Journal
TALANTA
Volume 80, Issue 5, Pages 1823-1826Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.talanta.2009.10.028
Keywords
Peroxide value; Ultraviolet spectroscopy; Canola oil; Thermal oxidation
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Funding
- National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, Pakistan
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The aim of present study was to develop a simple method on UV spectrometer for the determination of peroxide value (PV) of the frying oil. The basis of the PV determination was the stoichiometric reaction of triphenylphosphine (TPP) with the hydroperoxides present in frying oil to produce triphenylphosphine oxide (TPPO). which exhibits a readily measurable absorption band at 240 nm by ultraviolet region. The PV ranged between 0.15 and 11.66 meq of active oxygen per kilogram of oil as the canola oil was heated from 0 to 12 h in the fryer at 180 degrees C. The proposed method was correlated with official AOCS titration method and best correlation coefficient (R-2 = 0 99525) was achieved, proving that there is no significant difference in the results. Therefore, developed method could serve as an alternative to the titration method, for the determination of PV in frying oils. (C) 2009 Elsevier B.V. All rights reserved.
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