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).

Microwave Oven Method for Rapid Determination of Moisture in Meat

1975 ◽  
Vol 58 (6) ◽  
pp. 1188-1193 ◽  
Author(s):  
Julio D Pettinati
Keyword(s):  
Rapid Determination ◽  
Linear Regression Analysis ◽  
Microwave Oven ◽  
Moisture Determination ◽  
Oven Method ◽  
Sources Of Variation ◽  
Aoac Method ◽  
Air Blower ◽  
Meat Samples

Abstract A new, rapid procedure was developed for moisture determination in meat. Results with the method were evaluated by comparative analysis with AOAC method 24.003(b). The new method is accurate, precise, and simple. Samples were prepared for drying by admixture with ferrous oxide and sodium chloride in glass weighing bottles and heating 2.5 mill in a domestic-type 1000 watt microwave oven. After heating, the residues were exposed 1 min in the stream of the oven chamber air blower, then covered and weighed. From comparative determinations on 67 meat samples containing from 3.5 to 77.9% moisture, meat type and moisture level were not significant (P = 0.05) sources of variation as determined by t-tests. Mean moisture content was 0.05% higher by the microwave oven method than by the AOAC method. Repeatability between duplicates was ± 0.47% moisture by microwave oven and ±0.45% by the AOAC method. Precision between paired determinations by the 2 methods was ±0.57% moisture. Both the t-test for significance (P = 0.05) and linear regression analysis of the comparative determinations indicated that the 2 methods were equivalent for determining moisture. Continued study of the method is recommended.

FATTY ACIDS AND THEIR ESTERS: III. IODINE VALUES BY THE BROMINE VAPOR METHOD

1936 ◽  
Vol 14b (6) ◽  
pp. 237-242 ◽  
Author(s):  
H. N. Brocklesby ◽  
K. F. Harding
Keyword(s):  
Fatty Acids ◽  
Iodine Value ◽  
Close Agreement ◽  
Wijs Method ◽  
Iodine Values ◽  
Bromine Vapor ◽  
Value Determination ◽  
Vapor Method

A modified bromine vapor method for iodine value determination that allows of the determination of substitution is described. For non-conjugated unsaturated oils free from oxidation or polymerization products, values are obtained that are in close agreement with those found by Wijs' method. The unsaturation of conjugated esters can be determined satisfactorily. Owing to substitution, the unsaturation of oxidized or polymerized esters cannot be determined by this method.

Rapid Determination of Fat in Meat and Meat Products by Foss-let Solvent Extraction and Density Measurement

1975 ◽  
Vol 58 (6) ◽  
pp. 1182-1187
Author(s):  
Julio D Pettinati ◽  
Clifton E Swift
Keyword(s):  
Rapid Determination ◽  
Density Measurement ◽  
Meat Products ◽  
Fat Content ◽  
Digital Potentiometer ◽  
Sources Of Variation ◽  
Aoac Method ◽  
Meat Samples ◽  
Meat Type

Abstract The commercially available Foss-let fat analyzer was evaluated for the determination of fat in meat and meat products by comparison with AOAC method 24.005(a). With the Foss-let procedure, mechanical and instrumental equipment is used to determine fat in 7–10 min. A sample is extracted with tetrachloroethylene in a mechanical orbital shaker for 2 min and the specific gravity of the extract is measured in a magnetic float cell controlled by a digital potentiometer. During extraction, anhydrous calcium sulfate absorbs moisture droplets originating from the sample. The variations of comparative determinations on 67 meat samples containing 1.1–95.4% fat and 17 frankfurter samples containing 17.3–37.3% fat were analyzed statistically by grouping the data according to meat type (beef or pork) or frankfurters and into 6 ranges of fat content, and by treating the entire set of data. Error analysis of the differences and standard deviation of each grouping of paired determinations by the Fosslet and AOAC methods indicated that meat type and fat content >7.5% were not significant (P = 0.05) sources of variation as determined by t-tests on the statistics from the blocks of data. Determinations on samples containing ≤7.5% fat were consistently low and an additive correction of 0.25% was indicated. From the overall results, the accuracy and precision of the method were characterized as follows: the mean Foss-let method determination was high by 0.08% fat relative to that by the AOAC method; repeatability of ± 0.31% fat between duplicate determinations compared favorably with ±0.38% obtained with the AOAC method; and precision between paired determinations by the 2 methods was ±0.44%. Both a t-test for significance (P = 0.05) and the linear regression of the 84 comparative determinations indicated that the Foss-let method was equivalent to the AOAC method for determining fat.

