p-Anisidine value (AnV) in oils and fats
Innovative CDR Foodlab Method, fast, user-friendly and realiable simplifies the standard AOCS (Cd 18-90) procedure since permit to test micro-quantities of samples (melted fats or oil as it is) without any treatment in just 2 minutes without toxic reagents, dedicated instrumentation or skilled operator
Features & Benefits
- This testing method is easier and faster as compared to the official method. It takes only 2 minutes for each test.
- Correlated with ISO/AOCS reference methods
- it does not require dedicated instrumentation and technical staff
- It does not involve handling of highly toxic reagents.
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Definition and Scope
Anisidine Value test is used to assess the secondary oxidation of oil or fat, which is mainly imputable to aldehydes and ketones, and is therefore able to tell the oxidation "history" of an oil or a fat.
Furthermore, AnV analysis on oil is an indicators of excessive oil deterioration in deep frying process
CDR FoodLab method for the determination of Anisidine Value in oils and fats is implemented in FoodLabFat and PalmOilTester.
FoodlabFat and CDR FoodLab Method for determination of p-Anisidine Value (AnV) were involved in the study "Oxidative stability of deep-frying oils" presented at 6th Euro Lipid Congress - Oils, Fats and Lipids in the 3rd Millennium: Challenges, Achievements and Perspectives (07-10 September 2008 Athens – Greece).
The study was carried out by Katharina D. Placke, Jan Fritsche (Hochschule für Angewandte Wissenschaften Department Ökotrophologie Hamburg) and Kim K. Kleeberg (Dr. Kim Kleeberg Umweltanalytik Hamburg) to compare the oxidative stability of conventional sunflower oil (SF) with high-oleic sunflower oil (HOSF).
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Instruments to Use
FoodLabFat:designed to measure the free fatty acids (FFA)/Acidity, peroxide value (PV), soaps, Anisidine value (AnV) in oils and fats
PalmOilTester: instruments designed to measure acidity (FFA), Iodine Value (IV), DOBI & carotene content, Peroxide Value (PV), Anisidine Value (AnV) in palm oil.
Reagents
R (in cuvette): alcohol mixture, p-anisidine
Test method
Test type: kinetic
Colorimetric reaction at 366 nm
Testing time: 2 min
Calibration can be performed by aligning the test to reference values.
Test principle
Aldehydes deriving from the secondary oxidation of fatty substances react with p-anisidine determining an absorption that can be measured at 366 nm. The p-Anisidine value is expressed as AnV (Anisidine value).
Sample
Oil as is (olive, seed, nut oil, etc.).
Solid fats: melted with bain-marie before collection (animal fats, palm oil, etc.).
Extractable fats: extract the fatty part following the instructions provided in the test method ( butter, cream, margarine, semi-finished products, etc.).
Reagent Kits
The reagents to determine AnV are provided in sealed bags, each containing 10 cuvettes. They have a 12 months duration, starting from the production date. Stocking requirements are described on the bag label.
Reagents do not contain dangerous solvents and are ready for use.
Contac Us Today to request more information about Anisidine Value test in oils and fats
Related arguments
Determination of peroxide value in edible fats and oils
| KIT CODE | SAMPLE VOLUME | RANGE |
| *300503 (10 test) *300500(100 test) |
20 µl | 0,5 - 100 AnV |
| Reagent developed by CDR s.r.l | ||||
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Quality System certified ISO 9001 Ed. 2008 |
