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 minutes 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 Peroxide Value in animal and vegetable fats and oils
 |
CDR FOODLAB® | CDR OXITESTER | CDR PALMOILTESTER |
|---|---|---|---|
| Food Matrices | Animal and vegetable fats and oils | Olive Oil | Palm Oil |
| Parameters |
Oils and Fats: Anisidine Value (AnV) Soaps Test Peroxide Value Free Fatty Acids Iodine Value in palm oil (IV) |
Olive Oil: Acidity (FFA) Peroxide Value Total Polyphenols/OSI K270 Sugars in Olives |
Palm Oil: Anisidine Value (AnV) DOBI & Carotene content Iodine Value test Peroxide Value Free Fatty Acids |
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.
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) |
Code | Resolution (mEqO2/Kg) |
Repeatability |
|---|---|---|---|
| 0,3 – 25 | *300150/A *300159/A |
0.01 | 0.3 |
| 1 – 50 | *300150/A *300159/A |
0.01 | 0.3 |
Peroxide Value in Essential Oils
Specific curves suitable for the analyzer CDR OxiTester.
| Meas. range (mmol/L) | Code | Resolution (mmol/L) | Repeatability |
|---|---|---|---|
| 0 – 13 | *300150/A *300159/A |
0.01 | 0.02 |
| 0.5 – 25 | *300150/A *300159/A |
0.01 | 0.02 |
Peroxide Value Test in fat matrix
Specific curves suitable for the analyzer CDR FoodLab® for fats and oils.
| Meas. range (mEqO2/Kg) |
Code | Resolution (mEqO2/Kg) |
Repeatability |
|---|---|---|---|
| 0.01 – 3.4 | *300150 *300159 |
0.01 | 0.1 |
| 0.1 – 5.5 | *300150 *300159 |
0.01 | 0.1 |
| 0.5 – 11 | *300150 *300159 |
0.01 | 0.3 |
| 0.3 – 25 | *300150 *300159 |
0.01 | 0.3 |
| 1 – 50 | *300150 *300159 |
0.01 | 0.3 |
| 4 – 275 | *300150 *300159 |
0.1 | 3 |
| 7 – 550 | *300150 *300159 |
0.1 | 3 |
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) |
Code | Resolution (mEqO2/Kg) |
Repeatability |
|---|---|---|---|
| 0.1 – 5.5 | *300150 *300159 |
0.01 | 0.1 |
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) | Code | Resolution (mEqO2/Kg) | Repeatability |
|---|---|---|---|
| 0.1 – 5.5 | *300150 *300159 |
0.01 | 0.01 |
| 0.3 – 11 | *300150 *300159 |
0.01 | 0.3 |
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) | Codice | Resolution (mEqO2/Kg) | Repeatability |
|---|---|---|---|
| 0.01 – 0.55 | *300190 | 0.01 | 0.1 |
| 0.3 – 11 | *300190 | 0.01 | 0.3 |
| 0.3 – 25 | *300190 | 0.01 | 0.3 |
| 1 – 50 | *300190 | 0.01 | 0.3 |
Peroxide Value Test in Flour
Specific curves suitable for the analyzer CDR FoodLab® for fats and oils.
| Code | Meas. range (mEqO2/Kg) | Resolution (mEqO2/Kg) | Repeatability |
|---|---|---|---|
| *300150 *300159 |
0,05 – 25 |
0.01 | 0.3 |
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
 |
CDR FOODLAB® | CDR OXITESTER | CDR PALMOILTESTER |
|---|---|---|---|
| Food Matrices | Animal and vegetable fats and oils | Olive Oil | Palm Oil |
| Parameters |
Oils and Fats: Anisidine Value (AnV) Soaps Test Peroxide Value Free Fatty Acids Iodine Value in palm oil (IV) |
Olive Oil: Acidity (FFA) Peroxide Value Total Polyphenols/OSI K270 Sugars in Olives |
Palm Oil: Anisidine Value (AnV) DOBI & Carotene content Iodine Value test Peroxide Value Free Fatty Acids |
