*2.6. Peroxide Value of Oils*

The peroxide value (PV) in olive oils was determined with iodometric titration, described in the Implementing Regulation (EU) 2019/1604 and in the ISO 3960: 2017 regulation. The oil (1 g) was weighed into a flask and 25 mL of a mixture of acetic acid and chloroform (ratio 3:2) with 0.5 mL of a saturated aqueous solution of KI were added. The solution was diluted with 25 mL of distilled water and stirred. The iodine formed into the solution was titrated with a sodium thiosulfate solution, and the starch was used as indicator [22,24].

The titrations were carried out in triplicate, and the average of the values, expressed in milliequivalents of oxygen per kg of sample, are reported in Table 1.
