What is the principle of peroxide value?

1 Peroxide value. The peroxide value (PV) determines the concentration of hydroperoxide, the primary oxidation products. The principle involves peroxides liberating iodine from potassium iodide, i.e. The amount of peroxides is calculated back by the amount of sodium thiosulfate (Na2S4O6) consumed.

How the estimation of iodine value is different from peroxide value?

The method used for quality test of oil and fat are measured by the titration method. Peroxide number shows the amount of peroxide in meq in every 1000 gram of oil. Iodine number shows the amount of unsaturated fatty acid in oil. Unsaturated fatty acid can bind iodine to form saturated compunds.

What is the unit of peroxide value?

Note 1 to entry: The peroxide value is usually expressed in milliequivalents (meq) of active oxygen per kilogram of oil, but it may also be expressed (in SI units) as millimoles (mmol) of active oxygen per kilogram of oil.

How do I calculate my Ester value?

The Ester Value is the number of mg of potassium hydroxide required to saponify the esters in 1.0 g of the substance. If the Saponification Value and the Acid Value have been determined, the difference between these two represents the Ester Value.

What does high peroxide value mean?

High peroxide levels indicate that oil has been damaged by free radicals and will give rise to aldehydes and ketones that can cause oil to smell musty and rancid. These reactions are accelerated by heat, light, and air. Like with levels of Free Fatty Acids, be wary of refined or blended olive oils.

Why is hydrogen peroxide calculated?

Detection of peroxide gives the initial evidence of rancidity in unsaturated fats and oils. It gives a measure of the extent to which an oil sample has undergone primary oxidation, extent of secondary oxidation may be determined from p-anisidine test. …

Does temperature affect peroxide value?

Temperature is one of the most important factors that affect lipid oxidation. Results showed that the peroxide value (PV), TBARS value, oxidized levels, and cardboard flavor increased, whereas the roasted peanutty flavor decreased with increasing storage time and temperature.

Why is it important to know the PV value of peroxide?

The PV determination should not be used as a method of assessing the deterioration of oils used for frying, since hydroperoxides decompose spontaneously above 150°C, and the measured PV can be more an indication of the cooling and storage conditions after frying than of oxidation products formed at frying temperatures.

How is peroxide concentration determined in fats and oils?

In most cases, the methods for determining peroxide concentration in fats and oils use the reactivity of the bound oxygen with other compounds, like potassium iodide or Fe 2 +, and the resulting reduction of the hydroperoxides.

How is the amount of peroxide in a food calculated?

The amount of peroxides is calculated back by the amount of sodium thiosulfate (Na2S4O6) consumed. It is expressed as peroxide value (PV) in units of milli-equivalents (meq) peroxide per 1 kg of fat extracted from the food.

What should the value of peroxide be After cooling?

The PV should be less than 5.0 meq/kg after the tank has cooled to ambient temperature. A value below 5.0 meq/kg, preferably about 3.0 meq/kg, reflects good shutdown practices and management.

What is the principle of peroxide value? 1 Peroxide value. The peroxide value (PV) determines the concentration of hydroperoxide, the primary oxidation products. The principle involves peroxides liberating iodine from potassium iodide, i.e. The amount of peroxides is calculated back by the amount of sodium thiosulfate (Na2S4O6) consumed. How the estimation of iodine value is…