EN ISO 3960:2010
(Main)Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination (ISO 3960:2007, corrected version 2009-05-15)
Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination (ISO 3960:2007, corrected version 2009-05-15)
ISO 3960:2007 specifies a method for the iodometric determination of the peroxide value of animal and vegetable fats and oils with a visual endpoint detection. The peroxide value is a measure of the amount of oxygen chemically bound to an oil or fat as peroxides, particularly hydroperoxides.
The method is applicable to all animal and vegetable fats and oils, fatty acids and their mixtures with peroxide values from 0 meq to 30 meq (milliequivalents) of active oxygen per kilogram. It is also applicable to margarines and fat spreads with varying water content. The method is not suitable for milk fats and is not applicable to lecithins.
Tierische und pflanzliche Fette und Öle - Bestimmung der Peroxidzahl - Iodometrische (visuelle) Endpunktbestimmung (ISO 3960:2007, korrigierte Fassung 2009-05-15)
Diese Internationale Norm legt ein Verfahren zur iodometrischen Bestimmung der Peroxidzahl von tierischen und pflanzlichen Fetten und Ölen mit einer visuellen Endpunktbestimmung fest. Die Peroxidzahl ist ein Maß für die Menge an Sauerstoff, der chemisch in Form von Peroxiden, besonders Hydroperoxiden, an Öl oder Fette gebunden ist.
Das Verfahren ist auf alle tierischen und pflanzlichen Fette und Öle, Fettsäuren und deren Mischungen mit Peroxidzahlen von 0 meq bis 30 meq (Milliäquivalente) aktiver Sauerstoff je Kilogramm anwendbar. Es ist auch anwendbar auf Margarinen und Streichfette mit unterschiedlichem Wassergehalt. Das Verfahren ist nicht geeignet für Milchfette und ist nicht anwendbar auf Lecithine.
Es ist zu beachten, dass die Peroxidzahl ein dynamischer Parameter ist, dessen Wert von der zeitlichen Ver-änderung der Probe abhängt. Außerdem ist die Bestimmung der Peroxidzahl ein stark empirisches Verfahren, und der erhaltene Wert hängt von der Probenmasse ab. Es ist zu betonen, dass aufgrund der vorge-schriebenen Probenmasse die erhaltenen Peroxidzahlen geringfügig niedriger sein können als die Peroxid-zahlen, die mit einer geringeren Probenmasse erhalten werden.
ANMERKUNG 1 Ein bevorzugtes Verfahren zur iodometrischen Bestimmung der Peroxidzahl von Milchfetten ist in ISO 3976 festgelegt.
ANMERKUNG 2 Ein Verfahren zur potentiometrischen Bestimmung der Peroxidzahl ist in ISO 27107 angeführt.
Corps gras d'origines animale et végétale - Détermination de l'indice de peroxyde - Détermination avec point d'arrêt iodométrique (ISO 3960:2007, version corrigée 2009-05-15)
L'ISO 3960:2007 spécifie une méthode de détermination iodométrique de l'indice de peroxyde des corps gras d'origines animale et végétale par la détection visuelle de la fin du dosage ou de l'équivalence. L'indice de peroxyde est une mesure de la quantité d'oxygène chimiquement lié à une huile ou un corps gras sous forme de peroxydes, en particulier d'hydroperoxydes.
Cette méthode s'applique à tous les corps gras d'origines animale et végétale, aux acides gras et à leurs mélanges pour des indices de peroxyde compris entre 0 milliéquivalents et 30 milliéquivalents (méq) d'oxygène actif par kilogramme. Elle est également applicable aux margarines et aux matières grasses à tartiner de teneur en eau variable. La présente méthode ne convient pas pour les matières grasses présentes dans le lait; elle ne s'applique pas non plus aux lécithines.
Živalske in rastlinske maščobe in olja - Ugotavljanje peroksidnega števila - Jodometrično (vizualno) določanje končne točke (ISO 3960:2007, popravljena verzija 2009-05-15)
Ta mednarodni standard določa metodo za jodometrično ugotavljanje peroksidnega števila živalskih in rastlinskih maščob in olj z vizualno končno točko zaznave. Peroksidno število je merilo obsega kisika, kemično vezanega na olje ali maščobo kot peroksidi, še posebno hidroperoksidi. Metoda velja za vse živalske in rastlinske maščobe in olja, maščobne kisline in njihove mešanice, s peroksidnimi vrednostmi od 0 meq do 30 meq (v tisočinkah enote) aktivnega kisika na kilogram. Prav tako velja za margarine in maščobne namaze z različno vsebnostjo vode. Ta metoda ni primerna za mlečne maščobe in ne velja za lecitine. Upošteva se, da je peroksidno število dinamični parameter, katerega vrednost je odvisna od zgodovine vzorca. Nadalje, določevanje peroksidnega števila je zelo empiričen postopek in pridobljena vrednost je odvisna od mase vzorca. Poudarja se, da so lahko zaradi predpisane mase vzorca pridobljena peroksidna števila malo nižja kot tista, pridobljena z nižjo maso vzorca. OPOMBA 1 Prednostna metoda za jodometrično določevanje peroksidnega števila za mlečne maščobe je določena v ISO 3976. OPOMBA 2 Metoda za potenciometrično določevanje peroksidnega števila je podana v ISO 27107.
