Peroxide value of fats and oils

The peroxide value (PV) measures the amount of oxygen chemically bound to oil or fat as peroxides, particularly hydroperoxides, as a result of autoxidation reactions. It is an important quality parameter in food and feed production, as a high peroxide value is linked to several detrimental effects:

• Change in chemical and physical properties (such as smoking point and viscosity)

• Compromised sensory quality (rancid odor and flavor)

• Potential harm to human and animal health

Autoxidation reactions may occur during manufacturing, processing, storage, and use of fats and oils. Risk factors include elevated temperatures and exposure to light, making products like deep-frying oil particularly susceptible to elevated peroxide levels.

This peroxide value 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.