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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BackgroundMethodInfluential
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Effect of apple peel extract as natural antioxidant on lipid and protein oxidation of rainbow trout (Oncorhynchus mykiss) mince
Bitalebi, S., Nikoo, M., Rahmanifarah, K., Noori, F., & Gavlighi, H. A. (2019) · International aquatic research. · doi:10.1007/s40071-019-0224-y · Cited by 44
Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage
Sveinsdóttir, H. I., Karlsdóttir, M. G., Arason, S., et al. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.126744 · Cited by 44
Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers
Manzocco, L., Romano, G., Calligaris, S., et al. (2020) · Foods · doi:10.3390/foods9060749 · Cited by 44
“The peroxide values (PVs) of the oil batches before use and the oil extracted from crackers were measured using the methods of Shantha and Decker [29] and Katsuda et al.”
Method
Critical kinetic parameters and rate constants representing lipid peroxidation as affected by temperature
Farhoosh, R. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.128137 · Cited by 44
Exploring the potential of moringa leaf extract as bio stimulant for improving yield and quality of black cumin oil
Mehmood, A., Naveed, K., Ayub, Q., et al. (2021) · Scientific Reports · doi:10.1038/s41598-021-03617-w · Cited by 44
Migration of gallic acid from the aqueous phase to the oil–water interface using pea protein to improve the physicochemical stability of water–in–oil emulsions
Zhang, M., Fan, L.-P., Liu, Y.-F., & Li, J.-W. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.108179 · Cited by 42
Effect of Kiam (Cotylelobium lanceolatum Craib) Wood Extract on the Haemoglobin-Mediated Lipid Oxidation of Washed Asian Sea Bass Mince
Maqsood, S., & Benjakul, S. (2011) · Food and Bioprocess Technology · doi:10.1007/s11947-011-0530-x · Cited by 44
“Twenty-five microlitres of 30% ammonium thiocyanate and 25 μL of 20 mM iron (II) chloride were added to the mixture (Shantha and Decker 1994).”
Method
Effects of sodium caseinate concentration and storage conditions on the oxidative stability of oil-in-water emulsions
Dwyer, S. P. O., Beirne, D. O., Eidhin, D. N., et al. (2012) · Food Chemistry · doi:10.1016/j.foodchem.2012.09.138 · Cited by 44
The choice of homogenisation equipment affects lipid oxidation in emulsions
Horn, A. F., Nielsen, N. S., Jensen, L. H. S., et al. (2012) · Food Chemistry · doi:10.1016/j.foodchem.2012.02.184 · Cited by 44
Model System for Testing the Efficacy of Antioxidants in Muscle Foods
Raghavan, S., & Hultin, H. O. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0501387 · Cited by 44
Preparation of powdered oil by spray drying the Pickering emulsion stabilized by ovalbumin – Gum Arabic polyelectrolyte complex
Li, K.-Y., Zhou, Y., Huang, G., et al. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.133223 · Cited by 43
The Antimicrobial and Antioxidant Effects of C itrus aurantium L. Flowers ( B ahar N arang) Extract in Traditional Yoghurt Stew during Refrigerated Storage
Hashemi, S. M. B., Amininezhad, R., Shirzadinezhad, E., et al. (2015) · Journal of Food Safety · doi:10.1111/jfs.12222 · Cited by 43
Effects of animal selection on milk composition and processability
Glantz, M., Månsson, H. L., Stålhammar, H., Bårström, L.-O., Fröjelin, M., Knutsson, A., Teluk, C., & Paulsson, M. A. (2009) · Journal of Dairy Science · doi:10.3168/jds.2008-1506 · Cited by 43
Control of Lipid Oxidation by Nonmigratory Active Packaging Films Prepared by Photoinitiated Graft Polymerization
Tian, F., Decker, E. A., & Goddard, J. M. (2012) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf302377b · Cited by 42
Self-citation
Alkyl caffeates as antioxidants in O/W emulsions: Impact of emulsifier type and endogenous tocopherols
Sørensen, A. M., Villeneuve, P., & Jacobsen, C. (2017) · European Journal of Lipid Science and Technology · doi:10.1002/ejlt.201600276 · Cited by 43
“(Shimadzu UV1800, Shimadzu Scientific Instruments, Columbia, MD, USA) [18].”
Chia bilayer emulsions with modified sunflower lecithins and chitosan as delivery systems of omega-3 fatty acids
Julio, L. M., Copado, C. N., Diehl, B. W. K., Ixtaina, V. Y., & Tomás, M. C. (2017) · LWT · doi:10.1016/j.lwt.2017.11.044 · Cited by 43
Physicochemical and oxidative stability of a soybean oleosome-based emulsion and its in vitro digestive fate as affected by (−)-epigallocatechin-3-gallate
Ding, J. H., Xu, Z., Qi, B., Jiang, L., & Sui, X. (2018) · Food & Function · doi:10.1039/c8fo01215f · Cited by 43

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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