Rapid and Sensitive Determination of Lipid Oxidation Using the Reagent Kit Based on Spectrophotometry (FOODLAB fat System)

Chang Woo Kwon; Kyung Min Park; Jeong Woong Park; Jaehwan Lee; Seung Jun Choi; Pahn Shick Chang

doi:10.1155/2016/1468743

Rapid and Sensitive Determination of Lipid Oxidation Using the Reagent Kit Based on Spectrophotometry (FOODLAB fat System)

Chang Woo Kwon, Kyung Min Park, Jeong Woong Park, Jaehwan Lee, Seung Jun Choi, Pahn Shick Chang

Dept. of Food Science and Technology

Research output: Contribution to journal › Article › peer-review

11 Scopus citations

Abstract

The reliability and availability of FOODLABfat system for determining acid value (AV) and peroxide value (POV) were assessed during the hydrolytic rancidification and lipid oxidation of edible oils. This reagent kit based on spectrophotometry was compared to the official methods (ISO 660 and 3960 protocols) based on manual titration employing the standard mixture for the simulated oxidation models and edible oils during the thermally induced oxidation at 180°C. The linear regression line of standard mixture and the significant difference of thermally oxidized time course study determined between them showed high correlations (R 2 = 0.998 and p < 0.05) in both AVs and POVs. Considering ISO protocols with a probability of human error in manual titration, the rapidness and simplicity of the reagent kit based on spectrophotometry make it a promising alternative to monitor the lipid oxidation of edible oils and lipid-containing foods.

Original language	English
Article number	1468743
Journal	Journal of Chemistry
Volume	2016
DOIs	https://doi.org/10.1155/2016/1468743
State	Published - 2016

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title = "Rapid and Sensitive Determination of Lipid Oxidation Using the Reagent Kit Based on Spectrophotometry (FOODLAB fat System)",

abstract = "The reliability and availability of FOODLABfat system for determining acid value (AV) and peroxide value (POV) were assessed during the hydrolytic rancidification and lipid oxidation of edible oils. This reagent kit based on spectrophotometry was compared to the official methods (ISO 660 and 3960 protocols) based on manual titration employing the standard mixture for the simulated oxidation models and edible oils during the thermally induced oxidation at 180°C. The linear regression line of standard mixture and the significant difference of thermally oxidized time course study determined between them showed high correlations (R 2 = 0.998 and p < 0.05) in both AVs and POVs. Considering ISO protocols with a probability of human error in manual titration, the rapidness and simplicity of the reagent kit based on spectrophotometry make it a promising alternative to monitor the lipid oxidation of edible oils and lipid-containing foods.",

author = "Kwon, \{Chang Woo\} and Park, \{Kyung Min\} and Park, \{Jeong Woong\} and Jaehwan Lee and Choi, \{Seung Jun\} and Chang, \{Pahn Shick\}",

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doi = "10.1155/2016/1468743",

language = "English",

volume = "2016",

journal = "Journal of Chemistry",

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T1 - Rapid and Sensitive Determination of Lipid Oxidation Using the Reagent Kit Based on Spectrophotometry (FOODLAB fat System)

AU - Kwon, Chang Woo

AU - Park, Kyung Min

AU - Park, Jeong Woong

AU - Lee, Jaehwan

AU - Choi, Seung Jun

AU - Chang, Pahn Shick

PY - 2016

Y1 - 2016

N2 - The reliability and availability of FOODLABfat system for determining acid value (AV) and peroxide value (POV) were assessed during the hydrolytic rancidification and lipid oxidation of edible oils. This reagent kit based on spectrophotometry was compared to the official methods (ISO 660 and 3960 protocols) based on manual titration employing the standard mixture for the simulated oxidation models and edible oils during the thermally induced oxidation at 180°C. The linear regression line of standard mixture and the significant difference of thermally oxidized time course study determined between them showed high correlations (R 2 = 0.998 and p < 0.05) in both AVs and POVs. Considering ISO protocols with a probability of human error in manual titration, the rapidness and simplicity of the reagent kit based on spectrophotometry make it a promising alternative to monitor the lipid oxidation of edible oils and lipid-containing foods.

AB - The reliability and availability of FOODLABfat system for determining acid value (AV) and peroxide value (POV) were assessed during the hydrolytic rancidification and lipid oxidation of edible oils. This reagent kit based on spectrophotometry was compared to the official methods (ISO 660 and 3960 protocols) based on manual titration employing the standard mixture for the simulated oxidation models and edible oils during the thermally induced oxidation at 180°C. The linear regression line of standard mixture and the significant difference of thermally oxidized time course study determined between them showed high correlations (R 2 = 0.998 and p < 0.05) in both AVs and POVs. Considering ISO protocols with a probability of human error in manual titration, the rapidness and simplicity of the reagent kit based on spectrophotometry make it a promising alternative to monitor the lipid oxidation of edible oils and lipid-containing foods.

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Rapid and Sensitive Determination of Lipid Oxidation Using the Reagent Kit Based on Spectrophotometry (FOODLAB fat System)

Abstract

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