Analyzers for p-Anisidine Value in Oils and Fats
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Features & Benefits of Anisidine Value Testing Method
What does anisidine value and TOTOX mean?The oxidative process of oils and fats is one of the main causes of the deterioration of the principal organoleptic and nutritional characteristics of foodstuffs. The complex oxidation process can be summarized into two phases: in the first one fat acids react with oxygen and determine odourless compounds as peroxides; during the second phase the peroxides degrade into many substances as volatile aldehydes, responsible of the rancid odour and flavour, and in a non-volatile portion. The primary oxidation products are normally measured with Peroxide Value test (PV) and the secondary products with p-Anisidine test. Anisidine value (AnV) represents the level of non-volatile aldehydes, primarily 2-alchene present in the fat. On the contrary other tests consider the volatile portion of aldehydes and, due to their intrinsic variable nature, bring to results that are less reliable. The oxidative status of a fat should be evaluated considering both its primary and secondary oxidation. In fact it can happen that a fat that has initially a high peroxide value, kept in stock for a long time in absence of oxygen, endures a secondary oxidative process that determines the decrease of peroxide value but the increase of anisidine value. Performing only the analysis of peroxide it can happen that fats that are not fresh or damaged, are used as ingredients without having the chance to evaluate the consequences of secondary oxidations. In summary we can say that peroxide value indicates the actual oxidative status in fat matrix but anisidine value indicates its history from the oxidative point of view. These 2 values can be combined into the TOTOX number:
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