The reactivity and chemistry of the components of fats and oils can be characterized by several common parameters, such as iodine, peroxide, saponification and hydroxyl values (Knothe2002). The iodine value is a measure of how many double bonds are present in the fatty acid chains of fats and oils, indicating the degree of unsaturation. The saponification value is a measure of how many milligrams of potassium hydroxide are required to saponify one gram of fat or oil, reflecting the average molecular weight or chain length of the fatty acid molecules. The hydroxyl value is a measure of how many milligrams of potassium hydroxide are required to neutralize the acidic substances formed by the reaction of fats or oils with water, revealing the abundance of species containing hydroxyl group, such as alcohols or acids. The hydroxyl value also provides an estimate of the degree of oil oxidation, which affects the quality and stability of fats and oils.
These parameters are important for various applications of fats and oils in food, cosmetics, biodiesel and other industries. For example, the iodine value affects the flavor, odor, color and shelf life of edible oils and fats. The saponification value determines the suitability of fats and oils for soap making and biodiesel production. The hydroxyl value influences the viscosity, solubility and reactivity of fats and oils in different formulations.
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The methods for determining these parameters are based on standard procedures and chemical reactions. For example, the iodine value is determined by titrating a sample of fat or oil with a solution of iodine monochloride and then with a solution of sodium thiosulfate, using starch as an indicator. The peroxide value is determined by titrating a sample of fat or oil with a solution of potassium iodide and then with a solution of sodium thiosulfate, using starch as an indicator. The saponification value is determined by refluxing a sample of fat or oil with a solution of potassium hydroxide and then titrating the excess alkali with a solution of hydrochloric acid, using phenolphthalein as an indicator. The hydroxyl value is determined by acetylating a sample of fat or oil with acetic anhydride and then titrating the excess acetic acid with a solution of sodium hydroxide, using phenolphthalein as an indicator.
These parameters can vary depending on the source, processing and storage of fats and oils. For example, the iodine value of vegetable oils is generally higher than that of animal fats, because vegetable oils contain more unsaturated fatty acids. The peroxide value of fats and oils can increase due to exposure to air, light and heat, which cause oxidation and rancidity. The saponification value of fats and oils can decrease due to hydrolysis or transesterification reactions, which break down the triglycerides into smaller molecules. The hydroxyl value of fats and oils can increase due to oxidation or hydrolysis reactions, which introduce hydroxyl groups into the fatty acid chains.
These parameters can also be used to identify and quantify the components of fats and oils by using mathematical equations and empirical factors. For example, the iodine value can be used to estimate the percentage of unsaturated fatty acids in a fat or oil sample by using a factor of 0.86. The saponification value can be used to estimate the average molecular weight of a fat or oil sample by using a factor of 56.1. The hydroxyl value can be used to estimate the percentage of hydroxyl groups in a fat or oil sample by using a factor of 1.12. 29c81ba772