INTRODUCTION
Fats and oils play an important role in taste, odour, texture, and quality of
foods. Regardless of the source, amount, and composition of fat in a
foodstuff, monitoring the quality of fat and oil during preparation of the
foods is of special importance. It begins to dissociate when they are
separated naturally. The changes takes place during storage and cause
the emission of undesirable flavour known as rancidity. The presence of
free fatty acids in fats and oils indicates the activity of lipase. Next, acid
value measures how much fats and oils have been dissociated by the
enzyme lipase or their reactions. The Peroxide value of an oil or fat is used
as a measurement of the extent to which rancidity reactions have
occurred during storage. Other methods are available but peroxide value
is the most widely used. Peroxide value (PV) is the most commonly used
measurement of lipid oxidation.
OBJECTIVE
To determine the acid value, peroxide value and rancidity measurement in
fats and oils.
MATERIALS
A. Determination of acid value or free fatty acid
Oil/fats, 1% phenolphthalein solution, diethyl ether, alcohol, 1 M NaOH, burette, measuring
cylinder, measuring cylinder, 1ml, disposable plastic pipette/dropper, test tube rack, balance,
stopwatch, spatula, conical flask, tong , retort stand, label sticker
B. Determination of peroxide value
Oil/fats, 1% starch solution, potassium iodide powder, solvent mixture (Glacial acetic acid +
chloroform 2:1), 5% potassium iodide solution, 0.002 M sodium thiosulphate, measuring
cylinder, 25 ml, water bath 100C, disposable plastic pipette/dropper, beaker, 50 ml, test tube
rack, test tube, stopwatch, spatula, burette, conical flask, tong, retort stand, balance, label
sticker
PROCEDURE
A. Determination of acid value or free fatty acids
1. 25 ml diethyl ether with 25 ml alcohol and 1 ml of 1% phenolphthalein solution were
mixed in a conical flask.
2. This solution was neutralized with 0.1 M NaOH.
3. 1-10 gram of the oil or melted fat was dissolved in the mixed neutral solvent.
4. Titrated with 0.1 M NaOH until a pink color persists for 15 seconds is obtained. (Caution:
Titre should not exceed 10 ml, if not two phases may be formed). However, this would not
happen if hot alcohol is used as a solvent.
B. Determination of peroxide value
1. 1 gram of oil or fat was weighed into dry, clean test tube.
2. While is sample is still a liquid, 1gram potassium iodide powder and 20 ml solvent mixture
(Glacial Acetic Acid: Chloroform, 2:1 v/v) were added.
3. This test tube was placed in boiling water so that liquid is boiled within 30 seconds. Let it
boiled vigorously for not more than 30 seconds.
4. Immediately the test tube content was poured into conical flask containing 20 ml 5 %
potassium iodide solution.
5. The test tube was rinsed twice with 25 ml distilled water and was poured back into the
conical flask.
6. Titrated with 0.002 M sodium thiosulphate solution using starch solution as an indicator.
The flask was made sure is well shaken.
