Akash Samanta, Nupur Kataria, K. Dobhal, N. Joshi, M.P Singh, Shalu Verma, Jyotsana Suyal, V. Jakhmola
{"title":"Wijs,碘酸钾和AOCS官方方法测定脂肪和油的碘值(IV)","authors":"Akash Samanta, Nupur Kataria, K. Dobhal, N. Joshi, M.P Singh, Shalu Verma, Jyotsana Suyal, V. Jakhmola","doi":"10.13005/bpj/2700","DOIUrl":null,"url":null,"abstract":"Fatty acid, present in edible oil, is a key constituent in our diet. The iodine number is a measure of the amount of unsaturated fatty acid in fat and oil. Iodine is a trace element that is required by humans for normal biological function. The iodine value (IV) of four edible oils was determined in this study: castor oil, peppermint oil, almond oil, and coconut oil. Iodine is a wonderful reagent for converting the unsaturation into the saturation of fat and oil. The purported technique offered a reliable and rapid determination of IV. The Wijs, or iodine monochloride, potassium iodate, and American Oil Chemists' Society's (AOCS) Fourier transform infrared spectroscopy (FT-IR) are all used to determine IV. Both Wijs and potassium iodate are iodometry-based titrations, whereas the AOCS method is applied through FT-IR. C=C stretching in the range of 1635.48cm-1-1652.77 cm-1, C=O band in the range of 1744.23 cm-1- 1747.49 cm-1, C-H stretching in the range of 2923.9 cm-1- 2925.85 cm-1, O-H stretching in the range of 3448 cm-1- 3472 cm-1 were observed in different dilution for identification of unsaturated fatty acid in numerous oils through FT-IR. All methods are satisfactory; meanwhile, the potassium iodate method is safer than the Wijs method experimentally and more economical than the AOCS method. IV for castor oil, peppermint oil, almond oil, and coconut oil were computed at 84.67 I2/100g,5.56 I2/100gm,99.09 I2/100gm,8.21 I2/100gm along with the deviation by three methods.","PeriodicalId":9054,"journal":{"name":"Biomedical and Pharmacology Journal","volume":"34 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Wijs, Potassium Iodate, and AOCS Official Method to Determine the Iodine Value (IV) of Fat and Oil\",\"authors\":\"Akash Samanta, Nupur Kataria, K. Dobhal, N. Joshi, M.P Singh, Shalu Verma, Jyotsana Suyal, V. Jakhmola\",\"doi\":\"10.13005/bpj/2700\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Fatty acid, present in edible oil, is a key constituent in our diet. The iodine number is a measure of the amount of unsaturated fatty acid in fat and oil. Iodine is a trace element that is required by humans for normal biological function. The iodine value (IV) of four edible oils was determined in this study: castor oil, peppermint oil, almond oil, and coconut oil. Iodine is a wonderful reagent for converting the unsaturation into the saturation of fat and oil. The purported technique offered a reliable and rapid determination of IV. The Wijs, or iodine monochloride, potassium iodate, and American Oil Chemists' Society's (AOCS) Fourier transform infrared spectroscopy (FT-IR) are all used to determine IV. Both Wijs and potassium iodate are iodometry-based titrations, whereas the AOCS method is applied through FT-IR. C=C stretching in the range of 1635.48cm-1-1652.77 cm-1, C=O band in the range of 1744.23 cm-1- 1747.49 cm-1, C-H stretching in the range of 2923.9 cm-1- 2925.85 cm-1, O-H stretching in the range of 3448 cm-1- 3472 cm-1 were observed in different dilution for identification of unsaturated fatty acid in numerous oils through FT-IR. All methods are satisfactory; meanwhile, the potassium iodate method is safer than the Wijs method experimentally and more economical than the AOCS method. IV for castor oil, peppermint oil, almond oil, and coconut oil were computed at 84.67 I2/100g,5.56 I2/100gm,99.09 I2/100gm,8.21 I2/100gm along with the deviation by three methods.\",\"PeriodicalId\":9054,\"journal\":{\"name\":\"Biomedical and Pharmacology Journal\",\"volume\":\"34 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-06-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Biomedical and Pharmacology Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.13005/bpj/2700\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"Pharmacology, Toxicology and Pharmaceutics\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Biomedical and Pharmacology Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.13005/bpj/2700","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Pharmacology, Toxicology and Pharmaceutics","Score":null,"Total":0}
Wijs, Potassium Iodate, and AOCS Official Method to Determine the Iodine Value (IV) of Fat and Oil
Fatty acid, present in edible oil, is a key constituent in our diet. The iodine number is a measure of the amount of unsaturated fatty acid in fat and oil. Iodine is a trace element that is required by humans for normal biological function. The iodine value (IV) of four edible oils was determined in this study: castor oil, peppermint oil, almond oil, and coconut oil. Iodine is a wonderful reagent for converting the unsaturation into the saturation of fat and oil. The purported technique offered a reliable and rapid determination of IV. The Wijs, or iodine monochloride, potassium iodate, and American Oil Chemists' Society's (AOCS) Fourier transform infrared spectroscopy (FT-IR) are all used to determine IV. Both Wijs and potassium iodate are iodometry-based titrations, whereas the AOCS method is applied through FT-IR. C=C stretching in the range of 1635.48cm-1-1652.77 cm-1, C=O band in the range of 1744.23 cm-1- 1747.49 cm-1, C-H stretching in the range of 2923.9 cm-1- 2925.85 cm-1, O-H stretching in the range of 3448 cm-1- 3472 cm-1 were observed in different dilution for identification of unsaturated fatty acid in numerous oils through FT-IR. All methods are satisfactory; meanwhile, the potassium iodate method is safer than the Wijs method experimentally and more economical than the AOCS method. IV for castor oil, peppermint oil, almond oil, and coconut oil were computed at 84.67 I2/100g,5.56 I2/100gm,99.09 I2/100gm,8.21 I2/100gm along with the deviation by three methods.
期刊介绍:
Biomedical and Pharmacology Journal (BPJ) is an International Peer Reviewed Research Journal in English language whose frequency is quarterly. The journal seeks to promote research, exchange of scientific information, consideration of regulatory mechanisms that affect drug development and utilization, and medical education. BPJ take much care in making your article published without much delay with your kind cooperation and support. Research papers, review articles, short communications, news are welcomed provided they demonstrate new findings of relevance to the field as a whole. All articles will be peer-reviewed and will find a place in Biomedical and Pharmacology Journal based on the merit and innovativeness of the research work. BPJ hopes that Researchers, Research scholars, Academician, Industrialists etc. would make use of this journal for the development of science and technology. Topics of interest include, but are not limited to: Biochemistry Genetics Microbiology and virology Molecular, cellular and cancer biology Neurosciences Pharmacology Drug Discovery Cardiovascular Pharmacology Neuropharmacology Molecular & Cellular Mechanisms Immunology & Inflammation Pharmacy.