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Determination of Peroxide Value in oils & fats

Determination of Peroxide Value in oils & fats

In just 4 minutes Peroxide Value test in Oils & Fats

With CDR FoodLab Method, fast, simple and realiable, in just 4 minutes using micro quantity of sample you can carry out the Peroxide Value (PV) analysis of edible oils and fats like butter, margarine, palm oil, Fish oil, Peanut oil, Sunflower oil, castor oil ...

A very easy sample preparation is required: fats must be only melted with bain-marie before collection, whereas you can evaluate PV in oils as it is immediately without any sample preparation.

Features & Benefits

faster and easier method than official titration.
Correlated with ISO/AOCS reference methods
No sample preparation for oil and very easy sample preparation for fats
It requires extremely lower quantities of reagents compared to official method
Low toxicity reagents can be used, while official method foresee the use of highly toxic and polluting reagents
Test results are available in 4 minutes

Contact Us Today to request more information about Peroxide Value test in oils and fats

The number of peroxides present in edible fats and oils is an index of their primary oxidative level and consequently of its tendency to go rancid. The peroxide value test used is an index of its status of preservation. In fact, the lower is the peroxide value, the better is fat or oil quality and its status of preservation.

Instruments to Use

FoodLabFat
FoodLab
PalmOilTester

Reagents

R1 (in cuvette): alcoholic mixture
R2 (in vial): Redox solution

Test method

Test type: End Point
Colorimetric reaction at 505 nm
Testing time: 5-8 minutes
It is possible to carry out several test sessions with a maximum of 14 samples.
Calibration can be performed by aligning the test to reference values.

Test principle

R-O-O-R peroxides oxidize Fe++ ions. The Fe+++ ions resulting from oxidation are grouped and form a red complex. Its colorimetric intensity, measured at 505 nm, is directly proportional to the concentration of peroxides in the sample. CDR innovative method simplifies and speeds up the standard procedure, because it enables the test to be carried with micro-quantities and to be applied to fats that are difficult to extract.

Sample

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.).