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NMR Spectroscopy: Determination of Peroxide Value in Vegetable and Krill Oil by Using Triphenylphosphine as Tagging Reagent
Author(s) -
Hafer Elina,
Holzgrabe Ulrike,
Wiedemann Sascha,
Adams Kristie M.,
Diehl Bernd
Publication year - 2020
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.201900442
Subject(s) - peroxide value , peroxide , chemistry , titration , reagent , triphenylphosphine , organic chemistry , chromatography , catalysis
Abstract Hydroperoxides are formed as the primary product during lipid oxidation, being analyzed as the peroxide value to detect the degradation level of oils and fats. As an alternative to the classical titration method according to Wheeler, a 1 H‐{ 31 P} decoupled NMR method is developed using triphenylphosphine (TPP) as a tagging agent. TPP reacts with peroxides to form TPP oxides. The quantification of the peroxide value is performed by comparing the amount of reacted TPP oxide and non‐reacted TPP. This approach eliminates the requirement for an additional internal standard. Low‐oxidized oils (peroxide value < 3 meq/kg) and high‐oxidized oils with peroxide values of 150 meq/kg are precisely quantified with an relative standard deviation (RSD) of 4.90% and 0.16%, respectively. A total number of 108 oil samples are examined using the newly‐developed 1 H‐{ 31 P} decoupled NMR method, indicating the applicability for vegetable oils and krill oils. Practical Applications : The developed NMR method is applicable for the determination of the peroxide value in vegetable, marine and krill oils presenting a powerful alternative for the Wheeler titration method.