Abstract
To determine lipid hydroperoxides, an analytical procedure was proposed based on enhanced chemiluminescence. The analytical system consisted of a lipid, Fe(II), and coumarin C-525, an enhancer of chemiluminescence. Lipid hydroperoxides were determined with spiked solutions using tert-butyl hydroperoxide as an internal standard. The analytical procedure provided a detection limit as low as 164 nM. Verification was performed by iodometric titration. The assay was used to determine total lipid hydroperoxides in food.
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