Peroxide Value 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

With the analysis systems in CDR FoodLab® range, in just 4 minutes, without titration, using micro quantity of sample you can carry out the Peroxide Value test of edible Oils and fats like Olive oil, Nuts oil, Walnut oil, Peanut oil, Sunflower oil, castor oil, Palm oil and the other vegetable oils, butter, margarine, Fish oil, coocking oil, animal fats and so on. Absolutely no preparation for oil sample and a really easy one for fat sample. The results are comparable to AOCS Official Method Cd 8-53.

Features

  • Rapids results: 4 minute ISO/AOCS compliant method.
  • Results are comparable to the ISO/AOCS method with very high correlation coefficients
  • Simple method: photometric method, low toxicity reagents pre-filled in disposable cuvettes.
  • test using micro-samples:suitable even to test fat substances that have a difficult extraction process.
  • Cost effective solution: rapid return on investment

Take a look! Testing Peroxide Value is fast and simple

 

Systems to test Free Fatty Acids in animal and vegetable fats and oils

analyzers in CDR FoodLab range to test oils and fats  CDR FOODLAB®CDR OXITESTERCDR PALMOILTESTER
Food MatricesAnimal and vegetable fats and oilsOlive OilPalm Oil
ParametersFFA (Acidity)
Peroxide Value (PV)
p-Anisidine Value (AnV)
Soaps
Iodine Value in palm oil (IV)
Polyphenols in olive oil
Oxidative Stability Index (OSI) in olive oil
FFA (Acidity)
Peroxide Value (PV)
Polyphenols
Oxidative Stability Index (OSI)
K270
FFA (Acidity)
Peroxide Value (PV)
Iodine Value (IV)
DOBI
β carotene

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)

Method

Test type: End Point
Testing time: 4 minutes – 70 Tests/Hour
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.

For analysis of olive oil

Code. 300159A : 20 tests

Code. 300150A: 100 tests (5 packages of  20 tests)

 

For analysis of other oils

Code. 300159 : 20 tests 

Code. 300150: 100 tests (5 packages of  20 tests)

For samples, with high acidity, where a dilution is requested, you must use an appropriate reagent kits.

Code. 300129: 100 tests.

The reagents have a shelf-life of 12 months.

 

Sample Handling

Oil as is (olive oil, extracted from seeds, nuts, etc.).
Solid fats: melted using bain-marie method before starting the test (animal fats, palm oil, etc.).
Extractable fats: extract the fatty part following the instructions provided in the test method (butter, cream, margarine, semi-finished products, etc.).

Measuring range

Peroxide Value Test in Olive Oil and Vegetable Oils:

Specific curves suitable for the analyzers CDR OxiTester e CDR WineLab®

Meas. range
(mEqO2/Kg)
CodeSample VolumeResolution
(mEqO2/Kg)
Repeatability
0,3 – 25*300150/A
*300159/A
5 µL0.010.3
1 – 50*300150/A
*300159/A
2.5 µL0.010.3

Peroxide Value in Essential Oils

Specific curves suitable for the analyzer CDR OxiTester.

Meas. range (mmol/L)CodeSample VolumeResolution (mmol/L)Repeatability
0 – 13*300150/A
*300159/A
5 µL0.010.02
0.5 – 25*300150/A
*300159/A
2,5 µL0.010.02

Peroxide Value Test in fat matrix

Specific curves suitable for the analyzer CDR FoodLab® for fats and oils.

Meas. range
(mEqO2/Kg)
CodeSample VolumeResolution
(mEqO2/Kg)
Repeatability
0.01 – 3.4*300150
*300159
50 µL0.010.1
0.1 – 5.5*300150
*300159
25 µL0.010.1
0.5 – 11*300150
*300159
10 µL0.010.3
0.3 – 25*300150
*300159
5 µL0.010.3
1 – 50*300150
*300159
2.5 µL0.010.3
4 – 275*300150
*300159
5 µL diluted (100 µL)0.13
7 – 550*300150
*300159
5 µL diluted (50 µL)0.13

The curves 50µL and 25µL are mainly recommended for refined oils with very low Peroxide Value, requiring great precision to values lower than 1. The curve 5µL can be used for refined oils and non-refined with Peroxide Value below 25.

Peroxide Value Test in butter; margarine; cream and semi-finished fats

Specific curves suitable for the analyzer CDR FoodLab® for fats and oils.

Meas. range
(mEqO2/Kg)
CodeSample VolumeResolution
(mEqO2/Kg)
Repeatability
0.1 – 5.5*300150
*300159
25 µL0.010.1

The curve 5µL is the same for the analysis of fats, but in this case it is necessary to make a small sample treatment.

Peroxide Value Test in dried fruits nuts

Specific curves suitable for the analyzer CDR FoodLab® for fats and oils.

Meas. range (mEqO2/Kg)CodeSample VolumeResolution (mEqO2/Kg)Repeatability
0.1 – 5.5*300150
*300159
25 µL0.010.01
0.3 – 11*300150
*300159
10 µL0.010.3

The curves are the same for the analysis of fats, these are the most suitable rangefor the application of dried fruit nuts. The oil is extracted by pressure through the system CDR cold extraction.

Peroxide Value Test in Palm Oil

Specific curves suitable for the analyzer CDR PalmOilTester.

Meas. range (mEqO2/Kg)CodiceSample VolumeResolution (mEqO2/Kg)Repeatability
0.01 – 0.55*30019025 µL0.010.1
0.3 – 11*30019010 µL0.010.3
0.3 – 25*3001905 µL0.010.3
1 – 50*3001905 µL0.010.3

Peroxide Value Test in Flour

Specific curves suitable for the analyzer CDR FoodLab® for fats and oils.

CodeMeas. range (mEqO2/Kg)Sample VolumeResolution (mEqO2/Kg)Repeatability
*300150
*300159

0,05 – 25

100 µL extracted sample0.010.3

To carry out the analysis of peroxide in the flour is sufficient a very easy sample preparation.

Find out the analyzer that best suits your needs

analyzers in CDR FoodLab range to test oils and fats  CDR FOODLAB®CDR OXITESTERCDR PALMOILTESTER
Food MatricesAnimal and vegetable fats and oilsOlive OilPalm Oil
ParametersFFA (Acidity)
Peroxide Value (PV)
p-Anisidine Value (AnV)
Soaps
Iodine Value in palm oil (IV)
Polyphenols in olive oil
Oxidative Stability Index (OSI) in olive oil
FFA (Acidity)
Peroxide Value (PV)
Polyphenols
Oxidative Stability Index (OSI)
K270
FFA (Acidity)
Peroxide Value (PV)
Iodine Value (IV)
DOBI
β carotene

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

Peroxide Value was last modified: September 21st, 2017 by CDR s.r.l.