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Chloramine T with iodine: A new reagent to determine the iodine value of edible oils.

Giddappa, Nagendrappa. and Subramanya Raj Urs, S. and Rajalakshmi, S. (1998) Chloramine T with iodine: A new reagent to determine the iodine value of edible oils. Journal of the American Oil Chemists Society, 75 (9). pp. 1219-1221.

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Abstract

Chloramine T (N-chloro-p-toluenesulfonamide sodium salt) and iodine (2:1, w/w) in carbon tetrachloride and acetic acid (1:1, vol/vol), referred to as reagent (I) was found to be effective for the determination of Iodine value of edible oils. Reagent (I) reacted quantitatively with the double bonds of oils of known weight. The reagent left unreacted after 20–25 min was titrated against standard sodium thiosulfate solution (0.04 M) in presence of potassium iodide (10%, 5 mL). The difference in volume of sodium thiosulfate solution consumed by reagent (I) without and with oil was a basis to calculate the iodine value of oils used. The iodine values of different oils were also determined separately following the standard procedure of Wijs, and calculated iodine value was obtained from the gas chromatographic profile of fatty acids. The iodine value obtained by the new method was in agreement with the results of the standard methods. The results obtained indicate that the method could be a complementary or an alternative to the Wijs method.

Item Type: Article
Uncontrolled Keywords: Chloramine T, edible oils, iodine, iodine number, Wijs method.
Subjects: 600 Technology > 08 Food technology > 13 Quality control
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Food Safety Analytical Quality Control Lab
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Feb 2012 10:56
Last Modified: 22 Oct 2018 05:20
URI: http://ir.cftri.com/id/eprint/3450

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