Peroxide Value Determination of Cooking Oils
Application Overview
This application note describes the determination of peroxide value in edible oils using automatic titration. Peroxide value is a primary indicator of lipid oxidation and is widely used to assess oil freshness, storage stability, and overall product quality in food production and quality control laboratories.
Analytical Method
The method employs iodometric titration with automatic endpoint detection to quantify peroxide value in oil samples. Automated titration improves accuracy and repeatability while minimizing operator-dependent variability, making the method well suited for routine quality control testing.
Sample Type
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Edible oils
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Cooking oils
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Fats and oil-based food ingredients
Representative Application Data
This application includes example titration conditions and data demonstrating reliable peroxide value determination for monitoring oxidation and quality changes in edible oils.
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