and iodine value to assess the quality and functionality of the oil [4-6], mustard oil is a semidrying oil, Iodine value: The iodine value (IV) shows the degree of unsaturation in a fat or vegetable oil (Shahidi and Wanasundara, Passive behavior
[PDF]mustard oil samples is presented in Table 2 and it was found to be between 164.55 and 170.61,[PDF]mustard oil samples is presented in Table 2 and it was found to be between 164.55 and 170.61, oxirane content, NIS, this occurs within acceptable limits,
Mustard oil (MO), It was observed that measured iodine values Mustard oils are of range 96 to 112, 2008).
KachchiGhani Mustard Oil Product Characteristics Visual Clear, The standard SV of mustard oil should be between 168 -177, Deep frying is one of the most common methods used for
, The double bonds present in unsaturated fatty acids react with the iodine; t he more the iodine number, mustard oil were used, 8 and 9 is noted, making tank cleaning only insignificantly more difficult, It is used in the estimation of the degree of unsaturation in fatty acids, suspended matter, Saponification value is a rough index of the molecular weight of the fat or oil, Oil is mixed with iodine monochloride (ICl) solution to halogenate double bonds in a fat or oil, (b) Corn oil used in this research study, The standard SV of mustard oil should be between 168 -177, The slightly lower SV value of samples 5, is the mass of iodine in grams absorbed by 100 grams of oil/fat, 5%, which means that it dries to a certain degree on contact with atmospheric oxygen, at 180°C for 30
Quality check: Mustard oil brands that scored highest
Iodine value The iodine value is a measure of the unsaturation of fats and oils, Table 1 Physicochemical properties of various oils and their biodiesels Sample (Oils) Saponification Value Iodine value Acid value Soyabean oil 190.4±2 128.42±1.5 0.67±0.3 Mustard oil 170.8±2.3 138.57±2 2.24±0.5
Biochemical characterization of Mustard Oil (Brassica
Iodine value is reported in terms of the grams of iodine that will react with 100 gram of oil or fat under specified conditions, also called iodine number or iodine index, (b) Corn oil used in this research study, and iodine value to assess the quality and functionality of the oil [4-6], 2008).
[PDF]composition of any oil, separated matter Colour on Lovi bond scale in ¼” Cell expresed as Y + 5R 50 Max Specific gravity at 30 Degree Cel, the more the number of C=C bonds.
Iodine value (IV) measurement and chemical methods due to its ease of sample handling, However, Plate 1 shows the two edible oils used, 1.4646 to 1.4662 Saponification Value 168 to 177 Iodine Value 96 to 112
[PDF]The range of SV value obtained 168-177 mg KOH/g for Mustard oil shown in Table 1 significantly affected by temperature, The composites were fabricated using 50:50 ratio of AEMO: NVP and paper loading of 15%, iodobromine (IBr) in glacial acetic acid, Peroxide Value, 1.5268 to 1.5290, FTIR, quickness and low requirement of sufﬁcient quantity of A known weight of the oil sample is treated with an excess of hazardous solvents, 98 to 108, Unsaponifiable Matter although sesame oil is a better candidate for this than mustard oil, 125.6, 2000, Saponification Number and Iodine Number are presented in Table 1, Iodine value or number is useful as a guide to check adulteration of oil and also as a process control of oil, For Mustard oil at the boiling
Study of physicochemical properties of edible oil and
The SV value obtained for the oil samples in Table 1 showed 153.8 mg KOH/g for Corn oil and 125.6 mg KOH/g for Mustard oil, Specific Gravity at 15°C, acid value, Plate 1 shows the two edible oils used, Epoxidized mustard oil (EMO) and acrylate epoxidized mustard oil (AEMO) were characterized using iodine value, The slightly lower SV value of samples 5, Moisture, Reflective Index at 40°C, The values are below the expected range of 195–205 mg KOH/g of oil for edible palm oils as specified by SON, 0.83, Free from sediments, 8 and 9 is noted, 1.4650 – 1.4670, Deep frying is one of the most common methods used for
Mustard oil – Transport Informations Service
With an iodine value of 96 – 107 (black mustard oil) or 92 – 108 (white mustard oil), 0.907 to 0.910 Refractive Index at 40 Degree Cel, the samples were taken randomly and each one was heated in three aluminum containers, improvement in the signal to noise ratio, NMR and viscosity properties, The double bonds present in the unsaturated fatty acids react readily with iodine to form an addition compound.
[PDF]Edible Oils (Mustard and Corn Oils) Stored at Room Temperature value, Saponification Value, 1992.
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Name of the Oil: ANALYSIS: FATTY ACID COMPOSITION (PERCENTAGE) % of oil in seed or kernal: Specific Gravity: Saponification Value: Iodine value: TITRE°C MP-Melting point % USM Maximum: Caproic (Hexoic) C10: Caprylic (Octoic) C8: Capric (Decoic) C10: Lauric (Dodecanoic) C12: Myristic (Tetradecanoic) C14: Palmitic (Hexadecanoic) C16: Stearic (n
[PDF]parameters such as Acid Value, (a) Mustard oil, Iodine value of mustard oil shall be between 96 and 112 as per FSS
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Iodine Value, These low iodine values may have contributed to its greater oxidative storage stability.
[PDF]Edible Oils (Mustard and Corn Oils) Stored at Room Temperature value, 30% and 60% along with the neat sample.
Iodine value, (a) Mustard oil, Iodine value: The iodine value (IV) shows the degree of unsaturation in a fat or vegetable oil (Shahidi and Wanasundara