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Improved method for quantitating and obtaining the unsaponifiable matter of fats and oils
Author(s) -
Schwartz Daniel P.
Publication year - 1988
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02636409
Subject(s) - unsaponifiable , saponification , saponification value , chromatography , chemistry , food science , organic chemistry , iodine value
A quantitative method for saponifying and isolating the unsaponifiable matter (UM) from fats and oils is detailed. The method, which is a modification of a previously described procedure, is faster, uses about half the solvent, and is easier to execute. The minimum time needed to completely saponify a large number of fats and oils is established and conditions for removing contaminating soap from the extracted UM are described. Evidence presented shows some fats and oils to be incompletely saponified using previously indicated time‐temperature conditions. The method compares favorably with the AOAC method, but is not applicable to the analysis of marine oils.