Essential
oils are widely used in the food and cosmetics industry
as natural flavoring and fragrance substances. For this reason, a
thorough quality control applying selected analytical methods is required.
Oxidation along with hydroperoxide formation is an important drawback
during production and storage of essential oils. Hydroperoxides constitute
the main products formed upon photo-oxidation of essential oils. Due
to hydroperoxide instability, gas chromatography (GC) and high-performance
liquid chromatography (HPLC) analyses are required. According to the
European Pharmacopoeia, titration is the official method for oxidation
assessment. However, this analysis is time-consuming, and large sample
quantities are required. Here, we present a simple and accurate spectrophotometric
method for the detection of peroxide trace amounts in essential oils
and terpenes. The principle is based on the formation of Wurster’s
red, which is enforced by the peroxide-driven oxidation of N,N-dimethyl-p-phenylenediamine
dihydrochloride (DMPD). The method was validated using dibenzoyl peroxide
(DBP) and cumene hydroperoxide (CHP). To demonstrate the suitability
of the method for routine analysis, various oxidized terpenes and
essential oils were chosen. Moreover, photo- and thermal oxidation
experiments were compared and evaluated using gas chromatography/mass
spectrometry (GC/MS) and a synthesized limonene-2-hydroperoxide (Lim-2-OOH)
reference standard to gather detailed information on the structural
changes of the respective terpenes.