Analysis of the mechanism of forced oxidation of grape seed oil

Abstract

In food, the oxidation of lipids is a process consisting of a series of stages, being influenced by the chemical structure of unsaturated fatty acids, their physical state (liquid or solid), the presence of inorganic oxidants (ions of some metals: Fe2+, Cu2+, Co2+, Mn2+) or organic (haemoglobin, myoglobin), the pre-existence of free radicals, the existence of lipases, the quantity and quality of substances with antioxidant role in food, the way of food processing, the way of packaging and the conditions of food storage.