Lipid hydroperoxide determination in dark chicken meat through a ferrous oxidation-xylenol orange method

Anna Grau, Rafael Codony, Magda Rafecas, Ana G. Barroeta, Francesc Guardiola

Research output: Contribution to journalArticleResearchpeer-review

42 Citations (Scopus)

Abstract

A ferrous oxidation-xylenol orange (FOX) method was adapted to measure lipid hydroperoxides (LHP) in raw and cooked dark chicken meat. Its applicability was evaluated using samples with different α-tocopherol contents or unsaturation degrees (both modulated by dietary supplementation). The FOX assay can work as an induced method because there is some oxidation of the sample extract during the incubation of the reaction. Consequently, it allows assessment of sample susceptibility to oxidation (response after some hours of incubation) and comparison of samples that are highly oxidized or readily susceptible to oxidation through their absorbance after 30 min of incubation. It is highly specific for LHP and showed a linear relationship between volume of meat extract and absorbance. However, the most suitable volume of extract and incubation time must be studied for each kind of sample. The use of butylated hydroxytoluene during this incubation is strongly discouraged because it attenuated the reaction by radical stabilization, thus diminishing Fe(III) formation and leading to a lower response.
Original languageEnglish
Pages (from-to)4136-4143
JournalJournal of Agricultural and Food Chemistry
Volume48
DOIs
Publication statusPublished - 13 Oct 2000

Keywords

  • Chicken meat
  • FOX
  • Lipid hydroperoxide determination
  • Xylenol orange

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