A simplified UV spectrometric method for determination of peroxide value in thermally oxidized canola oil

The aim of present study was to develop a simple method on UV spectrometer for the determination of peroxide value (PV) of the frying oil. The basis of the PV determination was the stoichiometric reaction of triphenylphosphine (TPP) with the hydroperoxides present in frying oil to produce triphenylphosphine oxide (TPPO), which exhibits a readily measurable absorption band at 240 nm by ultraviolet region. The PV ranged between 0.15 and 11.66 meq. of active oxygen per kilogram of oil as the canola oil was heated from 0 to 12 h in the fryer at 180 °C. The proposed method was correlated with official AOCS titration method and best correlation coefficient (R2 = 0.99525) was achieved, proving that there is no significant difference in the results. Therefore, developed method could serve as an alternative to the titration method, for the determination of PV in frying oils.