Redox-potentiometric determination of peroxide value in edible oils without titration.

Standard methods for peroxide value determination in edible oils, which are based on KI oxidation by the hydroperoxides and volumetric titration of the liberated iodine, have been improved using redox-potentiometric iodine determination without titration. Stages of the KI oxidation and redox-potentiometric measurements were combined in the same electrochemical cell. The limit of quantitation of the new method is 0.