Peroxide value in oil and fat
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With CDR FoodLab Method, fast, simple and realiable, it is possible to carry out the Peroxide Value (PV) analysis of oils and edible fats.
In fact using micro quantity of sample it is possible to determine in just 4 minutes the peroxide value in alimentary fats like butter, margarine, palm oil, Fish oil, Peanut oil, Sunflower oil, castor oil ...
A very easy sample preparation is requred: 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.
Benefits and Feature of CDR FoodLab method to determine PV in fats and oils
- faster and easier method than official titration.
- 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
Request more information about PV analysis in oils and edible 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.
Instrument
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.).
Kit
The reagents 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.
Request more information about PV analysis in oils and edible fats
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 |
