A Modified Peroxide Test for Detection of Lipid Oxidation in Dairy Products

Gopinath M.R., Sambiah K., Niranjana S.R. (2011) The effects of storage on the lipid composition of three redgram (TTB-7, BRG-1, and ICP-8863) and three greengram (PUSA BISAKI, KDM-1, and CHINA MOONG) varieties were studied. Environment variables such as temperature and relative humidity were recorded during storage period. Moisture content was found to increase along with the percent incidence of storage insects. The incidence of storage moulds and insects was recorded in all the samples; results showed that storage moulds belonged to aspergillus species and the insect Callosobruchus chinensis infested the stored samples. The total fat, triglycerides, phospholipids, free fatty acids and peroxide value were evaluated in the control and in samples stored for three and six months. Results showed that storage depleted total fat (1.94-1.75 g), triglycerides (1.46-1.07 g), whereas phospholipids (0.06-0.21g), free fatty acids (0.002-0.01 g) and peroxide values (2.14-4.46 meq) increased. The fatty acid content of palmitic (26.03-23.56%), stearic (7.4-5.46%), linoleic (56.2-45.2%) and linolenic acids (6.9-4.7%) decreased, but oleic acid content increased (8.3-21.6%) in all the varieties during storage.

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“…The peroxide value was determined by the method described by Stine et al (1953). Ferrous iron was used as a standard.…”

Section: Methodsmentioning

confidence: 99%

Effect of storage on redgram (Cajanus cajan /L./ Millsp) and greengram (Vigna radiata /L./ Wilczek) with particular reference to lipid composition

Gopinath¹,

Sambiah²,

Niranjana³

2011

Plant Prot. Sci.

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“…Stine (95) and associates finds that extraction of fat from milk, cream, condensed or dried milk by surface active agents in no way affects the accuracy of this method. Pont (96) observed that phosphatide-free milk fat containing copper (0-15 p.p.m.)…”

Section: (H) Flavour Defectsmentioning

confidence: 97%

Section C. Dairy Chemistry: Part II. The composition of milk and dairy products and methods of analysis

Ling

1956

Journal of Dairy Research

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“…The term "potherbs" refers to the way in which these plants are prepared and eaten. The leaves of various potherbs are traditionally cooked and eaten with porridge as a relish termed spinach, imfino (Zulu), or morogo (Sotho) (van Wyk and Gericke 2000). The underground tubers of wild plants were traditionally used as sources of starch in early days.…”

Section: T Here Is a Great Wealth Of Knowledgementioning

confidence: 99%

“…The underground tubers of wild plants were traditionally used as sources of starch in early days. Important root and tuber foods include the Livingstone potato (Plectranthus esculentus), the Zulu round potato (Solenostemon rotundifolius), and the indumbe (Colocasia esculenta) (van Wyk and Gericke 2000).…”

Section: T Here Is a Great Wealth Of Knowledgementioning

confidence: 99%

Screening of South African Food Plants for Antioxidant Activity

Lindsey¹,

Motsei²,

Jäger³

2002

Journal of Food Science

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In a screening of South African indigenous food plants for antioxidant activity by testing for inhibition of lipid peroxidation, the "potherbs" Amaranthus sp., Sisymbrium thellungii, and Urtica dioica had very high activity. This activity was greatest in the boiled extract of Amaranthus sp. and the boilet and aqueous extracts of Sisymbrium thellungii and Urtica dioica. The activity in the aqueous extract of Nasturtium aquatica was lost by boiling. High activity was also obtained with the teas Galium aparine and Aspalathus linearis (Rooibos) and with the tuber Colocasia esculenta.

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A Modified Peroxide Test for Detection of Lipid Oxidation in Dairy Products

Cited by 90 publications

References 6 publications

Effect of storage on redgram (Cajanus cajan /L./ Millsp) and greengram (Vigna radiata /L./ Wilczek) with particular reference to lipid composition

Effect of storage on redgram (Cajanus cajan /L./ Millsp) and greengram (Vigna radiata /L./ Wilczek) with particular reference to lipid composition

Section C. Dairy Chemistry: Part II. The composition of milk and dairy products and methods of analysis

Screening of South African Food Plants for Antioxidant Activity

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