Improvement of Calibration Curve for Determining Peroxide Values of Food Lipids by the Modified Ferrous Oxidation-Xylenol Orange Method-Reference-Cited by-同舟云学术

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

Published:1996-07-01 Issue:4 Volume:79 Page:995-997
ISSN:1060-3271
Container-title:Journal of AOAC INTERNATIONAL
language:en
Short-container-title:

Author:

Burat Kutlay M¹,Bozkurt Onur¹

Affiliation:

1. University of Ankara, Faculty of Pharmacy, Department of Biochemistry, Tandogan, Ankara 06100, Turkey

Abstract

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.

Publisher

Oxford University Press (OUP)

Subject

Pharmacology,Agronomy and Crop Science,Environmental Chemistry,Food Science,Analytical Chemistry

Link

http://academic.oup.com/jaoac/article-pdf/79/4/995/32467677/jaoac0995.pdf

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