Oils and fats

Nuts

Fish Oil

Bakery products

Frying oils and fried snacks

Pet Food

Animal feeds and silages

The peroxide value of an edible fat indicates its primary oxidation state and thus its tendency to go rancid. In just 3 minutes, without titration, you can carry out the analysis of the peroxide value of oils and fats on the production line, in the laboratory or wherever you want, using the CDR FoodLab® analysis system which simplifies and speeds up the official method. The results are correlated with those of the reference methods ISO/AOCS.

Peroxide Value (POV) test in Oils and Fats

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. 

<ul><li>Rapids results: 4 minutes ISO/AOCS compliant method.</li><li>Results are comparable to the ISO/AOCS method with very high correlation coefficients</li><li>Simple method: photometric method, low toxicity reagents pre-filled in disposable cuvettes.</li><li>test using micro-samples:suitable even to test fat substances that have a difficult extraction process.</li><li>Cost effective solution: rapid return on investment</li></ul>

Features

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&nbsp; Dried fruit in shell: With the CDR system, the oil to be analysed can be extracted with a simple mechanical treatment&nbsp; 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.&nbsp; &nbsp;

R-O-O-R peroxides oxidise Fe2+ ions. The Fe3+ ions formed during oxidation are complexed to form a red coloured complex whose intensity, measured at 505 nm, is directly proportional to the concentration of peroxides in the sample. The innovative CDR method simplifies and speeds up the official procedure and, thanks to the micro-quantities of sample used, makes it possible to extend the analysis to fat samples that are difficult to extract.The amount of POV of fats indicate the degree of primary oxidation and therefore its likeliness of becoming rancid. A lower number of peroxide value indicates a good quality of oil and a good preservation status.Unsaturated free fatty acids react with oxygen and form POV, which determine a series of chain reactions that generate the production of smelling volatile substances. Those reactions are accelerated by high temperature and by light and oxygen exposure.CDR innovative method simplifies and speeds up the standard procedure, because it enables the analysis to be carried out using micro-quantities of samples and to be applied to fats that are difficult to extract.

Principle of the test

The CDR method for the determination of peroxide value of oils and fats showed very good correlation with the reference method: <a href="/cdrfoodlab/validations/ffa-pv-korea-university-validation">AOCS Official Method Cd 8-53</a>. In addition, the international reference laboratory Campden BRI carried out comparative tests between the CDR FoodLab® method for <a href="/cdrfoodlab/validations/study-cdrfoodlab-reference-methods-oils">determining the peroxide value and the UKAS accredited titration method used by Campden BRI</a> (Campden BRI Method TES-AC-360 based on ISO 3960 or AOCS Cd 8b-90 or AOAC 965.33): the correlation coefficient was R² = 0.9681, value that shows that the correlation between the two methods is very good.<figure class="image"><img src="https://s3-foodlab.s3.eu-central-1.amazonaws.com/Peroxide_Value_Campden_BRI_ad9135d1a2.jpg" alt="Correlation curve of the CDR FoodLab® method with the reference method obtained by the international reference laboratory CampdenBri. R² = 0.9681"></figure>

Calibration curve

Reagent test Kits

Measuring range Fats and Oils

Measuring range Flours

Measuring range Essential oils

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

CDR FoodLab® Jr

The analyzers for oils and fats quality control

Validations

The international reference laboratory Campden Bri has trialled the CDR FoodLab® to establish whether it could meet the requirements for analysing a number of important food quality parameters. assessment of the ability of the CDR FoodLab® to analyse for Anisidine Value, Peroxide Value and Free Fatty Acid content showed that the instrument gave comparable results to the reference methods with very high correlation coefficients suggesting good accuracy of results.

Comparison study between CDR FoodLab® analytical methods and reference methods for Oil and Fats testing

The reliability and availability of CDR FoodLab® system for determining acid value (AV) and peroxide value (POV) were assessed
during the hydrolytic rancidification and lipid oxidation of edible oils.
The CDR FoodLab® system based on spectrophotometry was compared to the official methods, ISO 660 (AOCS Cd 3d-63 or AOCS Ca 5a-40 or AOAC 940.28 ) and ISO 3960 ( AOCS Cd 8b-90 or AOAC 965.33) protocols, based on manual titration employing the standard mixture for the simulated
oxidation models and edible oils during the thermally induced oxidation at 180°C.
Considering ISO protocols with a probability of human error in manual titration, the rapidness and simplicity of the reagent kit based on spectrophotometry make it a very good alternative to monitor the lipid
oxidation of edible oils and lipid-containing foods.