Integral oxidation Value used as a new oxidation indicator for evaluation of advanced stages of oxidative processes: Intox value

• Published in: Microchemical journal Vol. 204; p. 111186
• Main Authors: Stefani Juncos, Nicolle, Florencia Cravero, Carolina, Rubén Grosso, Nelson, Horacio Olmedo, Rubén
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.09.2024
• Subjects: Anisidine value; Antioxidant; Autoxidation; Lipid oxidation; Peroxide value; TOTOX value; Autoxidation; TOTOX value; Peroxide value; Antioxidant; Anisidine value; Lipid oxidation
• ISSN: 0026-265X; 1095-9149
• DOI: 10.1016/j.microc.2024.111186

[Display omitted] •In advanced oxidation processes, the peroxides formed are reduced.•TOTOX Value is not suitable for advanced oxidation processes.•Integral Oxidation Value (INTOX Value) is more efficient than TOTOX Value.•The improvement in INTOX Value is by increasing AV (PV + 2*AV) in the calculation. Oxidation of food lipids is one of the main causes of food spoilage. Oxidative processes of oxidisable substances, such as vegetable oils generate primary and secondary oxidation compounds. Peroxide Value and Anisidine Value are indicators of these compounds. TOTOV Value is an indicator that complements the interpretation of both results (2*PV + AV), but in advanced oxidative processes it does not usually fit the situation efficiently due to the decrease of PV. The aim of this research work was to develop an indicator that was efficiently adapted to advanced oxidative processes. Integral Oxidation Value (INTOX Value) calculated as PV + 2*AV, allowed for an improvement in the regression slopes, and the R2 fits went from low values in TOTOX Value (0.61–0.62) to acceptable values in INTOX Value (0.84–0.93). INTOX Value is a suitable indicator for advanced oxidation processes when the PV indicator decreases.