p-Anisidine Value (AnV) test in Bakery Products and Spreads

CDR FoodLab®: the analysis system to perform a complete quality control on bakery products, snacks and spreads.

With CDR FoodLab® you can perform the test of Anisidine Value in bakery products, snack and spread with a very easy method.

Sample processing is extremely simple and free from hazardous solvents.

Once the sample to be analyzed has been extracted, you can carry out Anisidine Value with a fast, user-friendly and realiable method in just 2 minutes.

CDR FoodLab® method for Anisidine Value test simplifies the standard AOCS (Cd 18-90) procedure since permit to test micro-quantities of samples without toxic reagents, dedicated instrumentation or lab tech skilled operator.

The method shows a good correlation with AOCS Official Method Cd 18-90

The extracted sample can also be used to determine the Free Fatty Acids and the Peroxides Value of the product.

So with CDR FoodLab® you can easily evaluate the rancidity and the value of TOTOX of baked goods, baked goods, snacks and spreads by determining Free Fatty Acids, Peroxide Value and Anisidine Value on the extracted fat.

Take a look! It’s fast and simple

The Analyzers CDR FoodLab® for a complete quality control on bakery products, baked goods, snacks and spreads.

The system is supplied pre-calibrated and ready for use.
Results are expressed in accordance with the reference method.
The analytical methods are simple: the system does not require an equipped laboratory or skilled staff. You can perform the test even at production line.

  CDR FoodLab® for quality control on bakery products, snacks and spreads.CDR FoodLab® CDR FoodLab® Junior for quality control on bakery products, snacks and spreads.CDR FoodLab® Junior
Analyses Bakery Products and Spreads:
Free Fatty Acids
Peroxide Value
Anisidine Value (AnV)
Alcohol by Volume
Alcohol by Volume on Preservative solution
Configuration with tailored panel of analyses
Simultaneous Sample Analyses 16 3
Multiple Analyses on a Sample si


Test type: kinetic
Testing time: one test 2 minute – 40 Tests/hour.
Are possible test sessions with several samples, up to a maximum of 16.
The system is supplied pre-calibrated and ready for use.

Calibration Curve / Correlation Data

CDR FoodLab® method shows a good correlation with AOCS Official Method Cd 18-90.

good correlation between CDR FoodLab methond and AOCS Official Method Cd 18-90.

Furthemore Anisidine Value was determined by Campden BRI laboratory using the CDR FoodLab® instrument and the laboratory method Campden BRI Method TES-AC-360: the correlation, R2, was found to be 0.9942 which indicated very good correlation.

Anisidine Value method comparison: CDR FoodLab method vs Reference method

Principle of the test

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

Anisidine value test is used to assess the secondary oxidation of oil or fat, which is mainly imputable to aldehydes and ketones, and is therefore able to tell the oxidation “history” of an oil or a fat.

Furthermore, AnV analysis on oil is an indicator of excessive oil deterioration in deep frying process

Reagent test Kits

The reagents are packaged in foil pouches containing 10 tubes useful to perform 10 analyses.

This is the minimum package that allows the use of CDR systems even to those who need to make a few analyses, thus not wasting reagents.

There are also boxes of 100 tests, however, packaged in 10 bags of 10 tubes containing the reagent.

Code *300500: 100 tests

Code *300503: 10 tests

The reagents have a shelf-life of 12 months

Sample Handling and Usage of Curves

bakery products:  it is necessary to crush the sample and to add in appropriate proportions the adjuvant for the extraction of water-based fat.  After brief centrifugation, the fat is obtained as a supernatant.

spreads: it is sufficient to add the adjuvant for extraction; After brief centrifugation, the fat is obtained as a supernatant.

Measuring range

Test Measuring Range Resolution Repeatability
p-Anisidine 0.5 - 100 AnV 0.1 AnV 0.7 AnV

Reagents developed by CDR S.r.l - Quality System Certified ISO 9001 Ed. 2015 - Certificate n. 9115

Click and Discover more about CDR FoodLab®: analysis system fast, simple for a complete Quality Control on Bakery Products, Baked Goods, Snacks and Spreads

Request a Free Quote Now!
With the CDR system, you can perform your tests in total autonomy

Neither skilled staff nor a dedicated external laboratory is needed to use our systems. CDR FoodLab® optimizes traditional testing methods, making them faster and easier, while guaranteeing accuracy standards in line with the reference methods.

Analytical kit

CDR FoodLab® Analysis Systems use disposable pre-vialed reagents specifically developed by the research laboratories of CDR. The use of pre-vialed reagents and the analytical procedures allow:

  • a sample preparation that is quick and easy, when needed at all;
  • making analytical procedures extremely fast and easy;
  • removing all needs for complex calibration procedures.

Reagents come in aluminum packages containing 10 test tubes each to perform 10 tests (or packages for 100 tests containing 10 single packages of 10 test tubes each).

Just a few steps and results are yielded right away

Just a few steps will suffice to carry out your analysis in a rapid way in total autonomy. The system is composed of both the analyzer based on photometric technology and a kit of low toxicity, pre-vialed reagents, developed by CDR.

CDR FoodLab® is cost-effective because it does not require the use of expensive equipment and does not entail maintenance, assistance or calibration costs.
Find out how it works