Understanding Lipid Oxidation Influences in Halalan Toyyiban Products

Food is a fundamental human necessity, providing essential energy and supporting body growth through various macro-components such as carbohydrates, proteins, lipids, and minerals. Among them, lipids play a crucial role as a concentrated form of energy and carriers of fat-soluble vitamins in the diet. Besides their nutritional value, lipids enhance the organoleptic properties of food formulations. Frying with lipids has been a common practice to improve the overall flavor, aroma, and textural properties of foods. However, high-temperature processing conditions can significantly influence the nutritional value and quality of lipids as well as fried food products. A critical factor in this regard is lipids oxidation, which directly affects the palatability and shelf life of foods. This chapter aims to discuss the mechanisms of lipid oxidation, the influence of both intrinsic and extrinsic factors on lipid oxidation, the effect of frying lipid oxidation, and strategies to mitigate or delay oxidation in lipids.