{"id":49071,"date":"2023-06-30T10:08:48","date_gmt":"2023-06-30T10:08:48","guid":{"rendered":"https:\/\/biomedpharmajournal.org\/?p=49071"},"modified":"2023-07-11T06:51:53","modified_gmt":"2023-07-11T06:51:53","slug":"wijs-potassium-iodate-and-aocs-official-method-to-determine-the-iodine-value-iv-of-fat-and-oil","status":"publish","type":"post","link":"https:\/\/biomedpharmajournal.org\/staging\/vol16no2\/wijs-potassium-iodate-and-aocs-official-method-to-determine-the-iodine-value-iv-of-fat-and-oil\/","title":{"rendered":"Wijs, Potassium Iodate, and AOCS Official Method to Determine the Iodine Value (IV) of Fat and Oil"},"content":{"rendered":"\n

Introduction<\/strong><\/p>\n\n\n\n

Food adulteration is a global phenomenon that is causing public health hazards. Edible oil is one of the most unavoidable components of human food and is an outstanding nourishing source for muscle and tissue development. Edible oils are mixtures of triglycerides. 1,2,3<\/sup> The iodine content of fats is one way to determine the amount of unsaturation in fatty acids. 4,5 <\/sup>The iodine value (IV) is the amount of iodine taken per 100 g of fat or oil. In cases of high iodine values, more unsaturation is present. Fatty acids are integral components of lipids and are composed of a carboxyl (-COOH) group and long hydrocarbon chains. 6,7<\/sup><\/p>\n\n\n\n

Material and Method<\/strong><\/p>\n\n\n\n

Apparatus<\/strong><\/p>\n\n\n\n

All\nglassware was calibrated and washed to the desired room condition.<\/p>\n\n\n\n

Reagents and solutions<\/strong><\/p>\n\n\n\n

AR-grade chemicals were used in\nexperiments. All the communal reagents were purchased from commercial supplies\nand used without any further decontamination. Wijs reagent or Iodine\nMonochloride (ICI) in glacial ethanolic acid; CAS no.7790-99-0 from Sisco Research\nLab. Pvt. Ltd., Potassium Iodide (KI) CAS Number 7681-11-1from Thermo Fisher\nScientific India Pvt. Ltd., Potassium Iodate (KIO3<\/sub>); CAS no.\n7758-05-6 from Thomas Baker (Chemicals) Pvt. Ltd., Soluble Starch; CAS No.\n9005-84-9from Avantor Performance Materials, India limited, Sodium thiosulfate\n(Na2<\/sub>S2<\/sub>O3<\/sub>); CAS Number 10102-17-7 from Sigma-Aldrich,\nCyclohexane(C6<\/sub>H6<\/sub>), Glacial Acetic acid (CH3<\/sub>COOH),\nSulfuric acid(H2<\/sub>SO4<\/sub>), Carbon tetrachloride (CCl4<\/sub>),\nand distilled water were utilized during the experiment.<\/p>\n\n\n\n

Determination of iodine value through\nWijs solution or hanus method<\/strong><\/p>\n\n\n\n

Wijs\u2019\nmethod is a modified version of Hubls\u2019 method. This is based on the iodometric\ntitration method, in which iodine is produced indirectly and reacts with the\nunsaturation compound.8,9.<\/sup><\/p>\n\n\n\n

Preparation of oil sample<\/strong><\/p>\n\n\n\n

By\nadding 25 mL of Wijs reagents, an aliquot of the oil sample (0.1 gm) and an\nequal portion of cyclohexane and glacial ethanolic acid are properly mixed and\ncovered with aluminum foil and swirled to ensure a homogeneous mixture. Then\nkept the solution in the dark for about 30 minutes. In another Erlenmeyer\nflask, the blank sample was prepared under identical conditions.<\/p>\n\n\n\n

