Abstract
EVALUATION OF PEROXIDE VALUE IN VARIOUS FRESH AND REUSED EDIBLE OILS BY IODOMETRIC TITRATIONS

Shanthi Vunguturi* and Amina Sarwar

ABSTRACT

Peroxides are the compounds containing an oxygen–oxygen single bond or the peroxide anion, O22−. The O−O group is called the peroxide group or peroxo group. They are unstable, release oxygen when heated, and are powerful oxidizing agents. Peroxides are formed in oils when oxygen reacts with fat molecules. Exposure of oils to light, especially UV light, Exposure to aerial oxygen, Storage temperature,Metal ion residue from farming and processing are the circumstances which favor the formation of peroxides in oils. Peroxide value (PV) is a figure used for expressing peroxide content in oils. It is a qualitative criterion used for judging freshness of edible oils.high peroxide value indicates deterioration in oils and also decrease in nutritional value of oils. Use of rancid oils in cooking may cause diarrhea, nausea, head ache, abdominal pain fatigue, obesity, blood vessel blockage and may even cause cancer in humans. An attempt was made to show higher peroxide values in used edible oils compared to fresh edible oils by using iodometric titrations. Hence the present work suggests the usage of fresh edible oils to prevent rancidity of oils and other side effects.

Keywords: Peroxides, Peroxide Value, iodometric titrations, rancidity.


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