Premium
The significance of peroxide determination in fats by the dichlorophenol‐indophenol method
Author(s) -
Hartman L.,
White Margaret D. L.
Publication year - 1952
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740030303
Subject(s) - indophenol , chemistry , hydrogen peroxide , iodometry , peroxide , ferrous , ferric , oxygen , chromatography , nuclear chemistry , inorganic chemistry , organic chemistry
PEROXIDES IN FATS The dichlorophenol‐indophenol method recommended by Hartmann & Glavind (1949) for determination of peroxides in fats has been investigated and found to be subject to interference by atmospheric oxygen. In the presence of air higher results are obtained with this method than with the iodometric procedure but on exclusion of oxygen they are reduced below the iodometric values, which presents an analogy with the ferric thiocyanate method of Lips, Chapman & McFarlane (1943). Since the analysis of hydrogen peroxide and benzoyl peroxide with the dichlorophenol‐indophenol method yields in the presence of air results which are too high, peroxide values obtained with this method for fats may be regarded as being incorrect.