Comparison of wet-chemical methods for determination of lipid hydroperoxides

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Abstract

Five methods for determination of lipid hydroperoxides were evaluated, including two iodometric procedures involving a titration and a spectrophotometric micro method, and three other spectrophotometric methods namely the ferro, International Dairy Federation (IDF) and FOX2 (ferrous oxidation in xylenol orange). Peroxide values determined in a range of food products by these five methods gave different results. The ferro method required large amounts of solvent (50 mL/sample); the FOX2 method had a low range (0.005-0.04 mumol hydroperoxide); the end point detection of the titration method was subjective and required a large amount of sample (1 g); and the micro method was sensitive to interruptions during execution. Therefore, only the modified IDF method was chosen for further testing and validation. Stability tests of the standard curve showed a variation coefficient of 4% and within runs the highest variation was 5.9% (for blank) and a maximum of 9.6% between runs variation for the lowest concentration. Among the antioxidants tested, only ethylenediaminetetraacetic acid (EDTA) affected the peroxide determinations.
Original languageEnglish
JournalJournal of Food Lipids
Volume10
Issue number1
Pages (from-to)35-50
ISSN1065-7258
Publication statusPublished - 2003

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