Palm oil

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

p-Anisidine Value (AnV) test in Palm oil

CDR PalmOilTester: The analysis system of raw and refined palm oil, easy to use and reliable in results

Method

Test type: End Point. Testing time: [uni]. Analysis sessions with multiple samples are possible up to a maximum of 16 tests.<h3>Sample treatment</h3>Solid samples at room temperature must be melted before being analysed. The sample must be collected when the oil is consistently melted and still warm.

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

CDR method shows a good correlation with Campden BRI laboratory method (Campden BRI Method TES-AC-360).

Calibration curve

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

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

CDR PalmOilTester Reliable Simple Rapid Palm Oil Testing System

CDR PalmOilTester

 The analyzer for palm oil quality control

Anisidine Value (AnV)

Oils and fats

Frying oils and fried snacks

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Palm oil Analyses

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