Oils and fats

Fish Oil

Nuts

Bakery products

Frying oils and fried snacks

Pet Food

Animal feeds and silages

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 1 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.

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]. Are possible test sessions with several samples, up to 16 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.&nbsp; Spreads: simply add the extraction aid; after a short centrifugation, the fat is obtained as supernatant.

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).

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.&nbsp;<figure class="image"><img src="https://s3-foodlab.s3.eu-central-1.amazonaws.com/Anisidine_Value_Campden_BRI_b45e54ca87.jpg" alt="Correlation curve of the CDR FoodLab® method with the reference method obtained by the international reference laboratory CampdenBri. R² = 0.9942"></figure>

Calibration curve

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