Oleic iodine value

As a reference, the iodine values of oleic, linoleic, and linolenic acids are 89.9, 181.0, and 273.5, respectively. Iodine values for free fatty acids are higher than for those that are part... 

Is the Iodine Value found in EN 14214 based on science It is certainly not so in an absolute way, but some relation cannot be denied. Frankel (2005) for example clearly states that oxidation stability is a function of two things the number of double bounds, and their position towards one another in the fatty acid. Oleic acid with one double bound oxidizes 40 times slower than linoleic acid with two double bounds, and one bis-allylic position in-between both. Linolenic acid with three double bounds separated with two bis-allylic positions oxidizes only 2.5 times faster than linoleic acid. Oxidation is a radical driven reaction, and the bis-allylic positions are a much more favorable point of attack than the allylic positions next to the double bound. 

Free Fatty Acids (as oleic acid) Not more than 2.5%. Iodine Value Not more than 16. 

Oleic Acid Isolate the fatty acids as directed under Laurie Acid in the monograph for Polysorbate 20, and determine the weight of the acid. With the product so obtained, determine the acid value (between 193 and 206) as directed in Method I under Acid Value, Appendix VII. Similarly determine the iodine value (between 80 and 92) as directed under Iodine Value, Appendix VII. 

Oils with higher iodine value (normally 53, raised to 63) contain less palmitic acid and more oleic acid. When fractionated, they produce more of the valuable olein fraction (Section 5). 

The higher value for canola oil is caused, in part, by the replacement of erucic acid with octadecenoic acids, mainly oleic acid, accompanied by a slight increase in linoleic and linolenic acids (Table 13). The iodine value can also be calculated from fatty acid composition using the specific factors for each unsaturated fatty acid (61). The calculation method provides more accurate data than the iodine absorption assessment. 

The seed of perilla contains 31-51% of oil, which is similar in composition to flaxseed oil, with a higher contribution of PUFA of over 70% (Table 4). The oil is highly unsaturated, with an iodine value of 192-208-g iodine /100-g oil (Table 4). Perilla oil contains over 60% linolenic acid with equal amounts of both linoleic and oleic acids (Table 4). Specific gravity of this oil is higher than flax oil because of a higher contribution of PUFA. Other physical parameters of this oil reflect the composition of its fatty acids. 

The USDA published what may have been the first practical procedure for quickly determining if a truckload of seed is a linoleic or oleic variety (138). It involves squeezing a few seeds in a small hand-powered press to obtain a few drops of oil. A drop of oil is placed on the glass prism cell of a hand-held refractometer. The refractive index has a straight-line relationship with the iodine value or fatty acid distribution of the oil, hence it is easy to determine if the seed in question meets an oleic standard or not, so long as a temperature correction is applied. Recently, it has become simpler to compare the unknown sample to a known oil standard, eliminating the need to apply a temperature correction. Temperature corrections are difficult to measure accurately in the field under the time pressure of harvest. 

Pan-frying is a popular frying method at home and in many restaurants. The panfry stabilities of two oils with similar iodine values—mid-oleic sunflower oil (NuSun) and a commercial canola oil—were compared (121). Both oils have similar pan-fry stabihties, with few significant differences in the physicochemical properties during the heating process. 

Epoxides have received increased attention in view of their interest both as end-products and as chemical intermediates. Epoxidized oils—mainly high-oleic sunflower oil—and their ester derivatives have found important applications as plasticizers and additives for polyvinyl chloride (PVC). Epoxidized esters produced from high-oleic sunflower methyl esters have hydroxyl values of 0, oxirane values of 5.2/ 4.5, and iodine values of 1.7/1.5 (127)... 

Watermelon seed oil was prepared and evaluated for its physicochemical properties (22, 23). The seed oil consisted of 59.6% linoleic acid (18 2n-6) and 78.4% total unsaturated fatty acids (Table 4). The predominant fatty acid in the oil was linoleic acid, which was followed by oleic, palmitic, and stearic acids. Linolenic, palmitoleic, and myristic acids were minor constituents. The refractive index, acid value, peroxide value, and free fatty acids of watermelon seed oil were determined to be 1.4696 (25°C), 2.82 (mg KOH/g oil), 3.40 (mequiv oxygen/kg oil), and 1.41 (% as oleic acid), respectively. The saponification value of watermelon seed oil was 201 (mg KOH/g oil), and its iodine value was 115 (g iodine/100-g oil), which was significantly higher than pumpkin at 109 (g iodine/lOO-g oil) (22, 23). 

Melon, Cucumis melo, is a member of the Cucurbitaceae family and grows best in tropical regions. The pulp of the fruit has pleasant flavor and taste, and the seeds are generally treated as waste however, medicinal effects have been reported for the seeds (24, 25). Hexane-extracted seed oil of Cucumis melo hybrid AF-522 was determined to contain 64 g of linoleic acid per 100 g of total fatty acids (Table 4) (24). Significant amounts of oleic, palmitic, and stearic acids were also detected in the melon seed oil. The specific gravity (28°C), refractive index (28°C), and iodine value of the seed oil were 0.9000, 1.4820, and 112, respectively, under the experimental conditions (24). Earlier in 1986, Lazos (25) extracted the oil from Cucumis melo seeds and examined its physicochemical properties (25). Linoleic acid was the primary fatty acid and accounted for 64.6% of the total fat (w/w), along with 20.1% oleic acid, and 14.7% total saturated fatty acids (Table 4). Iodine value and refractive index (40°) of the seed oil were 124.5 and 1.4662, respectively. 

Properties A drying oil similar in properties and uses to linseed. Edible, iodine value approximately 160, d 0.923, refr index 1.470-1.472. Contains approximately 10% saturated fatty acids (palmitic and stearic), unsaturated acids present are linoleic, lin-olenic, and oleic. Saponification value 190-193. 

Brazilian palm oil appears to be more unsaturated, containing an average of 43.2% oleic and 11.5% linoleic acids with an iodine value of 58 (Table 3.1). The range is wider and iodine values vary from 50-63 (Tavares and Barberio 1995). These oils are likely to be of different oil palm variety. Elias and Pantzaris (1997) considered that the oils reported by Tavares and Barberio were rather... 

Iodine value Palmitic (%) Stearic (%) Oleic (%) Linoleic (%)... 

Free fatty acid (as oleic acid, maximum) Iodine value... 

---