Contents 6 sections
The peroxide value is a key parameter for assessing the oxidative stability of oils and fats. In seed and fruit oils in particular, it serves as an early indicator of oxidative changes and therefore of the quality and shelf life of a product.
What does the peroxide value indicate?
The peroxide value measures the content of peroxides and hydroperoxides, which form as the first products of oxidation. An elevated value indicates that the oil has begun to oxidise, which in the long term can lead to sensory changes and a loss of quality.
Causes of elevated peroxide values
- Contact with oxygen during processing or storage
- High temperatures during pressing or refining
- Exposure to light during transport or storage
- Insufficient protection by antioxidants
- Raw material quality and harvesting conditions
Effects on quality and application
Elevated peroxide values can considerably impair the stability of an oil. In addition to sensory changes such as a rancid odour, functional properties can also be lost. Continuous quality control is therefore essential for food and cosmetic applications.
Measures to reduce peroxide values
- Optimising harvesting and processing
- Reducing contact with oxygen along the supply chain
- Use of suitable antioxidants such as StoppOx®
- Careful storage under controlled conditions
- Quality assurance through regular analytical testing
The role of antioxidants
Antioxidants help to slow down oxidative processes and extend the shelf life of plant oils. Specialised solutions such as StoppOx® can be used in a targeted way to improve stability and minimise loss of quality.
Conclusion
The peroxide value is an essential indicator for assessing oil quality. Targeted measures along the entire value chain, together with the use of suitable antioxidants, can effectively prevent elevated values and safeguard product quality in the long term.
