title: Improvement of calibration curve for determining peroxide values of food lipids by the modified ferrous oxidation-xylenol orange method.
abstract: The linearity range of the standard Fe(+3) calibration curve for measuring lipid hydroperoxides in food samples by the modified ferrous oxidation-xylenol orange (mFOX) method was extended from 5-20 micrograms to 2-40 micrograms by establishing the best concentration of xylenol orange in the same assay system. Butter, fish oil, and some vegetable oils were analyzed by the International Dairy Federation method and the improved mFOX method, and results were compared.
authors: University of Ankara, Faculty of Pharmacy, Department of Biochemistry, Tandogan, Turkey.
authors: K M
authors: KM
authors: Burat
authors: O
authors: O
authors: Bozkurt
mesh_terms: D000042:Absorption; D002079:Butter / Q000032:analysis; D002138:Calibration; D005290:Ferric Compounds / Q000032:analysis* / Q000378:metabolism; D005296:Ferrous Compounds / Q000378:metabolism*; D005395:Fish Oils / Q000032:analysis / Q000737:chemistry; D005456:Fluorescent Dyes / Q000737:chemistry*; D005504:Food Analysis; D015227:Lipid Peroxidation / Q000502:physiology; D010084:Oxidation-Reduction; D010545:Peroxides / Q000032:analysis* / Q000378:metabolism; D010636:Phenols; D010938:Plant Oils / Q000032:analysis / Q000737:chemistry; D012044:Regression Analysis; D013050:Spectrometry, Fluorescence; D013454:Sulfoxides; D014992:Xylenes / Q000737:chemistry*
chemical_list: D005290:Ferric Compounds; D005296:Ferrous Compounds; D005395:Fish Oils; D005456:Fluorescent Dyes; D010545:Peroxides; D010636:Phenols; D010938:Plant Oils; D013454:Sulfoxides; D014992:Xylenes; D002079:Butter; C016833:xylenol orange