Modification of the Ferrous Oxidation‐Xylenol Orange Method for Determination of Peroxide Value in Highly Pigmented Sea Cucumber Viscera Lipid

2020 ◽  
Vol 97 (5) ◽  
pp. 509-516
Author(s):  
Reem Abuzaytoun ◽  
Suzanne Budge ◽  
Lisbeth Truelstrup Hansen ◽  
Shawna MacKinnon
Keyword(s):  
Peroxide Value ◽  
Sea Cucumber ◽  
Xylenol Orange ◽  
Ferrous Oxidation

Determination of Lipoxygenase Activity in Plant Extracts Using a Modified Ferrous Oxidation−Xylenol Orange Assay

2007 ◽  
Vol 55 (15) ◽  
pp. 5956-5959 ◽  
Author(s):  
Maria del Carmen Pinto ◽  
Adrián Tejeda ◽  
Antonio L. Duque ◽  
Pedro Macías
Keyword(s):  
Plant Extracts ◽  
Xylenol Orange ◽  
Lipoxygenase Activity ◽  
Ferrous Oxidation

scholarly journals Determination of hydroperoxides in aqueous solutions containing surfactants by the ferrous oxidation-xylenol orange method.

2009 ◽  
Vol 56 (3) ◽  
Author(s):  
Piotr Meisner ◽  
Jerzy L Gebicki
Keyword(s):  
Aqueous Solutions ◽  
Anionic Surfactants ◽  
Xylenol Orange ◽  
Cosmetic Formulations ◽  
Ferrous Oxidation

Some surfactants widely used as additives in food, pharmaceuticals, and cosmetic formulations are susceptible to peroxidation resulting in accumulation of hydroperoxides (HP). Our investigation was aimed to study the possible influence of different surfactants on the proportionality and reproducibility of the ferrous oxidation-xylenol orange method developed originally for the determination of hydroperoxides. We also attempted to apply this method to determine hydroperoxides produced radiolytically in surfactant molecules. From our preliminary studies we conclude that the method can be applied for determination of hydroperoxides in systems containing non-ionic or anionic surfactants provided careful calibration is performed for each surfactant.

Oxidation Kinetics of Hazelnut Shelf-Life Prediction Model

2012 ◽  
Vol 200 ◽  
pp. 466-469
Author(s):  
Wen Li Dong ◽  
Xue Gong ◽  
Jing Dong ◽  
Ling Jin ◽  
Yu Xiang Wei
Keyword(s):  
Prediction Model ◽  
Shelf Life ◽  
Peroxide Value ◽  
Storage Temperature ◽  
Order Kinetic ◽  
Shelf Life Prediction ◽  
Changing Patterns ◽  
Kinetics Of ◽  
Life Prediction Model

The changing patterns of filbert peroxide value through the determination of different storage temperature conditions,research the dynamics characteristics of oxidative rancidity of filbert. By regression analysis base on the storage time and the logarithm of peroxide value,it concluded the grease oxidation reaction first-order kinetic equation of filbert.Using Arrhenius equation and Q10 model for 5 ~ 35 °C temperature within the shelf life of any temperature prediction model.

Lipid Hydroperoxide Determination in Dark Chicken Meat through a Ferrous Oxidation−Xylenol Orange Method

2000 ◽  
Vol 48 (9) ◽  
pp. 4136-4143 ◽  
Author(s):  
Anna Grau ◽  
Rafael Codony ◽  
Magda Rafecas ◽  
Ana C. Barroeta ◽  
Francesc Guardiola
Keyword(s):  
Xylenol Orange ◽  
Lipid Hydroperoxide ◽  
Chicken Meat ◽  
Ferrous Oxidation

scholarly journals Determination of Peroxide Value in Sunflower Halva using a Spectrophotometric Method

2010 ◽  
Vol 67 (2) ◽  
Author(s):  
Vlad MURESAN ◽  
Sevastita MUSTE ◽  
Emil RACOLTA ◽  
Cristina Anamaria SEMENIUC ◽  
Simona MAN ◽  
...  
Keyword(s):  
Peroxide Value ◽  
Room Temperature ◽  
Lipid Fraction ◽  
Ammonium Thiocyanate ◽  
Storage Conditions ◽  
Complexing Agent ◽  
Root Extract ◽  
Sunflower Seeds ◽  
The One

Sunflower halva, popular in countries from Eastern Europe, is made of sunflower tahini, cooked sugar and soapwort root extract. Lipid fraction in traditional sunflower halva is rich in polyunsaturated fatty acids, susceptible to peroxidation. Oxidation of the lipids is one of the main causes of lipid rich food deterioration leading to formation of off-flavour that negatively affect their quality and shelf life. In this study the initially phase of oxidation in sunflower halva was assessed, using as indicator the peroxide value (PV). The protocol followed was the one described by IDF standard which uses ammonium thiocyanate as Fe(III)-complexing agent. Halva samples stored at room temperature, in open air conditions for four months, respectively ten months were analyzed. The PV of sunflower halva at 10 months of storage was ~ 2 times higher that the PV of sunflower halva at 4 months of storage. The samples of sunflower seeds used for the analysis were freshly dehulled and dehulled and then stored at room temperature in open air conditions for four months. The freshly dehulled sunflower seeds had a PV of 4.14 meq O2/Kg fat, similar values with those reported in the literature. The sunflower seeds dehulled and than stored for 4 months at room temperature in open air conditions had a PV of 89.47 meq O2/Kg fat, rancid taste being detected. Regarding the oxidative stability of sunflower halva, care must be taken on storage conditions and packaging – temperature and oxygen availability. For further studies addition of supplementary antioxidants should be considered.

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