Abstract
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 Fe3+ at 500nm, while the latter is converted from Fe2+ in the presence of lipid peroxides. The optimized formulation was ethanol (70%, v/v), Fe2+ (4mmol/L), 5-sulfosalicylic acid (40mmol/L) and pyridoxamine (18mmol/L). The limit of quantitation is 0.087mmol Fe3+/L with acceptable reproducibility. In addition, current method has a significant linear correlation with both conventional thiobarbituric acid (R2=0.9999) and ferric thiocyanate assays (R2=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.
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