Rapid, Sensitive, Iron-Based Spectrophotometric Methods for Determination of Peroxide Values of Food Lipids

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ID: 292262
1994
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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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openalex_W2098255020 Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Nalur C. Shantha, Eric A. Decker
Journal journal of aoac international
Year 1994
DOI
10.1093/jaoac/77.2.421
URL
https://doi.org/10.1093/jaoac/77.2.421
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