Cited by 1,535Edible Oils Quality and AnalysisAntioxidant Activity and Oxidative StressMeat and Animal Product Quality

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Rapid, Sensitive, Iron-Based Spectrophotometric Methods for Determination of Peroxide Values of Food Lipids

Shantha, Nalur C, Decker, Eric A·1994·Journal of AOAC International

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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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Crossref · 10.1093/jaoac/77.2.421

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Method
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Method
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Method
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Method
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Method
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BackgroundMethod
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Method
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Method
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Method
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Determination of Oxidation
Morcuende, D., Est√©vez, M., & Ventanas, S. (2008) · CRC Press eBooks · doi:10.1201/9781420045307.ch13 · Cited by 12
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“Peroxide Value Determination Peroxide value was determined following the method of Shanta and Decker (1994).”
Method
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“Shantha and Decker then adapted the IDF method to non-dairy products such as chicken fat, cooked beef fat, fish oil, butter, and vegetable oil (Shantha & Decker, 1994).”
BackgroundMethodInfluential
Evaluation of physico-chemical changes and FT-NIR spectra in fresh egg pasta packed in modified atmosphere during storage at different temperatures
Zardetto, S., Pasini, G., Romani, S., Rocculi, P., & Rosa, M. D. (2021) · Food Packaging and Shelf Life · doi:10.1016/j.fpsl.2021.100648 · Cited by 11
Liposomal encapsulation of omega‐3 fatty acid and α‐lipoic acid conjugate for cow milk fortification
Choudhary, P., Dutta, S., Moses, J. A., et al. (2021) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.16082 · Cited by 11
1H LF-NMR Self-Diffusion Measurements for Rapid Monitoring of an Edible Oil’s Food Quality with Respect to Its Oxidation Status
Osheter, T., Campisi‐Pinto, S., Resende, M. T., et al. (2022) · Molecules · doi:10.3390/molecules27186064 · Cited by 11
Sustainable Extraction Methods Affect Metabolomics and Oxidative Stability of Myrtle Seed Oils Obtained from Myrtle Liqueur By-Products: An Electron Paramagnetic Resonance and Mass Spectrometry Approach
Fadda, A., Montoro, P., D’Urso, G., Ravasio, N., Zaccheria, F., & Sanna, D. (2023) · Antioxidants · doi:10.3390/antiox12010154 · Cited by 11
“Determination of Peroxide Value Peroxides were determined according to Shantha and Decker [29].”
Method
Microencapsulation of a Pickering Oil/Water Emulsion Loaded with Vitamin D3
Candiani, A., Diana, G., Martoccia, M., et al. (2023) · Gels · doi:10.3390/gels9030255 · Cited by 11
“The spectrophotometric method is based on the ability of hydroperoxides to oxidize ferrous ions (Fe2+) to ferric ions (Fe3+) in an acidic medium [24].”
Method
Oxidative stability of emulsions made with self-extracted oil from euryhaline microalgae Spirulina and Scenedesmus
Kaur, M., Bhatia, S., Bayram, I., Decker, E. A., & Phutela, U. G. (2023) · Algal Research · doi:10.1016/j.algal.2023.103280 · Cited by 11
Self-citation
Use of olive and sunflower protein hydrolysates for the physical and oxidative stabilization of fish oil‐in‐water emulsions
Ospina, L. L. G., Coronas‐Lozano, C., García‐Moreno, P. J., Guadix, E. M., Almécija, M. C., & Pérez‐Gálvez, R. (2024) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.13384 · Cited by 11
Fish Burgers Fortified with Microencapsulated Sacha Inchi Oil: Effects on Technological and Sensory Properties
