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Rapid Method for Determination of Iodine Numbers of Vegetable Oils

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Rapid Method for Determination of Iodine Numbers of Vegetable Oils Western Michigan University ScholarWorks at WMU Master's Theses Graduate College 12-1996 Rapid Method for Determination of Iodine Numbers of Vegetable Oils Ondrej Hendl Follow this and additional works at: https://scholarworks.wmich.edu/masters_theses Part of the Chemistry Commons Recommended Citation Hendl, Ondrej, "Rapid Method for Determination of Iodine Numbers of Vegetable Oils" (1996). Master's Theses. 4354. https://scholarworks.wmich.edu/masters_theses/4354 This Masters Thesis-Open Access is brought to you for free and open access by the Graduate College at ScholarWorks at WMU. It has been accepted for inclusion in Master's Theses by an authorized administrator of ScholarWorks at WMU. For more information, please contact [email protected]. RAPID MEfHODFOR DEfERMINATIONOF IODINE NUMBERS OF VEGEf ABLE OILS by Ondrej Hendl A Thesis Submitted to the Faculty of The Graduate College in partial fulfillment of t1 requirements for the Degree of Master of Arts Departmentof Chemistry Western Michigan University Kalamazoo,Michigan December 1996 Copyright by Ondrej Hendl 1996 ACKNOWLEDGMENTS The author wishes to express his gratitude to the Chemistry Department of Western Michigan University for pro\·iding the instrumentation, chemical supplies and financial assistance to accomplish this research. The assistance and moral support given by Dr. Michael E. McCarville is gratefully acknowledged. The author would also like to thank all the faculty, graduate students and other staff members of the Chemistry Department for their assistance and encouragement. Thanks are given to Dr. James A. Howell for his support, patience and time throughout the years of my research. I thank my mother and finally my wife, Simona, for her continuing supply of encouragement and love. Ondrej Hendl 11 RAPID METHOD FOR DETERMINATION OF IODINE NUMBERS OF VEGETABLEOILS Ondrej Hendl, M.A. WesternMichigan University, 1996 There is a great deal of interest by the public about the total unsaturation of fats and oils used in commercial products as an indication of nutritional value. Dealers in fats and oils are extremely interested in characterizing these products. The unsaturation is a guide to the expected stability of food additives, such as edible oils and foods in which they are used. Unsaturation is typically evaluated as an iodine number (IN), calculated for these additives based on their consumption of iodine through addition across thecarbon-carbon double bonds. The classical titrationmethod can typically take 45 minutes. The investigation presented develops an alternative method for determining iodine numbers of chosen common oils using an infrared spectrophotometer. The quantitation technique employed involves a first derivative of infrared (IR) spectra. Results of the analytical data give iodine numbers with about a 5% relative standard deviation. The IN values from the newly developed IR method are compared with results from proton-NMR and with the AOCS standard techniques such as: gas chromatography and titration. TABLE OF CONTENTS ACKNOWLEDGMENTS ...................................................................... ii LIST OFT ABLES ............................................................................... V LIST OF FIGURES ........................................- .................................... vi INTRODUCTION............................. .................................................. 1 Characterizationof Edible Oils ........................................................ 1 The Technology of Edible Fats and Oils ............................................. 4 Adulteration................................ .............................................. 4 Nutrition and Health Aspects................................ .......................... 5 Chemical Properties................................ .................................... 7 Proposed Methodology................................ .............. _.................. 7 MATERIALS AND MEfHODS................................ ..............................10 Materials ........................................................ : .......................10 Classical Titration Method ............................................................11 Reagents .......................................................................12 Procedure............................... .......................................13 Saponification..................... .....................................................13 Reagents .......................................................................15 Procedure ......................................................................15 Gas Liquid Chromatography (GC) ..................................................16 Apparatus and Parameters ...................................................17 Reagents .......................................................................17 Procedure ......................................................................17 Proton Nuclear Magnetic Resonance (1 H-NMR) ..................................18 lll Table of Contents-continued Procedure ......................................................................20 Infrared Spectroscopyand Its Derivative Spectra............................ ......20 Derivative Spectroscopy................. ....................................22 Instrument and Parameters ...................................................25 Reagents .......................................................................25 Procedure ......................................................................25 Calculation of Iodine Numbers From Collected Data .....................26 Chromophore Study ..........................................................28 Derived Equation forIodine NumberCalculation .........................29 RESULTS AND DISCUSSION ............................................................. .34 CONCLUSION ................................................................................. 39 APPENDIX A. Gas Chromatography, Proton - NMRand Infrared Spectraof Selected Vegetable Oils ..........................................................................40 REFERENCES ................................ : ................................................49 IV LIST OF T ABLES 1. The Nomenclature of Common Fatty Acids in Vegetable Oils ......................... 3 2. Vegetable Oils Used ........................................................................10 3. Standard Fatty Acids ...................................·............................. .......11 4. Iodine Numbers From Classical Titration ...............................................14 5. SaponificationNumbers of Vegetable Oils ..............................................16 6. Determination of Iodine Number Values by Gas Chromatography ...................18 7. Determination of IodineNumber Values From Proton - NMR. .......................21 8. Calculated Absorptivities for Model Compounds From Derivative Spectra...................................................... .................................27 9. The Iodine Values Calculated From IR Technique ......................................3 3 10. Comparison of Iodine Number Results From Different Methods................... .35 11. Comparison of Calculated Iodine Numbers INea1e and IN\a1 Obtained From IR Method Base in Incorporated Value of Both SN!i, and SNexp ............. .37 12. Determined Iodine and SaponificationNumbers by Classical and Newly DevelopedMethod ............................................................38 V LIST OF FIGURES 1. Cis and Trans Isomers of Oleic Acid .................................................... 6 2. Idealized Representation of 1st/ 4th Derivative on Single Peak .......................23 3. Unresolved Absorption Bands in Fundamental Spectra ................................24 4. First Derivative of Absorption Bands .....................................................25 5. Spectrophotometer Cell .....................................................................29 6. l.ecithin Molecule .............................................................................36 Vl INTRODUCTION Characterizationof Edible Oils Lipids are one of the large groups of organic comJX>unds which are of great imJX>rtance in the food we eat because they are readily digested and utilized by the body. They are widely distributed and almost every natural food has considerable quantities of them. Fats are a subset of the lipid family. They are imJX)rtant in food and health science. Fats are the main comJX>nent of fat cells in animals and plants, and act as an imJX>rtant storage medium of food reserves in the organism. These fats can be extracted from their native organisms to form the basis of many products which are used for food preparation. Fats and oils provide a concentrated source of foodenergy. Chemically, fats and oils are esters of fatty acids derived from a single, trif unctional alcohol, glycerol. Biological lipids are a chemically diverse group of c .. ,mnds, the common and defining feature of which is their insolubility in water. The biological functions of the lipids are equally diverse. Fats and oils are the principal stored forms of energy in many organisms. Other lipids, although present in relatively small quantities, play crucial roles as enzyme cofactors, electron carriers, light absorbing pigments and etc. The simplest lipids constructed from fatty acids are the triglycerides or commonly called fats or neutral fats. These comJX>unds are comJX>sed of three
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