Uluata, SibelDurmaz, GokhanMcClements, D. JulianDecker, Eric A.2024-08-042024-08-0420210308-81461873-7072https://doi.org/10.1016/j.foodchem.2020.127898https://hdl.handle.net/11616/99499In this study, lipid oxidation evaluation methods were compared for a krill-oil-in-water emulsion system. With this aim, thiocyanate and DPPP (diphenyl-1-pyrenylphosphine) fluorescence methods were comparatively examined to determine primary oxidation products. 2-thiobarbituric acid reactive substances (TBARS), hexanal and propanal formation were also monitored as secondary oxidations products. All oxidation experiments were performed via both auto-oxidation at 45 degrees C and light-riboflavin induced photooxidation at 37 degrees C. The results have shown that thiocyanate method was not suitable to measure lipid hydroperoxides by the both in auto- and photo-oxidation systems. On the other hand, fluorescence intensity of samples containing the DPPP probe increased during incubation period which indicates the formation of lipid hydroperoxides could be detected via this method. TBARS, hexanal and propanal concentrations also increased during storage period and the formation kinetics of secondary oxidation products was confirmed that the DPPP fluorescence method was accurate and reliable at different environmental conditions.eninfo:eu-repo/semantics/closedAccessLipid oxidationKrill oilDPPPFluorescence methodsEmulsionArticle3393287130310.1016/j.foodchem.2020.1278982-s2.0-85089942070Q1WOS:000582793900039Q1