Modified ferrous oxidation‐xylenol orange method to determine lipid hydroperoxides in fried snacks

A modified ferrous oxidation‐xylenol orange (FOX) method was adapted to measure lipid hydroperoxides (LHP) in lipid extracts from snack foods fried in vegetable oils. First, a methanol‐based FOX reaction medium was assayed, but this became turbid upon addition of the lipid extracts dissolved in ethanol. To avoid the precipitation of lipids, the polarity of the reaction medium was reduced by lowering its water content and by replacing the methanol as the basis of the medium for less polar solvents. Some of the solvents used instead of methanol yielded a lower FOX reaction response. Of the reaction media assayed, the one based on dichloromethane/ethanol (3:2, vol/vol) was not turbid at high lipid extract concentrations (assayed at up to 25 mg of lipid extract/mL reaction medium) and provided the same response level as the methanol‐based medium. Thus, this FOX method shows high sensitivity and is particularly useful for lipid extracts with low LHP content. This method was also successfully applied to edible oils. Solvents such as 2‐propanol, ethyl acetate and butanol were discarded, because they easily produce hydroperoxides, which interfere in the FOX reaction. Xylenol orange preparations from a number of suppliers were tested, and some differences affecting the sensitivity of the reaction were observed.