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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Method
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Background
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Self-citation
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Method
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Method
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Influential
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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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MethodInfluential
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Self-citation
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Method
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Self-citation
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Method
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Method
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Method
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Olive Pomace in Diet Limits Lipid Peroxidation of Sausages from Cinta Senese Swine
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Characteristics of Wild Pear (Pyrus glabra Boiss) Seed Oil and Its Oil‐in‐Water Emulsions: A Novel Source of Edible Oil
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Influence of Temperature Stress on Lipid Stability of Atlantic Herring (Clupea harengus) Muscle During Frozen Storage
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Quality Assessment of Filtered Smoked Yellowfin Tuna ( Thunnus albacares ) Steaks
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“The analysis technique described by Shantha and Decker [43] was used for the peroxide value (PV) monitoring.”
Method
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“Lipid Oxidation Markers Primary lipid oxidation products: The amount of hydroperoxides was measured using the method of Shantha and Decker [27].”
MethodInfluential
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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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