Analysis of oils: Determination of peroxide value
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Peroxide value is the reactive oxygen contents expressed in terms of milliequivalents (meq) of free iodine per kilogram of fat. It is determined by titrating iodine liberated from potassium iodide with sodium thiosulphate solution. The paper provides the methodology in the determination of peroxide value. The apparatus and reagents needed are presented. Detailed procedures and calculations are also provided.
Suggested Citation
Low, L. K., & Ng, C. S. (1987). Determination of peroxide value. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (pp. C-7.1-C-7.3). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
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