Rapid determination of lipid peroxidation using a novel pyridoxamine-participating ferrous oxidation-sulfosalicylic acid spectrophotometric method.
A novel method is developed to rapidly analyze lipid peroxidation in edible oils and fatty foods at room temperature, which is called the pyridoxamine-participating ferrous oxidation-sulfosalicylic acid (PFOS) method. The PFOS method evaluates the lipid peroxide value colorimetrically via detecting the pyridoxamine-mediated pigment produced by 5-sulfosalicylic acid and Fe(3+) at 500nm, while the latter is converted from Fe(2+) in the presence of lipid peroxides. The optimized formulation was ethanol (70%, v/v), Fe(2+) (4mmol/L), 5-sulfosalicylic acid (40mmol/L) and pyridoxamine (18mmol/L). The limit of quantitation is 0.087mmol Fe(3+)/L with acceptable reproducibility. In addition, current method has a significant linear correlation with both conventional thiobarbituric acid (R(2)=0.9999) and ferric thiocyanate assays (R(2)=0.9675). This method offers a rapid technique for evaluating lipid peroxidation without heating and sophisticated instrumental procedures. Besides, current method provides a new option to evaluate the lipid peroxidation state and improve the reproducibility of ferrous-oxidation.
Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Centre for Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China.
Jingnan
J
Chen
Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China.
Danqian
D
Cai
Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Centre for Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China; Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China. Electronic address: y_zhang@zju.edu.cn.
Yu
Y
Zhang
D000818:Animals; D021322:Antifreeze Proteins, Type I; D001557:Benzenesulfonates / Q000737:chemistry*; D005296:Ferrous Compounds / Q000737:chemistry*; D015227:Lipid Peroxidation / Q000502:physiology*; D008054:Lipid Peroxides / Q000032:analysis*; D010084:Oxidation-Reduction; D011733:Pyridoxamine / Q000737:chemistry*; D015203:Reproducibility of Results; D012459:Salicylates / Q000737:chemistry*; D013053:Spectrophotometry / Q000379:methods; D013552:Swine; D013997:Time Factors
D021322:Antifreeze Proteins, Type I; D001557:Benzenesulfonates; D005296:Ferrous Compounds; D008054:Lipid Peroxides; D012459:Salicylates; D011733:Pyridoxamine; C034236:ferrous oxide; C003366:sulfosalicylic acid
Ferric thiocyanate; Ferrous oxidation; Lipid peroxidation; Pyridoxamine; Rapid determination; Thiobarbituric acid