Peroxide value in foods

Febrina Amelia Saputri, Andriati Khoerunnisa

Research output: Contribution to journalReview articlepeer-review


Foods that contain lipids or cooking oil can decrease quality due to the oxidation process that produces primary products peroxide which is hydroperoxide. The presence of peroxide content in food containing lipids or oils can be analyzed so that the peroxide numbers can be obtained which can be used as a determinant of oxidation status. Peroxide value is an indicator. Peroxide value can be obtained with iodometric titration, colorimetric method and chromatography method. It depends on the nature matrix in food samples.

Original languageEnglish
Pages (from-to)135-138
Number of pages4
JournalResearch Journal of Chemistry and Environment
Issue number2
Publication statusPublished - 2020


  • Hydroperoxide
  • Lipid oxidation
  • Lipids
  • Oils
  • Peroxide value


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