Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids
Abstract
The official International Dairy Federation method for determination of the peroxide value of anhydrous milk fat was extended to poultry, meat, fish, and vegetable oils. The ferrous oxidation-xylenol orange method for determination of peroxide values of liposomes and lipoproteins was modified to make it simpler and more rapid. These 2 spectrophotometric methods were used successfully to determine the peroxide values of beef, chicken, butter, fish, and vegetable products. The results in most cases were consistent with those obtained by using the AOAC Official Method. The spectrophotometric methods have an assay time of less than 10 min, require < or = 0.3 g fat, and are capable of determining peroxide values as low as 0.1 mequiv/kg of sample.
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The peroxide value indicates the extent of the primary oxidation of the lipids, fats, and oils present in a sample, which produces unpleasant effects, such as the generation of foul-smelling and changes in the colour and consistency of the cosmetic product.
“The PV indicates the extent of the primary oxidation of the lipids, fats, and oils present in a sample, which produces unpleasant effects, such as the generation of foul-smelling and changes in the colour and consistency of the cosmetic product [33].”
From On the Path to Sustainable Cosmetics: Development of a Value-Added Formulation of Solid Shampoo Incorporating Mango Peel Extract (2023) · cites this paper as [33]
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Self-citation
- Authors
- Shantha, N. C., & Decker, E. A.
- Affiliations
- University of Kentucky (US)
- ORCID
- Decker, Eric A
- Venue
- Journal of AOAC International
- Publisher
- Oxford University Press (OUP)
- Published
- 1994-03-01
- Volume
- 77
- Issue
- 2
- Pages
- 421-424
- ISSN
- 1060-3271 (ISSN-L)
- 1944-7922
- OpenAlex
- W2098255020
- Cited by
- 1,535
- References
- 0
- Citations by year
- 2026: 72 · 2025: 85 · 2024: 78 · 2023: 102 · 2022: 99 · 2021: 106 · 2020: 94 · 2019: 87 · 2018: 86 · 2017: 76 · 2016: 78 · 2015: 94 · 2014: 55 · 2013: 58 · 2012: 51
- FWCI
- 0.93
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- academic.oup.com/journals/pages/open_access/funder_policies/chorus/standard_publication_model (vor)
- Locations
- Journal of AOAC International (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Health Sciences › Medicine › Biochemistry › Antioxidant Activity and Oxidative Stress
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Keywords
- peroxide value, lipid oxidation, food lipids, anhydrous milk fat, poultry fat, meat fat, fish oil, vegetable oils, butter, liposomes, lipoproteins, rapid assay
- MeSH terms
- Ferrous Compounds, Food Analysis, Lipids, Oxidation-Reduction, Peroxides, Phenols, Spectrophotometry, Sulfoxides, Xylenes, Lipid Peroxidation
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
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