Analysis of dietary fats

HYDROPEROXiDES: MARKERS OF LIPID OXIDATION

The hydroperoxide content provides information on the level of oxidation of a fat at a given time. This content results from the amount of hydroperoxides produced from fatty acids, for a given amount of fat, and degraded into secondary oxidation products.

The peroxide value corresponds to the measured amount of oxygen that is chemically bonded to a fat in the form of peroxides, particularly hydroperoxides.

The peroxide value (PV) can be expressed in milliequivalents of active oxygen per kg of fat, or in mmoles of active oxygen per kg of fat. It can also be used to calculate the hydroperoxide content in moles per kg of fat. 

 

Principle
Equipment & Reagents
Experimental procedure
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