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• Peroxide value is an important index for monitoring oil oxidation during storage. • The advantages and limitations of classical and instrumental approaches for PV are reported. • Indirect FTIR and NIR are two of the most beneficial instrumental methods for the PV determination. Edible oils are prone to oxidation during processing and storage that may negatively affect the oil quality and human health. Determining the peroxide value (PV) of edible oils is essential because PV is one of the most typically used quality parameters to monitor lipid oxidation and control oil quality. Many approaches have been developed to determine the PV of oils. Among them, iodometric titration is the commonly used method for PV determination. Considering the limitations related to titrimetric methods, such as time and environmental concerns, several instrumental techniques have been considered as reliable alternatives. The advantages and limitations of classical titration and instrumental methods are summarized in this review. The prospects and reformative aspects for the future applications of these approaches in PV determination are also discussed. [ABSTRACT FROM AUTHOR]

Chloropropanol esters are major contaminants in food, but their formation during traditional Chinese cooking remains unclear. In this study, a method based on lipase hydrolysis pretreatment was developed and validated to determine 4 chloropropanol esters. The formation of these esters during stir-frying and hotpot cooking under various conditions was investigated. The results showed that the proposed method outperformed the fast alkali-catalyzed transesterification method. Higher NaCl concentrations led to increased formation of chloropropanol esters. Chloropropanol esters decreased with increasing cooking time due to degradation. Refined oils with a higher ratio of unsaturated fatty acids produced more chloropropanol esters. Adding NaCl at the beginning or end of cooking resulted in fewer chloropropanol esters. Free radicals contribute to the chloropropanol esters, resulting in a strong correlation between chloropropanol esters, the peroxide value, and total polar compounds. This study provides valuable insights into the formation of chloropropanol esters and their mitigation during cooking., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)