Measurement of Peroxide Value in Edible Oils and Fats, and in Foods by Rapid Coulometry

• Published in: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) Vol. 33; no. 3; pp. 283 - 287_1
• Main Authors: OISHI, Mitsuo, ONISHI, Kazuo, NISHIJIMA, Motohiro, NAKAGOMI, Kazuya, NAKAZAWA, Hiroyuki, UCHIYAMA, Shunichi, SUZUKI, Shuichi
• Format: Journal Article
• Language: English
• Published: Japanese Society for Food Hygiene and Safety 1992
• Subjects: edible oil and fat; peroxide value; rapid coulometry

Rapid coulometry was developed for the rapid and sensitive measurement of peroxide value (POV) of edible oils and fats, and foods by using a carbon felt electrode with ferrocyanide ion as a mediator. The reaction mechanism is as follows: 1) iodine is formed by the reaction of iodide ion and peroxide...