A coulometric method for the determination of low peroxide values of fats and oils

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Abstract
The AOCS official method for the determination of peroxide values of fats and oils has been modified to perform more precise analyses, especially in the range of extremely low values (peroxide value <1). In the newly developed method presented here, the final titrimetric step of an iodometric method has been replaced by an electrochemical technique, based upon coulometric reduction of the iodine at an electrode maintained at a controlled potential. Using this method peroxide values down to 0.06 were determined with reasonable precision. Finally, the influence of different parameters on the peroxide value obtained was investigated.