P-Anisidine value of fats and oils

The p-Anisidine value is used to determine the amount of aldehydes, principally α,β-unsaturated aldehydes, in fats and oils. It is a good, widely used approximation for the level of secondary oxidation.

This p-Anisidine analysis is suitable for animal and vegetable fats and oils, fatty acids, and their mixtures. The method is not suitable for milk fats and lecithin.

The risk of oxidation increases with exposure to elevated temperatures and light, making p-Anisidine determination relevant for fats and oils that have been exposed to these risk factors during manufacturing, processing, storage, or use.