Standardization of sodium\nthiosulphate solution<\/strong><\/p>\n\n\n\n

20 mL\nof potassium iodate solution was mixed with 1 g of potassium iodide in\ndistilled water. Instantly add about 1 mL sulfuric acid and immediately titrate\nthe dark brown solution with a 0.1 M sodium thiosulfate solution until a\nstraw-colored solution is observed. After that, add about 4 mL of starch\nsolution without interrupting the titration; continue until the purple colour\njust disappears and the solution becomes transparent.<\/p>\n\n\n\n

Procedure<\/strong><\/p>\n\n\n\n

Mix\nan equal portion of cyclohexane and glacial acetic acid and add 25 mL of Wijs\nsolution; close it with aluminum foil after mixing properly. Kept this one in\nthe dark for about 30 minutes. After that, add 20 mL of a 10% potassium iodide\nsolution to both the sample and the blank. Both solutions were diluted with\ndistilled water to the desired concentration. Experiments were conducted in a\ndark place to protect the Wijs solution, which got oxidized in the sunlight.\nNext, titrate the blank and sample with a standardized 0.1 M sodium thiosulfate\nsolution. The process continues until the solution displays a pale yellow\ncolour. As an indicator, add 2 mL of a 1% starch solution. The titration\ncontinued indefinitely until the blue colour was no longer visible. Take note\nof the burette’s lower meniscus reading and calculate the IV of these samples.<\/p>\n\n\n\n

Determination\nof iodine value through potassium iodate<\/strong><\/p>\n\n\n\n

Potassium iodate determines the number of double bonds in\nan oil or fat fraction by an iodometric method. 10<\/sup><\/p>\n\n\n\n

Preparation of potassium iodate\nsolution<\/strong><\/p>\n\n\n\n

In\nthis method, first, we prepared 0.1 M potassium iodate in glacial ethanoic\nacid. Then, in an amber-color bottle, combine 2.1 g of potassium iodate with\n100 mL of glacial acetic acid, which must be thoroughly mixed. The mixture was\nkept at room temperature in a dark place for 1-2 hours.<\/p>\n\n\n\n

Preparation of Sample<\/strong><\/p>\n\n\n\n

Place\na precisely measured (0.1 g) oil sample in a clean, dry iodine flask. After\nthat, add a 10 mL standard solution of potassium iodate to the sample flask,\nwhich has been previously prepared and allowed to stand for 2 hours in a dark\nplace. In another iodine flask, the sample blank was prepared under the same\nconditions.<\/p>\n\n\n\n

Procedure<\/strong><\/p>\n\n\n\n

Potassium iodate was taken in the iodine flask and\nallowed to stand for 2 hours in a dark place. Afterward, add 10% potassium\niodide (10 mL) and 1 mM sulfuric acid (10 mL) to the sample, as well as a\nblank, and mix properly. Dilute up to the mark with distilled water. Next,\ntitrate the blank and sample with a standardised 0.1 M sodium thiosulfate\nsolution by using a 1% starch solution (1-2 mL) as an indicator. Titrate until\nthe blue colour fades, then record the ridding of the burette’s lower meniscus.11,12,13<\/sup><\/p>\n\n\n\n

FT-IR Spectroscopy Experiment<\/strong><\/p>\n\n\n\n

The Nicolet Summit LITE (Serial No. BFJ2010008) FT-IR\nmodel with a LiTaO3<\/sub> detector from the Central Instrumentation Facility (CIF),\nUttaranchal University-Dehradun (India), is used for the AOCS method execution.\nDifferent oil samples were diluted in different solutions for maximum\ninterpretation. Oil samples were diluted in 0.2% (w\/v) and 0.05% (w\/v)\nsolutions of carbon tetrachloride, and the spectra were interpreted, which means\nmore transparency and clearer graphs. After diluting these solutions, we used\nthe potassium bromide method to detect the oil samples’ functional groups. 14,15,16<\/sup><\/p>\n\n\n\n

Result <\/strong><\/p>\n\n\n\n

The iodine value, or iodine number, is the therapeutic window of edible oil, which expresses the quantity of unsaturated fatty acids present. Here we used different methods for determining the iodine value: the Wijs method and potassium iodate; manual methods are depicted in Figure 1.<\/p>\n\n\n\n\n\n
\"\"<\/td>\n\n

