Enthalpimetric determination of the iodine value of some edible oils and fats

1991 ◽  
Vol 37 (3) ◽  
pp. 645-655
Author(s):  
L. S. Bark ◽  
N. Hadipranoto
Keyword(s):  
Iodine Value ◽  
Edible Oils

scholarly journals Evaluation of Analytical Results Obtained From Standard AOAC Method and Accelerated Wijs Method for the Determination of Iodine Value of Different Brands of Mustard Edible Oils

2020 ◽  
Vol 5 (8) ◽  
pp. 1323-1327
Author(s):  
Dr. Shashikant Pardeshi
Keyword(s):  
Iodine Value ◽  
Edible Oils ◽  
Mercuric Acetate ◽  
Rapid Determination ◽  
Mustard Oil ◽  
Powder Form ◽  
Engine Oils ◽  
Wijs Method ◽  
Aoac Method

In the present work, accelerated method is used for the measurement of iodine value, wherein mercuric acetate is directly used in the powder form. The method only requires to add the catalyst mercuric acetate in the process of determination without changing the operational steps of the Wijs method. Compared with the Wijs method in which it will take at least 30 minutes to finish it, the rapid determination method can make the determination reaction finished in 3 minutes. The iodine value of different vegetable oils such as Kacchighani mustard oil (Kgmu, Dalda),Kacchighani mustard oil (Kgmu1,Mahakosh), Kacchighani mustard oil (Kgmu2,Tez),premium mustard oil kacchighaani (Pmukg, RRO Mustdil), Kacchighani mustard oil (Kgmu3,Nature fresh) and Kacchighani mustard oil (Kgmu4, Engine)oils were determined by regular Wijs method for 30 minutes whereas when we apply catalytic Wijs method with use of 2 mg, 5 mg and 10 mg of mercuric acetate to perform as catalyst then it is reducing the time of analysis to 3 minutes. When catalyst is used the different values obtained for standard deviations are 0.14 for 2mg, 0.27for 5mg and 0.3 for 10 mg whereas 0.35 for non catalyst addition. The results obtained in this present work aremore % difference in IV of pure kacchighani mustard oil (Pkgmu)and Kacchighani mustard oil (Kgmu2).

scholarly journals Potassium Iodate: A New Versatile Reagent to Determine the Iodine Value of Edible Oils

2021 ◽  
Vol 11 (2) ◽  
pp. 3537-3541
Keyword(s):  
Iodine Value ◽  
Edible Oils ◽  
Sodium Thiosulfate ◽  
Fatty Material ◽  
Potassium Iodate ◽  
Standard Methods ◽  
Ethanoic Acid ◽  
Standard Solution ◽  
Versatile Reagent

Iodine value is regarded as one of the essential parameters to establish edible oils' quality and identity. The research paper describes a simple visual titrating procedure to ascertain the iodine number of oils. The method involves adding potassium iodate to polyunsaturated constituents (alkene double bonds) in fatty material along with ethanoic acid, followed by the determination of unreacted potassium iodate by titrating against a standard solution of sodium thiosulfate in the presence of potassium iodide via the iodometric method. The iodine value of various edible oils determined by the new reagent potassium iodate was found to agree with the results of standard methods like the Hnaus method.

Iodine value determination of edible oils using ATR-FTIR and chemometric methods

2017 ◽  
Vol 119 (9) ◽  
pp. 1600323 ◽  
Author(s):  
Xianghe Meng ◽  
Qin Ye ◽  
Xiaohua Nie ◽  
Lianzhou Jiang
Keyword(s):  
Iodine Value ◽  
Edible Oils ◽  
Chemometric Methods ◽  
Value Determination

Determination of mono- and diacylglycerols in edible oils and fats by high performance liquid chromatography and evaporative light scattering detector: Results of collaborative studies and the standardised method

1999 ◽  
Vol 71 (10) ◽  
pp. 1983-1991 ◽  
Author(s):  
D. Berner ◽  
A. Dieffenbacher
Keyword(s):  
Liquid Chromatography ◽  
Light Scattering ◽  
High Performance ◽  
Edible Oils ◽  
Collaborative Study ◽  
Evaporative Light Scattering Detector ◽  
Light Scattering Detection ◽  
Collaborative Studies ◽  
Evaporative Light Scattering

The development, by collaborative study, of standardised method for the determination of mono- and diacylglycerols in vegetable oils and fats is described. The method involves separation of mono- and diacylglycerols by normal phase high-performance liquid-liquid chromatography (HPLC) and evaporative light scattering detection of a solution of oil, fat or a commercial mono- and diacylglycerol preparation in a organic solvent.

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