**Rapid Determination of Peroxide Content in Edible Oils Using Spectrophotometry**
The determination of peroxide value in edible oils is a critical process for assessing the quality and safety of fats and oils. Peroxides, which are by-products of oil oxidation, can be harmful to human health. They interfere with the oxygen-carrying capacity of hemoglobin, leading to hypoxia, and disrupt important metabolic processes by damaging key enzymes like succinate oxidase and cytochrome oxidase. This can result in cellular asphyxia and even severe respiratory or circulatory issues.
Traditionally, the iodometric method has been used to determine peroxide values. However, this method is time-consuming, subject to human error, and involves the use of hazardous chemicals. To address these challenges, a more efficient and environmentally friendly approach using spectrophotometry has been developed.
In this experiment, the peroxide value of edible oils was determined by measuring the absorbance of the solution at 535 nm after the reaction between peroxides and potassium iodide (KI) in a chloroform-glacial acetic acid medium. The formed iodine (Iâ‚‚) reacts with starch, producing a blue complex whose absorbance is directly proportional to the concentration of Iâ‚‚. By constructing a standard curve using known concentrations of Iâ‚‚, the peroxide value of the sample can be accurately calculated.
The experimental procedure includes the preparation of reagents such as 10% KI solution, glacial acetic acid mixture, and a 0.1 mol/L Iâ‚‚ standard solution. A series of Iâ‚‚ solutions with different concentrations were prepared and their absorbance measured at 535 nm to create a calibration curve. For the actual sample analysis, a known amount of edible oil was mixed with KI and acetic acid, allowing the peroxides to react. The resulting Iâ‚‚ was then quantified using the spectrophotometer.
This method offers several advantages over traditional techniques. It reduces the risk of exposure to toxic substances, minimizes manual intervention, and provides faster, more reliable results. Additionally, it allows for accurate monitoring of oil quality during storage, ensuring that consumers can trust the safety and freshness of the products they use.
Overall, the spectrophotometric method presents a modern and effective approach to determining peroxide content in edible oils, supporting both scientific research and quality control in the food industry.
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