Abstract
Previous work in our laboratory demonstrated that soybean oil oxidation, expressed as PV, can be determined using NIR transmission spectroscopy as an alternative to the official AOCS iodometric titration method. In the present study, a comparison of four peroxide analytical methods was conducted using oxidized soybean oil. The methods included the official AOCS iodometric titration, the newly developed NIR method, the PeroxySafe™ kit, and a ferrous xylenol orange (FOX) method, the latter two being colorimetric methods based on oxidation of iron. Five different commercially available soybean oils were exposed to fluorescent light to obtain PV levels of 0–20 meq/kg; periodic sampling was done to ensure having representative samples throughout the designated range. A total of 46 oil samples were analyzed. Statistical analysis of the data showed that the correlation coefficient (r) and standard deviation of differences (SDD) between the standard titration and NIR methods were r=0.991, SDD=0.72 meq/kg; between titration and the PeroxySafe™ kit were r=0.993, SDD=0.56 meq/kg; and between the standard titration and FOX method were r=0.975, SDD=2.3 meq/kg. The high correlations between the titration, NIR, and PeroxySafe™ kit data indicated that these methods were equivalent.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
Warner, K., E.N. Frankel, and T.L. Mounts, Flavor and Oxidative Stability of Soybean, Sunflower, and Low Erucic Acid Rapeseed Oils, J. Am. Oil Chem. Soc. 66:558–564 (1989).
Løvaas, E., A Sensitive Spectrophotometric Method for Lipid Hydroperoxide Determination, 69:777–783 (1992).
van de Voort, F.R., A.A. Ismail, J. Sedman, J. Dubois, and T. Nicodemo, The Determination of Peroxide Value by Fourier Transform Infrared Spectroscopy, 71:921–926 (1994).
Ma, K., F.R. Van De Voort, J. Sedman, and A.A. Ismail, Stoichiometric Determination of Hydroperoxides in Fats and Oils by Fourier Transform Infrared Spectroscopy, 74:897–906 (1997).
Guillèn, M.D., and N. Cabo, Usefulness of the Frequency Data of the Fourier Transform Infrared Spectra to Evaluate the Degree of Oxidation of Edible Oils, J. Agric. Food Chem. 47:709–719 (1999).
Porter, N.A., Mechanisms of Free Radical Oxidation: New Methods for Lipid Peroxidation Analysis, Paper No. ORGN-307, Abstracts from the 220th American Chemical Society National Meeting, Washington, DC, August 20–24, 2000.
Frankel, E.N., W.E. Neff, and T.R. Bessler, Analysis of Autoxidized Fats by Gas Chromatography-Mass Spectrometry: V. Photosensitized Oxidation, Lipids 14:961–967 (1979).
Grau, A., R. Codony, M. Rafecas, A.C. Barroeta, and F. Guardiola, Lipid Hydroperoxide Determination in Dark Chicken Meat Through a Ferrous Oxidation-Xylenol Orange Method, J. Agric. Food Chem. 48:4136–4143 (2000).
Sugino, K., Simultaneous Determination of Different Classes of Lipid Hydroperoxides by High-Performance Liquid Chromatography with Post-column Detection by a Ferrous/Xylenol Orange Reagent, Biosci. Biotechnol. Biochem. 63:773–775 (1999).
Christensen, T.C., and G. Hoelmer, Lipid Oxidation Determination in Butter and Dairy Spreads by HPLC, J. Food Sci. 61:486–489 (1996).
Sjovall, O., A. Kuksis, L. Marai, and J.J. Myher, Elution Factors of Synthetic Oxotriacylglycerols as an Aid in Identification of Peroxidized Natural Triacylglycerols by Reversed-Phase High-Performance Liquid Chromatography with Electrospray Mass Spectrometry, Lipids 32:1211–1218 (1997).
Korytowski, W., P.G. Geiger, and A.W. Girotti, Lipid Hydroperoxide Analysis by High-Performance Liquid Chromatography with Mercury Cathode Electrochemical Detection, Methods Enzymol. 300:23–33 (1999).
Hui, S.-P., T. Yoshimura, T. Murai, H. Chiba, and T. Kurosawa, Determination of Regioisomeric Hydroperoxides of Fatty Acid Cholesterol Esters Produced by Photosensitized Peroxidation Using HPLC, Anal. Sci. 16:1023–1028 (2000).
Bauer-Plank, C., and L. Steenhorst-Slikkerveer, Analysis of Triacylglyceride Hydroperoxides in Vegetable Oils by Nonaqueous Reversed-Phase High-Performance Liquid Chromatography with Ultraviolet Detection, J. Am. Oil Chem. Soc. 77:477–482 (2000).
Khatoon, S., and A.G.G. Krishna, Assessment of Oxidation in Heated Safflower Oil by Physical, Chemical, and Spectroscopic Methods, J. Food Lipids 5:247–267 (1998).
