{"id":173368,"date":"2021-12-13T13:02:02","date_gmt":"2021-12-13T13:02:02","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/indice-de-peroxyde-dans-les-huiles\/"},"modified":"2022-10-10T10:44:55","modified_gmt":"2022-10-10T10:44:55","slug":"indice-de-peroxyde-dans-les-huiles","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/fr\/indice-de-peroxyde-dans-les-huiles\/","title":{"rendered":"Indice de peroxyde dans les huiles"},"content":{"rendered":"\t\t
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Alors que les huiles comestibles (telles que l’huile de noix de coco, l’huile d’olive, l’huile de tournesol…) partagent de nombreuses qualit\u00e9s, les consommateurs peuvent choisir une huile particuli\u00e8re en fonction de son co\u00fbt, de ses bienfaits uniques pour la sant\u00e9 et de sa capacit\u00e9 caract\u00e9ristique \u00e0 rehausser les saveurs des repas. Chaque huile a sa propre dur\u00e9e de conservation<\/strong>. Cela d\u00e9pend de la composition de l’huile elle-m\u00eame, de son conditionnement et de son stockage et de sa manipulation apr\u00e8s ouverture. Au fil du temps, les huiles comestibles peuvent se d\u00e9grader et se g\u00e2ter<\/strong>. La principale cause de d\u00e9gradation des huiles comestibles est l’oxydation<\/strong>. Au fur et \u00e0 mesure que l’oxydation de l’huile se produit, les saveurs et les odeurs peuvent changer, ce qui donne un produit ind\u00e9sirable pour les consommateurs. Les principaux produits d’oxydation sont les peroxydes<\/strong>, les hydroperoxydes et les radicaux libres. Ils agissent comme des catalyseurs pour l’ensemble de la r\u00e9action et l’acc\u00e9l\u00e8rent. Les produits secondaires sont les ald\u00e9hydes, les c\u00e9tones, les alcools, les acides gras, les oxyacides gras, les \u00e9poxydes qui provoquent le rancissement du produit. Les peroxydes perdent facilement un atome d’oxyg\u00e8ne et se transforment en oxydes ordinaires et sont donc des agents oxydants puissants.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Cette r\u00e9action d’oxydation est plus susceptible de se produire dans certaines conditions, notamment l’exposition \u00e0 la lumi\u00e8re, la pr\u00e9sence d’ions m\u00e9talliques, l’introduction d’oxyg\u00e8ne ou lorsque les temp\u00e9ratures de stockage ne sont pas maintenues.<\/strong> Afin de d\u00e9terminer la qualit\u00e9 de l’huile et le d\u00e9but de l’oxydation, l’indice de peroxyde est d\u00e9termin\u00e9.<\/strong> L’indice de peroxyde est d\u00e9fini comme la quantit\u00e9 d’oxyg\u00e8ne peroxyde par kilogramme d’huile, qui est exprim\u00e9e en unit\u00e9s de milli\u00e9quivalents ou meq.<\/p>\n

L’indice de peroxyde<\/strong>en dit long sur la qualit\u00e9 de l’huile<\/strong>. L’indice de peroxyde indique la quantit\u00e9 d’hydroperoxyde et de peroxydes pr\u00e9sents dans l’huile. Les huiles dont l’indice de peroxyde varie de 1 \u00e0 3 mmol O2\/kg<\/strong>sont consid\u00e9r\u00e9es comme fra\u00eeches et de bonne qualit\u00e9<\/strong>. Des huiles dont l’indice de peroxyde <\/em>\u200b\u200b<\/em><\/strong>ne fait pas<\/em><\/strong>d\u00e9passer 10 mmol O2\/kg<\/strong>sont consid\u00e9r\u00e9s comme propres \u00e0 la consommation humaine<\/strong>. L’indice de peroxyde est consid\u00e9r\u00e9 comme un indicateur de la phase initiale d’oxydation de l’huile car les hydroperoxydes r\u00e9sultants sont extr\u00eamement instables et se d\u00e9composent tr\u00e8s rapidement en produits d’oxydation dits secondaires.<\/em><\/p>\n

Pour mesurer les valeurs de peroxyde dans l’huile, nous recommandons un photom\u00e8tre portable pour la d\u00e9termination de la valeur de peroxyde dans les huiles – HI83730<\/strong><\/h2>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Le photom\u00e8tre portable HI83730 pour la d\u00e9termination de l’indice de peroxyde dans les huiles combine pr\u00e9cision et facilit\u00e9 d’utilisation dans un design ergonomique et portable. Un utilisateur peut d\u00e9terminer avec pr\u00e9cision l’indice de peroxyde de l’huile d’olive dans une plage de 0,0 \u00e0 25,0 meq O2\/kg en utilisant les r\u00e9actifs pr\u00eats \u00e0 l’emploi HI83730-20.<\/p>\n

Pour d\u00e9terminer un indice de peroxyde par la m\u00e9thode de r\u00e9f\u00e9rence AOCS Cd 8b-90 ou la m\u00e9thode de r\u00e9f\u00e9rence AOAC 965.33, utilisez le titrateur potentiom\u00e9trique automatique Hanna Instruments HI931<\/strong>.<\/h2>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Le titreur automatique HI931 est la r\u00e9ponse \u00e0 vos besoins de titrage d\u00e9di\u00e9. Enti\u00e8rement personnalisable, le HI931 offre des r\u00e9sultats pr\u00e9cis et une exp\u00e9rience utilisateur intuitive, le tout dans un bo\u00eetier compact. Titrez pour une vari\u00e9t\u00e9 de mesures en appuyant sur un bouton, y compris les acides, les bases, le redox et les ions s\u00e9lectifs. Sans mise \u00e0 niveau de programmation suppl\u00e9mentaire \u00e0 acheter, vous pouvez commencer \u00e0 mesurer imm\u00e9diatement. Ce titreur a la capacit\u00e9, parmi de nombreuses autres m\u00e9thodes, de titrer la valeur de l’indice de peroxyde et pour cette mesure il existe deux m\u00e9thodes standardis\u00e9es.<\/p>\n

M\u00e9thode de d\u00e9termination de l’indice de peroxyde (PV) dans les huiles comestibles raffin\u00e9es et non raffin\u00e9es, suivant l’AOAC 965.33 jusqu’\u00e0 un point final mV. Les r\u00e9sultats sont exprim\u00e9s en meq\/kg PV (Peroxide Value).<\/p>\n

M\u00e9thode de d\u00e9termination de l’indice de peroxyde (PV) dans les huiles alimentaires raffin\u00e9es et non raffin\u00e9es, suivant l’AOCS Cd 8b-90 jusqu’\u00e0 un point final mV. Les r\u00e9sultats sont exprim\u00e9s en meq\/kg PV (Indice de peroxyde).<\/p>\n

Contactez-nous pour plus d’informations sur la qualit\u00e9 de votre huile.<\/p>\n<\/p>\n

Auteur: Tajana Mokrovi\u0107, mag.nutr.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Alors que les huiles comestibles (telles que l’huile de noix de coco, l’huile d’olive, l’huile […]<\/p>\n","protected":false},"author":14,"featured_media":156769,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[391],"tags":[],"class_list":["post-173368","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aliments"],"yoast_head":"\nIndice de peroxyde dans les huiles - 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