Comparison of five analytical methods for the determination of peroxide value in oxidized ghee

摘要

Peroxide values were measured on samples of oxidised ghee using different methods including three based on iodometric titration viz. Bureau of Indian Standard (BIS), Association of Analytical Communities (AOAC) and American Oil Chemists' Society (AOCS), and two colorimetric methods, the ferrous xylenol orange (FOX) and ferric thiocyanate (International Dairy Federation, IDF) methods based on oxidation of iron. Six samples were stored at 80 ℃ and analysis undertaken every 48 h.