon-caprolactum. Author
- Food, Food Service and Nutrition