Modification of the Ferrous Oxidation‐Xylenol Orange Method for Determination of Peroxide Value in Highly Pigmented Sea Cucumber Viscera Lipid-Reference-Cited by-同舟云学术

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

Published:2020-02-25 Issue:5 Volume:97 Page:509-516
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Abuzaytoun Reem¹^ORCID,Budge Suzanne¹,Hansen Lisbeth Truelstrup²,MacKinnon Shawna³

Affiliation:

1. Department of Process Engineering and Applied ScienceDalhousie University Halifax NS B3H 4J3 Canada

2. National Food InstituteTechnical University of Denmark 2800 Kgs. Lyngby Denmark

3. Agriculture and Agri‐Food Canada Kentville NS B4N 1J5 Canada

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12344

Reference30 articles.

1. Abuzaytoun R.(2017)Seasonal variation of lipid and carotenoid content of Cucumaria frondosa viscera oil and the development of methods for its quality control(PhD thesis) Dalhousie University Halifax Canada.

2. Characterization of oil including astaxanthin extracted from krill (Euphausia superba) using supercritical carbon dioxide and organic solvent as comparative method

3. A Test of Goodness of Fit

4. Methods for testing antioxidant activity

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