7. A blank determination was carried out at the same time.
RESULT
Table 2.1: Acid value or FFA of Fats/Oils
Sample
Volume of titration (ml)
Trail 1
palm 1.8
New
oil
Old palm oil 0.5
Acid
Value
FFA
Trail 2
1.3
Trail 3
1.5
Average
1.5
0.9552
0.4359
0.4
0.4
0.4
1.9469
0.8884
Peroxide
Value
(PV)
(PV x 2)
mEq/kg
Table 2.2: Peroxide Value of Fats/Oils
Sample/Bla
nk
Volume of titration (ml)
Trail 1
Blank
2.5
New palm 3.5
oil
Old palm oil 5.4
Trail 2
2.5
2.2
Trail 3
2.5
3.0
Average
2.5
2.9
0.6789
1.3578
5.3
4.5
5.1
5.0781
10.1562
CALCULATION
Acid value or FFA of Fats/Oils
New palm oil
Acid value: Titre (mL) x 5.61
Weight of sample
= 1.5 x 5.61
8.8098
= 0.9552
FFA: Titre (mL) x 0.0256 x 100
Weight sample
= 0.4 x 0.0256 x 100
1.1526
= 0.4359
Old palm oil
Acid value: Titre (mL) x 5.61
Weight of sample
= 0.4 x 5.61
1.1526
= 1.9469
FFA: Titre (mL) x 0.0256 x 100
Weight sample
= 0.4 x 0.0256 x 100
1.1526
= 0.8884
Peroxide Value of Fats/Oils
New palm oil
PV = Vs Vb
x T x 103
Weight of sample
= 2.9 2.5 x 0.002 x 103
1.1784
= 0.6789
(PV x 2)
0.6789 x 2 = 1.3578 mEq/kg
Old palm oil
PV = Vs Vb
x T x 103
Weight of sample
= 5.1 2.5 x 0.002 x 103
1.0240
= 5.0781
(PV x 2)
5.0781 x 2 = 10.1562 mEq/kg
DISCUSSION
Based on the results, the calculated amount of Acid Value and FFA in Old
palm oil is higher than the new palm oil. The amount of acid value in old
palm oil is 1.9469 and for the new palm oil is 0.9552. Then, the amount of
FFA for old palm oil is 0.8884 and 0.4359 for new palm oil. Acid value and
FFA for both food grade oils is been calculated using the formula stated in
the results. Old palm oil has shown the higher amount both in acid value
and FFA. It is because the acid value (which is twice the free fatty acids
FFA) measures how many fatty acid which is a component of oil are
cleaved from their parent molecules. Which are either triglycerides or
phospholipids. The high value shows that the high of cleavage of a free
fatty acid from a parent molecule which involved hydrolytic breakdown.
The structure of protein in old palm oil is has been denatured and oxidize.
It will contribute to rancidity. Rancidity is refers to the spoilage of a food
such a way that it becomes undesirable for consumption. It is also
considered as bad and unsafe. Rancidity can change the odours of
flavours of a food in such a way that it becomes very unpleasant to smell
or taste. There are three different mechanisms of rancidity may occur.
These are oxidation, hydrolytic and ketonic. For the new palm oil, the
sample shows lower amount of acid value and FFA that has been
calculated and proved using the given formula. It is because it contains
low cleavage of a free fatty acid from a parent molecule.it shows that the
new palm oil may has been started to form the characteristic of rancidity.
However, rancidity of palm oil can be reduced but not avoided. Which is
by controlling its temperature. If possible, reduce the temperature to the
lowest possible through the processing, shipping or manufacture. Then, by
lowering its oxygen exposure. Reduce the area of the oil in contact with
air/ cover the oil with an inert gas or with all possible point. After that,
avoid the palm oil from the direct of light (UV) because it can trigger the
oxidative degenerative. So, reduce the exposure of the oil to direct light
by using brown glass/ plastic containers or black plastic bags. Besides
controlling the moisture, avoid from transition metals and antioxidants.
CONCLUSION
It can be assumed that if high acid value or FFA occurs in an oil sample, it
shows that the oil sample is maybe high in rancidity. It is also can be
considered as bad oil and unsafe.
REFERENCES
1. J.R. Vercellotti, A. J. St. Angelo and A.M Spanier, Lipid Oxidation in Food,
ACS Symposium series 500, American Chemical Society, Washington ,
D.C 1992
2. https://www.researchgate.net/Lipid_Oxidation_Measurement_Methods/li
nks
3. https://www.npal.com/docss/npal_document_71.pdf
4. https://www.oilsfats.org.nz/document/Oxidation%20101.pdf
5. https://whfoods.org/genpage.pnp?tname=dailytip&dbid
QUESTIONS
1. What is rancidity?
The changes takes place during storage and cause the emission of
undesirable flavour.
2. List 2 types of rancidity which normally occur in food products.
i)
Oxidative reaction
ii)
Hydrolytic reaction
3. What are the factors that encourage the rancidity of fats and oils?
The first is too much exposure to air. Since oxidative rancidity is the
most likely kind of rancidity to affect food oils. The next factors are
heat and light. Since both of these factors can also speed up the
rancidity process.
