Analytical methods for determining the peroxide value of edible oils: A mini-review

Na Zhang,Yonglin Li,Shasha Wen,Yiwen Sun,Jia Chen,Yuan Gao,Altayuly Sagymbek,Xiuzhu Yu

Food chemistry（2021）

引用 41|浏览2

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摘要

•Peroxide value is an important index for monitoring oil oxidation during storage.•The advantages and limitations of classical and instrumental approaches for PV are reported.•Indirect FTIR and NIR are two of the most beneficial instrumental methods for the PV determination.

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关键词

Edible oil,Lipid oxidation,Peroxide value,Analytical method

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