Analytical methods for determining the peroxide value of edible oils: A mini-review
Zhang N. Li Y. Wen S. Sun Y. Chen J. Gao Y. Sagymbek A. Yu X.
1 October 2021Elsevier Ltd
Food Chemistry
2021#358
Edible oils are prone to oxidation during processing and storage that may negatively affect the oil quality and human health. Determining the peroxide value (PV) of edible oils is essential because PV is one of the most typically used quality parameters to monitor lipid oxidation and control oil quality. Many approaches have been developed to determine the PV of oils. Among them, iodometric titration is the commonly used method for PV determination. Considering the limitations related to titrimetric methods, such as time and environmental concerns, several instrumental techniques have been considered as reliable alternatives. The advantages and limitations of classical titration and instrumental methods are summarized in this review. The prospects and reformative aspects for the future applications of these approaches in PV determination are also discussed.
Analytical method , Edible oil , Lipid oxidation , Peroxide value
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College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, Shaanxi, 712100, China
S.Seifullin Kazakh Agro Technical University, 62 Zhenis Avenue, 14 Nur-Sultan, 010011, Kazakhstan
College of Food Science and Engineering
S.Seifullin Kazakh Agro Technical University
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