Peroxide formation as a measure of autoxidative deterioration

Abstract

Summary 1. A brief review of the literature of rancidity, especially methods of detecting and determining rancidity is given. 2. A rapid and convenient method of determining peroxides or “active oxygen” in vegetable oils has been developed. 3. A study of peroxide formation in cottonseed and corn oils at 100° C. was made. The relation of peroxide concentration to iodine number, oil color, and intensity of Kreis color is reported.

Antioxidant capacity of bilberry extract microencapsulated in whey protein hydrogels

“…These effects include the emulsifier-associated increased w/o-interface and the possible complex formation between anthocyanins and emulsifier molecules which altered the lipophilicity and the w/o-partition coefficient of the anthocyanins. A low peroxide value (Wheeler, 1932), i.e. a low oxidation status of the sunflower oil was determined, which was not changed during the microencapsulation process (data not shown).…”

Volatile Profiles of Rapeseed Oil Flavored with Basil, Oregano, and Thyme as a Function of Flavoring Conditions

“…Flavored oils were held for 48 h at 60°C and, afterwards, the peroxide value was determined by Wheeler's method [16].…”

Investigation of an active lipid in aqueous extracts of rabbit brain, and of some further hydroxy‐acids

“…50 g Woelm neutral or, preferably, alkaline (cationotropic) alumina. An iodometric estimation of peroxides by Wheeler's (1932) method has shown that distillation alone reduced these to 2 *LM/l. and further passage through alumina to 1 ,uM/l.…”