General Information
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Standards Content (Sample)
SLOVENSKI STANDARD
01-september-2010
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SIST EN ISO 3960:2009
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Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual)
endpoint determination (ISO 3960:2007, corrected version 2009-05-15)
Tierische und pflanzliche Fette und Öle - Bestimmung der Peroxidzahl - Iodometrische
(visuelle) Endpunktbestimmung (ISO 3960:2007, korrigierte Fassung 2009-05-15)
Corps gras d'origines animale et végétale - Détermination de l'indice de peroxyde -
Détermination avec point d'arrêt iodométrique (ISO 3960:2007, version corrigée 2009-05
-15)
Ta slovenski standard je istoveten z: EN ISO 3960:2010
ICS:
67.200.10 5DVWOLQVNHLQåLYDOVNH Animal and vegetable fats
PDãþREHLQROMD and oils
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
EUROPEAN STANDARD
EN ISO 3960
NORME EUROPÉENNE
EUROPÄISCHE NORM
April 2010
ICS 67.200.10 Supersedes EN ISO 3960:2008
English Version
Animal and vegetable fats and oils - Determination of peroxide
value - Iodometric (visual) endpoint determination (ISO
3960:2007, corrected version 2009-05-15)
Corps gras d'origines animale et végétale - Détermination Tierische und pflanzliche Fette und Öle - Bestimmung der
de l'indice de peroxyde - Détermination avec point d'arrêt Peroxidzahl - Iodometrische (visuelle)
iodométrique (ISO 3960:2007, version corrigée 2009-05-15) Endpunktbestimmung (ISO 3960:2007, korrigierte Fassung
2009-05-15)
This European Standard was approved by CEN on 13 March 2010.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the CEN Management Centre or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as the
official versions.
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EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2010 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 3960:2010: E
worldwide for CEN national Members.
Contents Page
Foreword .3
Foreword
The text of ISO 3960:2007, corrected version 2009-05-15 has been prepared by Technical Committee
ISO/TC 34 “Food products” of the International Organization for Standardization (ISO) and has been taken
over as EN ISO 3960:2010 by Technical Committee CEN/TC 307 “Oilseeds, vegetable and animal fats and
oils and their by-products - Methods of sampling and analysis” the secretariat of which is held by AFNOR.
This European Standard shall be given the status of a national standard, either by publication of an identical
text or by endorsement, at the latest by October 2010, and conflicting national standards shall be withdrawn at
the latest by October 2010.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
This document supersedes EN ISO 3960:2008.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech
Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia,
Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain,
Sweden, Switzerland and the United Kingdom.
Endorsement notice
The text of ISO 3960:2007, corrected version 2009-05-15 has been approved by CEN as a EN ISO 3960:2010
without any modification.
INTERNATIONAL ISO
STANDARD 3960
Fourth edition
2007-07-15
Corrected version
2009-05-15
Animal and vegetable fats and oils —
Determination of peroxide value —
Iodometric (visual) endpoint
determination
Corps gras d'origines animale et végétale — Détermination de l'indice
de peroxyde — Détermination avec point d'arrêt iodométrique
Reference number
ISO 3960:2007(E)
©
ISO 2007
ISO 3960:2007(E)
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ii © ISO 2007 – All rights reserved
ISO 3960:2007(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies
(ISO member bodies). The work of preparing International Standards is normally carried out through ISO
technical committees. Each member body interested in a subject for which a technical committee has been
established has the right to be represented on that committee. International organizations, governmental and
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International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. Draft International Standards
adopted by the technical committees are circulated to the member bodies for voting. Publication as an
International Standard requires approval by at least 75 % of the member bodies casting a vote.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. ISO shall not be held responsible for identifying any or all such patent rights.
ISO 3960 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 11, Animal
and vegetable fats and oils.
This fourth edition cancels and replaces the third edition (ISO 3960:2001), which has been technically revised.
