p-Anisidine Value (AnV) test in Fats and Oils

CDR FoodLab, the fats and oils chemical analysis system for quality and process controlseither in a laboratory or on the production line
 Innovative CDR Foodlab® Method, fast, user-friendly and realiable simplifies the standard AOCS (Cd 18-90) procedure since permit to test micro-quantities of samples (melted fats or oil as it is) without any treatment in just 2 minutes without toxic reagents, dedicated instrumentation or skilled operator.

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

Take a look! It’s fast and simple

Systems to test Anisidine Value (AnV) in animal and vegetable fats and oils

  analyzers in CDR FoodLab range to test oils and fats
CDR FOODLAB®		 CDR PalmOilTester for analysis in palm oil
CDR PALMOILTESTER
Food Matrices Animal and vegetable fats and oils Palm Oil
Parameters FFA (Acidity)
Peroxide Value (PV)
p-Anisidine Value (AnV)
Soaps		 FFA (Acidity)
Peroxide Value (PV)
Iodine Value (IV)
DOBI
β carotene

Method

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. 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 that the signal from the instrument CDR FoodLab®® was proportional to the Anisidine Value in the samples as determined by laboratory analysis.

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. 300503 : 10 tests 

Code. 300500 : 100 tests (10 packages of 10 tests)

The reagents have a shelf-life of 12 months.

Sample Handling and Usage of Curves

Sample
Oil as is (extracted from dry fruits, seeds, nuts, etc.).
Solid fats: melted using bain-marie method before starting the test (animal fats, palm oil, etc.)

Code Meas. range
AnV		 Sample Volume Resolution
AnV		 Repeatability
*300503
*300500		 0,5 – 100 20 µL 0,1 0,5 AnV

Find out the analyzer that best suits your needs

  analyzers in CDR FoodLab range to test oils and fats
CDR FOODLAB®

CDR PalmOilTester for analysis in palm oil
CDR PALMOILTESTER
Food Matrices Animal and vegetable fats and oils Palm Oil
Parameters FFA (Acidity)
Peroxide Value (PV)
p-Anisidine Value (AnV)
Soaps		 FFA (Acidity)
Peroxide Value (PV)
Iodine Value (IV)
DOBI
β carotene

 

Reagent developed by CDR S.r.l - ISO 9001 certified company

 

Anisidine Value (AnV) was last modified: May 23rd, 2017 by CDR s.r.l.