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

TLDR

The authors extended the International Dairy Federation peroxide value method to poultry, meat, fish, and vegetable oils and simplified the ferrous oxidation‑xylenol orange assay for liposomes and lipoproteins. They developed rapid, spectrophotometric protocols that require ≤0.3 g of fat and complete in under 10 min. The methods accurately measured peroxide values in beef, chicken, butter, fish, and vegetable products, agreeing with AOAC standards and detecting values as low as 0.1 mequiv kg⁻¹.

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.