Peroxide Value (POV) test in Oils and Fats

The amount of peroxides of fats indicate the degree of primary oxidation and therefore its likeliness of becoming rancid. A lower number of peroxides indicates a good quality of oil and a good preservation status.
Unsaturated free fatty acids react with oxygen and form peroxides, which determine a series of chain reactions that generate the production of smelling volatile substances. Those reactions are accelerated by high temperature and by light and oxygen exposure.

CDR innovative method simplifies and speeds up the standard procedure, because it enables the analysis to be carried out using micro-quantities of samples and to be applied to fats that are difficult to extract.