Figure 1: Iodine value determination<\/strong><\/p>\n

Click here to view Figure<\/a><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n

The basis of the\nofficial method of Wijs\u2019 Method is a simple determination of the iodine number\nor iodine absorbed by the sample via the blank and sample determinations. A\ndifferent set of oil samples was titrated with a sodium thiosulfate solution.\nTable 1.<\/p>\n\n\n\n

Table 1: Measurement of iodine value by the Wijs method<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n
\n

 Oil sample<\/strong><\/p>\n<\/td>\n

\n

Avg. Net volume of Sodium thiosulphate in Burette<\/strong><\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

IV (I2<\/sub>\/gm)<\/strong><\/p>\n<\/td>\n

\n

Reported value.<\/strong><\/p>\n

(I2<\/sub>\/gm)<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

1<\/strong><\/p>\n<\/td>\n

\n

2<\/strong><\/p>\n<\/td>\n

\n

3<\/strong><\/p>\n<\/td>\n

\n

4<\/strong><\/p>\n<\/td>\n

\n

5<\/strong><\/p>\n<\/td>\n

\n

6<\/strong><\/p>\n<\/td>\n

\n

Avg.<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

Castor Oil<\/p>\n<\/td>\n

\n

81.71<\/p>\n<\/td>\n

\n

80.05<\/p>\n<\/td>\n

\n

82.44<\/p>\n<\/td>\n

\n

80.38<\/p>\n<\/td>\n

\n

80.47<\/p>\n<\/td>\n

\n

81.83<\/p>\n<\/td>\n

\n

81.15<\/p>\n<\/td>\n

\n

81.08<\/p>\n<\/td>\n

\n

81-91<\/p>\n<\/td>\n<\/tr>\n

\n

Peppermint Oil<\/p>\n<\/td>\n

\n

85.67<\/p>\n<\/td>\n

\n

87.88<\/p>\n<\/td>\n

\n

87.65<\/p>\n<\/td>\n

\n

86.86<\/p>\n<\/td>\n

\n

86.98<\/p>\n<\/td>\n

\n

87.53<\/p>\n<\/td>\n

\n

87.10<\/p>\n<\/td>\n

\n

5.58<\/p>\n<\/td>\n

\n

5-6<\/p>\n<\/td>\n<\/tr>\n

\n

Almond Oil<\/p>\n<\/td>\n

\n

78.71<\/p>\n<\/td>\n

\n

80.05<\/p>\n<\/td>\n

\n

80.94<\/p>\n<\/td>\n

\n

80.18<\/p>\n<\/td>\n

\n

79.11<\/p>\n<\/td>\n

\n

79.67<\/p>\n<\/td>\n

\n

79.78<\/p>\n<\/td>\n

\n

98.47<\/p>\n<\/td>\n

\n

93-105<\/p>\n<\/td>\n<\/tr>\n

\n

Coconut Oil<\/p>\n<\/td>\n

\n

86.77<\/p>\n<\/td>\n

\n

86.78<\/p>\n<\/td>\n

\n

86.65<\/p>\n<\/td>\n

\n

86.81<\/p>\n<\/td>\n

\n

86.66<\/p>\n<\/td>\n

\n

86.87<\/p>\n<\/td>\n

\n

86.76<\/p>\n<\/td>\n

\n

9.89<\/p>\n<\/td>\n

\n

7-11<\/p>\n<\/td>\n<\/tr>\n

\n

Blank<\/p>\n<\/td>\n

\n

87.67<\/p>\n<\/td>\n

\n

87.88<\/p>\n<\/td>\n

\n

88.23<\/p>\n<\/td>\n

\n

85.66<\/p>\n<\/td>\n

\n

85.98<\/p>\n<\/td>\n

\n

89.83<\/p>\n<\/td>\n

\n

87.54<\/p>\n<\/td>\n

\n

–<\/p>\n<\/td>\n

\n

–<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n

Potassium iodate titration is a versatile technique to detect IV. The iodine values of each vegetable oil were computed in six trials by potassium iodate, where they displayed good reproducibility. Table 2.<\/p>\n\n\n\n

