Determination of hydroperoxides in edible oils by electron spin resonance, thiobarbituric acid assay, and liquid chromatography-chemiluminescence techniques

• Published in: Journal of agricultural and food chemistry Vol. 39; no. 5; pp. 896 - 898
• Main Authors: Yang, George C, Qiang, Weigo, Morehouse, Kim M, Rosenthal, Ionel, Ku, Yuoh, Yurawecz, Peter
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.05.1991
• Subjects: ACEITE DE MAIZ; ALIMENTOS; Biological and medical sciences; CONTAMINACION; CONTAMINATION; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; HUILE DE MAIS; LIPIDE; LIPIDOS; Methods of analysis, processing and quality control, regulation, standards; OXIDACION; OXYDATION; PEROXIDOS; PEROXYDE; PRODUIT ALIMENTAIRE; Analytical method; EPR spectrometry; Lipids; Chemiluminescence; Oxidation; Peroxides; Chromatography; Comparative study
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf00005a018

The increasing concern over the possible relationship between lipid peroxidation and certain ailments, and correspondingly with food processing and storage, has prompted our examination of various techniques for the determination of hydroperoxides formed during lipid oxidation. A reversed-phase liquid chromatography method was used to separate the hydroperoxides, followed by postcolumn chemiluminescence detection. In addition, we compared these results with those obtained by the conventional thiobarbituric acid assay and a new procedure involving the oxidation of 2,2,6,6-tetramethyl-4-piperidone to nitroxides in the presence of hydroperoxides, followed by electron spin resonance spectroscopy. The formation and decay of hydroperoxides of methyl linoleate and corn oil under constant heating and oxygen purging are described