Integral oxidation Value used as a new oxidation indicator for evaluation of advanced stages of oxidative processes: Intox value

Abstract

Oxidation of food lipids is one of the main causes of food spoilage. Oxidative processes of oxidisable substances, such as vegetable oils generate primary and secondary oxidation compounds. Peroxide Value and Anisidine Value are indicators of these compounds. TOTOV Value is an indicator that complements the interpretation of both results (2*PV + AV), but in advanced oxidative processes it does not usually fit the situation efficiently due to the decrease of PV. The aim of this research work was to develop an indicator that was efficiently adapted to advanced oxidative processes. Integral Oxidation Value (INTOX Value) calculated as PV + 2*AV, allowed for an improvement in the regression slopes, and the R2 fits went from low values in TOTOX Value (0.61–0.62) to acceptable values in INTOX Value (0.84–0.93). INTOX Value is a suitable indicator for advanced oxidation processes when the PV indicator decreases.