Lezerovich, A., Determination of Peroxide Value by Conventional Difference and Difference-Derivative Spectrophotometry, J. Am. Oil Chem. Soc. 62:1495–1500 (1985).
Felsner, M.L., and J.R. Matos, Analysis of the Thermal Stability and Oxidation Temperature of Commercial Edible Oils by Thermogravimetry, An. Assoc. Bras. Quim. 47:308–312 (1998).
Miyazawa, T., K. Fujimoto, M. Kinoshita, and R. Usuki, Rapid Estimation of Peroxide Content of Soybean Oil by Measuring Thermoluminescence, J. Am. Oil Chem. Soc. 71:343–344 (1994).
Aubourg, S.P., Recent Advances in Assessment of Marine Lpid Oxidation by Using Fluorescence, 76:409–419 (1999).
Wold, J.P., and M. Mielnik, Nondestructive Assessment of Lipid Oxidation in Minced Poultry Meat by Autofluorescence Spectroscopy, J. Food Sci. 65:87–95 (2000).
Jiang, Z.Y., A.C.S. Woollard, and S.P. Wolff, Lipid Hydroperoxide Measurement by Oxidation of Fe2+ in the Presence of Xylenol Orange: Comparison with the TBA Assay and an Iodometric Method, Lipids 26:853–856 (1992).
Nourooz-Zadeh, J., J. Tajaddini-Sarmadi, and S.P. Wolff, Measurement of Hydroperoxides in Edible Oils Using the Ferrous Oxidation in Xylenol Orange Assay, J. Agric. Food Chem. 43:17–21 (1995).
Jiang, Z.Y., J.V. Hunt, and S.P. Wolff, Ferrous Ion Oxidation in the Presence of Xylenol Orange for Detection of Lipid Hydroperoxides in Low Density Lipoproteins, Anal. Biochem. 202:384–389 (1991).
Nourooz-Zadeh, J., J. Tajaddini-Sarmadi, and S.P. Wolff, Measurement of Plasma Hydroperoxide Concentrations by the Ferrous Oxidation-Xylenol Orange Assay in Conjunction with Triphenylphosphine, 220:403–409 (1994).
Sodergren, E., J. Nourooz-Zadeh, L. Berglund, and B. Vessby, Re-evaluation of the Ferrous Oxidation in Xylenol Orange Assay for the Measurement of Plasma Lipid Hydroperoxides, J. Biochem. Biophys. Methods 37:137–146 (1998).
Nourooz-Zadeh, J., Measurement of Hydroperoxides in Edible Oils and Fats Using the Ferrous-Oxidation in Xylenol Orange (FOX) assay and Application of the Method to Estimation of Dietary Hydroperoxide Intakes in the United Kingdom, Recent Res. Dev. Oil Chem. 2:53–61 (1998).
Shantha, N.C., and E.A. Decker, Rapid, Sensitive, Iron-Based Spectrophotometric Methods for Determination of Peroxide Values of Food Lipids, J. AOAC Int. 77:421–424 (1994).
Grau, A., F. Guardiola, J. Boatella, M.D. Baucells, and R. Codony, Evaluation of Lipid Ultraviolet Absorption as a Parameter to Measure Lipid Oxidation in Dark Chicken Meat, J. Agric. Food Chem. 48:4128–4135 (2000).
Wolff, S.P., Ferrous Ion Oxidation in Presence of Ferric Ion Indicator Xylenol Orange for Measurement of Hydroperoxides, in Methods in Enzymology, edited by L. Packer, Academic Press, New York, 1994, Vol. 233, pp. 182–189.
Yildiz, G., R. Wehling, and S. Cuppett, Method for Determining Oxidation of Vegetable Oils by Near-Infrared Spectroscopy, J. Am. Oil Chem. Soc. 78:495–502 (2001).
AOCS, Official Methods and Recommended Practices of the American Oil Chemists’ Society, 4th edn., American Oil Chemists’ Society, Champaign, 1990.
Hall, C., III, The Effect of Rosmarinus officinalis (rosemary) on the Photooxidation of Soybean Oil. A Study Involving the Use of a Commercial Rosemary Oleoresin and a Synthesized Rosemary Antioxidant, Rosmariquinone, M.S. Thesis, University of Nebraska-Lincoln, Lincoln, 1991, pp. 70–71.
Snedecor, W.G., and W.G. Cochran, Statistical Methods, 6th edn., The Iowa State University Press, Ames, 1967, pp. 117.
Přibil, R., Applied Complexometry, Pergamon Series in Analytical Chemistry, Vol. 5, Pergamon Press, Oxford, 1982, pp. 33–37.
Author information
Authors and Affiliations
Corresponding author
About this article
Cite this article
Yildiz, G., Wehling, R.L. & Cuppett, S.L. Comparison of four analytical methods for the determination of peroxide value in oxidized soybean oils. J Amer Oil Chem Soc 80, 103–107 (2003). https://doi.org/10.1007/s11746-003-0659-3
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/s11746-003-0659-3