Peroxide value in oil and fat
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Using FoodlabFat it is possible to carry out a chemical test for the determination of peroxides index of oils and edible fats, using micro quantity of sample and a fast, simple and realiable method. Infact it is possible to determine in just a few minutes the concentration of peroxides in alimentary fats like butter, margarine, palm oil with a very easy sample preparation: fats must be only melted with bain-marie before collection. Whereas you can evaluate peroxide value in raw oils like seed oil immediately without any sample preparation.
The number of peroxides present in edible fat is an index of its primary oxidative level and consequently of its tendency to go rancid. The chemical test used to determine the number of peroxides of oil or fat is an index of its status of preservation. In fact, the lower is the number of peroxides, the better is fat or oil quality and its status of preservation.
Request more information about peroxide value analysis in oils and edible fats: click and contact us
Instrument
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.).
Kit
The reagents are provided in sealed bags, each containing 10 test tubes. 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.
Request more information about peroxide value analysis in oils and edible fats: click and contact us
Correlated arguments
Determination of the p-Anisidine value (AnV) in oils and fats
Determination of peroxide value in vegetable oils
Determination of peroxide value in essential oils
Determination of peroxide value of oil extracted from dry fruit
| CODICE KIT | VOLUME CAMPIONE | RANGE |
| *300159 (20 test) *300150 (100 test) |
2,5 – 50 µL | 0,01 – 50 mEqO2/Kg |