Rengifo, E., Rios-Mera, J. D., Huamaní, P., et al. (2024) · Foods · doi:10.3390/foods13071004 · Cited by 11
Assessment of cooking methods and freezing on the nutritional value and health risks of heavy metals in four fish species consumed in Douala, Cameroon
Christophe, M. K. J., Marlène, Y., François, N. J. V., et al. (2024) · Heliyon · doi:10.1016/j.heliyon.2024.e28316 · Cited by 11
“Peroxide index (PI) was evaluated by the method described by Shantha and Decker [34] .”
Method
Physical and chemical properties of low saturated zero trans-fat soft margarine formulated with blends of enzymatically modified soybean oil and mango kernel fat
Aondoakaa, I. P., Martini, S., & Akoh, C. C. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.145255 · Cited by 11
Effect of Lactobacillus plantarum LS5 on oxidative stability and lipid modifications of Doogh
Hashemi, S. M. B., Shahidi, F., Mortazavi, S. A., Milani, E., & Es’haghi, Z. (2016) · International Journal of Dairy Technology · doi:10.1111/1471-0307.12292 · Cited by 11
Influence of Oxidized Oils on Digestibility of Caseins in O/W Emulsions
Obando, M., Soto, E., & Meulenaer, B. D. (2018) · European Journal of Lipid Science and Technology · doi:10.1002/ejlt.201700331 · Cited by 11
“Oil Oxidation levels POV [meq O2 kg Oil] p-AV [–] Malondialdehyde [ng g 1] Hexanal [ng g 1] Soybean Low 0.5 0.0 1.1 0.3 LOD 164 8 Medium 7.8 0.4 4.0 0.1 631 37 2860 280 High 15.5 1.5 10.1 0.3 1373 57 8903 588 Fish Low 2.9 0.1 1.7 0.4 2360 200 164 10 Medium 17.4 0.3 5.2 0.4 5576 54 330 20 High 28.9 1.0 7.4 0.3 9254 90…”
MethodInfluential
Biopreservative potential of Lactobacillus strains in yoghurt dessert
Hashemi, S. M. B., Gholamhosseinpour, A., & Abedi, E. (2020) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-020-00755-z · Cited by 11
Effects of polyglycerol polyricinoleate on the antioxidant pathways of curcumin during the peroxidation of canola oil
Jokar, M., Nateghi, L., Golmakani, M., et al. (2022) · LWT · doi:10.1016/j.lwt.2022.113455 · Cited by 11
Mixed Biopolymer Systems Based on Bovine and Caprine Caseins, Yeast β-Glucan, and Maltodextrin for Microencapsulating Lutein Dispersed in Emulsified Lipid Carriers
Mora‐Gutierrez, A., Marquez, S. A., Attaie, R., de González, M. T. N., Jung, Y., Woldesenbet, S., & Moussavi, M. (2022) · Polymers · doi:10.3390/polym14132600 · Cited by 11
“An aliquot (200 µL) of the supernatant was treated according to the method of Shantha and Decker [33].”
Method
Effects of FeII, tannic acid, and pH on the physicochemical stability of oil body emulsions
Liao, Y. S., Sun, Y., Kang, M., et al. (2023) · LWT · doi:10.1016/j.lwt.2023.114609 · Cited by 11
Effect of lipophilized gallic acid on the oxidative stability of omega-3 fatty acids rich soy and cow milk
Delfanian, M., Sahari, M. A., & Barba, F. J. (2023) · LWT · doi:10.1016/j.lwt.2023.115475 · Cited by 11
UV Treatment of Fishmeal: A Method To Remove Dioxins?
Baron, C. P., Børresen, T., & Jacobsen, C. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0509963 · Cited by 11
Headspace volatile composition and oxidative storage stability of pressed marama bean (Tylosema esculentum) oil
Holse, M., Petersen, M. A., Maruatona, G. N., et al. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2011.11.052 · Cited by 11
Lipid oxidation in biscuits: comparison of different lipid extraction methods
Patrignani, M., Conforti, P. A., & Lupano, C. E. (2014) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-014-9215-2 · Cited by 13

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
DOI: 10.1093/jaoac/77.2.421
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 (medical) › 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

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Rapid, Sensitive, Iron-Based Spectrophotometric Methods for Determination of Peroxide Values of Food Lipids

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