Peroxide Value 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 Peroxide Valuein 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 the Peroxide Value test in just 4 minutes, without titration. 

The results are comparable to AOCS Official Method Cd 8-53.

The extracted sample can also be used to determine p-Anisidine Value and Free Fatty Acids 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! Testing Peroxide Value in Bakery Products is 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

Correlated with AOCS Method

CDR method shows a very good correlation with AOCS Official Method Cd 8-53. Furthermore Peroxide Value was determined using the CDR FoodLab® instrument and the UKAS accredited titration method used by Campden BRI (Campden BRI Method TES-AC-360). The data for PV using the CDR FoodLab® was found to be very consistent with good reproducibility across the triplicate runs and the correlation between the two methods is good.

Peroxide Value method comparison: CDR FoodLab instrument and the UKAS accredited titration method used by Campden BRI (Campden BRI Method TES-AC-360)


Test type: End Point
Testing time: 4 minutes
It is possible to carry out several test sessions with a maximum of 16 samples.
The system is supplied pre-calibrated and ready for use.

Principle of the test

R-O-O-R peroxide value oxidize Fe2+ ions. The Fe3+ ions resulting from oxidation are grouped and form a red complex. Its colorimetric intensity, measured at 505 nm, is directly proportional to the concentration of peroxide value in the sample. Results are expressed as meqO2/Kg.

The amount of peroxide value of fats indicate the degree of primary oxidation and therefore its likeliness of becoming rancid. A lower number of peroxide value indicates a good quality of oil and a good preservation status.

Unsaturated free fatty acids react with oxygen and form peroxide value, which determine a series of chain reactions that generate the production of smelling volatile substances. Those reactions are accelerated by high temperature and by light and oxygen exposure.

CDR innovative method simplifies and speeds up the standard procedure, because it enables the analysis to be carried out using micro-quantities of samples and to be applied to fats that are difficult to extract.

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 *300150: 100 tests

Code *300159: 20 tests

The reagents have a shelf-life of 12 months

Sample Handling

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
Peroxides [0.3-25] meqO2/Kg 0.3 - 25 meqO2/Kg 0.01 meqO2/Kg 0.24 meqO2/Kg
Peroxides [0.3-11] meqO2/Kg 0.3 - 11 meqO2/Kg 0.01 meqO2/Kg 0.11 meqO2/Kg
Peroxides [0.1-5.5] meqO2/Kg 0.1 - 5.5 meqO2/Kg 0.01 meqO2/Kg 0.05 meqO2/Kg

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

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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.
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