Food Chemistry

3.7 Changes in Acyl Lipids of Food 213

Fig. 3.32.Degradation of linoleic acid hydroperoxides to hydroxy-, epoxy- and oxo-fatty acids. The postulated
reaction sequence explains the formation of identified products. Only segments of the structures are presented
(according toGardner, 1985)

Fig. 3.33.Interaction of linoleic acid hydroperoxides with cysteine. A hypothesis to explain the reaction products
obtained. Only segments of the structures are presented (according toGardner, 1985)

As a consequence, a large portion of the oxidized
lipid from protein-containing food stored in air
does not have lipid–protein covalent bonds and,
hence, is readily extracted with a lipid solvent
such as chloroform/methanol (2:1).

3.7.2.4.3 ProteinChanges

Some properties of proteins are changed when

they react with hydroperoxides or their degrada-

tion products. This is reflected by changes in food