Re-evaluation of Peroxide Value as an Indicator of the Quality of Edible Oils

Abstract

The oxidation of oils has important e#ects on the quality of oily foods, such as instant noodles. In particular, the generation of aldehydes, which accompanies the oxidation of oils, is one of the first factors to reduce food quality. We examined various indicators of oil quality during temperature-accelerated storage and found that peroxide value (POV) was highly correlated with the total concentration of major odorants. Moreover, the correlation of POV with the total concentration of five unsaturated aldehydes (t-2-heptenal, t-2-octenal, t-2-decenal, t-2-undecenal and t,t-2,4-decadienal) that show strong cytotoxicity was greater than the correlation of POV with the total concentration of major odorants. The maximum allowable concentration of the five aldehydes was calculated based on the 'no observed adverse-e#ect level' of the aldehyde that showed the highest cytotoxicity, t,t-2,4-decadienal, along with the human daily oil intake. We showed that it is useful to utilize POV as an indicator to control food quality and safety.

Higher Straight-Chain Aliphatic Aldehydes: Importance as Odor-Active Volatiles in Human Foods and Issues for Future Research

“…It is important to note here that higher aliphatic aldehydes, especially those with α,β-unsaturated carbonyl moieties, exhibit cytotoxicity against mammalian cells. , For example, E , E -2,4-decadienal inhibits the survival of cultured mammalian cells (e.g., Chinese hamster ovary cells) with a half inhibitory concentration of approximately 1 μg/mL . The deleterious effects may be attributed mainly to their abilities to form Schiff base adducts with free amino groups in cellular proteins and lipids .…”

Investigation of Heating and Freezing Pretreatments on Mechanical, Chemical and Spectral Properties of Bulk Sunflower Seeds and Oil

“…Peroxide value is an indicator of the initial stages of oxidation and measures the number of total peroxides in a substance. It is considered one of the most frequently determined quality parameters during oil production, storage and marketing, and a useful indicator to control food quality and safety [53][54][55]. The radical species formed in the peroxidation process degrade fatty acids and other components of the lipids [56].…”

Exposure of Human Gastric Cells to Oxidized Lipids Stimulates Pathways of Amino Acid Biosynthesis on a Genomic and Metabolomic Level

“…In several animal feeding studies, highly oxidized fats with peroxide values >10 meq/kg oil have been administered [9,10,11,12]. On the one hand, oxidized fats and oils have been hypothesized to be harmful to health and associated with, e.g., the development of atherosclerosis [13].…”