In:
Journal of AOAC INTERNATIONAL, Oxford University Press (OUP), Vol. 75, No. 3 ( 1992-05-01), p. 507-510
Abstract:
A rapid coulometric method was developed for the measurement of peroxide value In edible oils and fats. The sample size and reagents volumes In this method are considerably less than those in the American Oil Chemists' Society method. Iodine produced by the reaction of the Iodide Ion and peroxide In the sample Is electrochemlcally reduced at the carbon-felt electrode more rapidly than it is with lodometric titration. The present method Is successfully applied to the measurements of edible oils and fats, and the coulometric results obtained are consistent with those obtained by iodometry.
Type of Medium:
Online Resource
ISSN:
1060-3271
,
1944-7922
DOI:
10.1093/jaoac/75.3.507
Language:
English
Publisher:
Oxford University Press (OUP)
Publication Date:
1992
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