Anisidine value as a measurement of the latent damage of fats

Authors

  • M. A. Grompone Facultad de Química. Montevideo

DOI:

https://doi.org/10.3989/gya.1991.v42.i1.1272

Keywords:

Anisidine value, Bleaching, Edible fat, Lipid oxidation, Stability, Storage

Abstract


Although the peroxide value is a common measurement of lipid oxidation, its use is limited to the initial stages of oxidation. Since peroxides are vulnerable to further decomposition, the complete oxidative history of the oil may not be revealed. The anisidine test a measure of secondary oxidation products, is considered useful in that it shows the past history of the oil. Effects of accelerated storage test on the anisidine and peroxide values of commercially samples were studied. The results obtained indicate that the anisidine value is a good method to predict storage stability of fats. Some processing steps in producing edible fats and oils were studied. Bleaching clay performs decomposition of oxidation products and this effect alone would reduce the peroxide value. Comparative studies were undertaken to determine the effects of bleaching on the anisidine value. Analysis of damaged oils before and after deodorization showed that little reduction of anisidine value occurred.

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Published

1991-02-28

How to Cite

1.
Grompone MA. Anisidine value as a measurement of the latent damage of fats. grasasaceites [Internet]. 1991Feb.28 [cited 2021May12];42(1):8-13. Available from: http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1272

Issue

Section

Research