Peroxide Value Test
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77 per analysis | -
7-9 business days | -
Rush Available
77 per analysis 7-9 business days Rush Available 
PrintThe fat or oil sample is dissolved and an excess amount of potassium iodide is added. Peroxides present oxidize a portion of the iodide forming iodine. The iodine is titrated with sodium thiosulfate and the peroxide value is calculated.
The hydrogen ion concentration of the sample is determined by measuring the electrical potential produced by an electrode that responds to hydronium ions. The electrical potential is converted to hydrogen ion concentration expressed as the negative logarithm of its concentration (pH). If dissolution or dispersion of the sample is necessary (a 10% solution), carbon dioxide-free water is used.
Fats, oils, flours, nuts, animal foods, and mixes
Products should be at least 3% fat in order to obtain reportable results.
Egg yolks, low-fat samples, or any matrix from which the fat cannot be extracted using petroleum ether
N/A
Electronic titrator
AOCS Official Method Cd-8-53
AOAC Official Method 965.33
meq/kg of fat – millequivalents of peroxide – oxygen per/kg
Please provide a sample of at least 100g to ensure results are representative of the sample submitted.
At least 0.50 grams of fat extracted from food products is needed to run this analysis.
Samples should be kept frozen until analysis.
This test is ISO/IEC 17025 accredited through A2LA, Certificate # 2769.01.
Peroxide value is the most commonly used assay for measuring the state of oxidation in fats and oils and its value measures the oxidative rancidity or degree of oxidation of the fat/oil, but not its stability.
The peroxide value is determined by measuring the amount of iodine liberated from a potassium iodide solution at room temperature. The liberated iodine is expressed in units of milliequivalents of peroxide-oxygen per 1000 grams of fat.
For PVP we will extract up to 100 grams of the product. It is necessary to extract at least 1 gram of fat from the sample to run the analysis. Therefore, the product should be at least 3% fat to make this method applicable. If your product is low fat, Hexanal testing might be a better choice for tracking rancidity.
While our sales and customer service team are happy to answer general testing questions, consultations typically start at a rate of $250 per 30 minutes regarding the interpretation of reported test results or questions about our test methods. We cannot consult on regulations, tolerance limits, or claims.
We make every effort to keep our methods and detection limits up to date according to the latest standards and qualifications. If you have any questions regarding the limit of detection/quantification or method references, please contact our Customer Service team at 1-800-245-5615.
Our standard turnaround time is 10 business days for most assays. There are some assays that require a longer turnaround time. We also offer a RUSH service that is half the time of the standard turnaround time of the assay at double the cost of the assay. A few assays that we provide cannot be rushed due to the nature of the test. Please check the specific assay you are interested in regarding the ability to RUSH the turnaround time.
Medallion Labs, a division of General Mills, offers multiple areas of expertise for analytical testing and product evaluation for the food and ingredient industry. Our areas of expertise include Chemical Analysis, Nutritional Analysis, Food Safety, Shelf Life Studies, Microbiology, Specialty Fibers, Physical Testing, Allergen Testing, as well as Product Evaluation (which includes Product Performance and Sensory Evaluation) and Technical Consulting/Method Development. Our methods are developed for the testing of food products and ingredients.
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A food testing program designed with mid-market and enterprise food and ingredient manufacturers in mind.
