The peroxidation index, often quantified by peroxide value (PV), is a crucial indicator of the oxidative stability of cooking oils. A lower peroxide value suggests a more stable oil, while higher values indicate a higher likelihood of rancidity. Below are some resources that provide insights into the peroxide values of common cooking oils.

1. Average Peroxide Values of Oils
   A study evaluated the peroxide values of various oils, including palm olein, sesame oil, and sunflower oil, before deep frying. This resource can provide specific values and comparisons among different oils. Read more here.

2. Edible Oil Quality
   According to Oklahoma State University Extension, the peroxide value is an essential measurement used to quantify the amount of hydroperoxides in fats and oils. High levels of hydroperoxides can be toxic, making understanding PV critical for health and safety. For further details, visit Oklahoma State University's fact sheet.

3. Determination of Lipid Oxidation Products
   A study published in the National Center for Biotechnology Information (NCBI) highlights the lipid oxidation levels in vegetable oils, detailing that oils such as sunflower oil and soybean oil exhibited significant contents of oxidation products following heating. This research shows the variation in oxidative stability among different oils. More information can be accessed here.

4. Oxidative Stability Index (OSI)
   Metrohm offers insights into the oxidative stability index, which characterizes the resistance of oils to oxidation. This may complement the information about peroxide values by offering additional context about oil stability during storage and cooking. Explore this index here.

5. Understanding Oxidation in Oils
   A PDF document discusses measuring oxidation, including peroxide values as the common assessment method. It elaborates on testing conditions and implications of high oxidation levels. This may aid in interpreting peroxide value results in practical scenarios. Access the document here.

6. Overview of Peroxide Value
   ScienceDirect provides an overview of peroxide values and categorizes oils based on their PV. Oils with a PV over 10 meq O2/kg are deemed unstable, while those below this threshold are considered relatively stable. Check out the detailed explanation here.

7. Toxic Aldehyde Generation in Culinary Oils
   A research article discusses the generation of lipid peroxidation products and provides peroxidative susceptibility indices for various culinary oils, offering a comparative overview of how different oils behave under heating. More can be learned here.

These links collectively provide a comprehensive understanding of the peroxidation indices of common cooking oils, their stability, and their implications for health and culinary use.

Sources

Average Peroxide Values (PV) of the Oils | Download TableEdible Oil Quality - Oklahoma State University ExtensionDetermination of lipid oxidation products in vegetable oils ... - NCBIMetrohm Oxidative Stability Index (OSI)[PDF] Oxidation of food grade oils - Oils, fats and morePeroxide Value - an overview | ScienceDirect TopicsToxic aldehyde generation in and food uptake from culinary oils ...

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