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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 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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Metadata
- 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 (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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