What is the formula for peroxide value?
The peroxide value (PV) is expressed as milliequivalents of iodine per kg of lipid (meq/kg), or as millimole of hydroperoxide per kg of lipid (referred to as peroxide). PV expressed as meq/Kg = 2 × PV mmol/kg.
What does peroxide value indicate?
Definition. The peroxide value is defined as the amount of peroxide oxygen per 1 kilogram of fat or oil.
What is a high peroxide value?
High peroxide levels indicate that oil has been damaged by free radicals and will give rise to aldehydes and ketones that can cause oil to smell musty and rancid. These reactions are accelerated by heat, light, and air. Like with levels of Free Fatty Acids, be wary of refined or blended olive oils.
How is P anisidine value calculated?
To determine AV, a solution of the oil or fat in iso-octane is reacted with p-anisidine in glacial acetic acid to form yellowish reaction products. The AV is then determined from the absorbance measured at 350 nm, both before and after reaction.
What is the peroxide value of palm oil?
All samples of palm oil with peroxide value of 1,0 to 1,5 meq O2/kg indicated the presence of a weak foreign taste, is not peculiar impersonalfat, the samples with peroxide value above 1,5 meq O2/kg were observed pronounced off-flavors and odors characteristic of stale oil.
What is the peroxide value of canola oil?
Control samples showed a peroxide value of 58.50 mequiv/kg and absorptivity at 232 nm of 10.264 after 6 days of oven test.
What anisidine value indicates rancidity?
Anisidine value (AV) These are what gives the oil a rancid smell, and they are measured by the AV. The lower the AV, the better the quality of the oil. Most customers will require an AV of less than 30 in marine oils but AV may need to be as low as 10, depending on the market.
What is the peroxide value of coconut oil?
The low peroxide value (0.24–0.49 meq/kg oil) signifies a high oxidative stability, while p-anisidine values were in the range 0.19-0.87.
What is the acceptable range of peroxide in cooking oil?
The recommended limits for the peroxide value in refined edible oil for commercialization and human consumption are defined as 10 (Codex Alimentarius, 1999) and 30 mEq O 2 /kg (Gotoh and Wada, 2006) , respectively.
What is peroxide value in palm oil?
The peroxide value in the palm oil points out the state of oxidation of a substance. If oxidation proceed for long, it makes the oil rancid and give an unpleasant smell to the substance. This phenomenon is influenced by temperature of preservation and by the contact with air and light.
What is peroxide value of vegetable oil?
The peroxide values were in the range 1.04–10.38 meq/kg for omega-3 supplements and in the range 0.60–5.33 meq/kg for fresh vegetable oils. The concentration range of alkenals was 158.23–932.19 nmol/mL for omega-3 supplements and 33.24–119.04 nmol/mL for vegetable oils.
What is the significance of para anisidine value of oil?
P-Anisidine Value analysis allows to control the quality, the smell and the state of conservation of the matter detecting the deeper stages of the oxidation. The lower the p-Anisidine Value, the better the quality of fats and oils analyzed.
Which is the correct formula for peroxide value?
PV expressed as meq/Kg = 2 × PV mmol/kg. The standard iodometric method for peroxide value requires a sample of 5 g for peroxide values below 10, and about 1 g for higher peroxide values.
How is peroxide value determined in oxidative rancidity?
In oxidative rancidity oxygen is taken up by the fat with the formation of peroxides. The degree of peroxide formation and the time taken for the development of rancidity differ among oils. Principle. Peroxide value is a measure of the peroxides contained in the oil.
What is the value of peroxide in fat?
The peroxide value is defined as the amount of peroxide oxygen per 1 kilogramof fat or oil.
How is peroxide value used in the food industry?
Peroxide value (PV) is one of the most widely used quality indicators in food industry, and a number of analysis methods have been developed to measure PV in oils/fats and oil/fat–based foods (Dobarganes and Velasco, 2002). The PV is still the most common chemical method of measuring oxidative deterioration of oils.