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.
|Number of pages||5|
|Journal||Journal of Food Science|
|Publication status||Published - 1993 Jan|
- hydroperoxide assay
- lipid oxidation
ASJC Scopus subject areas
- Food Science