Understanding the Relationship Between Peroxide Value (PV) and Free Fatty Acids (FFA)
Quote from Omari Kitula on June 1, 2025, 10:21 amHello everyone,
I wanted to open a discussion about the relationship between Peroxide Value (PV) and Free Fatty Acids (FFA) ; two key indicators of lipid quality and degradation in fats and oils.
While both PV and FFA are used to assess the condition of edible oils and fats, they measure different stages of lipid deterioration:
🔹Peroxide Value (PV) measures the amount of primary oxidation products, mainly hydroperoxides. It gives an indication of how far oxidation has proceeded in the early stages. A high PV means that the oil is undergoing oxidative rancidity, often due to exposure to oxygen, light, or heat.
🔹Free Fatty Acids (FFA) reflect the extent of hydrolytic rancidity essentially, the breakdown of triglycerides into glycerol and free fatty acids. This can happen due to enzymatic activity (e.g., lipases), moisture, or microbial action.
How Are They Related ?
Although PV and FFA both increase as oil quality deteriorates, their relationship is not linear. Here's how they often interact:
In early spoilage, FFA levels may rise independently due to enzymatic or moisture-induced hydrolysis, while PV remains low.
As spoilage progresses, PV increases due to oxidation, even if FFA doesn't rise significantly.
Eventually, hydroperoxides (measured by PV) start breaking down into secondary oxidation products, and PV might actually decline while off-flavors increase.
High FFA levels can sometimes accelerate oxidation, indirectly contributing to a higher PV.
What's the Implications then ;
For food technologists and quality control professionals:
Monitoring both PV and FFA provides a fuller picture of oil quality.
In deep frying operations, a high FFA might signal oil degradation even if PV is still acceptable.
In crude oils, FFA is often higher due to minimal processing, while PV helps identify the onset of oxidation.
Hello everyone,
I wanted to open a discussion about the relationship between Peroxide Value (PV) and Free Fatty Acids (FFA) ; two key indicators of lipid quality and degradation in fats and oils.
While both PV and FFA are used to assess the condition of edible oils and fats, they measure different stages of lipid deterioration:
🔹Peroxide Value (PV) measures the amount of primary oxidation products, mainly hydroperoxides. It gives an indication of how far oxidation has proceeded in the early stages. A high PV means that the oil is undergoing oxidative rancidity, often due to exposure to oxygen, light, or heat.
🔹Free Fatty Acids (FFA) reflect the extent of hydrolytic rancidity essentially, the breakdown of triglycerides into glycerol and free fatty acids. This can happen due to enzymatic activity (e.g., lipases), moisture, or microbial action.
How Are They Related ?
Although PV and FFA both increase as oil quality deteriorates, their relationship is not linear. Here's how they often interact:
In early spoilage, FFA levels may rise independently due to enzymatic or moisture-induced hydrolysis, while PV remains low.
As spoilage progresses, PV increases due to oxidation, even if FFA doesn't rise significantly.
Eventually, hydroperoxides (measured by PV) start breaking down into secondary oxidation products, and PV might actually decline while off-flavors increase.
High FFA levels can sometimes accelerate oxidation, indirectly contributing to a higher PV.
What's the Implications then ;
For food technologists and quality control professionals:
Monitoring both PV and FFA provides a fuller picture of oil quality.
In deep frying operations, a high FFA might signal oil degradation even if PV is still acceptable.
In crude oils, FFA is often higher due to minimal processing, while PV helps identify the onset of oxidation.