The study validation of peroxide value and free fatty acids determination
In the paper the researchers tested the reliability and availability of FOODLAB fat system – old version of CDR FoodLab® for Oils and fats equipped with the same analysis methods – for determining free fatty acid value (FFA) and peroxide value (POV) during the hydrolytic rancidification and lipid oxidation of edible oils.
Materials and Methods
CDR FoodLab® method base on photometric technology was compared to the official methods ISO 660 (AOCS Cd 3d-63 or AOCS Ca 5a-40 or AOAC 940.28) and ISO 3960 (AOCS Cd 8b-90 or AOAC 965.33 ) protocols, based on manual titration employing the standard mixture for the simulated oxidation models and edible oils during the thermally induced oxidation at 180∘C.
Edible oils used are: Canola oil, palm oil, soybean oil and Olive oil highly refined with low acidity
The experiments were conducted in triplicate, and the mean values and standard deviations are reported. The results from acid value and peroxide value were analyzed using Student’s
Conclusions
Acid Value (FFA) and Peroxide Value (POV) obtained from CDR FoodLab® method showed good agreement with those obtained from the official methods. This analytical technique was validated to be reliable and reproducible for determining the oxidation degree of edible oils. Furthermore, it could provide many advantages compared with the official methods because of its rapidness, simplicity, and sensitivity.
