Significance of Lipid oxidation
Lipid oxidation is a chemical reaction involving the breakdown of fats, negatively impacting the quality and nutritional value of oils. This process can lead to the formation of harmful compounds, oxidative stress, and ultimately cell damage. Measuring lipid oxidation and controlling it through antioxidants added during Murchhana is important for maintaining oil quality. Additionally, certain seaweeds' non-polar fractions may provide protective effects against the detrimental impacts of lipid oxidation.
Synonyms: Fat oxidation, Lipid peroxidation, Oil oxidation, Fatty acid oxidation
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The concept of Lipid oxidation in scientific sources
Lipid oxidation is a chemical reaction that deteriorates oil quality, but its effects can be mitigated by incorporating antioxidant substances during Murchhana, enhancing the stability and safety of the oils.
From: The Malaysian Journal of Medical Sciences
(1) The process of burning fats for energy, which was suggested to be increased by SCE based on the decreased RER value.[1] (2) This is a chemical reaction that occurs during thermal treatment, generating building blocks or precursors of potential toxicants from lipids.[2] (3) Lipid oxidation is a process, whose measurement methods are discussed in a specific publication, within the context of oil and fat products.[3]