Cottonseed Oil Peroxide Number Safety Criteria in the Food Industry

Abstract

Cottonseed oil, a versatile vegetable oil widely used in the food industry, undergoes oxidation over time, affecting its safety and quality. This article discusses the important role of peroxide value as a criterion for the safety of cottonseed oil in the food industry. The peroxide value, which is an indicator of primary oxidation products, reflects the oil's tendency to go rancid and its potential health risk. Establishing peroxide value safety criteria is necessary to ensure compliance with quality standards and reduce health risks. Experimental studies simulating various storage and processing conditions highlight the importance of maintaining recommended peroxide levels in cottonseed oil. Preliminary results highlight the correlation between peroxide value and oil stability. Through a comprehensive examination of safety criteria and experimental data, this article aims to contribute to the understanding of quality control of cottonseed oil in the food industry.