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Determination of p-anisidine value (AnV) in edible fats and oils using FoodLab method in FoodLabFat

CDR has developed Foodlabfat a new system for determining p-anisidine value (AnV) on edible fats and oils, using a very simple and quick method.

FoodLabFat system has been developed using the technological innovations and the test methods experimented with Foodlab system. It is possible to carry out specific chemical analysis to determine fundamental parameters for quality control of edible oil and edible fat.

FoodLabFat Test

• Acidity value
• Peroxides value
• Soaps concentration
• P-anisidine value (AnV)

p-Anidine test scope

The system is composed of an analyzer which uses a sophisticated spectrophotometric technology, reagents, developed by CDR research laboratories, pre-filled into disposable test tubes and a fixed pipette for a correct drawing of the sample.

The oxidative process of oils and fats is one of the main causes of the deterioration of the principal organoleptic and nutritional characteristics of foodstuffs.

The complex oxidation process can be summarized into two phases: in the first one fat acids react with oxygen and determine odourless compounds as peroxides; during the second phase the peroxides degrade into many substances as volatile aldehydes, responsible of the rancid odour and flavour, and in a non-volatile portion.

The primary oxidation products are normally measured with Peroxide Value test (PV) and the secondary products with p-Anisidine test. Anisidine value (AnV) represents the level of non-volatile aldehydes, primarily 2-alchene present in the fat. On the contrary other tests consider the volatile portion of aldehydes and, due to their intrinsic variable nature, bring to results that are less reliable.

The oxidative status of a fat should be evaluated considering both its primary and secondary oxidation. In fact it can happen that a fat that has initially a high peroxide value, kept in stock for a long time in absence of oxygen, endures a secondary oxidative process that determines the decrease of peroxide value but the increase of anisidine value.

Performing only the analysis of peroxide it can happen that fats that are not fresh or damaged, are used as ingredients without having the chance to evaluate the consequences of secondary oxidations.

In summary we can say that peroxide value indicates the actual oxidative status in fat matrix but anisidine value indicates its history from the oxidative point of you.
These 2 values can be combined into the TOTOX number:
Totox = AnV + (2 x PV)

Furthermore p-anisidine test on oil is an indicators of excessive oil deterioration in deep frying process (deep frying is a cooking method whereby food is submerged in hot oil or fat)

Materials and methods

Para-Anisidine value (AnV) is defined conventionally as the optical density measured at 350 nm, multiplied by 100 of the solution of 1 gr of fat in 100 mL of p-anisidine - acetic acid mixture.

p-Anisidine value is correlated with the presence of aldehydes deriving from the second oxidation of fats.

The innovative Foodlab method makes the official procedure much simpler and uses a micro quantity of sample without any treatment and a single reagent pre-filled in a single use cuvette.

Materials:

• FoodlabFat instrument
• Pre-filled single use cuvettes
• 20 L pipette

The cuvettes have to be warmed at 37 ° C for some minutes in the incubation cells of the instrument. With the specific pipette you should add 20 L of oil or melted fat into the cuvette and after 1 minute of reaction the instrument prints the result expressed as AnV.

Results and discussion

Comparative tests between the FoodLabFat method and the standard method ISO 6885 have been done in an independent laboratory.

ISO 6885:2006 specifies a method for the determination of the anisidine value in animal and vegetable fats and oils. This is a measure of the amount of aldehydes present (principally alpha, beta-unsaturated aldehydes).

The two methods have a good correlation.

Fig.1

Conclusions

Foodlab method for p-Anisidine test is simple, rapid and reliable: it is a optimal answer to the need of monitoring the oxidative status of fat in various steps of the production process.

Ask for more information about FoodLabFat and its rapid and reliable p-anisidine test on edible oil and fat
cdr@cdr-mediared.it