Significance of Peroxide value
Peroxide value is a key indicator of the oxidative deterioration in fats and oils, reflecting their degree of rancidity. Higher peroxide values signify greater levels of oxidation, impacting the quality and shelf life of oil, especially those extracted from Hibiscus species. This measurement quantifies the amount of peroxide in oils, provides insight into their freshness, and determines stability. In studies, low peroxide values indicate good quality, as seen in samples like Dashamoola Taila and Dashamoola Ghrita.
The below excerpts are indicatory and do represent direct quotations or translations. It is your responsibility to fact check each reference.
The concept of Peroxide value in scientific sources
Peroxide value is crucial for evaluating rancidity in fats and oils, particularly ghee, and indicates the level of lipid oxidation, reflecting the stability of the oil. It's a key measure of quality and safety.
From: World Journal of Pharmaceutical Research
(1) A measure used to assess the extent of rancidity in oils, with higher values indicating spoilage.[1] (2) A measurement indicating the presence of peroxides in fats and oils, reflecting the extent of oxidation and thereby assessing quality and spoilage.[2] (3) A measure of the extent of lipid oxidation, indicating the stability and shelf life of oils and potential rancidity.[3] (4) An indication of the degree of rancidity in unsaturated fats within the formulation.[4] (5) A measure that reflects the oxidation level of Dhanvantara ghrita and indicates stability, with lower values signifying better quality.[5]
From: International Ayurvedic Medical Journal
(1) A measure of the amount of peroxide in a substance, helping assess the extent of rancidity that has occurred.[6] (2) Indicates the level of peroxides in fats and oils, which can lead to rancidity. The study found a peroxide value of 0.0 for Dashamoola Taila and 0.2 for Dashamoola Ghrita.[7] (3) A measure of the extent to which an oil or fat has undergone primary oxidation; indicates freshness and rancidity levels.[8] (4) A measure used to determine the extent of oxidation in fats and oils, indicating freshness and possible rancidity.[9] (5) An analytical measurement of the extent of primary oxidation in oils, indicating their freshness and quality.[10]
From: Journal of Ayurveda and Integrative Medicine
(1) A measure indicating the extent of rancidity in fats and oils, showing the level of oxidative deterioration.[11] (2) An indicator of the degree of oxidative deterioration of fats and oils, higher values signify greater rancidity.[12]
From: Journal of Ayurveda and Holistic Medicine
(1) An indication of the extent of lipid oxidation in the oil, used to assess its stability.[13]
From: AYU (Journal of Research in Ayurveda)
(1) A value that indicates the extent of rancidity in fats and oils due to hydroperoxide formation, important for assessing ghee.[14]
From: The Malaysian Journal of Medical Sciences
(1) A measure of the extent of oxidation in fats and oils, serving as an indicator of quality and stability.[15]