The surprising role that heat plays on Oil Quality
Quote from Omari Kitula on June 25, 2025, 8:35 amHey everyone, have you ever wondered why a brand-new bottle of oil can sometimes test “worse” (higher PV) than the oil you’ve already fried three batches of chips in? If you haven’t then personally I have experienced this and here is chemistry behind it
First What Is Peroxide Value (PV), Anyway?
Okay PV measures the amount of hydroperoxides (primary oxidation products) in oil, expressed as milliequivalents of active oxygen per kilogram of oil (meq O₂/kg).
These Hydroperoxides form when unsaturated fatty acids react with oxygen, creating unstable O–O bonds.
A higher PV usually signals early-stage oxidation; a lower PV can mean either “pristine” oil or “over-cooked” oil where those hydroperoxides have broken down.
So what's Heat role in Oil Oxidation
1. Initiation
Heat (and light, metals, or enzymes) extracts hydrogen atoms from fatty acids, forming free radicals (R•).
Reaction:
RH + •OH → R• + H₂O
2. Propagation
R• + O₂ → ROO• (peroxyl radical)
ROO• + RH → ROOH (hydroperoxide) + R•
Result: Hydroperoxides (PV ↑)
3. Decomposition
At higher temperatures (e.g., repeated frying), ROOH → aldehydes, ketones, short-chain acids + free radicals
Result: Hydroperoxides break down (PV ↓) even though oil “worsens” by forming off-flavors and harmful secondary products.
Now Why New Oil Sometimes Has Higher PV
》Refining & Storage Residues: Even after bleaching/deodorizing, some hydroperoxides survive refining and accumulate during bulk storage.
》Limited Heat Exposure: Factory processes don’t push oil into the breakdown zone so your fresh oil is loaded with ROOH, hence a high PV.
》“Fresh but Oxidized”: Think of it like unripe fruit: it looks brand-new but chemically it’s already on the path to spoilage.
And Why Used Oil Can Show a Lower PV ?
》Hydroperoxide Depletion: Repeated heating at frying temperatures (160–200 °C) shatters ROOH into smaller molecules (aldehydes, ketones, acids), which PV tests don’t detect.
》Masking the Truth: A low PV in used oil can be deceptive it’s trading primary peroxides for secondary oxidation products (think rancid smell, acrylamide formation, increased free fatty acids).
The Analogy here is like checking only for bruises on fruit you won’t see the internal rot.
As a food scientist here is my advice now
1. Always pair PV with p-Anisidine or Totox tests.
p-Anisidine detects aldehydes (secondary oxidation).
Totox = 2×PV + p-Anisidine (holistic oxidation score).
2. Keep storage cool, dark, and airtight as it will Slow initiation process.
3. Monitor heat exposure.
Lower frying temps and shorter times preserve oil quality.
4. Don’t judge oil health by PV alone!
A “low” PV used oil may already be a hotbed of off-flavors and potential toxins.
Have you ever measured surprising PV results?
Share your “PV horror stories” (and triumphs)!
If this sparked your curiosity, hit that “Like” button and share with your fellow food scientists.
Hey everyone, have you ever wondered why a brand-new bottle of oil can sometimes test “worse” (higher PV) than the oil you’ve already fried three batches of chips in? If you haven’t then personally I have experienced this and here is chemistry behind it
First What Is Peroxide Value (PV), Anyway?
Okay PV measures the amount of hydroperoxides (primary oxidation products) in oil, expressed as milliequivalents of active oxygen per kilogram of oil (meq O₂/kg).
These Hydroperoxides form when unsaturated fatty acids react with oxygen, creating unstable O–O bonds.
A higher PV usually signals early-stage oxidation; a lower PV can mean either “pristine” oil or “over-cooked” oil where those hydroperoxides have broken down.
So what's Heat role in Oil Oxidation
1. Initiation
Heat (and light, metals, or enzymes) extracts hydrogen atoms from fatty acids, forming free radicals (R•).
Reaction:
RH + •OH → R• + H₂O
2. Propagation
R• + O₂ → ROO• (peroxyl radical)
ROO• + RH → ROOH (hydroperoxide) + R•
Result: Hydroperoxides (PV ↑)
3. Decomposition
At higher temperatures (e.g., repeated frying), ROOH → aldehydes, ketones, short-chain acids + free radicals
Result: Hydroperoxides break down (PV ↓) even though oil “worsens” by forming off-flavors and harmful secondary products.
Now Why New Oil Sometimes Has Higher PV
》Refining & Storage Residues: Even after bleaching/deodorizing, some hydroperoxides survive refining and accumulate during bulk storage.
》Limited Heat Exposure: Factory processes don’t push oil into the breakdown zone so your fresh oil is loaded with ROOH, hence a high PV.
》“Fresh but Oxidized”: Think of it like unripe fruit: it looks brand-new but chemically it’s already on the path to spoilage.
And Why Used Oil Can Show a Lower PV ?
》Hydroperoxide Depletion: Repeated heating at frying temperatures (160–200 °C) shatters ROOH into smaller molecules (aldehydes, ketones, acids), which PV tests don’t detect.
》Masking the Truth: A low PV in used oil can be deceptive it’s trading primary peroxides for secondary oxidation products (think rancid smell, acrylamide formation, increased free fatty acids).
The Analogy here is like checking only for bruises on fruit you won’t see the internal rot.
As a food scientist here is my advice now
1. Always pair PV with p-Anisidine or Totox tests.
p-Anisidine detects aldehydes (secondary oxidation).
Totox = 2×PV + p-Anisidine (holistic oxidation score).
2. Keep storage cool, dark, and airtight as it will Slow initiation process.
3. Monitor heat exposure.
Lower frying temps and shorter times preserve oil quality.
4. Don’t judge oil health by PV alone!
A “low” PV used oil may already be a hotbed of off-flavors and potential toxins.
Have you ever measured surprising PV results?
Share your “PV horror stories” (and triumphs)!
If this sparked your curiosity, hit that “Like” button and share with your fellow food scientists.