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    Lab 9-4-Determination of Iodine Value of Oils and Fats

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    Dũng Nguyễn Việt
    The iodine value (IV) is a measure of the degree of unsaturation in oils and fats, indicating their oxidative stability and ability to detect adulteration. To determine IV, a sample is treated with excess iodine monochloride, then titrated with sodium thiosulfate to measure remaining iodine. The IV is calculated based on the titration volumes and sample weight, representing the grams of iodine absorbed by 100g of the sample. A higher IV means more double bonds available to react with iodine.

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    Lab 9-4-Determination of Iodine Value of Oils and Fats

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    Dũng Nguyễn Việt
    41 views3 pages
    The iodine value (IV) is a measure of the degree of unsaturation in oils and fats, indicating their oxidative stability and ability to detect adulteration. To determine IV, a sample is treated with excess iodine monochloride, then titrated with sodium thiosulfate to measure remaining iodine. The IV is calculated based on the titration volumes and sample weight, representing the grams of iodine absorbed by 100g of the sample. A higher IV means more double bonds available to react with iodine.

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    Lab 9-4-Determination of iodine value of oils and fats

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    The iodine value (IV) is a measure of the degree of unsaturation in oils and fats, indicating their oxidative stability and ability to detect adulteration. To determine IV, a sample is treated with excess iodine monochloride, then titrated with sodium thiosulfate to measure remaining iodine. The IV is calculated based on the titration volumes and sample weight, representing the grams of iodine absorbed by 100g of the sample. A higher IV means more double bonds available to react with iodine.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    41 views3 pages

    Lab 9-4-Determination of Iodine Value of Oils and Fats

    Uploaded by

    Dũng Nguyễn Việt
    The iodine value (IV) is a measure of the degree of unsaturation in oils and fats, indicating their oxidative stability and ability to detect adulteration. To determine IV, a sample is treated with excess iodine monochloride, then titrated with sodium thiosulfate to measure remaining iodine. The IV is calculated based on the titration volumes and sample weight, representing the grams of iodine absorbed by 100g of the sample. A higher IV means more double bonds available to react with iodine.

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    © All Rights Reserved
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    of 3

    Determination of iodine value of oils and fats

    I. Introduction
    The iodine value or iodine index (commonly abbreviated as IV) is defined as the amount
    of iodine absorbed by 100 g of oils and fats. This index is a measure of the degree of
    unsaturation (number of double bonds) of a fatty sample. This parameter is extremely
    important in food industry because it indicates the oxidative stability and could be used to
    detect adulteration of fatty products (see Table below for IV of Natural Oils and Fats).
    IV is determined by treating the sample with an excess of solutions of iodine monochloride
    (ICl). Unreacted iodine monochloride is then converted to iodine by potassium iodide.
    Subsequently, the liberated iodine is titrated with sodium thiosulfate standard solution in
    the presence of starch indicator. The general reaction scheme is as follows:

    ICl + KI → KCl + I2
    I2 + 2 Na2S2O3 → 2 NaI + Na2S4O6
    The decrease in IV can be attributed to the destruction of double bonds by oxidation,
    scission, and polymerization.

    II. Materials
    - ICl solution (Wijs iodine solution).
    - 10% KI.
    - Diethyl ether.
    - Distilled water.
    - 0.1 N Na2S2O3.
    - 1% soluble starch.
    - Chloroform.
    - Burette, 250 mL glass-stoppered Erlenmeyer flask, technical balance.

    III. Procedure
    Note:
    • Conduct analysis in diffuse daylight or artificial light shielded from direct light source.
    • ICl solution causes severe burns; vapors can cause lung and eye damage. Use of fume
    hood is recommended.
    • Chloroform is toxic if swallowed or inhaled. It can cause severe and irreversible health
    effects, including death. Short-term exposure to high levels of chloroform can damage
    the central nervous system, liver, and kidneys. Use of fume hood is recommended.
    • Diethyl ether is an extremely flammable liquid and vapor. It is harmful if swallowed,
    may cause drowsiness and/or dizziness, and may cause eye irritation. Use of fume hood
    is recommended.
    - Add 0.2-0.5 gram of sample to the 250 mL glass-stoppered flask.
    - Add 5 mL of diethyl ether.
    - Swirl to dissolve.
    - Add 25 mL of ICl solution.
    - Shake well, seal the flask.
    - Incubate in the dark for 30 minutes.
    - Carry out a blank simultaneously.
    - Remove flasks from dark and add 10 mL of 10% KI. Mix well.
    - Add 50 mL of distilled water. Mix well.
    - Titrate slowly with 0.1 N Na2S2O3 with vigorous shaking until the yellow color has
    almost disappeared.
    - Add 5 drops of 1% starch indicator solution and 3 mL of chloroform.
    - Continue titrating (shaking vigorously to release all iodine from the chloroform
    layer) until blue has just disappeared.

    IV. Calculation
    IV is calculated by the following formula:
    (𝐛 − 𝐚) × 𝟏. 𝟐𝟔𝟗
    𝐈𝐕 =
    𝐦
    a: Volume in mL of 0.1 N Na2S2O3 used for the test sample.
    b: Volume in mL of 0.1 N Na2S2O3 used for the blank.
    m: Weight in g of the sample

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