Standard methods for peroxide value determination in edible oils, which are based on KI oxidation by the hydroperoxides and volumetric titration of the liberated iodine, have been improved using redox-potentiometric iodine determination without titration. Stages of the KI oxidation and redox-potentiometric measurements were combined in the same electrochemical cell. The limit of quantitation of the new method is 0.16 meq kg(-1), which allows the analysis of fresh refined oils. The method is simple, not time and labor consuming, and suitable for automation.