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Chloramine T with iodine: A new reagent to determine the iodine value fo edible oils
Author(s) -
Nagendrappa Giddappa,
Urs S. Subramanya Raj,
Rajalakshmi S.
Publication year - 1998
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/s11746-998-0138-0
Subject(s) - iodine , chemistry , chloramine t , reagent , sodium thiosulfate , iodine value , sodium iodide , iodide , thiourea , thiosulfate , acetic acid , nuclear chemistry , chromatography , inorganic chemistry , organic chemistry , sulfur
Abstract Chloramine T ( N ‐chloro‐ p ‐toluenesulfonamide sodium salt) and iodine (2:1, w/w) in carbon tetrachloride and acetic acid (1:1, vol/vol), referred to as reagent (I) was found to be effective for the determination of Iodine value of edible oils. Reagent (I) reacted quantitatively with the double bonds of oils of known weight. The reagent left unreacted after 20–25 min was titrated against standard sodium thiosulfate solution (0.04 M) in presence of potassium iodide (10%, 5 mL). The difference in volume of sodium thiosulfate solution consumed by reagent (I) without and with oil was a basis to calculate the iodine value of oils used. The iodine values of different oils were also determined separately following the standard procedure of Wijs, and calculated iodine value was obtained from the gas chromatographic profile of fatty acids. The iodine value obtained by the new method was in agreement with the results of the standard methods. The results obtained indicate that the method could be a complementary or an alternative to the Wijs method.