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
Peroksidiarvon is an important quality parameter in the food industry, particularly for edible oils and fats.