Table 2: Measurement of Iodine Value by the Potassium Iodate Method<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n
\n

 Oil sample + Potassium iodate<\/strong><\/p>\n<\/td>\n

\n

Avg. Net volume of Sodium thiosulphate in Burette<\/strong><\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

IV (I2<\/sub>\/gm)<\/strong><\/p>\n<\/td>\n

\n

Reported value.<\/strong><\/p>\n

(I2<\/sub>\/gm)<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

1<\/strong><\/p>\n<\/td>\n

\n

2<\/strong><\/p>\n<\/td>\n

\n

3<\/strong><\/p>\n<\/td>\n

\n

4<\/strong><\/p>\n<\/td>\n

\n

5<\/strong><\/p>\n<\/td>\n

\n

6<\/strong><\/p>\n<\/td>\n

\n

Avg.<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

Castor Oil<\/p>\n<\/td>\n

\n

6.82<\/p>\n<\/td>\n

\n

6.85<\/p>\n<\/td>\n

\n

6.76<\/p>\n<\/td>\n

\n

6.68<\/p>\n<\/td>\n

\n

6.05<\/p>\n<\/td>\n

\n

6.8<\/p>\n<\/td>\n

\n

6.66<\/p>\n<\/td>\n

\n

84.51<\/p>\n<\/td>\n

\n

81-91<\/p>\n<\/td>\n<\/tr>\n

\n

Peppermint Oil<\/p>\n<\/td>\n

\n

15.88<\/p>\n<\/td>\n

\n

15.91<\/p>\n<\/td>\n

\n

15.87<\/p>\n<\/td>\n

\n

15.98<\/p>\n<\/td>\n

\n

15.85<\/p>\n<\/td>\n

\n

15.89<\/p>\n<\/td>\n

\n

15.90<\/p>\n<\/td>\n

\n

5.71<\/p>\n<\/td>\n

\n

5-6<\/p>\n<\/td>\n<\/tr>\n

\n

Almond Oil<\/p>\n<\/td>\n

\n

10.03<\/p>\n<\/td>\n

\n

10.23<\/p>\n<\/td>\n

\n

10.64<\/p>\n<\/td>\n

\n

10.44<\/p>\n<\/td>\n

\n

10.55<\/p>\n<\/td>\n

\n

10.85<\/p>\n<\/td>\n

\n

10.46<\/p>\n<\/td>\n

\n

99<\/p>\n<\/td>\n

\n

93-105<\/p>\n<\/td>\n<\/tr>\n

\n

Coconut Oil<\/p>\n<\/td>\n

\n

15.33<\/p>\n<\/td>\n

\n

15.84<\/p>\n<\/td>\n

\n

15.99<\/p>\n<\/td>\n

\n

15.86<\/p>\n<\/td>\n

\n

15.55<\/p>\n<\/td>\n

\n

15.75<\/p>\n<\/td>\n

\n

15.72<\/p>\n<\/td>\n

\n

7.99<\/p>\n<\/td>\n

\n

7-11<\/p>\n<\/td>\n<\/tr>\n

\n

Blank<\/p>\n<\/td>\n

\n

15.23<\/p>\n<\/td>\n

\n

16.01<\/p>\n<\/td>\n

\n

16.22<\/p>\n<\/td>\n

\n

17.88<\/p>\n<\/td>\n

\n

16.11<\/p>\n<\/td>\n

\n

16.65<\/p>\n<\/td>\n

\n

16.35<\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n

The next method is the AOCS method through FT-IR spectroscopy. In FT-IR, the infrared absorption spectra or range of frequent unsaturated fatty acid derivatives have been identified. The absorption bands characteristic of the unsaturated linkages is shown and discussed in Table 3 and Figure 2-9.<\/p>\n\n\n\n

