Malaysian Journal of Analytical Sciences, Vol 26 No 6 (2022): 1378 - 1393

 

 A REVIEW ON LIPID OXIDATION IN EDIBLE OILS

 

(Ulasan Mengenai Pengoksidaan Lelemak salam Minyak Masak)

 

Radhika Loganathan1,2*, Azmil Haizam Ahmad Tarmizi1, Shireene Ratna Vethakkan2, Kim-Tiu Teng1

                                                                                                           

1 Malaysian Palm Oil Board,

Bandar Baru Bangi, 43000 Kajang, Selangor, Malaysia

2 Department of Medicine,

Faculty of Medicine, University of Malaya, 50603 Kuala Lumpur, Malaysia

 

*Correspondence author: radhika@mpob.gov.my

 

 

Received: 28 February 2022; Accepted: 3 July 2022; Published:  27 December 2022

 

 

Abstract

Lipid oxidation is the main quandary that causes deterioration of cooking oil quality resulting in off-flavours and an unpleasant odour called rancidity. Oxidative stability can directly affect oil quality and shelf life. Edible oil gets oxidised during processing and storage stages through auto- and photo-oxidations. In addition to this, cooking causes chemical reactions such as hydrolysis, oxidation, and polymerization. Hence, it is imperative to evaluate methods and measures that could maintain the quality of the oil. In addition, it is vital to evaluate the conditions or processes with potentially deleterious effects on oil quality and nutritional benefits to enable avoidance of these negative variables. The rate of oxidation depends on several factors including the presence of oxygen and light, unfavourable storage temperature, fatty acid composition, and cooking conditions and practices. This article reviews the mechanism of auto-oxidation and photo-oxidation, the role of pro-oxidants and antioxidants as well as chemical reactions induced by conventional heating techniques.

 

Keywords: lipid oxidation, storage conditions, thermal oxidation, oxidative stability, phytonutrient stability

 

Abstrak

Pengoksidaan lelemak adalah masalah utama yang menyebabkan kemerosotan kualiti minyak masak yang mengakibatkan rasa dan bau (tengik) yang tidak menyenangan. Kestabilan oksidatif secara langsung boleh menjejaskan kualiti minyak dan jangka hayat. Minyak masak akan teroksida semasa pemprosesan dan penyimpanan melalui auto- dan foto-oksida. Di samping itu, proses memasak melibatkan tindak balas kimia seperti hidrolisis, pengoksidaan, dan pempolimeran. Oleh itu, adalah penting untuk menilai kaedah dan langkah-langkah pencegahan bagi mengekalkan kualiti minyak masak. Tambahan lagi, adalah penting untuk menilai keadaan atau proses yang boleh menjejaskan kualiti minyak dan faktor nutrisi untuk mengelakkan pembolehubah negatif ini. Kadar pengoksidaan bergantung kepada beberapa faktor, diantaranya adalah kehadiran oksigen dan cahaya, suhu penyimpanan yang tidak sesuai, komposisi asid lemak, serta keadaan dan amalan memasak. Artikel ini mengkaji mekanisme auto-oksida dan foto-oksida, peranan pro-oksidan dan antioksida serta tindak balas kimia yang disebabkan oleh teknik masakan konvensional.

 

Kata kunci: pengoksidaan lelemak, keadaan penyimpanan, pengoksidaan terma, kestabilan oksidatif, kestabilan fitonutrien

Graphical Abstract

 

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