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Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/164262
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dc.contributor.authorSantas Gutiérrez, Jonathan-
dc.contributor.authorGuzmán, Yeimmy J.-
dc.contributor.authorGuardiola Ibarz, Francesc-
dc.contributor.authorRafecas Martínez, Magdalena-
dc.contributor.authorBou Novensà, Ricard-
dc.date.accessioned2020-06-04T09:10:56Z-
dc.date.available2020-06-04T09:10:56Z-
dc.date.issued2014-11-01-
dc.identifier.issn0308-8146-
dc.identifier.urihttp://hdl.handle.net/2445/164262-
dc.description.abstractA fluorometric method for the determination of hydroperoxides (HP) in edible oils and fats using the reagent diphenyl-1-pyrenylphosphine (DPPP) was developed and validated. Two solvent media containing 100% butanol or a mixture of chloroform/methanol (2:1, v/v) can be used to solubilize lipid samples. Regardless of the solvent used to solubilize the sample, the DPPP method was precise, accurate, sensitive and easy to perform. The HP content of 43 oil and fat samples was determined and the results were compared with those obtained by means of the AOCS Official Method for the determination of peroxide value (PV) and the ferrous oxidation-xylenol orange (FOX) method. The proposed method not only correlates well with the PV and FOX methods, but also presents some advantages such as requiring low sample and solvent amounts and being suitable for high-throughput sample analysis.-
dc.format.extent7 p.-
dc.format.mimetypeapplication/pdf-
dc.language.isoeng-
dc.publisherElsevier B.V.-
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1016/j.foodchem.2014.04.059-
dc.relation.ispartofFood Chemistry, 2014, vol. 162, p. 235-241-
dc.relation.urihttps://doi.org/10.1016/j.foodchem.2014.04.059-
dc.rights(c) Elsevier B.V., 2014-
dc.sourceArticles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)-
dc.subject.classificationOlis i greixos comestibles-
dc.subject.classificationColorants en els aliments-
dc.subject.classificationPeròxids-
dc.subject.classificationCompostos organofosforats-
dc.subject.classificationReacció d'oxidació-reducció-
dc.subject.classificationFenols-
dc.subject.classificationSolubilitat-
dc.subject.classificationDissolvents-
dc.subject.otherEdible oils and fats-
dc.subject.otherFood colorings-
dc.subject.otherPeroxides-
dc.subject.otherOrganophosphorus compounds-
dc.subject.otherOxidation-reduction reaction-
dc.subject.otherPhenols-
dc.subject.otherSolubility-
dc.subject.otherSolvents-
dc.titleHigh-throughput analysis of lipid hydroperoxides in edible oils and fats using the fluorescent reagent diphenyl-1-pyrenylphosphine-
dc.typeinfo:eu-repo/semantics/article-
dc.typeinfo:eu-repo/semantics/acceptedVersion-
dc.identifier.idgrec642910-
dc.date.updated2020-06-04T09:10:56Z-
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess-
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