Determination of Peroxide Value

The factor that causes the sour taste in oils is peroxides, which are the basic components of the breakdown products. Peroxide value (POV) in oils is the reactive oxygen content expressed in milliequivalents (meq) of free iodine per kilogram of oil.

Peroxide values ​​in oils are a sign of oxidation in the early stages of lipid degradation. Therefore, this index becomes less reliable as degradation increases with the increase in peroxide degradation.

If the POV value is well below 10 meq/kg, the oil is fresh.

If the POV value is between 20 and 40 meq/kg, a sour taste appears in the oil.

For Peroxide Value Determination in Oils, please contact Nanolab Food Analysis Laboratory.