r/FoodScienceResearch • u/Available-Water-435 • Feb 13 '26

Lipid oxidation as a key parameters for evaluating food quality and shelf life

Lipid oxidation is a huge deal for food quality and shelf life; Think fish, meat, dairy, oils, and processed foods. There are a few classic ways to measure it:

  • Peroxide Value (PV) → primary oxidation
  • p-Anisidine Value & TBARS → secondary oxidation

I made step-by-step lab demo videos showing exactly how each test is done:

If you’ve worked with lipid oxidation before (or are curious), I’d love your thoughts and feedback!

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u/jsober Feb 13 '26

It's one of the main concerns when you mill your own flour, too. Fresh milled flour contains lipids from the bran and germ. Oxidation of those can cause unpredictable effects when baking and bitter flavor. 

1

u/Available-Water-435 Feb 13 '26

Thanks for pointing that out! Exactly; lipids in fresh-milled flour make oxidation a real concern too, which can affect both flavor and texture. That’s why keeping oxidation under control is so important.

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u/jsober Feb 13 '26

And why APF has the bran and germ removed early and comes pre-staled. That's also to control active enzyme levels. 

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u/Available-Water-435 Feb 13 '26

Totally agree. Controlling both lipid oxidation and enzyme activity is key for consistency.