Experiment 6: Analysis of lipid Peroxide Value

Results:

Table 1: Peroxide values of three different types of oils (Our group).

Type of Weight of Initial Final Volume Peroxide Value, PV

sunflower oils oil sample volume of volume of of 0.01M
(g) 0.01M 0.01M Na2S2O3
Na2S2O3 Na2S2O3 solution
solution solution used
(ml) (ml) (ml)
Fresh oil, S1 5.0337 0.0 2.0 2.0 S1 = 2.0 ml
2.0 x 0.01 x 1000
PV =
5.0337
= 3.97 mEq/kg

Fried oil, S2 5.0412 2.0 45.3 43.3 S2 = 43.3 ml

43.3 x 0.01 x 1000
PV =
5.0412
= 85.89 mEq/kg

Exposed oil, 5.0174 45.3 48.9 3.6 S3 = 3.6 ml

S3 3.6 x 0.01 x 1000
PV =
5.0174
= 7.18 mEq/kg

PV = , N = 0.01M

S = volume of sodium thiosulfate needed to titrate oil sample

N = normality of sodium thiosulfate

W = weight of oil used

1
Table 2: Peroxide values of three different types of oils (Group 2).

Type of Weight of Initial Final Volume Peroxide Value, PV

sunflower oils oil sample volume of volume of of 0.01M
(g) 0.01M 0.01M Na2S2O3
Na2S2O3 Na2S2O3 solution
solution solution used
(ml) (ml) (ml)
Fresh oil, S1 5.0165 0.0 1.6 1.6 S1 = 1.6 ml
1.6 x 0.01 x 1000
PV =
5.0165
= 3.19 mEq/kg

Fried oil, S2 5.0255 1.6 42.4 40.8 S2 = 40.8 ml

40.8 x 0.01 x 1000
PV =
5.0255
= 81.19 mEq/kg

Exposed oil, 5.0164 42.4 44.8 2.4 S3 = 2.4 ml

S3 2.4 x 0.01 x 1000
PV =
5.0164
= 4.78 mEq/kg

Table 3: Peroxide values of three different types of oils (Group 3).

Type of Weight of Initial Final Volume Peroxide Value, PV

sunflower oils oil sample volume of volume of of 0.01M
(g) 0.01M 0.01M Na2S2O3
Na2S2O3 Na2S2O3 solution
solution solution used
(ml) (ml) (ml)
Fresh oil, S1 5.0133 0.0 2.8 2.8 S1 = 2.8 ml
2.8 x 0.01 x 1000
PV =
5.0133
= 5.59 mEq/kg

2
Fried oil, S2 5.0147 2.8 44.8 42.0 S2 = 42.0 ml
42.0 x 0.01 x 1000
PV =
5.0147
= 83.75 mEq/kg

Exposed oil, 5.0233 44.8 47.8 3.0 S3 = 3.0 ml

S3 3.0 x 0.01 x 1000
PV =
5.0233
= 5.97 mEq/kg

Calculation

3.97 + 3.19 + 5.59

(i) Mean of peroxide value for S1 =
3

= 4.25 mEq/kg

Standard deviation

2 2 2
= (3.97 4.25) + (3.19 4.25) + (5.59 4.25)
3

= 0.9995 1.00

Mean standard deviation = 3.25, 5.25

85.89 + 81.19 + 83.75

(ii) Mean of peroxide value for S2 =
3

= 83.61 mEq/kg

Standard deviation

2 2 2
= (85.89 83.61) + (81.19 83.61) + (83.75 83.61)
3

= 1.41

Mean standard deviation = 82.20, 85.02

3
 7.18 + 4.78 + 5.97
(iii) Mean of peroxide value for S3 =
3

= 5.98 mEq/kg

Standard deviation

2 2 2
= (7.18 5.98) + (4.78 5.98) + (5.97 5.98)
3

= 0.98

Mean standard deviation = 5.00, 6.96

Discussion

Peroxide value shows the degree of oxidation in the substance and measures the
amount of the product of primary oil oxidation which is the peroxides. Based on the
results, the fresh oil,S1 has the lowest mean peroxide value,3.97 mEq/kg of oil among
the three samples whereas the fried oil, S2 has the highest mean peroxide value, 85.89
mEq/kg of oil. This results show that the degree of oxidation is in the following
ascending order: fresh oil, exposure oil and fried oil.

Auto-oxidation was initiated in fresh oil and exposure oil. Exposing oil with the
presence of air and oxygen will accelerate the oxidation process of oil. Therefore,
exposure oil produces more peroxide than fresh oil as it exposed to air in a longer
time.

On the other hand, not only auto-oxidation subjected to fried oil but also thermal
oxidation. Since fried oil was exposed to high temperature during frying, the
oxidation rate of fried oil was accelerated and produces the highest amount of
peroxide. Comparing with auto-oxidation, thermal oxidation rate is faster (Choe and
Min 2007). Yet, both thermal oxidation and auto-oxidation will undergo the same
chemical mechanism which involves three parts which are initiation, propagation and
termination (Saxby 1996).

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In fact, the experimental result was deviated with the expected result. The
experimental result shows that fried oil has the highest mean peroxide value but not
exposed oil. This is due to the insufficient exposure time of the oil as the exposure oil
that is being used in this experiment is exposed to the air for only 2 months.

The standard deviation of peroxide value of S2 is the least precise as it is the highest
which is 1.41. Several precautions should be taken note by the students while carrying
the experiment including parallax error when taking down the reading of titration.

Conclusion

Fresh oil, S1 has the lowest mean peroxide value, 3.97 mEq/kg of oil with a standard
deviation of 0.59. Relatively, fried oil,S2 has the highest mean peroxide value, 85.89
mEq/kg of oil with a standard deviation of 1.41.

Reference

Choe, E. and Min, D. 2007. Chemistry of Deep-Fat Frying Oils. Journal of Food
Science, 72(5), pp.R77-R86.

Saxby, M. 1996. Food taints and off-flavours. London: Blackie Academic &
Professional.