Peroxide value determination ve Number

Peroxide Value Determination and Number
Peroxide Value Determination and Number

In 2014, the Ministry of Food, Agriculture and Livestock published the Turkish Food Codex Communiqué on Methods for Analysis of Olive Oil and Olive Oil (Communiqué no: 2014 / 53). This communiqué, which was prepared on the basis of the directive determining the characteristics and related analysis methods of olive oil and pomace oil numbered 2568 / 91 EEC issued by the European Union, specifies the methods of analysis to be carried out during official audits of olive oil and olive oil. Peroxide value determination method is also included in the annex of the Communiqué (Annex 3).

This method is used to determine the peroxide value in vegetable and animal fats and oils. Samples taken for analysis should be kept in fully filled glass containers that are sealed against light and airtight and kept in the cold. The peroxide value is the amount of active oxygen that oxidizes potassium iodide in one kilogram of oil under the specified assay conditions. The principle of this method is to treat the oil sample dissolved in the mixture of acetic acid and chloroform with potassium iodide solution and titrate the resulting free iodine with sodium thiosulfate solution.

Briefly, the amount of peroxide in the oil is determined and information about the degradation of the oil is obtained. The value of the amount of active oxygen present in the oils gives the number of peroxides. The number of peroxide is the amount of micrograms of active oxygen present in the 1 gram fat.

Peroxides are chemical compounds produced by oxidation of oil. There is therefore a positive relationship between peroxide number and oil degradation level. Peroxide value in olive oil and pomace oils may decrease after a certain level of oxidation. This is the conversion of peroxides into secondary oxidation products.

In the laboratories, peroxide number determination studies are carried out in olive and olive oil. In addition, the standards prepared by organizations operating in our country and in foreign countries and the methods of analysis and test criteria accepted in the world are complied with.