SIST EN ISO 27107:2010

Animal and vegetable fats and oils - Determination of peroxide value - Potentiometric end-point determination (ISO 27107:2008, corrected version 2009-05-15)

ISO 27107:2008 specifies a method for the potentiometric end-point determination of the peroxide value, in milliequivalents of active oxygen per kilogram, of animal and vegetable fats and oils.
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 of active oxygen per kilogram. It is also applicable to margarines and fat spreads with varying water content. The method is not applicable to milk fats or lecithins.

Tierische und pflanzliche Fette und Öle - Bestimmung der Peroxidzahl - Potentiometrische Endpunktbestimmung (ISO 27107:2008, korrigierte Fassung 2009-05-15)

Diese Internationale Norm legt ein Verfahren zur potentiometrischen Endpunktbestimmung der Peroxidzahl, in Milliäquivalent aktiver Sauerstoff je Kilogramm, von tierischen und pflanzlichen Fetten und Ölen fest.
Das Verfahren ist auf alle tierischen und pflanzlichen Fette und Öle, Fettsäuren und deren Mischungen mit Peroxidzahlen von 0 meq bis 30 meq aktiver Sauerstoff je Kilogramm anwendbar. Es ist auch anwendbar auf Margarinen und Streichfette mit unterschiedlichem Wassergehalt. Das Verfahren ist nicht anwendbar auf Milch¬fette oder Lecithine.
ANMERKUNG   Ein Verfahren zur iodometrischen (visuellen) Bestimmung der Peroxidzahl ist in ISO 3960 angeführt. Ein Verfahren für Milchfette ist in ISO 3976 festgelegt.

Corps gras d'origines animale et végétale - Détermination de l'indice de peroxyde - Détermination avec point d'arrêt potentiométrique (ISO 27107:2008, version corrigée 2009-05-15)

L'ISO 27107:2008 spécifie une méthode de détermination de l'indice de peroxyde des corps gras d'origines animale et végétale.
Cette méthode s'applique à tous les corps gras d'origines animale et végétale, aux acides gras et à leurs mélanges dont l'indice de peroxyde est compris entre 0 meq et 30 meq d'oxygène actif par kilogramme. Elle s'applique aussi aux margarines et aux pâtes à tartiner ayant une teneur en eau variable. La méthode ne s'applique ni aux matières grasses laitières ni aux lécithines.

Živalske in rastlinske maščobe in olja - Določevanje peroksidnega števila - Potenciometrijsko določanje končne točke (ISO 27107:2008, popravljena verzija 2009-05-15)

Ta mednarodni standard določa metodo za potenciometrijsko določanje peroksidnega števila, v tisočinkah enote, aktivnega kisika na kilogram živalskih in rastlinskih maščob in olj.  Metoda velja za vse živalske in rastlinske maščobe in olja, maščobne kisline in njihove mešanice, z peroksidnimi števili od 0 meq do 30 meq aktivnega kisika na kilogram. Prav tako velja za margarine in maščobne namaze z različno vsebnostjo vode. Metoda ne velja za mlečne maščobe ali lecitine. OPOMBA A: Metoda za jodometrijsko (vizualno) določevanje peroksidnega števila je podana v ISO 3960. Metoda za maščobne kisline je določena v ISO 3976.

General Information

• Status: Published
• Publication Date: 21-Jul-2010
• ICS: 67.200.10 - Animal and vegetable fats and oils
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 6060 - National Implementation/Publication (Adopted Project)
• Start Date: 08-Jun-2010
• Due Date: 13-Aug-2010
• Completion Date: 22-Jul-2010
• Ref Project: EN ISO 27107:2010 - Animal and vegetable fats and oils - Determination of peroxide value - Potentiometric end-point determination (ISO 27107:2008, corrected version 2009-05-15 )

Relations

• Replaces: SIST EN ISO 27107:2009 - Animal and vegetable fats and oils - Determination of peroxide value - Potentiometric end-point determination (ISO 27107:2008)
• Effective Date: 01-Sep-2010

Standards Content (Sample)

SLOVENSKI STANDARD
01-september-2010
1DGRPHãþD
SIST EN ISO 27107:2009
äLYDOVNHLQUDVWOLQVNHPDãþREHLQROMD'RORþHYDQMHSHURNVLGQHJDãWHYLOD
3RWHQFLRPHWULMVNRGRORþDQMHNRQþQHWRþNH,62SRSUDYOMHQDYHU]LMD

Animal and vegetable fats and oils - Determination of peroxide value - Potentiometric
end-point determination (ISO 27107:2008, corrected version 2009-05-15)
Tierische und pflanzliche Fette und Öle - Bestimmung der Peroxidzahl -
Potentiometrische Endpunktbestimmung (ISO 27107:2008, korrigierte Fassung 2009-05-
15)
Corps gras d'origines animale et végétale - Détermination de l'indice de peroxyde -
Détermination avec point d'arrêt potentiométrique (ISO 27107:2008, version corrigée
2009-05-15)
Ta slovenski standard je istoveten z: EN ISO 27107:2010
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 27107
NORME EUROPÉENNE
EUROPÄISCHE NORM
April 2010
ICS 67.200.10 Supersedes EN ISO 27107:2008
English Version
Animal and vegetable fats and oils - Determination of peroxide
value - Potentiometric end-point determination (ISO 27107:2008,
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 - Potentiometrische Endpunktbestimmung (ISO
potentiométrique (ISO 27107:2008, version corrigée 2009- 27107:2008, korrigierte Fassung 2009-05-15)
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.
CEN members are the national standards bodies of 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 United Kingdom.

EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

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 27107:2010: E
worldwide for CEN national Members.

Contents Page
Foreword .3

Foreword
The text of ISO 27107:2008, 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 27107:2010 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 27107:2008.
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 27107:2008, corrected version 2009-05-15 has been approved by CEN as a EN ISO
27107:2010 without any modification.

INTERNATIONAL ISO
STANDARD 27107
First edition
2008-03-01
Corrected version
2009-05-15
Animal and vegetable fats and oils —
Determination of peroxide value —
Potentiometric end-point determination
Corps gras d'origines animale et végétale — Détermination de l'indice
de peroxyde — Détermination avec point d'arrêt potentiométrique

Reference number
ISO 27107:2008(E)
©
ISO 2008
ISO 27107:2008(E)
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ii © ISO 2008 – All rights reserved

ISO 27107:2008(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
non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the
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 27107 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 11, Animal
and vegetable fats and oils.
This corrected version of ISO 27107:2008 incorporates the following corrections:
⎯ Introduction, lines 9 and 10, “greater than” and “less than or equal to” replace “>” and “u”, respectively;
⎯ Introduction, line 11, “0 mmol to 15 mmol” has become “0 meq to 30 meq”;
⎯ 5.6, final sentence, has been reedited to correct details of blue colour formation;
⎯ 6.5 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 reedited calculation of the factor, using symbol F rather than f;
⎯ the heading “10.1 Calculation” has been deleted;
⎯ Clause 10, paragraph 1, has been revised to incorporate factor, F, from the revised 9.2.2;
⎯ In Figure A.1, “PV =” has become “PV:” (five times).
ISO 27107:2008(E)
Introduction
Over many years, various methods have been developed for the determination of peroxides in fats and oils.
Their general principle is the liberation of iodine from potassium iodide in an acid medium. The method
according to Wheeler (Reference [6]) was first adopted in standards more than 50 years ago by different
bodies, and is widely used to control commodities by producers, receivers, and official laboratories. In national
and international food legislation (including Codex Alimentarius), acceptable limits for 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 users of this
International Standard should be aware that the results obtained can be slightly lower than with previous
standards.
iv © ISO 2008 – All rights reserved

INTERNATIONAL STANDARD ISO 27107:2008(E)

Animal and vegetable fats and oils — Determination of peroxide
value — Potentiometric end-point determination
1 Scope
This International Standard specifies a method for the potentiometric end-point determination of the peroxide
value, in milliequivalents of active oxygen per kilogram, of animal and vegetable fats and oils.
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 of active oxygen per kilogram. It is also applicable to margarines and fat
spreads with varying water content. The method is not applicable to milk fats or lecithins.
NOTE A method for the iodometric (visual) determination of the peroxide value is given in ISO 3960. For milk fats, a
method is specified in ISO 3976.
2 Normative references
The following referenced documents are indispensable for the application of this document. 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 of active oxygen per kilogram of oil, but it may also
be expressed (in SI units) as millimoles 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 (milliequivalents of active oxygen per kilogram) by the equivalent mass of oxygen (equalling 8) gives the active
oxygen mass fraction in milligrams per kilogram of oil.
4 Principle
The sample is dissolved in isooctane and glacial acetic acid, and potassium iodide is added. The iodide
liberated by the peroxides is determined volumetrically with a sodium thiosulfate standard solution. The
end-point of the titration is determined electrochemically.
ISO 27107:2008(E)
5 Reagents
WARNING — Attention is drawn to national regulations that specify the handling of hazardous
substances, and users' obligations thereunder. Technical, organizational and personal safety
measures shall be followed.
Unless otherwise specified, use only reagents of recognized analytical grade. All reagents shall be free of
dissolved oxygen.
5.1 Water, distilled, boiled, and cooled to 20 °C.
5.2 Glacial acetic acid, mass fraction 100 %, degassed in an ultrasonic bath under vacuum or by purging
with a stream of pure and dry inert gas (carbon dioxide or nitrogen).
5.3 Isooctane (2,2,4-trimethylpentane), degassed in an ultrasonic bath under vacuum or by purging with a
stream of pure and dry inert gas (carbon dioxide or nitrogen).
5.4 Glacial acetic acid/isooctane solution, prepared by mixing 60 ml glacial acetic acid (5.2) and 40 ml
isooctane (5.3). Volume fraction of glacial acetic acid: ϕ = 60 ml/100 ml; volume fraction of isooctane:
ϕ = 40 ml/100 ml.
The mixture is degassed in an ultrasonic bath under vacuum or by purging with a stream of pure and dry inert
gas (carbon dioxide or nitrogen).
5.5 Potassium iodide, free from iodine and iodates.
5.6 Saturated potassium iodide solution, mass concentration ρ(KI) = 175 g/100 ml.
Dissolve approximately 14 g potassium iodide in approximate
...