Table 3: Characteristics of FT-IR spectra of different oil samples in cm-1<\/sup> <\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n

\n<\/p><\/td>\n

\n

Dilution in 0.2% CCl4<\/strong><\/p>\n<\/td>\n

 <\/td>\n\n

Figure No.<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

Oil sample<\/strong><\/p>\n<\/td>\n

\n

C=C stretching<\/strong><\/p>\n<\/td>\n

\n

C-H stretching<\/strong><\/p>\n<\/td>\n

\n

C=O band<\/strong><\/p>\n<\/td>\n

\n

O-H band<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

Castor Oil<\/p>\n<\/td>\n

\n

1652.773<\/p>\n<\/td>\n

\n

2923.573<\/p>\n<\/td>\n

\n

1747.492<\/p>\n<\/td>\n

\n

3448.19<\/p>\n<\/td>\n

\n

2<\/p>\n<\/td>\n<\/tr>\n

\n

Peppermint Oil<\/p>\n<\/td>\n

\n

1652.666<\/p>\n<\/td>\n

\n

2923.9<\/p>\n<\/td>\n

\n

1747.37<\/p>\n<\/td>\n

\n

3460.406<\/p>\n<\/td>\n

\n

3<\/p>\n<\/td>\n<\/tr>\n

\n

Almond Oil<\/p>\n<\/td>\n

\n

1635.48<\/p>\n<\/td>\n

\n

2925.744<\/p>\n<\/td>\n

\n

1747.37<\/p>\n<\/td>\n

\n

3472.496<\/p>\n<\/td>\n

\n

4<\/p>\n<\/td>\n<\/tr>\n

\n

Coconut Oil<\/p>\n<\/td>\n

\n

1652.666<\/p>\n<\/td>\n

\n

2925.003<\/p>\n<\/td>\n

\n

1747.5<\/p>\n<\/td>\n

\n

3445.425<\/p>\n<\/td>\n

\n

5<\/p>\n<\/td>\n<\/tr>\n

\n

Oil sample<\/strong><\/p>\n<\/td>\n

\n

Dilution in 0.05 % CCl4<\/strong><\/p>\n<\/td>\n

\n<\/td>\n\n

Figure No.<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

C=C stretching<\/strong><\/p>\n<\/td>\n

\n

C-H stretching<\/strong><\/p>\n<\/td>\n

\n

C=O band<\/strong><\/p>\n<\/td>\n

\n

O-H band<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

Castor Oil<\/p>\n<\/td>\n

\n

1652.666<\/p>\n<\/td>\n

\n

2925.859<\/p>\n<\/td>\n

\n

_<\/p>\n<\/td>\n

\n

3454.557<\/p>\n<\/td>\n

\n

6<\/p>\n<\/td>\n<\/tr>\n

\n

Peppermint Oil<\/p>\n<\/td>\n

\n

1643.326<\/p>\n<\/td>\n

\n

2923.9<\/p>\n<\/td>\n

\n

1750.37<\/p>\n<\/td>\n

\n

3456.767<\/p>\n<\/td>\n

\n

7<\/p>\n<\/td>\n<\/tr>\n

\n

Almond Oil<\/p>\n<\/td>\n

\n

1635.492<\/p>\n<\/td>\n

\n

2925.62<\/p>\n<\/td>\n

\n

1747.635<\/p>\n<\/td>\n

\n

3462.446<\/p>\n<\/td>\n

\n

8<\/p>\n<\/td>\n<\/tr>\n

\n

Coconut Oil<\/p>\n<\/td>\n

\n

1645.171<\/p>\n<\/td>\n

\n

2925.432<\/p>\n<\/td>\n

\n

1744.232<\/p>\n<\/td>\n

\n

3451.14<\/p>\n<\/td>\n

\n

9<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n

<\/p>\n\n\n\n\n\n
\"\"<\/td>\n\n

Figure 2: FT-IR spectra of castor oil in 0.2% dilution with carbon tetrachloride<\/strong><\/p>\n

Click here to view Figure<\/a><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\"\"<\/td>\n\n

