Patent ID: 7241622
Filing Date: 2007-07-10
Classification: G01N,Y10S,Y10T

Abstract:
1. A method of measuring the effectiveness of an exogenous antioxidant compound in extending the shelf life of lipid-containing food substrate, comprising the steps of: (a) adding an exogenous antioxidant compound to a lipid-containing test food substrate; (b) adding a diazo-type free radical source to the substrate in an amount between about 0.01 and about 2 percent by weight of the substrate; (c) heating to a temperature not greater than about 70° C.; and (d) measuring the efficacy of the antioxidant compound in extending the shelf-life of the test food substrate by comparing products of oxidation produced as a result of treating said food substrate according to steps (a)-(c) with the same products of oxidation produced in a control lipid-containing food substrate treated in the same way as the test substrate but without an exogenous antioxidant.