UNIVERSITI KUALA LUMPUR

MALAYSIAN INSTITUTE OF CHEMICAL & BIOENGINEERING

TECHNOLOGY
LABORATORY TECHNICAL REPORT
SUBMISSION FORM

To: DR NOR RAIHANA BINTI MOHAMED ZAM Code Subject: CFB 20703
From: Student ID. No.:
1. MUHAMMAD EIZAT BIN ABAS 1. 55218219016
2. MAIZATUL ANIS BINTI MUSLIM 2. 55218219023

No. of Group: LO1-P1 Date of Experiment: 29 April 2019

Title of Experiment: EXPERIMENT 5: MEASUREMENT OF PEROXIDE VALUE IN COOKING OIL

Received by: Date of Submission:

Note: Late submission will not be accepted.

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VERY VERY
POOR GOOD EXCELLENT
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2 3 5
1 4
1.0 ABSTRACT & OBJECTIVES (HALF PAGE 2 4 6 8 10
ONLY) (TOTAL: 10%)
1. State the summary to the experiment
conducted.
2. State the objectives of the experiment (point
form)
2.0 PROCEDURES (TOTAL: 5%) 1 2 3 4 5
1.Methodology is presented in suitable and
understandable flowchart.
3.0 RESULTS (TOTAL: 10%) 2 4 6 8 10
1.Data are presented as deemed suitable with
complete label and units in tables and/or graphs.
4.0 DISCUSSIONS (MAXIMUM 1 PAGE) (TOTAL: 3 6 9 12 15
15%)
1. Explanations of the referred tables and/or
graphs are presented after it.
2. Discuss on the findings and relations to the
theory and objective of experiment.
5.0 CONCLUSIONS (TOTAL: 5%) 1 2 3 4 5
1. Summary of the results to relate the findings or
results with the theory applicable to the
experiment.
6.0 REFERENCES (TOTAL: 5%) 1 2 3 4 5
1.Minimum of 4 references.

TOTAL MARKS
 Lab Technical Report

Course code/name

Abstract & Objective(s):

Rancidity is the complete or incomplete oxidation or hydrolysis of fats and oils when exposed to air, light,
moisture or by bacterial action. This can be results of unpleasant taste and odor. Hydrolysis or
autoxidation of fats is change of aldehydes and ketones short-chain. In oxidative rancidity oxygen is taken
up by the fat with the formation of peroxides. The degree of peroxide formation and the time taken for the
development of rancidity are differ among oils type.

Peroxide value is a measure of peroxide contained in oil which in this experiment it will be determined by
titration against thiosulphate solution in the presence of concentrated potassium iodide (KI) and starch as
the indicator. The assessment of hydroperoxides provides an estimate of the overall oxidation status for
lipids and lipid-containing foods especially in the primary phase of oxidation. The amount of free fatty
acids, also formed during lipid oxidation as a result of secondary can be assessed by titration against
potassium solution

In our daily life, a higher peroxide value at the beginning of the storage period has a negative effect on the
storage stability of the oil. For refined oils, manufacturers should aim for a peroxide value below 1. From
this value, the safety step of the free radical chain mechanism and the accumulation of hydroperoxides
can be determined. However, the peroxide value also can be indicator the quality of edible oils, because
hydroperoxides decompose during storage. 

 To determine the peroxide value of cooking oil (fresh palm oil and used palm oil)
Methodology:

Using a suitable flowchart, state the steps involve in this lab work.

Each type of oil labelled and

added into conical flask. 30ml
of glacial acetic acid dissolved
into each conical flask

0.5ml of saturated potassium

iodide solution was added into
each mixture and occasionally
shaken for 2 minutes.

Starch solution was prepared by

adding 30ml of distilled water
and 1ml of starch solution.

Content titrated using sodium

thiosulphate solution an
observed until it reaches the
end point.
Result/ Discussion:

Sodium Thiosulphate Sodium Thiosulphate Amount Used

(Initial) (Final)
Cooking Oil (Fresh) 0 ml 1.5 ml 1.5 ml
Cooking Oil (1x Used) 1.5 ml 3.5 ml 2 ml
Cooking Oil (2x Used) 3.5 ml 6.0 ml 2.5 ml
Cooking Oil (3x Used) 6.0 ml 9.0 ml 3 ml
Table 1 Amount of Sodium Thiosulphate Solution consumed

Peroxide Value (meq/kg)

Type of Cooking Oil
Cooking Oil (Fresh) 0.015
Cooking Oil (1x Used) 0.020
Cooking Oil (2x Used) 0.025
Cooking Oil (3x Used) 0.030
Table 2 Peroxide Value (PV) of Different type of Cooking Oils

