Anisidinvärdet

Anisidinvärdet, often referred to as the anisidine value (AV), is a measure of the secondary oxidation products of fats and oils. Specifically, it quantitizes the amount of p-anisidine that reacts with aldehydes present in the oil. Aldehydes are formed during the initial stages of lipid oxidation. Therefore, a higher anisidinvärdet indicates more significant secondary oxidation has occurred in the fat or oil, suggesting a greater degree of rancidity.

The test is typically performed by reacting a sample of the oil with p-anisidine in a suitable solvent, usually glacial acetic acid. The reaction produces a colored compound, and the intensity of this color is measured spectrophotometrically. The anisidinvärdet is then calculated based on this absorbance value and the concentration of the oil sample.

Anisidinvärdet is commonly used in conjunction with other oxidative stability indices, such as the peroxide value (PV), to provide a more comprehensive assessment of fat and oil quality. While the peroxide value measures primary oxidation products (hydroperoxides), the anisidinvärdet complements this by assessing secondary oxidation products. A low PV and a high AV can indicate that the oil has undergone initial oxidation and the primary products have further decomposed into secondary ones. This information is crucial for industries that rely on fats and oils, including food production, animal feed manufacturing, and the biofuel sector, to ensure product quality and shelf life.