Measuring Acidity and Peroxide Value of nuts and nut spreads

Hello Everyone.

I'm looking for a analytical way to measure acidity and peroxide values in final products.

The products are nuts and nut spreads.

I know that the one way is to extract the oil and then measure this values.

Is there any way to measure them without extraction??

I'm talking something like dilution of spread in something and then measure the acidity and peroxides in this solution.

Thank you in advance

Since the oils are bound within the nuts, nut spread I cannot think of any accurate method to measure the peroxide/acidity. Generally you have to extract the oil and do a titration.

I think extraction is unavoidable.

But other options to titration exist, eg -

https://www.cdrfoodl...alue-oils-fats/

Hello,

some years ago, (2 or 3) i've heard of a method without extraction, but i am not sure that it works.

I couldn't find it again, so i guess the classic method is the one that works. 

Thank you for your answers

Hello again. 

I am just curious about this. 

When you use Sohxlet to extract the oil,

there is some temperature.

This temperature does not influence the peroxide value??

Can the extraction be done with cold method?

thank you