Detection of peroxide gives the initial evidence of rancidity in unsaturated fats and oils. Other methods are available, but peroxide value is the most widely used. It gives a measure of the extent to which an oil sample has undergone primary oxidation, extent of secondary oxidation may be determined from p-anisidine test.
The double bonds found in fats and oils play a role in autoxidation. Oils with a high degree of unsaturation are most susceptible to autoxidation. The best test for autoxidation is determination of the peroxide value. Peroxides are intermediates in the autoxidation reaction.
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