Conjugated dienes , measurement Lipid stability measurements

To evaluate oxidative stability, different methods are used to measure lipid oxidation after the sample is oxidized under standardized conditions to a suitable end-point. In Table 7.1, different lipid oxidation tests are ranked in decreasing order of usefulness in predicting Ae stability or shelf life of a food product. Methods for sensory evaluations, conjugated diene, gas chromatography of volatiles, peroxide values and thiobarbituric acid-reacting substances were discussed in Chapter 5. 

---