The peroxide value (PV) is a very important characteristic of lipid quality. The assessment of
hydroperoxides provides an estimate of the overall oxidation status for lipids and lipid-containing foods
especially in the primary phase of oxidation, generally known as the induction period [ CITATION
AKa10 \l 1033 ]. In this experiment, sodium thiosulphate solution was used by using titration method and
starch solution used as an indicator during the titration. In the real world situation, cooking oil usually
been used in deep frying process and oil recycling is a common practiced in commercial and occasionally
in domestic cooking process. Basically, this type of cooking process will results to production of lipid
peroxidation product which is harmful to human health. This is due to the high temperatures in the
existence of air and moisture, which make the occurrence of oxidative degradation of amino acids and the
partial conversion of these lipids to volatile chain-scission products, non-volatile oxidized derivatives and
dimeric, polymeric or cyclic substances leading to the formation of toxic or carcinogenic compounds
[ CITATION Eru17 \l 1033 ]. Based on the result obtained in Table 1, fresh cooking oil used the least
amount of thiosulphate solution for titration which is 1.5 ml. The amount of sodium thiosulphate solution
consumed increased gradually based on the number of times the cooking oil had been consumed which is
2ml for (1x used), 2.5ml for (2x used) and 3ml for (3x used). Titration method usually been conduct for
analysing the oxidation process. In this experiment, starch solution was use as the indicator. Peroxide
value (PV) is related in measuring rancidity reactions and can be used as an indication of the quality and
stability of fats and oils [ CITATION FCE04 \l 1033 ].

Table 2 shows that the peroxide value (PV) had been computed using the formula below,
 PV (meq peroxide per kg fat) = ( S x N ¿ / W x 100

Where,
S = mL of sodium thiosulphate solution used

N = normality of sodium thiosulphate solution

W = weight of fats in gram

As results shown above, the number of peroxide value increased gradually as it indicates fresh cooking oil
contained less amount of peroxide value which is 0.0015 meq/kg. While, the peroxide value increases as
the number of times the cooking oil been reused for cooking purposes. The repeated frying could cause
several oxidative and thermal reactions that result in a change of the physicochemical, nutritional and
sensory properties of the oil [ CITATION YBC00 \l 1033 ]. Generally, a fat is considered rancid when the
peroxide value is about 10 meq/Kg [ CITATION Gun96 \l 1033 ].

During the titration step, a few small errors might be the reason for inaccurate data such as inattentive
during titration which lead to overlook on the colour of solution. This will affect the accuracy data.

FRESH OIL 1X OIL 2X OIL 3X OIL

Figure 1 Color of solution after titration process

Conclusion:

As conclusion, the number of peroxide value (PV) increases as the cooking oil been keep reused
for multiple times. It is because of oxidation and thermal reaction which happened during the
deep frying of oil under very high temperature. In real world, it is best possible to avoid from
reusing fresh cooking oil as it will affect our health. Consuming the fresh cooking oil for every
single deep frying session is the best solution maintaining low peroxide value (PV).

References :

1. Eldin, A. K. (2010). Method to determine the extent of lipid oxidation in foods.

Oxidation in Foods and Beverages and Antioxidant Application, 181-195.
2. Erum Zahir, R. S. (2017). Arabian Journal of Chemistry. Study Of Physicochemical
Properties Of Edible Oil And Evaluation Of Frying Oil Quality By Fourier Transform-
Infrared (FT-IR) Spectroscopy, 870-876.
3. F. C. Ekwu, A. N. (2004). Effect of processing on the quality of cashew nut oils. Journal
Science Agriculture Food Technology Environment, 105-110.
4. Y.B. Che Man, I. J. (2000). Effect of Rosemary and Sage Extracts on Frying
Performance of refined, bleached and deodorized (RBD) palm olein during deep-fat-
frying. In Food Chemistry (pp. 301-307). Serdang: Department of Food Technology,
Universiti Putra Malaysia.
5. FD, G. (1996). Fatty Acid and Lipid Chemistry. London: Blackie Academic &
Professional.
Questions:

1. Illustrate the reaction schemes used to determine the peroxide value

a) Generation of hydroperoxides

R-HO2 ROOH

b) Generation of Iodine

KI  CH3COOH  HI  CH3COO-K

2. Explain why starch is used as an indicator.

Starch is often used in chemistry as an indicator for redox titrations where triiodide is present.

Starch forms a very dark blue-black complex with triiodide which can be made by mixing iodine
with iodide (often from potassium iodide). However, the complex is not formed if only iodine or
only iodide (I−) is present. The colour of the starch complex is so deep, that it can be detected
visually when the concentration of the iodine is as low as 0.00002 M at 20 °C. During iodine
titrations, concentrated iodine solutions must be reacted with some titrant, often thiosulfate, in
order to remove most of the iodine before the starch is added. This is due to the insolubility of the
starch-triiodide complex which may prevent some of the iodine reacting with the titrant. Close to
the end-point, the starch is added, and the titration process is resumed taking into account the
amount of thiosulfate added before adding the starch.