Comparison of methods for determining peroxidation in processed whole peanut products

• Published in: Journal of the American Oil Chemists' Society Vol. 52; no. 2; pp. 34 - 35
• Main Authors: St. Angelo, Allen J., Ory, Robert L., Brown, Lawrence E.
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer‐Verlag 01-02-1975
• ISSN: 0003-021X; 1558-9331
• DOI: 10.1007/bf02901817

Oxidation of fatty acids in peanut butter produces peroxides and changes in the conjugated diene contents. Two of the most widely used methods for measuring these oxidative effects, peroxide value and the spectrophotometric assay of conjugated diene hydroperoxides, were compared in determinations of shelf‐life stability of peanut butters during short and long term storage. Results by the conjugated diene hydroperoxides method correlated with those by the peroxide value method over 4 and 12 week storage periods. The conjugated diene hydroperoxides method requires smaller samples and is quicker, more accurate, and simpler than the peroxide value method, nor does it require additional reagents nor depend upon a chemical reaction or color development.