Peroksidiarvon

Peroksidiarvon, often referred to as peroxide value, is a measure of the amount of bound or free peroxide, as well as other oxidizing substances, present in a sample. It is commonly used to assess the degree of oxidation in fats and oils. A higher peroksidiarvo indicates a greater degree of oxidation, which can lead to rancidity and undesirable changes in flavor, odor, and nutritional value.

The peroksidiarvo is typically determined by titration. In this method, a sample is dissolved in a suitable solvent and then treated with potassium iodide. The peroxides present in the sample oxidize the iodide ions to iodine. The liberated iodine is then titrated with a standard solution of sodium thiosulfate, using starch as an indicator. The amount of sodium thiosulfate consumed is directly proportional to the amount of peroxides in the sample.

Peroksidiarvon is an important quality parameter in the food industry, particularly for edible oils and fats. It is also used in the chemical industry to monitor the stability of various organic materials. The acceptable range for peroksidiarvo varies depending on the type of fat or oil and its intended use. For example, fresh, unrefined oils generally have a lower peroksidiarvo than refined oils. Monitoring peroksidiarvo helps ensure product quality and safety.