Modified ferrous oxidation-xylenol orange method to determine lipid hydroperoxides in fried snacks

2004 ◽  
Vol 106 (10) ◽  
pp. 688-696 ◽  
Author(s):  
Jos� A. Navas ◽  
Alba Tres ◽  
Rafael Codony ◽  
Josep Boatella ◽  
Ricard Bou ◽  
...  
Keyword(s):  
Xylenol Orange ◽  
Lipid Hydroperoxides ◽  
Ferrous Oxidation

scholarly journals Improvement of Calibration Curve for Determining Peroxide Values of Food Lipids by the Modified Ferrous Oxidation-Xylenol Orange Method

1996 ◽  
Vol 79 (4) ◽  
pp. 995-997 ◽  
Author(s):  
Kutlay M Burat ◽  
Onur Bozkurt
Keyword(s):  
Fish Oil ◽  
Vegetable Oils ◽  
Calibration Curve ◽  
Xylenol Orange ◽  
Food Samples ◽  
Assay System ◽  
Lipid Hydroperoxides ◽  
Peroxide Values ◽  
Ferrous Oxidation ◽  
International Dairy Federation

Abstract The linearity range of the standard Fe+3 calibration curve for measuring lipid hydroperoxides in food samples by the modified ferrous oxidation-xylenol orange (mFOX) method was extended from 5-20 μg to 2-40 μg by establishing the best concentration of xylenol orange in the same assay system. Butter, fish oil, and some vegetable oils were analyzed by the International Dairy Federation method and the improved mFOX method, and results were compared.

scholarly journals Using a Modified Ferrous Oxidation−Xylenol Orange (FOX) Assay for Detection of Lipid Hydroperoxides in Plant Tissue

2002 ◽  
Vol 50 (2) ◽  
pp. 248-254 ◽  
Author(s):  
John M. DeLong ◽  
Robert K. Prange ◽  
D. Mark Hodges ◽  
Charles F. Forney ◽  
M. Conny Bishop ◽  
...  
Keyword(s):  
Plant Tissue ◽  
Xylenol Orange ◽  
Lipid Hydroperoxides ◽  
Fox Assay ◽  
Ferrous Oxidation

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

Measurement of Hydroperoxides in Edible Oils Using the Ferrous Oxidation in Xylenol Orange Assay

1995 ◽  
Vol 43 (1) ◽  
pp. 17-21 ◽  
Author(s):  
Jaffar Nourooz-Zadeh ◽  
Javad Tajaddini-Sarmadi ◽  
Simon P. Wolff
Keyword(s):  
Edible Oils ◽  
Xylenol Orange ◽  
Ferrous Oxidation

scholarly journals DETECTION OF HYDROPEROXIDES IN SOLUTIONS OF PHOTOOXIDIZED PSORALEN

2019 ◽  
Vol 14 (1) ◽  
pp. 32-38
Author(s):  
V. V. Skarga ◽  
E. V. Nevezhin ◽  
A. А. Matrosov ◽  
V. V. Negrebetsky ◽  
M. V. Malakhov
Keyword(s):  
Quantitative Analysis ◽  
Phosphate Buffer ◽  
Biological Effects ◽  
Xylenol Orange ◽  
Phosphate Buffer Solution ◽  
Buffer Solution ◽  
Uva Irradiation ◽  
Fox Assay ◽  
Kinetics Of ◽  
Ferrous Oxidation

Photooxidized psoralen solutions possess a variety of biological effects, which implementation mechanism may presumably involve hydroperoxides. Here, the hydroperoxide content in photooxidized psoralen solutions was assessed using photometric FOX assay (from Ferrous Oxidation + Xylenol Orange). FOX reagent with 10× content of Xylenol Orange, modified for quantitative analysis of up to 50 μM of hydroperoxides in aqueous phase was used in experiments. During photooxidation of 0.1 mM psoralen in phosphate buffer solution, hydroperoxide production increases with dose of UVA irradiation (~2.5 μM eq. of H2O2 for dose of 252 kJ/m2 and ~11 μM eq. of H2O2 for dose of 1512 kJ/m2) and reaches ~16.5 μM eq. of H2O2 at the highest dose investigated (3024 kJ/m2). A comparison of kinetics of psoralen photolysis and hydroperoxide generation allows us to suggest that generation of hydroperoxide results from the secondary photochemical processes involving psoralen photoproducts, presumably from photoinduced autooxidation of aldehydic photoproducts of psoralen.

Lipid hydroperoxides in plants

2000 ◽  
Vol 28 (6) ◽  
pp. 837-839 ◽  
Author(s):  
G. Griffiths ◽  
M. Leverentz ◽  
H. Silkowski ◽  
N. Gill ◽  
J. J. Sánchez-Serrano
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Xylenol Orange ◽  
Fatty Acid Content ◽  
Transgenic Potato ◽  
Hydroperoxide Lyase ◽  
Lipid Hydroperoxides ◽  
Fresh Weight ◽  
Acid Hydroperoxide ◽  
Wet Weight

Hydroperoxides are the primary oxygenated products of polyunsaturated fatty acids and were determined spectrophotometrically based on their reaction with an excess of Fe2+ at low pH in the presence of the dye Xylenol Orange. Triphenyl-phosphine-mediated hydroxide formation was used to authenticate the signal generated by the hydroperoxides. The method readily detected lipid peroxidation in a range of plant tissues including Phaseolus hypocotyls (26 ± 5 nmol.g of fresh weight-1; mean ± S.D.), Alstroemeria floral tissues (sepals, 66±13 nmol.g of fresh weight-1; petals, 49±6 nmol.g of fresh weight-1), potato leaves (334±75 nmol.g of fresh weight-1), broccoli florets (568±68 nmol.g of fresh weight-1) and Chlamydomonas cells (602±40 nmol.g of wet weight-1). Relative to the total fatty acid content of the tissues, the percentage hydroperoxide content was within the range of 0.6–1.7% for all tissue types (photosynthetic and non-photosynthetic) and represents the basal oxidation level of membrane fatty acids in plant cells. Leaves of transgenic potato with the fatty acid hydroperoxide lyase enzyme expressed in the antisense orientation were elevated by 38%, indicating a role for this enzyme in the maintenance of cellular levels of lipid hydroperoxides.

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