Figure 3: FT-IR spectra of peppermint oil in 0.2% Dilution with Carbon tetrachloride<\/strong><\/p>\n

Click here to view Figure<\/a><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\"\"<\/td>\n\n

Figure 4: FT-IR spectra of almond oil in 0.2% dilution with carbon tetrachloride<\/strong><\/p>\n

Click here to view Figure<\/a><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\"\"<\/td>\n\n

Figure 5: FT-IR spectra of coconut oil in 0.2% Dilution with Carbon tetrachloride<\/strong><\/p>\n

Click here to view Figure<\/a><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\"\"<\/td>\n\n

Figure 6: FT-IR spectra of castor oil in 0.05% Dilution with Carbon tetrachloride<\/strong><\/p>\n

Click here to view Figure<\/a><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\"\"<\/td>\n\n

Figure 7: FT-IR spectra of peppermint oil in 0.05% Dilution with Carbon tetrachloride<\/strong><\/p>\n

Click here to view Figure<\/a><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\"\"<\/td>\n\n

Figure 8: FT-IR spectra of almond oil in 0.05% Dilution with Carbon tetrachloride<\/strong><\/p>\n

Click here to view Figure<\/a><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\"\"<\/td>\n\n

Figure 9: FT-IR spectra of coconut oil in 0.05% Dilution with Carbon tetrachloride<\/strong><\/p>\n

Click here to view Figure<\/a><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n

Further calculations were computed as per the AOCS official method. Table 4.<\/p>\n\n\n\n

 Table 4: Computation of IV through the AOCS method<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n
\n

S. No<\/strong><\/p>\n<\/td>\n

\n

Samples<\/strong><\/p>\n<\/td>\n

\n

IVAOCS<\/sub><\/strong><\/p>\n<\/td>\n

\n

IVIR<\/sub><\/strong><\/p>\n<\/td>\n

\n

Standard Deviation<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

1<\/p>\n<\/td>\n

\n

Castor Oil<\/p>\n<\/td>\n

\n

87.984<\/p>\n<\/td>\n

\n

88.436<\/p>\n<\/td>\n

\n

0.5<\/p>\n<\/td>\n<\/tr>\n

\n

2<\/p>\n<\/td>\n

\n

Peppermint Oil<\/p>\n<\/td>\n

\n

4.653<\/p>\n<\/td>\n

\n

5.396<\/p>\n<\/td>\n

\n

0.7<\/p>\n<\/td>\n<\/tr>\n

\n

3<\/p>\n<\/td>\n

\n

Almond Oil<\/p>\n<\/td>\n

\n

99.405<\/p>\n<\/td>\n

\n

99.807<\/p>\n<\/td>\n

\n

0.4<\/p>\n<\/td>\n<\/tr>\n

\n

4<\/p>\n<\/td>\n

\n

Coconut Oil<\/p>\n<\/td>\n

\n

6.022<\/p>\n<\/td>\n

\n

6.77<\/p>\n<\/td>\n

\n

0.5<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n

All three methods were satisfactory and produced the result in precise form. Figure 10 showed the conclusion of all the observations.<\/p>\n\n\n\n\n\n
\"\"<\/td>\n\n

Figure 10: The precision of the IV value through numerous methods<\/strong><\/p>\n

Click here to view Figure<\/a><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n

