Chromogenic determination of lipid hydroperoxides by sesamol dimer

A specific chromogenic assay for lipid hydroperoxides was established. The principle of the assay was based on the reaction of sesamol dimer and lipid hydroperoxides in the presence of hemoglobin (methemoglobin, oxyhemoglobin or carbonmonoxyhemoglobin) which produced violet‐colored quinone or semiquinone dimer (IḬ) having an absorption maximum at 550 nm (SD method). By this method, 0.1 μmol methyl linoleate hydroperoxide could be determined with higher sensitivity than the conventional peroxide value (POV) method. This method requires 0.2–5 mg of the sample for determination of lipid hydroperoxides. The extent of oxidation of oleic acid, linoleic acid, methyl oleate, methyl linoleate, soybean oil, sesame oil, hog fat, beef fat, chicken fat and the fat‐fraction of processed foods could be determined, although the sensitivity varied with the samples and with the degree of autoxidation.