Peroxide Value test in Palm oil

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 CDR FoodLab® method for determining the peroxide value of oils and fats, which is used by CDR PalmOilTester, has shown an excellent correlation with the AOCS Official Method Cd 8-53. In addition, the international reference laboratory Campden BRI carried out comparative tests between the CDR method and the UKAS accredited titration method used by Campden BRI (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. [Graph]