Peroxide Value in Foods: Determination of Oxidation and Fat Quality

What is the Peroxide Value Number? Why Should It Be Determined?

What is Peroxide Value Number?

Peroxide value is an important quality parameter used to determine the level of oxidation and degree of spoilage of an oil or fat-containing food. Fats oxidize when they come into contact with oxygen and in this process compounds called hydroperoxides are formed. The peroxide value provides information about the oxidative state of the oil by measuring the concentration of these hydroperoxides. A high peroxide value is an indication that the oil has deteriorated and lost its freshness.

Why is Peroxide Value Determination in Foods?

There are several important reasons for the determination of peroxide value in foods:

1. Freshness and Quality Control of Oil: Peroxide value is a critical analysis to determine the freshness of oils and fat-containing foods. A low peroxide value indicates that the oil is fresh, while a high value indicates that the oil has started to oxidize and deteriorate.
2. Oxidative Rancidity Detection: Oxidative rancidity is the undesirable taste and odor changes that occur as oils deteriorate. Peroxide value is determined to monitor and prevent this deterioration process.
3. Shelf Life Determination: Peroxide value measurement is performed to determine the shelf life of foods. A high peroxide value indicates a reduced shelf life of the product, which is important for the commercial value of the food.
4. Food Safety and Health: Oxidized oils can be harmful to health. Therefore, consumer health is protected by determining the peroxide value, especially in products such as frying oils, vegetable oils and margarine.

The deterioration of oils mostly occurs during the storage phase due to the effects of oxygen, metal ions, temperature, light, etc. Whether the deodorization process is carried out effectively in oils is determined by the amount of peroxide. In addition, peroxide determination is a parameter that allows us to have information about the degree of oxidation. Peroxide value determination or Kreiss test is applied to determine the bitterness (deterioration) of oils.

Peroxide determination is based on the oxidation of potassium iodide with the peroxide oxygen in the oil to free iodine and titration of this free iodine with thiosulfate.

Nano-lab Laboratories Group continues to provide services within the scope of Peroxide Value Number Determination in Oils. We also provide services in Olive Oil Analysis.

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