Gas chromatographic determination of free fatty acids in vegetable oils by a modified esterification procedure

1979 ◽  
Vol 56 (2) ◽  
pp. 77-79 ◽  
Author(s):  
G. W. Chapman
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Vegetable Oils ◽  
Chromatographic Determination

scholarly journals NMR Determination of Free Fatty Acids in Vegetable Oils

Processes ◽  
2020 ◽  
Vol 8 (4) ◽  
pp. 410 ◽  
Author(s):  
Maria Enrica Di Pietro ◽  
Alberto Mannu ◽  
Andrea Mele
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Vegetable Oils ◽  
31P Nmr ◽  
Waste Cooking Oils ◽  
Pros And Cons ◽  
Application Fields ◽  
Cooking Oils ◽  
13C And 31P Nmr

The identification and quantification of free fatty acids (FFA) in edible and non-edible vegetable oils, including waste cooking oils, is a crucial index to assess their quality and drives their use in different application fields. NMR spectroscopy represents an alternative tool to conventional methods for the determination of FFA content, providing us with interesting advantages. Here the approaches reported in the literature based on 1H, 13C and 31P NMR are illustrated and compared, highlighting the pros and cons of the suggested strategies.

scholarly journals pH-Metric Determination of the Acid Value of Vegetable Oils without Titration

1998 ◽  
Vol 81 (4) ◽  
pp. 873-879 ◽  
Author(s):  
Ilya Kuselman ◽  
Yakov I Tur’yan ◽  
Oleg Y Berezin ◽  
Lina Kogan ◽  
Avinoam Shenhar
Keyword(s):  
Fatty Acids ◽  
Quality Control ◽  
Free Fatty Acids ◽  
Vegetable Oils ◽  
Isopropyl Alcohol ◽  
Acid Value ◽  
Standard Acid ◽  
Initial Ph ◽  
The Difference

Abstract The acid value (AV) of vegetable oils is determined without titration by using a new reagent consisting of triethanolamine in a solution of water and isopropyl alcohol. When the oil sample is mixed with the reagent in the pH-metric cell, free fatty acids from the sample are extracted into the reagent ( 3 - 4 min). The initial pH, called conditional pH´, is measured, a standard acid (HC1) is added, and the final pH, pH´2, is measured. AV is calculated from the difference between pH´! and pH´2. The method is applicable for quality control of vegetable oils during their production, trade, and use

Rapid Gas Chromatographic Determination of Free Fatty Acids in Rosemary (Rosmarinus officinalisL.) Leaves

2015 ◽  
Vol 49 (4) ◽  
pp. 467-476 ◽  
Author(s):  
Sana Dallali ◽  
Montserrat Llovera ◽  
Jordi Eras Joli ◽  
Sebei Houcine ◽  
Ramon Canela-Garayoa
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Chromatographic Determination
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