CHAPTER 1:

ANICIDINE VALUE
 Oxidation of food grade oils

What is oil oxidation?

 Oil oxidation is an undesirable series of chemical
reactions involving oxygen that degrades the quality of
an oil.
 Oxidation eventually produces rancidity in oil, with
accompanying off flavors and smells. All oil is in a state of
oxidation - you cannot stop it completely - but there are
ways to reduce it.
 Attempts should therefore be made to reduce oxidation
at each stage of oil manufacture.
 Oxidation is not one single reaction, but a complex series of
reactions. When oil oxidizes it produces a series of breakdown
products in stages, starting with primary oxidation products
(peroxides, dienes, free fatty acids), then secondary products
(carbonyls, aldehydes, trienes) and finally tertiary products.
 Oxidation progresses at different rates depending on factors such
as temperature, light, availability of oxygen, and the presence of
moisture and metals (such as iron). The type of oil also influences
the rate of oxidation.
How do we measure oxidation?

Peroxide value (PV)

Anisidine value (AV)
Totox value
PARA-ANISIDINE

 para-Anisidine (p-anisidine) is an organic compound with the

formula CH3OC6H4NH2. A white solid, commercial samples can
appear grey-brown owing to air oxidation
 Anisidine value (AV)

 The secondary stage of oxidation occurs when the hydro-peroxides

decompose to form carbonyls and other compounds, in particular
aldehydes. These are what gives the oil a rancid smell, and they
are measured by the AV.
 The lower the AV, the better the quality of the oil.
 The AV test is a good way to measure secondary oxidation
products and should be used together with a primary test like PV.
 p-Anisidine Value analysis provides a rapid and reliable way to verify the goodness and the
real oxidation stage of fats and oils being sold, purchased or processed.
 The p-Anisidine Value analysis (AV) deals with fats and oils and with the oxidation processes
occurring in them, the undesirable series of chemical reactions involving oxygen that
degrades their quality.
 Oxidation generates a sequence of breakdown products, starting with primary oxidation
products (peroxides, dienes, free fatty acids) then secondary products (carbonyls,
aldehydes, trienes) and then tertiary products
Reagent
 In the analysis p-Anisidine (4-methoxyaniline) is used as a reagent
to indicate the secondary stage of the oxidation, it is one of the
three possible isomers of the Anisidine or methoxyaniline. The other
two isomers are o-Anisidine (2-methoxyaniline) and m-Anisidine (3-
methoxyaniline).

 p-Anisidine Value actually measures the secondary oxidation

products like aldehydes, carbonyls, trienes, ketones. Together with
a test like Peroxides Value it can provide detailled information
about the condition of animal or vegetable oils and fats.
PROCEDURE??????
Calculation :