Quantitative determination of the iodine values of unsaturated plant oils using infrared and Raman spectroscopy methods

Lucyna Dymińska , Maciej Calik , Abduladhim Moamer M. Albegar , Adam Zając , Kamil Kostyń , Jadwiga Lorenc , Jerzy Hanuza


Thirteen edible oils: sunflower, avocado, hemp, high-linolenic flax, low-linolenic flax, safflower, walnut, roasted sesame, rice, corn, rapeseed, pumpkin seed, and hazel were studied in this work. Their fatty acid composition, iodine, acidic, peroxide, and saponification values were determined. Infrared and Raman spectra of the oils were recorded in the range 400-3200 cm(-1). The integral intensities of the bands at about 1655 and 2852 cm(-1) corresponding to (C=C) and (CH2) vibrations were evaluated and used to construct a relationship between the spectroscopic data and the iodine value. The following linear dependencies were obtained: I-(C=C)/I-(CH2) = 7.449 x 10(-4) x iodine value - 0.0339 and I-(C=C)/I-(CH2) = 9.299 x 10(-4) x iodine value - 0.023 for the infrared and Raman spectra with a correlation coefficient 0.988 and 0.976, respectively. These calibration lines can be used to determine the iodine value for oils with unknown unsaturation level, and may be applied for margarines and other fatty materials.
Author Lucyna Dymińska (EaE / IChaFT / DBCh)
Lucyna Dymińska,,
- Department of Bioorganic Chemistry
, Maciej Calik (WUE)
Maciej Calik,,
- Wrocław University of Economics
, Abduladhim Moamer M. Albegar - [University of Azzaytuna (AZU)]
Abduladhim Moamer M. Albegar,,
, Adam Zając (EaE / IChaFT / DBCh)
Adam Zając,,
- Department of Bioorganic Chemistry
, Kamil Kostyń - University of Wrocław (UWr)
Kamil Kostyń,,
, Jadwiga Lorenc (EaE / IChaFT / DBCh)
Jadwiga Lorenc,,
- Department of Bioorganic Chemistry
, Jerzy Hanuza (EaE / IChaFT / DBCh) - [inna]
Jerzy Hanuza,,
- Department of Bioorganic Chemistry
- inna
Journal seriesInternational Journal of Food Properties, ISSN 1094-2912, e-ISSN 1532-2386, (A 25 pkt)
Issue year2017
Publication size in sheets0.6
Keywords in EnglishPlant oils; Infrared and Raman spectra; Lorentz deconvolution; Iodine value; Quantitative analysis of unsaturation degree
ASJC Classification1106 Food Science
Languageen angielski
Score (nominal)25
Score sourcejournalList
Publication indicators Scopus Citations = 6; WoS Citations = 5; Scopus SNIP (Source Normalised Impact per Paper): 2017 = 1.012; WoS Impact Factor: 2017 = 1.845 (2) - 2017=1.61 (5)
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.