Iodine Value in Partially Hydrogenated Castor Oil (Ricinus Oil) as determined by AOCS Official Method Cd 1-25 (Wijs’ Method)

Authors: Yildiz Y*, Karadag R, Jackson S and Gensinger B

DOI: 10.23880/act-16000190

Volume 5, Issue 3

Abstract

The Iodine Value (Iodine Number) is an important analytical characteristic of fats and oils. The iodine (I2) required saturating the fatty acids present in 100 grams of the oil or fat. Iodine is essential element of human nutrition. A third of the global population has insufficient iodine intake and is at risk of developing Iodine Deficiency Disorder. Oils rich in saturated fatty acids have low iodine value, while oils rich in unsaturated fatty acids (α- linoleic acid) have high iodine value. Several variations of iodine value have been developed, although Iodine Monobromide Method or Hanus Metod, Iodine Monochloride Method or Wijs’ Method, and Pyridine Bromide Method or Iodine-Mercuric Chloride in alcohol (Hubl). The based on American Oil Chemists’ Society (AOCS) Cd 1-25 describes the determination of the iodine value (a measure of unsaturation) in Partially Hydrogenated Castor Oil (COH); the specification is 28-32 g I2/100 g sample.

Keywords: Iodine Value; Partially Hydrogenated Castor Oil; Wijs’ Method

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