Fluorometric Peroxygenase Assay for Lipid Hydroperoxides in Meats and Fish

TERUO MIYAZAWA, MINORU KASHIMA, KENSHIRO FUJIMOTO

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

A fluorometric assay for lipid hydroperoxide in meats and fish was developed using pea peroxygenase, a hydroperoxide‐dependent hy‐droxylase. The freeze‐dried microsome fraction of germinating pea seed was used as a peroxygenase source. Linear relationships between the hydroperoxide added (25 to 150 nmol) and fluorescence were observed with methyl linoleate hydroperoxide, linoleic acid hydroperoxide, triglyceride hydroperoxide, and phosphatidylcholine hydroperoxide. α‐Tocopherol at levels equivalent to those in meats and fish did not affect the peroxygenase reaction. The assay was specific for hydroperoxides. The method enables determination of total lipid hy droperoxides in sample homogenates without extracting total lipids from retail meats and fish.

Original languageEnglish
Pages (from-to)66-70
Number of pages5
JournalJournal of Food Science
Volume58
Issue number1
DOIs
Publication statusPublished - 1993 Jan

Keywords

  • fish
  • fluorometry
  • hydroperoxide assay
  • lipid oxidation
  • lipids
  • meats
  • peroxygenase

ASJC Scopus subject areas

  • Food Science

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