Determination of hydroperoxides in foods and biological samples by the ferrous oxidation-xylenol orange method: A review of the factors that influence the method's performance

Analytical Biochemistry

Volumn 377, Issue 1, 2008, Pages 1-15

  Bou, Ricard ^a,b   Codony, Rafael ^b   Tres, Alba ^b   Decker, Eric A ^a   Guardiola, Francesc ^b  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b UNIVERSITY OF BARCELONA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

BIOCHEMISTRY;

BIOLOGICAL SAMPLES; FERROUS OXIDATION; HYDROPEROXIDES; XYLENOL ORANGE;

CHEMISTRY;

FERRIC ION; FERROUS ION; HYDROPEROXIDE;

ANALYTIC METHOD; BIOTRANSFORMATION; COLORIMETRY; DECOMPOSITION; ELECTRON SPIN RESONANCE; FERROUS OXIDATION XYLENOL ORANGE METHOD; FOOD ANALYSIS; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIPID OXIDATION; NUCLEAR MAGNETIC RESONANCE; OXIDATIVE STRESS; PRIORITY JOURNAL; REPRODUCIBILITY; REVIEW; SENSITIVITY AND SPECIFICITY; TITRIMETRY;

EID: 42749092657     PISSN: 00032697     EISSN: 10960309     Source Type: Journal    
DOI: 10.1016/j.ab.2008.02.029     Document Type: Review

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