Oils and fats

Fish Oil

Nuts

Bakery products

Frying oils and fried snacks

Pet Food

Animal feeds and silages

Anisidine value test is used to assess the secondary oxidation of oil or fat, which is mainly imputable to aldehydes and ketones, and is therefore able to tell the oxidation "history" of an oil or a fat. Furthermore, AnV analysis on oil is an indicator of excessive oil deterioration in deep frying process.

p-Anisidine Value (AnV) test in Fats and Oils

CDR FoodLab® is the chemical analyzer for quality and process control that allows you to determine a wide range of parameters of many foods, animal feeds and pet foods. 

Method

Endpoint analysis. Analysis time: [uni]. Analysis sessions with multiple samples are possible up to a maximum of 16 tests for CDR FoodLab® and 3 tests for CDR FoodLab® Junior.<h3>Sample treatment</h3>Oil: take the sample in the unaltered state (olive oil, seed oil, hazelnut oil, etc.). Solid fat: melt in a water bath before sample collection (animal fats, palm oil, etc.). Fish oil: take the sample in the unaltered state Frying oil: take the sample in the unaltered state Snacks and fried products: with the CDR system, the oil to be analysed can be extracted with a simple mechanical treatment. Dried fruit in shell: with the CDR system, the oil to be analysed can be extracted with a simple mechanical treatment. Bakery products: it is necessary to grind the sample and add the EXTRAFLUID water-based fat extraction aid in appropriate proportions; after a short centrifugation the fat is obtained as supernatant. Spreads: simply add the extraction aid; after a short centrifugation, the fat is obtained as supernatant.

Aldehydes, derived from the secondary oxidation of fat matrix, react with the p-anisidine determining a variation in the absorbance, measured at 366 nm. Anisidine value is expressed as AnV (Anisidine value) following AOCS (Cd 18-90) the reference method.

Principle of the test

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 <a href="/cdrfoodlab/validations/study-cdrfoodlab-reference-methods-oils">determination of p-anisidine of oils and fats and the Campden BRI method (Campden BRI Method TES-AC-360)</a>: the correlation coefficient obtained is R2 = 0.9942, which shows that the correlation between the two methods is very good.

Calibration curve

Correlation curve of the CDR FoodLab® method with the reference method obtained by the international reference laboratory CampdenBri. R² = 0.9942

Reagent test Kits

Measuring range Fats and Oils

Measuring range Bakery Products

CDR FoodLab® the analyzer for quality control of food, animal feeds and pet foods. Top version

CDR FoodLab®

CDR FoodLab® the analyzer for quality control of food, animal feeds and pet foods. Junior version