Redox-potentiometric determination of peroxide value in edible oils without titration

Standard methods for peroxide value determination in edible oils, which are based on KI oxidation by the hydroperoxides and volumetric titration of th e liberated iodine, have been improved using redox-potentiometric iodine de termination without titration. Stages of the KI oxidation and redox-potenti ometric measurements were combined in the same electrochemical cell. The li mit of quantitation of the new method is 0.16 meg kg(-1), which allows the analysis of fresh refined oils. The method is simple, not time and labor co nsuming, and suitable for automation. (C) 2001 Elsevier Science B.V. All ri ghts reserved.