The Anisidine value (AV) is a measure of the extent of secondary lipid oxidation in fats and oils. It is used to assess the level of oxidative deterioration and the presence of harmful compounds that develop during the oxidation process. Lipid oxidation refers to the chemical degradation of lipids in the presence of oxygen, leading to the production of various oxidation products.
The AV test involves the reaction of anisidine, an aromatic compound, with reactive oxidation products formed during lipid oxidation. The intensity of color developed in the reaction indicates the extent of oxidation. A higher AV value indicates a greater degree of oxidation and the presence of more oxidation products, which can contribute to off-flavors, rancidity, and reduced nutritional quality in fats and oils.
The AV value is commonly used in the food and feed industries to monitor the quality and stability of lipid-containing products. High AV values suggest increased oxidative deterioration and a shorter shelf life. It is important to note that the AV test primarily measures the presence of secondary oxidation products, such as aldehydes and ketones, and may not provide a complete picture of the overall oxidative status.
Liposomes are small vesicles composed of lipid bilayers that can encapsulate and deliver various substances, including drugs, genetic material, and imaging agents. They are versatile vehicles used in biomedical and pharmaceutical applications for targeted drug delivery, improving drug efficacy, and enhancing therapeutic outcomes.