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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Background
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Method
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Method
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“Lipid peroxides of microencapsulates were determined according to the method described by Shantha and Decker([21]) and expressed in millieq.”
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Self-citation
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“The parameter of peroxide was measured conveniently using the method of Shantha and Decker.([28]) Total volatile basic nitrogen (TVB-N) was determined using the method described by Malle and Tao.”
Method
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da Silveira, T. F. F., Cajaiba, L. M., Valentin, L. A., Baréa, B., Villeneuve, P., & de Castro, I. A. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.125586 · Cited by 24
Investigating CC positions and hydroxylation sites in lipids using Paternò–Büchi functionalization mass spectrometry
Esch, P., & Heiles, S. (2020) · The Analyst · doi:10.1039/c9an02260k · Cited by 24
Encapsulation of wheat germ oil in alginate‐gelatinized corn starch beads: Physicochemical properties and tocopherols’ stability
Feltre, G., Sartori, T., Silva, K. F. C. E., Dacanal, G. C., Menegalli, F. C., & Hubinger, M. D. (2020) · Journal of Food Science · doi:10.1111/1750-3841.15316 · Cited by 24
Effect of dietary α‐tocopherol + ascorbic acid, selenium, and iron on oxidative stress in sub‐yearling Chinook salmon (Oncorhynchus tshawytscha Walbaum)
Welker, T. L., & Congleton, J. L. (2008) · Journal of Animal Physiology and Animal Nutrition · doi:10.1111/j.1439-0396.2007.00773.x · Cited by 24
“The ferrous oxidation-xylenol orange (FOX) method was used to quantify lipid hydroperoxides (Shantha and Decker, 1994; Burat and Bozkurt, 1996; E. A. Decker, Department of Food Science, Chenoweth Lab, University of Massachusetts, Amherst, MA, USA, personal communication) with slight modifications.”
Method
Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions
Wu, Q., Uluata, S., Cui, L., et al. (2016) · Food & Function · doi:10.1039/c6fo00045b · Cited by 24
Self-citation
Oxidative stability of structured lipids produced from sunflower oil and caprylic acid
Timm‐Heinrich, M., Xu, X., Nielsen, N. S., et al. (2003) · European Journal of Lipid Science and Technology · doi:10.1002/ejlt.200300794 · Cited by 24
Docosahexaenoic acid nanoencapsulated with anti-PECAM-1 as co-therapy for atherosclerosis regression
Leão, M. D. C., Pohlmann, A. R., Alves, A. D. C. S., Farsky, S. H. P., Uchiyama, M. K., Araki, K., Sandri, S., Guterres, S. S., & de Castro, I. A. (2021) · European Journal of Pharmaceutics and Biopharmaceutics · doi:10.1016/j.ejpb.2020.12.016 · Cited by 23
Nutritional composition, heavy metal contents and lipid quality of five marine fish species from Cameroon coast
Manz, J. C. K., Nsoga, J. V. F., Diazenza, J. B., et al. (2023) · Heliyon · doi:10.1016/j.heliyon.2023.e14031 · Cited by 23
LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract: Preparation, Characterization and Effectiveness to Delay Lipid Oxidation in Almonds and Beef Meat
Andrade, M. A., Barbosa, C. H., Mariño-Cortegoso, S., Barbosa‐Pereira, L., Sendón, R., Buonocore, G. G., Stanzione, M., Coelho, A., Correia, C. B., Saraiva, M., et al. (2023) · Foods · doi:10.3390/foods12132450 · Cited by 23
“Peroxide Value Determination For the determination of the peroxide value, the method described by Shantha and Decker [44] was applied.”
Method
Heavy metals screening of rice bran oils and its relation to composition
Bakota, E. L., Dunn, R. O., & Liu, S. X. (2015) · European Journal of Lipid Science and Technology · doi:10.1002/ejlt.201400443 · Cited by 23
“Peroxide values were measured to assess primary oxidation products, using the ferric thiocyanate method described by Shantha and Decker [38].”
Method
Formation of cholesterol oxidation products (COPs) and loss of cholesterol in fresh egg pasta as a function of thermal treatment processing
Zardetto, S., Barbanti, D., & Rosa, M. D. (2014) · Food Research International · doi:10.1016/j.foodres.2014.02.028 · Cited by 23
Introducing Pistacia khinjuk (Kolkhoung) Fruit Hull Oil as a Vegetable Oil with Special Chemical Composition and Unique Oxidative Stability
Tavakoli, J., Khodaparast, M. H. H., Aminlari, M., et al. (2013) · Chemistry of Natural Compounds · doi:10.1007/s10600-013-0752-4 · Cited by 23
Oxidative Stability of Seafood
Undeland, I. (2016) · Elsevier eBooks · doi:10.1016/b978-1-63067-056-6.00011-2 · Cited by 26
Effect of brining and frozen storage on physicochemical properties of well-fed Atlantic mackerel (Scomber scombrus) intended for hot smoking and canning
Romotowska, P. E., Guðjónsdóttir, M., Kristinsdóttir, T. B., et al. (2016) · LWT · doi:10.1016/j.lwt.2016.04.055 · Cited by 23
“A modified ferric thiocyanate method was used to determine the lipid hydroperoxide content of the fillets (Shantha & Decker, 1994).”
Method
Antioxidant Enzyme Activities and Lipid Oxidation in Rape (Brassica campestris L.) Bee Pollen Added to Salami during Processing
Zhang, Y., Fengtian, Y., Jamali, M. A., et al. (2016) · Molecules · doi:10.3390/molecules21111439 · Cited by 23
“The POV was measured according to the method of Shanta and Decker [50].”
Method
Native and Heated Hydrolysates of Milk Proteins and Their Capacity to Inhibit Lipid Peroxidation in the Zebrafish Larvae Model
Carrillo, W., Guzmán, X., & Vilcacundo, E. (2017) · Foods · doi:10.3390/foods6090081 · Cited by 22
“Whey protein concentrate is antioxidative in cooked beef [28], and whey and soy proteins inhibit lipid oxidation in cooked pork patties containing 2% protein [9], with soy protein isolate being more effective than whey proteins.”
Background
Improving lipid oxidation inhibition in cooked beef hamburger patties during refrigerated storage with encapsulated polyphosphate incorporation
Kılıç, B., Şimşek, A., Claus, J., et al. (2018) · LWT · doi:10.1016/j.lwt.2018.02.037 · Cited by 23
Antioxidant activity of polyphenolic extracts of filamentous fungus Mucor circinelloides (WJ11): Extraction, characterization and storage stability of food emulsions
Hameed, A., Hussain, S. A., Ijaz, M. U., et al. (2020) · Food Bioscience · doi:10.1016/j.fbio.2019.100525 · Cited by 23
A novel cold biorefinery approach for isolation of high quality fish oil in parallel with gel-forming proteins
Abdollahi, M., & Undeland, I. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.127294 · Cited by 23
Storage Stability of Extruded Products from Blends of Meat and Nonmeat Ingredients: Evaluation Methods and Antioxidative Effects of Onion, Carrot, and Oat Ingredients
Jamora, J. J., & Rhee, K. S. (2002) · Journal of Food Science · doi:10.1111/j.1365-2621.2002.tb08700.x · Cited by 23

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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