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Experiment 5: Measurement of Peroxide Value in Cooking Oil

This document provides instructions for determining the peroxide value of cooking oils to measure oxidative rancidity. The peroxide value is measured through titration of peroxides in oil with iodide ions. Fresh and used palm oils are tested. Reagents include acetic acid, chloroform, potassium iodide, sodium thiosulfate, and starch. The procedure involves dissolving oil in acid, adding iodide to generate iodine, titrating with thiosulfate until the starch-iodine complex fades, and calculating peroxide value using the titration results.

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118 views2 pages

Experiment 5: Measurement of Peroxide Value in Cooking Oil

This document provides instructions for determining the peroxide value of cooking oils to measure oxidative rancidity. The peroxide value is measured through titration of peroxides in oil with iodide ions. Fresh and used palm oils are tested. Reagents include acetic acid, chloroform, potassium iodide, sodium thiosulfate, and starch. The procedure involves dissolving oil in acid, adding iodide to generate iodine, titrating with thiosulfate until the starch-iodine complex fades, and calculating peroxide value using the titration results.

Uploaded by

sitinurhaniza
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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UNIKL

 MICET   1  
CFB  20703  FOOD  CHEMISTRY  
 
 

EXPERIMENT  5:  MEASUREMENT  OF  PEROXIDE  VALUE  IN  COOKING  OIL  

INTRODUCTION    

Peroxide value is one of the most widely used tests to measure oxidative rancidity in fats and
oils. It is a measure of the concentration of peroxides and hydrogen peroxides formed in the
initial stages in lipid oxidation. Milliequivalents of peroxides per kg of fat are measured by
titration with iodide ions. High peroxide values are a definite indication of a rancid fat and it is
determined using a standard method of AOAC (1990).

Objective

To determine the peroxide value of cooking oil (fresh palm oil and used palm oil)

Reagents and Apparatus

1. Volume ratio of 2 glacial acetic acid : 3 Chloroform


2. Saturated potassium iodide solution: Prepare the solution by dissolving excess KI by
distilled water. Use fresh boiled and cooled water. Store the solution in a dark bottle.
(Solubility: 144g/ 100 mL)
3. Sodium thiosulphate solution (0.01 N, 100 mL). Mr: 248.12 g/mol
4. Starch solution (0.5 %)
5. Fresh palm oil
6. Used palm oil: 1x, 2x & 3x usage
7. Conical flask
8. Burette, pipette, clamps and stand

Procedure

1. Take 100 mg of fat in a conical flask and dissolve in 30 mL glacial acetic acid.
2. Add 0.5 mL of saturated potassium iodide solution to the mixture and kept for 2 minutes
with occasional shaking.
LAB  MANUAL  
 
UNIKL  MICET   2  
CFB  20703  FOOD  CHEMISTRY  
 
3. Add 30 mL of distilled water and 1 mL of starch solution.
4. Titrate the content immediately with sodium thiosulphate solution till the end point
(fading of dark blue to black iodine colours occurs).
5. Calculate the peroxide value using the following formula:
PV (meq peroxide per kg fat) = S x N x 100
W
Where,
S = mL of sodium thiosulphate solution used
N = normality of sodium thiosulphate solution
W = weight of fats in gram

Questions:
1. Illustrate the reaction schemes used to determine the peroxide value
a. Generation of hydroperoxides
b. Generation of iodine
2. Explain why starch is used as an indicator
 

LAB  MANUAL  
 

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