Determination Of Acid Value Of Fats And Oils Pdf

File Name: determination of acid value of fats and oils .zip
Size: 20187Kb
Published: 23.04.2021

A visual and green titrimetric method is proposed for the determination of the acid number of oils and fats. Phenolphthalein is used as acid-basic indicator. Oils of canola, sunflower, linseed, castor, corn and soy as well as swine lard, a total of twelve real samples, were analyzed.

Acid value

Background : Determination of Iodine value IV along with factors like acid value, peroxide value, saponification value, solid fat index, refraction value, and trans fatty acid content is an important factor in controlling edible oils and fats. In unsaturated fatty acids, IV is a measure of the degree of unsaturation. The range of figures for IV of the various groups of oils and fats are therefore different. Materials and methods : For this project, 20 samples 7 solid and 13 liquid were obtained from domestic oil factories.

After the color of solution turned yellow, drops of starch solution was added and titration was continued until the blue color disappeared.

IV was then calculated using Hanus equation. For FT-NIR all liquid samples were put into sample holding directly and solid samples first melted and then poured into sample holding and IV was determined using special software. Results : IV figures showed 0. There are major advantages of using FT-NIR as follows: provide faster analysis method, no sample preparation is required, eliminating the usage of solvents, reagents and glassware in control laboratories and finally very low level of operator error may occur.

Sadeghi Aliabadi H, Ghafari F. Volume 7, Issue 4 Quarterly Feyz , 7 4 : Back to browse issues page. Your username or Email:. Persian site map - English site map - Created in 0.

ISO 660:2020

Author s : S. Sharma , Vikas Kumar Jain. Email s : ssharmagr8 gmail. DOI: Address: Dr. Sharma1, Dr. Vikas Kumar Jain2 1Govt.

Background : Determination of Iodine value IV along with factors like acid value, peroxide value, saponification value, solid fat index, refraction value, and trans fatty acid content is an important factor in controlling edible oils and fats. In unsaturated fatty acids, IV is a measure of the degree of unsaturation. The range of figures for IV of the various groups of oils and fats are therefore different. Materials and methods : For this project, 20 samples 7 solid and 13 liquid were obtained from domestic oil factories. After the color of solution turned yellow, drops of starch solution was added and titration was continued until the blue color disappeared.

Acid value of 11 samples was determined. The relative standard deviation of acid value for 5 replicates of each sample was less than 2. The method is superior to conventional titration methods in sensitivity and overcomes inaccuracy due to vagueness in color change of acidbase indicators in organic solvents. Most users should sign in with their email address. If you originally registered with a username please use that to sign in. Oxford University Press is a department of the University of Oxford. It furthers the University's objective of excellence in research, scholarship, and education by publishing worldwide.

Assessment of quality of edible vegetable oils accessed in Gondar City, Northwest Ethiopia

The linear regression line of standard mixture and the significant difference of thermally oxidized time course study determined between them showed high correlations and in both AVs and POVs. Considering ISO protocols with a probability of human error in manual titration, the rapidness and simplicity of the reagent kit based on spectrophotometry make it a promising alternative to monitor the lipid oxidation of edible oils and lipid-containing foods. Lipid oxidation is a major deteriorative reaction of edible oils and lipid-containing foods, leading to the generation of rancid odors and off-flavors, nutritional losses, and the consequent decrease of shelf-life [ 1 , 2 ]. Furthermore, this undesirable deterioration is responsible for the formation of cholesterol oxides and the deposition of atherosclerotic plaque, which increases in a risk for cardiovascular diseases [ 3 , 4 ]. During the entire process from manufacture and storage to continued use and ultimate intake, the monitoring of lipid oxidation is indispensable to control the aforementioned concerns i.

This document specifies three methods two titrimetric and one potentiometric for the determination of acidity in animal and vegetable fats and oils, hereinafter referred to as "fats". The acidity is expressed preferably as acid value or, alternatively, as acidity calculated conventionally. This document is applicable to refined and crude vegetable or animal fats and oils, soap stock fatty acids or technical fatty acids. It does not apply to waxes.

The acid value AV is a common parameter in the specification of fats and oils.

 Наверняка, - объявил Бринкерхофф. Фонтейн молча обдумывал информацию. - Не знаю, ключ ли это, - сказал Джабба.  - Мне кажется маловероятным, что Танкадо использовал непроизвольный набор знаков. - Выбросьте пробелы и наберите ключ! - не сдержался Бринкерхофф.

Фонтейн ничего не ответил, погруженный в глубокое раздумье. Слова Сьюзан Флетчер о том, что ключ находится в Испании, показались ему обнадеживающими. Он бросил быстрый взгляд на Сьюзан, которая по-прежнему сидела на стуле, обхватив голову руками и целиком уйдя в. Фонтейн не мог понять, в чем дело, но, какими бы ни были причины ее состояния, выяснять это сейчас не было времени.

Инструкция по ее изготовлению была проста, как рецепт приготовления жженого сахара.

5 Response
  1. James V.

    This work reports a simple and efficient method for the determination of the acid value in edible oils by solvent-assisted and reaction-based headspace gas chromatography HS-GC.

  2. Ana Г.

    As rancidity is usually accompanied by free fatty acid formation, determination of acid value is often used as a general indication of the condition and edibility of oils. The acid value is the number of milligrams of potassium hydroxide required to neutralize the free fatty acids in g of fat or oil.

  3. Goldielesbi1959

    Upward downward and lateral communication pdf living english 1 photocopiable burlington student books pdf

  4. Danisa R.

    Violent video games do they affect our state of mind pdf mcat physics book by garrett biehle pdf

  5. Conpicegar

    Acidity of fats and oils is ex- as acid value, which is the number of milligrams of KOH required to neutralize free acids in 1 g fat or oil sample. A common used method is titration, in which ca 10 g sample in alcohol and ether is neutralized with N KOH or NaOH (1 - 4), using phenolphtalein indicator.

Leave a Reply