Peroxide value of food and feed
The peroxide value (PV) measures hydroperoxides formed as a result of the autoxidation of unsaturated fatty acids in food and feed products. Accumulation of autoxidation products affects sensory quality and is potentially harmful to human and animal health, making PV an important quality indicator in the food industry.
Autoxidation reactions occur at different rates during the manufacturing, storage, and use of food and feed, but are generally sped up with elevated temperatures and exposure to light.
This method includes an extraction step, after which the determination of peroxide value is performed on the extracted fat or oil. The method is suitable for all food and feed products that contain fat.
More information about the method:
Isothermal titration calorimetry (ITC)- Suitable sample matrices
- Food, feed
- Required sample quantity
- 100 g
- Typical turnaround time
- 2 weeks after receiving the samples
- Detection limit
- 0.1 mEq O2/kg
- Available quality systems
- Accredited test method
- Device types
- Standard
- Method expert
Food, feed and supplements
Physical and chemical propertiesPrice
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