Analysis of Anisidine Value (AnV) in Oil and Fats
The p-Anisidine value is used to assess the secondary oxidation of fatty substances and correlates with the presence of aldehydes and ketones, which are responsible for the rancid smell and taste. Thus, the Anisidine value indicates the "oxidative history" of an oil or fat. Furthermore, the determination of the p-Anisidine value of an oil gives an indication of its deterioration during the frying process. The CDR FoodLab® method for the determination of p-anisidine of oils and fats simplifies the official AOCS procedure (Cd 18-90), allowing the analysis to be carried out in approximately 2 minutes using micro-quantities of sample in the unaltered state (oil or melted fat) and a single non-toxic reagent. The results are correlated with those of the reference methods.
Principle of the test
Aldehydes, deriving from the secondary oxidation of fatty substances, react with p-anisidine resulting in an absorption measurable at 366 nm. The p-Anisidine value is expressed as AnV (Anisidine value).
The CDR method showed good correlation with the AOCS Official Method Cd 18-90. In addition, the international reference laboratory Campden BRI has carried out comparative tests between the CDR FoodLab® method for the determination of p-anisidine of oils and fats and the Campden BRI method (Campden BRI Method TES-AC-360): the correlation coefficient obtained is R2 = 0.9942, which shows that the correlation between the two methods is very good.
Reagent test Kits
The analyzers for oils and fats quality control
- Complete analysis panel, supplied already configured
- Up to 16 determinations simultaneously
- Possibility of carrying out analyses of the same sample
- Integrated printer
- Full connections (LAN - USB - Bluetooth barcode/QR code reader)
- Partial analysis panel, supplied configured with 3 analyses of your choice, implementable
- Up to 3 determinations simultaneously
- Wireless connection to external printer
- USB connections