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Determination of Acid Value of Oils and Fats

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Linh Vũ
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128 views3 pages

Determination of Acid Value of Oils and Fats

Uploaded by

Linh Vũ
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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BIOCHEMISTRY LAB REPORT

Determination of acid value of oils and fats

Name: Vũ Thị Thùy Linh


Student ID: 20211236
Class code: 728609
I) Experiment
1. Experimental procedure
Step 1 Sample preparation
*Background
- Organic solvents will help to dissolve the sample and determine the exact
amount of free fatty acids available in the sample (fats are insoluble in water and
when exposed to water are easily hydrolyzed to produce more fatty acids).
- Using a mixed solvent of ethanol (polar) and ether (nonpolar) will provide
adequate extraction of fatty acids (both polar and nonpolar).
*Procedure
- Weigh about 3g of sample in a 250 mL glass-stoppered conical flask. (add 3
mL distilled water for blank)
- Add 50 mL of mixed solvent: ethanol- petroleum ether (ratio 1v:1v).
- Mix well.
- Add 5 drops of 1% phenolphthalein in ethyl alcohol.
*Phenomena
- Sample soluble in solvent
Step 2 Titration
*Background
- The acid value of oils and fats is defined as the number of milligrams of
potassium hydroxide necessary to neutralize the free fatty acids in one gram of
sample
- In this procedure, the acid value is determined by directly titrating the oil/fat
sample in an alcoholic medium with a standard potassium hydroxide solution
(using phenolphtalein as an indicator)
RCOOH + KOH → RCOOK + H2O
- 0.1N KOH in alcohol is used to avoid errors that can occur due to hydrolysis of
soap which increases the amount of free fatty acids.
*Procedure
- Titrate with KOH solution until the mixture turns pink
*Phenomena

- The solution is pink

2. Experimental results
a) Data
- Volume in mL of 0,1 N KOH used for the test sample: 1.1 mL
- Volume in mL of 0,1 N KOH used for the blank: 0.7 mL
- Weight in gram of the sample: 3g
b) Calculation
- The acid value of oils and fats is defined as the number of milligrams of
potassium hydroxide necessary to neutralize the free fatty acids in one gram of
sample
- Acidic value (Ax) is determined by the following formula:
5.611 x(a−b)
Ax =
m

a- Volume in mL of 0,1 N KOH used for the test sample


b- Volume in mL of 0,1 N KOH used for the blank
m- Weight in gram of the sample
5.611: Weight in mg of KOH present in one mL of 0.1 N KOH solution
5.611 x(1.3−0.7)
 Acidic value of sample is Ax = = 1.12
3

II) Attention
Meaning of acid value of oils and fat
- Determining the acid value and free fatty acids in fats and oils is important in
the field of food science and technology, as well as in the cosmetics and
pharmaceutical industries.
- Acid value is a measure of the amount of free fatty acids present in a fat or oil
sample, which can be used to determine the quality and purity of the sample.
High acid values indicate that the sample contains a higher percentage of free
fatty acids, which can lead to rancidity, off-flavors, and reduced shelf life of the
product.
- Free fatty acids are commonly found in natural fats and oils and are an
indication of the degree of hydrolysis of the fats and oils. They can be formed by
the hydrolysis of triglycerides in fats and oils by enzymes or microorganisms, by
heating or prolonged storage, or due to poor refining process. A high FFA
content can negatively affect the nutritional quality, taste, and stability of the
fats and oils.
- In addition, measuring the acid value and free fatty acids in fats and oils is
important for quality control in the food industry and for ensuring that the
products meet the standards set by regulatory agencies. It also helps to identify
any potential issues with storage, handling, or processing of the fats and oils.
III) Remark
- Acidic value of sample is 1.12mg KOH/g oils (>0.6mg KOH/ g oils) higher
than the acid value according to the national standard (TCVN 7597:2018)
 This oils sample may have been partially hydrolyzed during storage and use,
and it is also possible that the error here is due to the instrument or the
manipulation of the experiment.

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