Discussion<\/strong><\/p>\n\n\n\n

The Wijs method is based on the iodometry titration method; iodine is induced indirectly by the reaction of sodium thiosulfate solution with potassium iodide. Iodine is a very active atom that attracts unsaturated fatty acids in fat and oil. IV reported through the Wijs method was 81.08 I2<\/sub>\/gm, 5.58 I2<\/sub>\/gm, 98.47 I2<\/sub>\/gm, and 9.89 I2<\/sub>\/gm for castor oil, peppermint oil, almond oil, and coconut oil, respectively, which are compatible with previously reported standards. Table 1. The potassium iodate method is also a kind of iodometry titration; meanwhile, it is easier to conduct, safer, and more economically relevant than the Wijs and AOCS methods for measurement of unsaturation in fats and oils. IV reported through the potassium iodate method was 84.51 I2<\/sub>\/gm, 5.71 I2<\/sub>\/gm, 99 I2<\/sub>\/gm, and 7.99 I2<\/sub>\/gm for castor oil, peppermint oil, almond oil, and coconut oil, respectively, which are compatible with previously reported standards. Table 2.  The AOCS method by FT-IR is an advanced method to evaluate the unsaturation in fat and oil. The unsaturation level was reported in the range of 1635 cm1to 1652 cm1. Two major functional groups were present in the triglyceride molecule: the carbonyl group (C=O) and the double bond group (C=C). Intriguingly, these two groups play a major role in this AOCS study. There was a decent relationship between IVIR<\/sub> and IVAOCS, as well as a linear connection. A linear regression of the optimized validation on FT-IR results, obtained for the predicted IVs against their standard IVs, yields the following equation: IV p = 0.9965IVa + 0.76, where IV p is the IV predicted by FT-IR and IV a is the IV determined by the AOCS method, with R2 = 0.9995. Indicating the consistency of IVs is determined using the current technique and the AOCS reference technique for different types of oil samples with the calibration standard. Table 4 showed the present method has a decent performance in predicting the iodine value of edible oil samples.<\/p>\n\n\n\n

Conclusion<\/strong><\/p>\n\n\n\n

The purpose of our research was to identify the iodine value of oils with simple and efficient techniques. Based on the analysis, it can be concluded that FT-IR spectroscopy is a simple, rapid, and reagent-free method for the determination of the iodine number of edible oils. This method is applicable to a variety of edible oils ranging from the lowest IV to the highest IV without any calibration. Using the data from this study, we came to the following conclusion: the usage of a new reagent, i.e., potassium iodate, for the determination of iodine value is precise and agrees with the results of the standard method of determining iodine value, which is the Hanus method. It cuts down on the number of samples, reagents, and solvents used. But this new reagent, potassium iodate, only identify the compounds that have less unsaturation present. Both these methods are time-consuming and costly, so we also determine the iodine value with the FT-IR method, which is advanced, precise, fast, and simple. The FT-IR analytical spectrum was simple and required a small volume of reagent and sample. By employing the FT-IR technique, the chemical cost is negligible as compared to the AOCS standard method. The double bonds of unsaturated fatty acids have absorption bands in desirable spectrum regions, which is why FT-IR spectroscopy is suitable for determining the IV of fats and oils. Based on our result, our study concludes that FT-IR spectroscopy offers a good supplement or alternative method for the determination of the iodine value of vegetable oils. IV observation explores the content of polyunsaturated fatty acids (PUFA), viz., linoleic acid, linolenic acid, etc. These four oils employed in the investigation are rich in PUFA and exert beneficial effects. This method can be employed for future purposes in the quantitative measurement of PUFA as conjugated and nonconjugated dienes and trienes in different edible oils.<\/p>\n\n\n\n

Acknowledgment<\/strong>  <\/p>\n\n\n\n

Authors conveyed special thanks to Mr. Jitender Joshi, Chancellor, and Prof. (Dr.) Dharam Buddhi, Vice Chancellor of Uttaranchal University-Dehradun encourages publishing this research work. We are grateful to the Division of Research and Innovation (DRI) and Central Instrumentation Facility (CIF), Uttaranchal University-Dehradun, India for providing all facilities during the experimental work. <\/p>\n\n\n\n

Conflicts of Interest<\/strong> <\/p>\n\n\n\n

There is no conflict of interest. <\/p>\n\n\n\n

Funding Sources<\/strong><\/p>\n\n\n\n

This work is done\nunder the Seed Money Project, funded by the Division of Research and Innovation\n(DRI), Uttaranchal University Dehradun (India), Uttaranchal\nUniversity-Dehradun, Uttarakhand, India. The grant number of the funding source\nis UU\/DRI\/SM\/2022\/15.<\/p>\n\n\n\n

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