Standard Article

Lipid Oxidation: Measurement Methods

  1. Fereidoon Shahidi,
  2. Ying Zhong

Published Online: 15 JUL 2005

DOI: 10.1002/047167849X.bio050

Bailey's Industrial Oil and Fat Products

Bailey's Industrial Oil and Fat Products

How to Cite

Shahidi, F. and Zhong, Y. 2005. Lipid Oxidation: Measurement Methods. Bailey's Industrial Oil and Fat Products. 1:8.

Author Information

  1. Memorial University of Newfoundland, St. John’s, Newfoundland, Canada

Publication History

  1. Published Online: 15 JUL 2005


Numerous analytical methods are routinely used for measuring lipid oxidation in foods. However, there is no uniform and standard method for detecting all oxidative changes in all food systems. Therefore, it is necessary to select a proper and adequate method for a particular application. The available methods to monitor lipid oxidation in foods can be classified into five groups based on what they measure: the absorption of oxygen, the loss of initial substrates, the formation of free radicals, and the formation of primary and secondary oxidation products. A number of physical and chemical tests, including instrumental analyses, have been employed in laboratories and the industry for measurement of various lipid oxidation parameters. These include the weight-gain and headspace oxygen uptake method for oxygen absorption: chromatographic analysis for changes in reactants; iodometric titration, ferric ion complexes, and Fourier transform infrared (FTIR) method for peroxide value; spectrometry for conjugated dienes and trienes, 2-thio-barbituric acid (TBA) value, p-anisidine value (p-AnV), and carbonyl value; Rancimat and Oxidative Stability Instrument method for oil stability index; and electron spin resonance (ESR) spectrometric assay for free-radical type and concentration. Other techniques based on different principles, such as differential scanning calorimetry (DSC) and nuclear magnetic resonance (NMR), have also been used for measuring lipid oxidation. In addition, sensory tests provide subjective or objective evaluation of oxidative deterioration, depending on certain details.


  • lipid oxidation;
  • dietary lipids;
  • food quality;
  • differential scanning calorimetry;
  • nuclear magnetic resonance;
  • electron spin resonance;
  • sensory analysis;
  • Fourier transform infrared method