• Medientyp: E-Artikel
  • Titel: COMPARISON OF WET‐CHEMICAL METHODS FOR DETERMINATION OF LIPID HYDROPEROXIDES
  • Beteiligte: NIELSEN, NINA SKALL; TIMM‐HEINRICH, MAIKE; JACOBSEN, CHARLOTTE
  • Erschienen: Wiley, 2003
  • Erschienen in: Journal of Food Lipids, 10 (2003) 1, Seite 35-50
  • Sprache: Englisch
  • DOI: 10.1111/j.1745-4522.2003.tb00004.x
  • ISSN: 1065-7258; 1745-4522
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  • Beschreibung: ABSTRACT Five methods for determination of lipid hydroperoxides were evaluated, including two iodometric procedures involving a titration and a spectrophotometric micro method, and three other spectrophotometric methods namely the ferro, International Dairy Federation (IDF) and FOX2 (ferrous oxidation in xylenol orange). Peroxide values determined in a range of food products by these five methods gave different results. The ferro method required large amounts of solvent (50 mL/sample); the FOX2 method had a low range (0.005–0.04 μmol hydroperoxide); the end point detection of the titration method was subjective and required a large amount of sample (1 g); and the micro method was sensitive to interruptions during execution. Therefore, only the modified IDF method was chosen for further testing and validation. Stability tests of the standard curve showed a variation coefficient of 4% and within runs the highest variation was 5.9% (for blank) and a maximum of 9.6% between runs variation for the lowest concentration. Among the antioxidants tested, only ethylenedi‐aminetetraacetic acid (EDTA) affected the peroxide determinations.