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    Determination of Acid Number and Free Fatty Acids in Olive Oil

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    sami
    This document describes a method for determining the acid number and free fatty acids in olive oil using titration. The method involves weighing an olive oil sample, adding a solvent mixture, and titrating with a potassium hydroxide solution until the first equivalence point is reached. The acid number and percentage of free fatty acids can then be calculated from the titration results.

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    Determination of Acid Number and Free Fatty Acids in Olive Oil

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    sami
    49 views2 pages
    This document describes a method for determining the acid number and free fatty acids in olive oil using titration. The method involves weighing an olive oil sample, adding a solvent mixture, and titrating with a potassium hydroxide solution until the first equivalence point is reached. The acid number and percentage of free fatty acids can then be calculated from the titration results.

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    1462730_AN-t112 (1)

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    This document describes a method for determining the acid number and free fatty acids in olive oil using titration. The method involves weighing an olive oil sample, adding a solvent mixture, and titrating with a potassium hydroxide solution until the first equivalence point is reached. The acid number and percentage of free fatty acids can then be calculated from the titration results.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    49 views2 pages

    Determination of Acid Number and Free Fatty Acids in Olive Oil

    Uploaded by

    sami
    This document describes a method for determining the acid number and free fatty acids in olive oil using titration. The method involves weighing an olive oil sample, adding a solvent mixture, and titrating with a potassium hydroxide solution until the first equivalence point is reached. The acid number and percentage of free fatty acids can then be calculated from the titration results.

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    Titration Application Note T-112

    Determination of acid number


    and free fatty acids in olive oil

    This Application Note describes the determination of the acid number and free
    fatty acids in olive oil.
    Method description

    Sample Parameters
    Olive oil Mode DET U
    Signal drift 20 mV/min
    Sample preparation Max. waiting time 38 s
    No sample preparation required Meas. point. density 4
    Min. increment 10 µL
    Max. increment off
    Configuration
    EP criterion 5
    905 Titrando 2.905.0010
    EP recognition all
    2 x 800 Dosino 2.800.0010
    801 Magnetic Stirrer 2.801.0040 Results
    Dosing Unit 20 mL 6.3032.220 Results for olive oil (n = 4)
    Dosing Unit 50 mL 6.3032.250
    Mean acid s(rel) / % Mean free s(rel) / %
    Solvotrode easyClean 6.0229.020 number / (mg fatty acids
    KOH / g) /%
    Solutions 6.521 0.26 3.28 0.30
    Titrant c(KOH) = 0.1 mol/L in
    ethanol or methanol
    If possible this solution
    should be bought from a
    supplier.
    Solvent mixture Ethanol / diethyl ether,
    Φ(EtOH) = 50% (v/v)
    Neutralized, just before use,
    with KOH in presence of
    0.3 mL phenolphthalein
    solution per 100 mL solvent
    mixture.
    Phenolphthalein Phenolphthalein in ethanol,
    solution β(phenolphthalein) = 1 g /
    100 mL.

    Analysis
    An appropriate sample amount is weighed into a
    150 mL beaker, and then 50 to 100 mL solvent mixture
    is added. After stirring for 30 s the solution is titrated
    until the first equivalence point with alcoholic c(KOH) =
    0.1 mol/L.
    Titration Application Note T-112
    Version 1

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