Abstract: The production and storage of vegetable oil is accompanied by oxidation and hydrolysis processes, leading to a reduction in nutritional value and safe use. Traditional physical and chemical indicators such as acid, iodine, peroxide values and other indicators, often used to determine the quality of oil do not fully reflect the biochemical processes. The study gives an overview of the indicator analysis methods such as Anisidine Value (AV) which characterizes the process of secondary oxidation of vegetable oil and fat. For the indicator analysis of the anisidine value, spectrometry, chromatographic analysis and nuclear magnetic resonance are used. The quality of the AV analysis is influenced by various factors, for example, the speed of analysis in the flow and the temperature in the laboratory room. The most complete description of the oxidation processes of vegetable oil and fat gives the TOTOX indicator which takes into account the amount of primary and secondary oxidation products.
A.E. Mukhametov, D.R. Dautkanova and G.N. Zhakupova, 2018. Oxidation of Vegetable Fats and Methods of Their Analysis. Journal of Engineering and Applied Sciences, 13: 6462-6466.