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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Method
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“2.3 Peroxides analysis Peroxides Value (PV) was analyzed following the method of Shantha & Decker (1994) with slight modifications.”
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MethodSelf-citation
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Self-citation
Laboratory-Scale Studies of the Impact of Oxygen on Mashing
Stephenson, W. H., Biawa, J.-P., Miracle, R. E., & Bamforth, C. W. (2003) · Journal of the Institute of Brewing · doi:10.1002/j.2050-0416.2003.tb00168.x · Cited by 30
Effect of ingredients on oxidative stability of fish oil‐enriched drinking yoghurt
Nielsen, N. S., Klein, A., & Jacobsen, C. (2009) · European Journal of Lipid Science and Technology · doi:10.1002/ejlt.200800162 · Cited by 29
“PV were determined in duplicate on the extracts using the ferro-thiocyanate method described by Shanta and Decker [22].”
Method
Method for obtaining three products with different properties from fennel (Foeniculum vulgare) seed
Moser, B. R., Zheljazkov, V. D., Bakota, E. L., et al. (2014) · Industrial Crops and Products · doi:10.1016/j.indcrop.2014.06.017 · Cited by 30
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A Kinetic Approach to Evaluate the Structure‐Based Performance of Antioxidants During Lipid Oxidation
Farhoosh, R. (2017) · Journal of Food Science · doi:10.1111/1750-3841.13993 · Cited by 30
Effect of Cooking Method and Ethanolic Tocopherol on Oxidative Stability and Quality of Beef Patties During Refrigerated Storage (Oxidative Stability of Cooked Patties)
Wills, T. M., DeWitt, C. A. M., Sigfusson, H., et al. (2006) · Journal of Food Science · doi:10.1111/j.1365-2621.2006.tb15604.x · Cited by 30
Analytical Methods for Determination of the Oxidative Status in Oils
Semb, T. N. (2012) · NORA - Norwegian Open Research Archives · Cited by 30
Iron‐mediated lipid oxidation in 70% fish oil‐in‐water emulsions: effect of emulsifier type and pH
Horn, A. F., Nielsen, N. S., & Jacobsen, C. (2012) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2012.02946.x · Cited by 29
Stability of frozen Atlantic mackerel (Scomber scombrus) as affected by temperature abuse during transportation
Romotowska, P. E., Guðjónsdóttir, M., Karlsdóttir, M. G., et al. (2017) · LWT · doi:10.1016/j.lwt.2017.05.024 · Cited by 29
Physicochemical Characterization of Yellow Cake Prepared with Structured Lipid Oleogels
Willett, S. A., & Akoh, C. C. (2019) · Journal of Food Science · doi:10.1111/1750-3841.14624 · Cited by 29
The effects of incorporated resveratrol in edible coating based on sodium alginate on the refrigerated trout (Oncorhynchus mykiss) fillets’ sensorial and physicochemical features
Bazargani‐Gilani, B., & Pajohi‐Alamoti, M. (2019) · Food Science and Biotechnology · doi:10.1007/s10068-019-00661-1 · Cited by 29
“Based on International Dairy Federation (IDF), peroxide value (PV) was estimated (Shantha and Decker, 1994).”
Method
Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability
Yeşiltaş, B., García‐Moreno, P. J., Sørensen, A. M., et al. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.128141 · Cited by 29
Initiation and propagation kinetics of inhibited lipid peroxidation
Farhoosh, R. (2021) · Scientific Reports · doi:10.1038/s41598-021-86341-9 · Cited by 29
Antioxidant properties of papain mediated protein hydrolysates from fresh water carps (Catla catla, Labeo rohita and Cirrhinus mrigala) and its application on inhibition of lipid oxidation in oil sardine mince during ice storage
Elavarasan, K., & Shamasundar, B. A. (2021) · Journal of Food Science and Technology · doi:10.1007/s13197-021-05053-0 · Cited by 34
“Peroxide value (PV) was determined according to the method as described by Shanta and Decker (1994) with slight modifications.”
Method
Investigating the effects of maltodextrin, gum arabic, and whey protein concentrate on the microencapsulation efficiency and oxidation stability of hemp seed oil
Rezvankhah, A., Emam‐Djomeh, Z., Safari, M., Salami, M., & Askari, G. R. (2022) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.16554 · Cited by 30

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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