Oxidative and hydrolytic deteriorations of lipids and several alternative pathways for their protections: An overview

Human beings need macronutrients (lipids, carbohydrates, and proteins) in their diets. Among them, lipids are more susceptible to oxidative deteriorations. Oxidation and hydrolysis are two major lipid deterioration reactions that occurred during their processing and storage. This article provided an overview of major deteriorations of lipids and several pathways for their protection. The following conclusions were made: (i) oxidation and hydrolysis of lipids result in chemical, physical, nutritional and quality changes; (ⅱ) the oxidation rate varied by level of oxygen, composition of fatty acids, the number of double bonds, the locations of double bonds in the fatty acid chains of triacylglycerides, the nature of the molecular surface exposed to O2, the conditions for processing or storage, and the activity of pro- and antioxidants; (ⅲ) study on the kinetics of reactions helps in the understanding of the deteriorations; (ⅳ) several pathways were used to improve the stability or suppress/reduce lipid deterioration; (v) the deterioration can be reduced by exclusion of oxygen, incorporation of antioxidants, storage at low temperature, partial hydrogenation of unsaturated lipids, incorporation of bioactive or oxygen barrier compounds in food packaging systems; and (ⅵ) natural antioxidants are safe and unique alternatives to synthetic ones. They have the potential to protect both foodstuffs and human beings from several diseases arising from oxidative processes.