Sweep Co-Distillation Cleanup of Fortified Edible Oils for Determination of Organophosphate and Chlorinated Hydrocarbon Pesticides

1967 ◽  
Vol 50 (3) ◽  
pp. 605-615
Author(s):  
R W Storherr ◽  
Edward J Murray ◽  
I Klein ◽  
Lynn A Rosenberg
Keyword(s):  
Fruits And Vegetables ◽  
Edible Oils ◽  
Rapid Determination ◽  
Organophosphate Pesticides ◽  
Nitrogen Flow ◽  
Distillation Method ◽  
Chlorinated Pesticides ◽  
Chlorinated Hydrocarbon ◽  
The Individual

Abstract The technique of sweep co-distillation developed for organophosphate pesticides in fruits and vegetables was expanded for application to organophosphate and chlorinated hydrocarbon pesticides in edible oils. A modified longer and wider Storherr tube and heating assembly was used in this work and 3 mm diameter glass beads replaced the glass wool packing used in crop work. The work on oils was performed at 248 ± 3°C with a nitrogen flow of 600 ml/min and injection of a sweeping solvent every 3 minutes for 30 minutes. Phosphate pesticides were analyzed by GLC with a potassium thermionic detector and chlorinated pesticides were determined by ECGLC, after a micro Florisil column was used to eliminate extraneous peaks. Recoveries of ten phosphate pesticides from nine edible oils ranged from 74 to 100% at fortification levels of 0.04 to 6.25 ppm; average recoveries for the individual pesticides were 90—99%. Average recoveries for the chlorinated pesticides ranged from a low of 75% for Tedion to a high of 98% for endrin and dieldrin. Sensitivity of 0.01 is readily obtainable for compounds such as parathion and heptachlor cpoxide. The sweep co-distillation method is suitable for the rapid determination of the 14 chlorinated and 10 organophosphate pesticides tested in edible oils

Determination of the Iodine Value of Oils and Fats: Summary of Collaborative Study

1994 ◽  
Vol 77 (3) ◽  
pp. 674-676 ◽  
Author(s):  
David Firestone
Keyword(s):  
Acetic Acid ◽  
Iodine Value ◽  
Collaborative Study ◽  
Solvent Mixture ◽  
Acid Mixture ◽  
Collaborative Studies ◽  
Wide Range ◽  
Aoac Method ◽  
Iodine Values

Abstract Two collaborative studies were conducted using the Wijs method for determining the iodine value in a wide range of vegetable and animal oils and fats. The results obtained when using carbon tetrachlo-ride were compared to those obtained when using a substitute solvent mixture of cyclohexane and glacial acetic acid. The values reported for the iodine values indicate that the cyclohexane and acetic acid mixture can be used in place of carbon tetrachloride without loss of precision. The method has been adopted first action by AOAC INTERNATIONAL as an IUPAC/AOCS/AOAC method.

scholarly journals Rapid Determination of Acid Value of Edible Oils via FTIR Spectroscopy Using Infrared Quartz Cuvette

2019 ◽  
Vol 68 (2) ◽  
pp. 121-129 ◽  
Author(s):  
Keqing Hu ◽  
Zongyao Huyan ◽  
Qiaona Geng ◽  
Xiuzhu Yu
Keyword(s):  
Ftir Spectroscopy ◽  
Edible Oils ◽  
Rapid Determination ◽  
Acid Value

Collaborative Study of Accuracy and Precision of Rapid Determination of Fat in Meat and Meat Products by Foss-Let Method

1977 ◽  
Vol 60 (4) ◽  
pp. 853-858 ◽  
Author(s):  
Julio D Pettinati ◽  
Clifton E Swift
Keyword(s):  
Food Industry ◽  
Rapid Determination ◽  
Collaborative Study ◽  
Meat Products ◽  
T Test ◽  
Laboratory Sample ◽  
Accuracy And Precision ◽  
Aoac Method ◽  
Better Than

Abstract Collaborators in 12 meat and food industry laboratories performed 4 fat determinations each on 7 samples of meat and meat products by the rapid (7–10 min) Foss-Let method and compared the results with those obtained by AOAC method 24.005(a) or 24.005(b). From the overall mean of results on all samples, determinations by the Foss-Let method averaged 0.11% fat higher than by the AOAC method. This difference was not significant by the t-test (P = 0.05), which indicated agreement between the compared methods in determining fat content. Precision of the Foss-Let method was equivalent to and generally slightly better than that of the AOAC method. Standard deviations with the Foss-Let method were 0.2 % fat for between-duplicates and for within-laboratory repeatability; 0.4% fat for between-laboratories, including variation due to laboratory-sample interaction; and 0.5% fat for reproducibility between analysts in different laboratories. The Foss-Let method has been adopted as official first action.

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