Significance of Peroxide value
Peroxide value, in the context of Ayurveda and health sciences, serves as a critical measure of fat and oil quality. It quantifies the extent of primary oxidation, indicating the presence of peroxides and potential rancidity. This value reflects the degradation and stability of oils, influenced by factors like heating and processing. Lower peroxide values generally signify better quality, freshness, and longer shelf life, making it a key parameter in assessing the quality and safety of fats and oils.
Synonyms: Peroxide level, Oxidation number, Peroxide content
The below excerpts are indicatory and do represent direct quotations or translations. It is your responsibility to fact check each reference.
Hindu concept of 'Peroxide value'
In Hinduism, Peroxide Value is a crucial physico-chemical parameter reflecting fat rancidity and oil quality. It assesses oxidation and degradation in herbal formulations like Sneha Kalpana and Taila, offering insights into stability and purity. High values indicate degradation, while low values, like those in Ghrita types, suggest a stable, pure product.
From: International Research Journal of Ayurveda and Yoga
(1) The physico-chemical study of a specific Ayurveda formulation reveals that its Peroxide value is 4.134.[1] (2) The number of milliequivalents of active oxygen that expresses the amount of peroxide contained in 1000 grams of the substance.[2] (3) This is one of the Physico-chemical parameters of Bindu Ghrita that is measured during the analytical study.[3] (4) This value provides initial evidence of rancidity in unsaturated fats and oils, and it is the best test for auto-oxidation and oxidative rancidity in these substances.[4] (5) A physico-chemical parameter measured to assess the quality of the samples, as mentioned in the results and discussion sections.[5]
From: Journal of Ayurvedic and Herbal Medicine
(1) This is a parameter measured for Thoravature Taila, with a value of 6.4±0.5 milliequalents/kg, and is used to determine the quality and stability of the oil.[6] (2) Peroxide Value is a measure of the rancidity of fats and oils, which was determined for Tila Taila and Savarnakara Taila during the analytical study.[7] (3) This is a measure of the amount of peroxides present in a substance, which can indicate the degree of oxidation and potential rancidity in the Potaki Taila.[8] (4) This is a measurement related to the rancidity of fats, and it was determined as part of the evaluation of the herbal formulation in this study.[9]
From: Journal of Ayurveda and Integrated Medical Sciences
(1) This is a physicochemical parameter used to analyze the oil.[10] (2) This is a physico-chemical parameter used to evaluate the quality and purity of Sneha, and it is influenced by the Murchchhana process.[11] (3) This is an analytical parameter used to determine the quality of Sneha Kalpana, measuring the level of peroxides, which indicate the oxidation and degradation of the oil.[12] (4) This value increases, indicating the tendency of oil towards rancidity; in the study, it was used to assess the stability of Dhutturadi Kera Taila and Dhutturadi Taila samples.[13] (5) This is a parameter used to analyze the stability of oils, and it was measured to assess the stability of both Batch A and Batch B of Shwet Karviradya Taila.[14]
The concept of Peroxide value in scientific sources
Peroxide value (PV) is a measure of oxidation in fats and oils, reflecting rancidity, freshness, and quality. It quantifies peroxides, indicating the extent of oxidative deterioration. Higher PV values often signify lower stability and shelf life, crucial for assessing product quality.
From: Asian Journal of Pharmaceutics
(1) The peroxide value was measured for clarified butter at room temperature, thermal fraction of clarified butter at 30°C, and thermal fraction of clarified butter at 50°C.[15] (2) This and acid values were determined by titration in accordance with GOST 32052-2013.[16] (3) This is a measure that increases due to hydrolysis, indicating degradation of the product.[17]
From: International Journal of Pharmacology
(1) Peroxide value (PV) is an index of lipid peroxidation, indicating the amount of peroxides formed in fats and oils, which was significantly higher in oxidized corn oil.[18] (2) Peroxide value is an indicator of lipid oxidation, measured using the thiocyanate method in the linoleic acid system.[19] (3) The thiocyanate method was used to measure this, indicating the extent of oxidation.[20]
From: The Malaysian Journal of Medical Sciences
(1) This measurement indicates the extent of oil degradation, reflecting the amount of peroxides formed during the oxidation process in cooking oil, and is influenced by the number of frying episodes, with higher values indicating lower chemical stability.[21] (2) This is a measure of oil quality, and it was monitored during the frying sessions to assess the degradation of the oils.[22] (3) A measure of the extent of oxidation in fats and oils, serving as an indicator of quality and stability.[23]
From: Sustainability Journal (MDPI)
(1) A measure of the extent of primary oxidation in fats and oils, indicating spoilage.[24] (2) A measurement associated with various intermediary hydroperoxides that, when considered alongside product ratios, might serve as meaningful indicators of how long an ancient object has been subjected to environmental conditions.[25] (3) The peroxide value was among the set of physicochemical properties evaluated, alongside polyphenolic profile and antioxidant activity, to justify the selection of specific shell-enriched chocolate compositions for the subsequent experimental group.[26]