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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“Results were expressed in milliequivalents of peroxide per kilogram of oil [11].”
Background
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“Peroxide value (PV) was determined using a modified method by Shantha and Decker [13].”
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Sterniša, M., Dvořák, P., Lunda, R., et al. (2018) · Food Technology and Biotechnology · doi:10.17113/ftb.56.04.18.5792 · Cited by 15
“The standard curve was prepared using cumene hydroperoxide (CHP), and the data were expressed in μmol CHP/kg (18).”
Method
Lipase-catalyzed two-step esterification for solvent-free production of mixed lauric acid esters with antibacterial and antioxidative activities
Yu, H., Byun, Y., & Chang, P. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.130650 · Cited by 15
Effects of vacuum and modified atmosphere packaging on the biochemical and microbiological quality of sliced goonch fish (Bagarius bagarius) stored at refrigerated condition
Alice, E. J., Amanullah, M., Karim, M. A., et al. (2020) · Food Research · doi:10.26656/fr.2017.4(6).287 · Cited by 15
Effects of green tea catechin on the lipid oxidation, volatile compound formation, and losses of retinol and α-tocopherol in whole milk during light illumination as compared with ascorbic acid
Jung, M. Y. (2011) · Food Science and Biotechnology · doi:10.1007/s10068-011-0196-1 · Cited by 15
Effect of riboflavin on the photo-oxidative stability of vegetable oil in salad dressing
Lee, Y., Lee, J., MIN, D. B. S., & Pascall, M. A. (2013) · Food Chemistry · doi:10.1016/j.foodchem.2013.11.163 · Cited by 16
Frying performance of the hull oil unsaponifiable matter of Pistacia atlantica subsp. mutica
Farhoosh, R., & Tavassoli‐Kafrani, M. H. (2010) · European Journal of Lipid Science and Technology · doi:10.1002/ejlt.200900178 · Cited by 15
“The spectrophotometric method of the International Dairy Federation as described by Shantha and Decker [18] was used to determine peroxide values (PV, thiocyanate method).”
Method
Effect of Pulsed Light on Safety and Quality of Fresh Egg Pasta
Manzocco, L., Maifreni, M., Anese, M., et al. (2013) · Food and Bioprocess Technology · doi:10.1007/s11947-013-1213-6 · Cited by 15
“Peroxide Value Peroxide value of egg pasta lipids was determined following the method of Shanta and Decker (1994).”
Method
Effect of the addition of air-classified barley flours on the lipid stability of bakery products
Verardo, V., Riciputi, Y., Trivisonno, M. C., et al. (2010) · European Food Research and Technology · doi:10.1007/s00217-010-1288-5 · Cited by 15
Effect of the Partial Substitution of Soy Proteins by Highly Methyl-esterified Pectin on Chemical and Sensory Characteristics of Sausages
Pereira, C., Marques, M. F. F., Hatano, M., et al. (2010) · Food Science and Technology International · doi:10.1177/1082013210366888 · Cited by 15
“The determination of lipid hydroperoxides was conducted according to the method reported by Shanta and Decker (1994).”
Method
Challenges in Analyzing Lipid Oxidation
Schaich, K. M. (2013) · Elsevier eBooks · doi:10.1016/b978-0-9830791-6-3.50005-9 · Cited by 15
Physical and oxidative stability of high fat fish oil‐in‐water emulsions stabilized with combinations of sodium caseinate and sodium alginate
Yeşiltaş, B., García‐Moreno, P. J., Sørensen, A. M., & Jacobsen, C. (2017) · European Journal of Lipid Science and Technology · doi:10.1002/ejlt.201600484 · Cited by 15
“Pallandre, S., Decker, E. A., McClements, D. J., Improvement of stability of oil-in-water emulsions containing caseinate-coated droplets by addition of sodium alginate.”
MethodInfluential
Effect of heat‐treated wheat germ on dough properties and crackers quality
Meriles, S. P., Penci, M. C., Steffolani, M. E., et al. (2020) · International Journal of Food Science & Technology · doi:10.1111/ijfs.14810 · Cited by 15
Oxidative Stability and Sensory Attributes of Fermented Milk Product Fortified with Fish Oil and Marine Phospholipids
Lu, F., Thomsen, B. R., Hyldig, G., et al. (2013) · Journal of the American Oil Chemists Society · doi:10.1007/s11746-013-2310-4 · Cited by 15
“UV-160A, UV–Vis, Struers Chem A/S, DK) as described by International IDF [23] and Shantha and Decker [24].”
Method
Storage stability of chia ( Salvia hispanica L.) oil incorporated with astaxanthin
Espinaco, B. Y., Niizawa, I., Marino, F., Zorrilla, S. E., & Sihufe, G. A. (2020) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.15184 · Cited by 14
Food auto-oxidation: An overview
Garg, A., Sharma, R., Dey, P. K., & Kumar, A. (2022) · Elsevier eBooks · doi:10.1016/b978-0-12-819096-8.00013-6 · Cited by 15
Nanoencapsulation of Vitamin D3 by the Emulsion Inversion Point Method for Enrichment of Coconut Yogurts
Matos, R., Pansarim, A. S., Brito‐Oliveira, T. C., et al. (2022) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.2c00276 · Cited by 14
Oxidative stability by isothermal calorimetry of solid lipid microparticles produced by particles from gas saturated solutions technique
Klettenhammer, S., Ferrentino, G., Imperiale, S., et al. (2022) · LWT · doi:10.1016/j.lwt.2022.114370 · Cited by 14

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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