Analysis of Free Fatty Acids and Peroxide Value in vegetable oil matrix: comparison with ISO/AOCS and CDR FoodLab® methods
Neotron, an italian accredited laboratory, conducted a study with the aim of comparing the repeatability of CDR FoodLab® tests in relation to the determination of the Peroxide Value and Free Fatty Acid in vegetable oil matrices with the repeatability obtained in the laboratory using ISO methods:
- Attachment II of EEC Regulation 2568/91 for the determination of Free Fatty Acid (FFA)
- Attachment III of EEC Regulation 2568/91 for the determination of the Peroxide Value (PV)
- ISO 660 (AOCS Cd 3d-63 or AOCS Ca 5a-40 or AOAC 940.28) for the determination of Free Fatty Acid
- ISO 3960 (AOCS Cd 8b-90 or AOAC 965.33) for the determination of the Peroxide Value
The following oil matrices were tested:
- Peanut oil
- Grape seed oil
- Olive oil
- Rectified olive oil
- Extra virgin olive oil
Neotron expressed the following conclusions, referred to CDR FoodLab® system. They are valid for the FoodLab method implemented in CDR FoodLab®:
“The comparison of the correlation coefficients shown in the two tables demonstrated that method ensures performances that are equivalent to those that can be obtained by using the method described in Attachment II of EEC Regulation 2568/91 for the determination of Free Fatty Acid (FFA) and the ISO 660 method, The results also show that the system is in line with the analytical tolerances applicable to test laboratories. Even for the test related to the determination of Free Fatty Acid (FFA), it was observed that, if appropriately calibrated, CDR FoodLab® enables to dose oil matrices of different origin.
These excellent analytical results along with the easiness of use and extraordinary versatility make of this system a precious tool that can be widely used whenever analytical controls are required."
Download the report of Neotron from the section below: