IODINE VALUES ESTIMATION OF VEGETABLE OILS BY FTIR SPECTROSCOPY
 
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Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):45–47
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ABSTRACT
A rapid and simple method for the estimation of the iodine values (IV) of vegetable oils by FTIR spectroscopy was developed and tested. Iodine values of 12 edible oils from local supermarket were measured by thiosulfate titration and correlated with spectral data from FTIR. The absorbance values of carbon-carbon double bond at 1654 cm-1 (AC=C) and carbonyl group (AC=O) at 1746 cm-1 and 3470 cm-1 were correlated with IV. The intensities of the carbon-carbon double bond fundamental and the carbonyl group overtone absorption bands provide the best linear regressions IV = 63.37× AC=C / AC=O – 29.5; R=0.956.
ISSN:1230-0322