Determination of hydroperoxides in foods and biological samples by the ferrous oxidation-xylenol orange method: a review of the factors that influence the method's performance.
Bou
Ricard
R
Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA. ricard_bou@ub.edu
Codony
Rafael
R
Tres
Alba
A
Decker
Eric A
EA
Guardiola
Francesc
F
D005296:Ferrous Compounds / Q000737:chemistry*; D005504:Food Analysis / Q000379:methods*; D006861:Hydrogen Peroxide / Q000032:analysis* / Q000737:chemistry; D010636:Phenols; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity; D013454:Sulfoxides; D014992:Xylenes / Q000737:chemistry*
D005296:Ferrous Compounds; D010636:Phenols; D013454:Sulfoxides; D014992:Xylenes; D006861:Hydrogen Peroxide; C016833:xylenol orange