Analytical methods for determining the peroxide value of edible oils: A mini-review. (1st October 2021)

• Record Type: Journal Article
• Authors: Zhang, Na; Li, Yonglin; Wen, Shasha; Sun, Yiwen; Chen, Jia; Gao, Yuan; Sagymbek, Altayuly; Yu, Xiuzhu
• Is Part Of: Food chemistry. Volume 358(2021)
• Publication Date: 2021-10-01
• Subjects: Edible oil -- Lipid oxidation -- Peroxide value -- Analytical method; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.129834
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Peroxide value is an important index for monitoring oil oxidation during storage. The advantages and limitations of classical and instrumental approaches for PV are reported. Indirect FTIR and NIR are two of the most beneficial instrumental methods for the PV determination. Abstract: 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.