The best test for autoxidation ( oxidative rancidity ) is determination of the peroxide value.
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The peroxide value is defined as the amount of peroxide oxygen per 1 kilogram of fat or oil.
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Peroxide value, concentration of peroxide in an oil or fat, is useful for assessing the extent to which spoilage has advanced.
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The oil obtained from infected olives has a high acidity level ( expressed as oleic acid, from 2 % to 10 % depending on the percentage of the infestation ) and a lower shelf life as it has a higher peroxide value.
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The Rancimat method, the oxidative stability instrument ( OSI ) and the oxidograph were all developed as automatic versions of the more complicated AOM ( active oxygen method ), which is based on measuring peroxide values, for determining the induction time of fats and oils.
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