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Peroxide Value (PV) on Fats, 100 Tests

Peroxide Value (PV) on Fats, 100 Tests

Code: Q300150

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Average lead time: 25-08-2026

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€760.00 ex VAT

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Peroxide Value

Peroxides are a result of primary oxidation in oil and are defined as the amount of peroxide oxygen per 1 kg of fat/oil. Peroxides are very unstable and can easily become rancid and develop into aldehydes. With that being said, peroxides are a key indicator of shorter shelf life, rancid odours and poor flavour. The free fatty acids that are absorbed by the food during the frying process oxidize into peroxides and shorten shelf life.

How the FoodLab Measures Peroxide Value
R-O-O-R peroxides oxidize Fe2+ ions. The Fe3+ ions resulting from oxidation are grouped and form a red complex. Its colorimetric intensity, measured at 505nm, is directly proportional to the concentration of peroxides in the sample. Results are expressed as meqO2/Kg.

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