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A simple and rapid method for assessing rancidity of oils based on the formation of hydroperoxides

  • Technical
  • Published:
Journal of the American Oil Chemists Society

Abstract

A new colorimetric method is reported for determining rancidity of oil based on the complex formation between titanium and lipid hydroperoxides present in the oil. This method was highly correlative with peroxide value (PV) and thiobarbituric acid (TBA) methods as well as with odor intensity value (OIV).

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References

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Authors and Affiliations

  1. Department of Foods and Nutrition, University of Manitoba, Winnipeg, Manitoba, Canada

    N. A. M. Eskin

  2. Department of Horticulture and Forestry, Rutgers University, New Brunswick, New Jersey

    C. Frenkel

Authors
  1. N. A. M. Eskin
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  2. C. Frenkel
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Eskin, N.A.M., Frenkel, C. A simple and rapid method for assessing rancidity of oils based on the formation of hydroperoxides. J Am Oil Chem Soc 53, 746–747 (1976). https://doi.org/10.1007/BF02635475

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  • DOI: https://doi.org/10.1007/BF02635475

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