Peroxide analysis is a method for determining peroxide values for animal oils and fats, vegetable oils and fats, and flavor and fragrance materials. The peroxide value is a parameter that indicates the oxygen content in a substance as peroxide, especially hydroperoxides. The peroxide value is a measure of the oxidation present.
During analysis, the sample is treated in solution with a mixture of acetic acid and a suitable organic solvent, and then with a solution of potassium iodide. The liberated iodine is titrated with a standard sodium thiosulfate solution. Peroxide values are expressed as either milliequivalent peroxide/kg or millimole peroxide/L.
An analysis method for determining the peroxide value in animal and vegetable fats and oils has been described in the Turkish Food Codex Communique on Olive Oil and Olive Pomace Oil Analysis Methods (Communiqué no: 2014/53) published by the Ministry of Food, Agriculture and Livestock (Annex 3 Peroxide value determination).
The samples taken for these analyzes should be protected from light, sealed with cork stopper in an airtight manner, and stored in completely filled glass containers and in the cold.
The peroxide value is the milliequivalent weight of active oxygen in one kilogram of oil that oxidizes potassium iodide under certain analytical conditions.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Among the numerous tests carried out in this context, there are also peroxide determination services.
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