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Analysis of Oils: Determination of Saponification Value

The document provides a method for determining the saponification value of oils through a titration process. Saponification value is defined as the amount of potassium hydroxide needed to neutralize the fatty acids from complete hydrolysis of 1 gram of oil. The method involves extracting the lipid from fish or other samples, then heating it with ethanolic potassium hydroxide and titrating with hydrochloric acid. The saponification value, which is inversely related to the mean molecular weight of the fatty acids, can help identify oils or detect those with high proportions of lower fatty acids.

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40 views3 pages

Analysis of Oils: Determination of Saponification Value

The document provides a method for determining the saponification value of oils through a titration process. Saponification value is defined as the amount of potassium hydroxide needed to neutralize the fatty acids from complete hydrolysis of 1 gram of oil. The method involves extracting the lipid from fish or other samples, then heating it with ethanolic potassium hydroxide and titrating with hydrochloric acid. The saponification value, which is inversely related to the mean molecular weight of the fatty acids, can help identify oils or detect those with high proportions of lower fatty acids.

Uploaded by

Gemechu Duguma
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Analysis of oils: Determination of saponification value

Item Type book_section

Authors Low, Lai Kim; Ng, Cher Siang

Publisher Marine Fisheries Research Department, Southeast Asian


Fisheries Development Center

Download date 29/12/2023 14:18:07

Link to Item http://hdl.handle.net/1834/41020


DETERMINATION OF SAPONIFICATION VALUE
LOW L. K. & NG C. S.

INTRODUCTION
Saponification is the hydrolysis of esters. Oils and fats are the fatty acid esters of the
trihydroxy alcohol, glycerol. The saponification value of an oil is defined as the number of
milligrams of potassium hydroxide required to neutralise the fatty acids resulting from the
complete hydrolysis of 1 g of the sample. A soap is formed during saponification, for
example:

C3H5(C17H35COO)3 + 3KOH = C3H5(OH)3 + 3C17H35COOK

Stearin Glycerol Potassium stearate

The esters of the fatty acids of lower molecular weight require more alkali for
saponification, so the saponification value is inversely proportional to the mean of the molecular
weights of the fatty acids in the glycerides present.

As many oils have somewhat similar values, the saponification value is not, in general, so
useful for identification purposes. It is useful for detecting the presence of oil and fats which
contain a high proportion of lower fatty acids.

I SAMPLE PREPARATION
The fish lipid is extracted with C-M mixture and the solvent evaporated using the rotary
evaporator. About 0.2-0.5 g of lipid is used. The approximate sample sizes to be used for
each type of lipid is as follows:-

Sample size N/2 KOH solution


Type of lipid
(g) (ml)

fish lipid 0.2 - 0.5 10


animal fat 0.5 - 1.0 20
plant oil 0.5 - 1.0 20
wax 1.0 - 2.0 20

II APPARATUS
Bulb condensers
Erlenmeyers flasks (50-300 ml depending on sample size)
Water bath
Pipettes
Burette

III REAGENTS
a) 0.5N HCl standard solution
Use 1N HCl standard solution and dilute exactly two times.

C-6.1
b) 0.5N Ethanolic potassium hydroxide standard solution
Weigh 35 g of KOH, dissolve in 20 ml of water, then make up to 1000 ml with 95% (v/v)
ethanol or absolute alcohol.

c) Indicator
Phenolpthalein
Take 1 g of phenolpthalein and make up to 100 ml with 95% ethanol.
Methylene blue
Take 0.1 g of methylene blue and make up to 100 ml with water.

IV PROCEDURE
1. Take 0.2 to 0.5 g of lipid in a 50-100 ml Erlenmeyer flask.

2. Add 10 ml of 0.5N ethanolic potassium hydroxide solution and mix.

3. Heat at 80-85°C in a water bath for 30 min.

4. Cool to between 30-40°C liquid stato, then titrate with 0.5N HCl standard solution (Add 2-3
drops of indicator).

5. Carry out a blank test (without lipid).

V CALCULATION
28.05* x (A - B) x F
Saponification value (mg/g) =
S
where S = sample weight
A. = titration volume of blank (ml)
B = titration volume of sample (ml)
F = Factor of 0.5N HCl standard solution

* H alf o f m o lecu lar w e ig h t of K O H

REFERENCES
Jacobs, M.B. (1973). The chemical analysis of foods and food products (Reprint of 3rd Ed):
380-381.

Pearson, D. (1976). The chemical analysis of foods (7th Ed):491-492.

C-6.2

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