title: High-throughput analysis of lipid hydroperoxides in edible oils and fats using the fluorescent reagent diphenyl-1-pyrenylphosphine.
abstract: A fluorometric method for the determination of hydroperoxides (HP) in edible oils and fats using the reagent diphenyl-1-pyrenylphosphine (DPPP) was developed and validated. Two solvent media containing 100% butanol or a mixture of chloroform/methanol (2:1, v/v) can be used to solubilise lipid samples. Regardless of the solvent used to solubilise the sample, the DPPP method was precise, accurate, sensitive and easy to perform. The HP content of 43 oil and fat samples was determined and the results were compared with those obtained by means of the AOCS Official Method for the determination of peroxide value (PV) and the ferrous oxidation-xylenol orange (FOX) method. The proposed method not only correlates well with the PV and FOX methods, but also presents some advantages such as requiring low sample and solvent amounts and being suitable for high-throughput sample analysis.
authors.affiliation: AB-Biotics, S.A., Parc Tecnològic del Vallès, 08193, Bellaterra, Barcelona, Spain.
authors.forename: Jonathan
authors.initials: J
authors.lastname: Santas
authors.affiliation: Department of Nutrition and Food Science, XaRTA-INSA, University of Barcelona, 08028 Barcelona, Spain.
authors.forename: Yeimmy J
authors.initials: YJ
authors.lastname: Guzmán
authors.affiliation: Department of Nutrition and Food Science, XaRTA-INSA, University of Barcelona, 08028 Barcelona, Spain.
authors.forename: Francesc
authors.initials: F
authors.lastname: Guardiola
authors.affiliation: Department of Nutrition and Food Science, XaRTA-INSA, University of Barcelona, 08028 Barcelona, Spain.
authors.forename: Magdalena
authors.initials: M
authors.lastname: Rafecas
authors.affiliation: Department of Nutrition and Food Science, XaRTA-INSA, University of Barcelona, 08028 Barcelona, Spain; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Formerly Instituto del Frío CSIC, C. Jose Antonio Novais, 10, 28040 Madrid, Spain. Electronic address: ricard_bou@ictan.csic.es.
authors.forename: Ricard
authors.initials: R
authors.lastname: Bou
mesh_terms: D004041:Dietary Fats / Q000032:analysis*; D004042:Dietary Fats, Unsaturated / Q000032:analysis*; D005456:Fluorescent Dyes; D057166:High-Throughput Screening Assays / Q000379:methods; D007700:Kinetics; D008054:Lipid Peroxides / Q000032:analysis*; D009821:Oils; D009943:Organophosphorus Compounds; D010084:Oxidation-Reduction; D010545:Peroxides / Q000032:analysis; D010636:Phenols; D011721:Pyrenes; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity; D012995:Solubility; D012997:Solvents; D013454:Sulfoxides
chemical_list: D004041:Dietary Fats; D004042:Dietary Fats, Unsaturated; D005456:Fluorescent Dyes; D008054:Lipid Peroxides; D009821:Oils; D009943:Organophosphorus Compounds; D010545:Peroxides; D010636:Phenols; D011721:Pyrenes; D012997:Solvents; D013454:Sulfoxides; C066322:diphenyl-1-pyrenylphosphine; C016833:xylenol orange
keywords: Diphenyl-1-pyrenylphosphine; Fats; Hydroperoxides; Method comparison; Oils; Peroxide value; Xylenol orange