Food Test Kit Test Kit for Peroxide Value of Cooking Oil (Rancidity)
Test Kit for Peroxide Value of Cooking Oil (Rancidity)
Self Food Quality Care
Cooking oil, used for frying several times or kept in unsuitable environment such as in contact with air, heat and light, causes deterioration, loss of nutritive value and production of toxic substances. Vegetable oils, which contain high unsaturation of fatty acid, tend to develop rancidity easily. There are end products of cooking oil degradation and responsible for rancidity, color change, off-odors and flavors, Those products are aldehydes, ketones, alcohols, acids, peroxides and polymers. The maximum level for peroxide value of edible fats and oils was established by the Ministry of Public Health (Notification No.205/B.E.2543)at 10 milliequivalents per kilogram of fats or oils. The rapid screening on peroxide value of cooking oil should be applied to control the quality of cooking oils.
Health Impact
Consuming deteriorated cooking oils causes :
·Loss of nutritive value due to essential fatty acids
·(linoleic acid) and vitamins (A,D and E) destruction.
·Health effects from toxic substances and some polymers (carcinogens) formation
Target Sample
Edible fats and oils
Number of Tests / Kit15Tests
Sensitivity of Test Kit
To detect peroxide value of cooking oil, 5 minutes with sensitivity of detection limit 0.5 milliequivalents per kilogram of fats or oils.
