High-throughput analysis of lipid hydroperoxides in edible oils and fats using the fluorescent reagent diphenyl-1-pyrenylphosphine

descriptionPublicationkeyboard_double_arrow_right Article 01 Nov 2014 Spain English Publisher:Elsevier BVJournal:Food Chemistry, volume 162, pages 235-241 (issn: 0308-8146,

Copyright policy )

Authors: Jonathan Santas; Yeimmy J. Guzmán; Francesc Guardiola; Magdalena Rafecas; Ricard Bou;

doi: 10.1016/j.foodchem.2014.04.059

pmid: 24874381

handle: 10261/100841 , 2445/164262

High-throughput analysis of lipid hydroperoxides in edible oils and fats using the fluorescent reagent diphenyl-1-pyrenylphosphine

- Summary
- Subjects
- Metrics

Abstract

A 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 solubilise lipid samples. Regardless of the solvent used to solubilise 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.

Country

Spain

Related Organizations

Spanish National Research Council
Spain
University of Barcelona
Spain

Keywords

Organophosphorus compounds, Lipid Peroxides, Oxidation-reduction reaction, Sensitivity and Specificity, Xylenol orange, Method comparison, Fats, Organophosphorus Compounds, Dietary Fats, Unsaturated, Phenols, Reacció d'oxidació-reducció, Dissolvents, Olis i greixos comestibles, Colorants en els aliments, Fluorescent Dyes, Pyrenes, Reproducibility of Results, Peròxids, Compostos organofosforats, Dietary Fats, Diphenyl-1-pyrenylphosphine, High-Throughput Screening Assays, Peroxides, Hydroperoxides, Kinetics, Solubility, Sulfoxides, Food colorings, Peroxide value, Solvents, Edible oils and fats, Solubilitat, Fenols, Oils, Oxidation-Reduction

Impact byBIP!

	selected citations These citations are derived from selected sources. This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).	14
	popularity This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.	Top 10%
	influence This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).	Average
	impulse This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.	Average