Peroxide Value test in Palm oil
The peroxide value of the palm oil indicates its primary oxidation state and thus its tendency to go rancid. In just 3 minutes, without titration, it is possible to carry out analysis of the peroxide value of raw and refined oil at all stages of its production, in analysis laboratories or on the processing lines of food industries that use it as an ingredient, using the CDR FoodLab® analysis system that simplifies and speeds up the official method. The results are correlated with those of the reference methods AOCS/ISO.
Principle of the test
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.
Correlation curve with reference methods
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]
Reagent test Kits
The analyzer for palm oils quality control
- Complete analysis panel, supplied already configured
- Up to 16 determinations simultaneously
- Possibility of carrying out analyses of the same sample
- Integrated printer
- Full connections (LAN - USB - Bluetooth barcode/QR code reader)