Tag: Peroxide value

According to the American Oil Chemists Society (AOCS), fresh oils typically have peroxide values below 10 mEq/kg. A high peroxide value in oil is a direct indicator of advanced oxidative deterioration, otherwise known as rancidity, which can severely compromise its quality and pose significant health risks.

According to the Food and Agriculture Organization of the United Nations, the maximum concentration of active oxygen in refined oil is set at 10 milliequivalents per kilogram (meq/kg). This standard helps define the peroxide value limit in oil, a key indicator of oil freshness and quality, protecting consumers from the effects of oxidation.

According to the International Coconut Community (ICC), virgin coconut oil (VCO) should have a maximum peroxide value of 3.0 meq/kg, a crucial marker for freshness. Understanding these benchmarks is key to discerning what are the quality standards for coconut oil and making informed purchasing decisions.

Lipid oxidation is a primary cause of food spoilage, leading to off-flavors and reduced nutritional value, with the global food industry losing billions annually due to its effects. Understanding how to test for lipid oxidation is crucial for maintaining product quality and ensuring food safety. This guide explores the various methodologies, from traditional chemical assays to modern instrumental techniques, to help you accurately assess the oxidative state of food products.