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http://dx.doi.org/10.5851/kosfa.2012.32.1.98

A Method for Measuring Lipid Peroxidation of Freeze-dried Egg Yolk by Using Chemiluminescence Analyzer  

Pyun, Chang-Won (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Hong, Go-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Jang, Soon-Hong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Jong-Min (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Soo-Ki (Department of Animal Science and Environment, Konkuk University)
Lee, Chi-Ho (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Publication Information
Food Science of Animal Resources / v.32, no.1, 2012 , pp. 98-102 More about this Journal
Abstract
The aim of this study was to investigate the relationship between a simple method for measuring lipid peroxidation by using a chemiluminescence analyzer and traditional methods, such as 2-thiobarbituric acid reactive substances or peroxide value of solid food samples. Freeze-dried egg yolk powder was kept on $25^{\circ}C$, under dark condition. The peroxidation value was measured during certain storage period by using 3 methods, and the chemiluminescence value was compared with 2-thiobarbituric acid reactive substances or peroxide value. For comparison, 3 kinds of freeze-dried egg yolk were prepared from whole eggs purchased from a local market. The chemiluminescence value was significantly correlated with both the peroxide value and the 2-thiobarbituric acid related substances during storage, and showed a high correlation to the real sample test. It showed a little higher correlation with peroxide value. These results suggest that using a chemiluminescence analyzer may provide the ability to measure the lipid peroxidation of high lipid content solid-food samples, instead performing both the 2-thiobarbituric acid reactive substances test and measuring the peroxide value.
Keywords
lipid peroxidation; chemiluminescence analyzer; 2-thiobarbituric acid; peroxide value; freeze-dried egg yolk;
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