This corrected version of ISO 3960:2007 incorporates the following corrections:
⎯ Introduction, lines 9 and 10, “greater than” and “less than or equal to” replace “>” and “u”, respectively;
⎯ Introduction, line 11, “milliequivalents” has become “meq” (twice);
⎯ 5.6, final sentence, has been reedited to correct details of blue colour formation;
⎯ 6.6 now contains a readability figure of 0,000 1 g, not 0,001 g;
⎯ 9.2.2, line 1, now refers to 0,001 g instead of 0,001 mg;
⎯ 9.2.2, paragraph 4, now contains a calculation of factor, F, to replace that of the exact concentration,
c , of the 0,01 N sodium thiosulfate solution;
stand
⎯ Clause 10 has been revised to incorporate factor, F, from the revised 9.2.2.
ISO 3960:2007(E)
Introduction
Over a period of many years, various methods have been developed for the determination of peroxides in fats
and oils. The general principle of most of the methods is the liberation of iodine from potassium iodide in an
acid medium. The method according to Wheeler was standardized more than 50 years ago by different
standardization bodies, and it is widely used to control commodities by producers, receivers and official
laboratories. In national and international food legislation (including the Codex Alimentarius), acceptable limits
for the peroxide values are often specified. Due to anomalies in the reproducibility of the results, it was noticed
that there are slight differences between the standardized methods. A very important point is the dependence
of the result on the amount of sample used for the determination. As the determination of the peroxide value
(PV) is a highly empirical procedure, ISO/TC 34/SC 11 has decided to fix the sample mass at 5 g for PV
greater than 1, and at 10 g for PV less than or equal to 1, and to limit the applicability of this method to animal
and vegetable fats and oils with peroxide values from 0 meq to 30 meq of active oxygen per kilogram. The
user of this International Standard should be aware that the results obtained can be slightly lower than with
previous standards.
iv © ISO 2007 – All rights reserved
INTERNATIONAL STANDARD ISO 3960:2007(E)
Animal and vegetable fats and oils — Determination of peroxide
value — Iodometric (visual) endpoint determination
1 Scope
This International Standard specifies a method for the iodometric determination of the peroxide value of
animal and vegetable fats and oils with a visual endpoint detection. The peroxide value is a measure of the
amount of oxygen chemically bound to an oil or fat as peroxides, particularly hydroperoxides.
The method is applicable to all animal and vegetable fats and oils, fatty acids and their mixtures with peroxide
values from 0 meq to 30 meq (milliequivalents) of active oxygen per kilogram. It is also applicable to
margarines and fat spreads with varying water content. The method is not suitable for milk fats and is not
applicable to lecithins.
It is to be noted that the peroxide value is a dynamic parameter, whose value is dependent upon the history of
the sample. Furthermore, the determination of the peroxide value is a highly empirical procedure and the
value obtained depends on the sample mass. It is stressed that, due to the prescribed sample mass, the
peroxide values obtained can be slightly lower than those obtained with a lower sample mass.
NOTE 1 A preferred method for the iodometric determination of the peroxide value for milk fats is specified in ISO 3976.
NOTE 2 A method for the potentiometric determination of the peroxide value is given in ISO 27107.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated
references, only the edition cited applies. For undated references, the latest edition of the referenced
document (including any amendments) applies.
ISO 661, Animal and vegetable fats and oils — Preparation of test sample
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
peroxide value
PV
quantity of those substances in the sample, expressed in terms of active oxygen, that oxidize potassium
iodide under the conditions specified in this International Standard
NOTE The peroxide value is usually expressed in milliequivalents (meq) of active oxygen per kilogram of oil, but it
may also be expressed (in SI units) as millimoles (mmol) of active oxygen per kilogram of oil. The value expressed in
millimoles of active oxygen per kilogram is half that expressed in milliequivalents of active oxygen per kilogram.
Multiplication of the peroxide value (meq of active oxygen per kg) by the equivalent mass of oxygen (equalling 8) gives the
milligrams of active oxygen per kilogram of oil.
ISO 3960:2007(E)
4 Principle
The test sample is dissolved in isooctane and glacial acetic acid, and potassium iodide is added. The iodine
liberated by the peroxides is determined iodometrically (visually) with a starch indicator and a sodium
thiosulfate standard solution. The endpoint of the titration is determined iodometrically (visually).
5 Reagents
WARNING — Attention is drawn to the national regulations that specify the handling of hazardous
substances and users' obligations thereunder. Technical, organizational and personal safety
measures shall be followed.
Use only reagents of recognized analytical grade, unless otherwise specified. All reagents shall be free of
dissolved oxygen.
5.1 Water, demineralized, boiled and cooled down to 20 °C.
5.2 Glacial acetic acid, mass fraction of 100 %; degassed in an ultrasonic bath under vacuum or by
purging with a current of pure and dry inert
...
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