Direct measurement of lipid peroxidation in oil-in-water emulsions using multiwavelength derivative UV-spectroscopy

Caroline P. Baron, Rasmus Bro, Leif H. Skibsted, Henrik J. Andersen

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Using second-derivative multiwavelength UV-spectral data (200-300 nm), it was possible to measure lipid peroxidation in oil-in-water lipid emulsions using a multivariate calibration method (partial least squares regression). For a linoleic acid emulsion (0.42 mM in phosphate buffer, pH 5.5-7.0), with metmyoglobin or ferrylmyoglobin as initiator, conjugated dienes could not be quantified by direct single-wavelength absorption spectroscopy (234, 244, or 280 nm) when compared to a reference method based on ether extraction and second-derivative spectroscopy at 234 nm. Direct multi-wavelength absorption (200-300 nm) and second-derivative methods (234, 244, 280 nm, and 200-300 nm) provided superior results with high correlation coefficients (r ranged from 0.78 to 0.98) when compared to the standard extraction method. The multiwavelength second-derivative method (200-300 nm) gave the highest correlation and is recommended for on-line control of lipid peroxidation in heterogeneous systems.
Original languageEnglish
JournalJournal of Agricultural and Food Chemistry
Volume45
Issue number5
Pages (from-to)1741-1745
Number of pages5
ISSN0021-8561
DOIs
Publication statusPublished - 1997
Externally publishedYes

Keywords

  • Lipid peroxidation
  • Multivariate calibration
  • On-line detection
  • Second derivative spectroscopy
  • FOOD
  • AGRICULTURE
  • CHEMISTRY,
  • ANTIOXIDATIVE ACTIVITIES
  • XYLENOL ORANGE
  • OXIDATION
  • HYDROPEROXIDE
  • ASSAY
  • lipid peroxidation
  • on-line detection
  • second derivative spectroscopy
  • multivariate calibration
  • ANALYTICAL METHOD
  • BIOBUSINESS
  • CONJUGATED
  • DIENES
  • food industry
  • FOOD MODEL SYSTEM
  • FOOD QUALITY
  • FOODS
  • LIPID PEROXIDATION
  • METHODOLOGY
  • MULTIWAVELENGTH DERIVATIVE UV-SPECTROSCOPY
  • OIL-IN WATER EMULSIONS
  • 10504, Biophysics - Methods and techniques
  • 13502, Food technology - General and methods
  • 13530, Food technology - Evaluations of physical and chemical properties
  • Foods
  • Methods and Techniques
  • ANALYTICAL TECHNIQUES
  • EMULSIONS
  • LIPIDS
  • OILS
  • PEROXIDATION
  • SPECTROSCOPY
  • WATER
  • Food sciences

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