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Journal of Chemistry
Volume 2016, Article ID 1468743, 6 pages
Research Article

Rapid and Sensitive Determination of Lipid Oxidation Using the Reagent Kit Based on Spectrophotometry (FOODLABfat System)

1Department of Agricultural Biotechnology, Seoul National University, Seoul 151-921, Republic of Korea
2Department of Technology and Research, Sanigen Co., Ltd., Gwacheon 427-070, Republic of Korea
3Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon 440-746, Republic of Korea
4Department of Food Science and Technology and Department of Interdisciplinary Bio IT Materials, Seoul National University of Science and Technology, Seoul 139-743, Republic of Korea
5Center for Food and Bioconvergence and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 151-742, Republic of Korea

Received 7 October 2016; Accepted 16 November 2016

Academic Editor: Aminah Abdullah

Copyright © 2016 Chang Woo Kwon et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The reliability and availability of FOODLABfat system for determining acid value (AV) and peroxide value (POV) were assessed during the hydrolytic rancidification and lipid oxidation of edible oils. This reagent kit based on spectrophotometry was compared to the official methods (ISO 660 and 3960 protocols) based on manual titration employing the standard mixture for the simulated oxidation models and edible oils during the thermally induced oxidation at 180°C. The linear regression line of standard mixture and the significant difference of thermally oxidized time course study determined between them showed high correlations ( and ) in both AVs and POVs. Considering ISO protocols with a probability of human error in manual titration, the rapidness and simplicity of the reagent kit based on spectrophotometry make it a promising alternative to monitor the lipid oxidation of edible oils and lipid-containing foods.