iodine value


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iodine value

[′ī·ə‚dīn ‚val·yü]
(analytical chemistry)
References in periodicals archive ?
Oil Quality Evaluation: The refined oil samples were analyzed for different quality attributes like free fatty acids, peroxide value, acid value, iodine value, saponification value, color, odor, specific gravity, refractive index and fatty acid profile by following their respective procedures (AOAC, 2000; AOCS 1998).
Physicochemical characteristics of oil including density (0.887 g/mL), kinematic viscosity (34.5 cSt), refractive index (1.48), free fatty acid content (0.78%), iodine value (128 g I2/100 g oil) and saponification value (220 mg NaOH/g), were determined using standard IUPAC methods.
As shown in Table 1 the physicochemical results showed that the commercial biodiesel samples are conform European Commission, ANP and the American Society of Testing and Materials (ASTM D6751) standards for quality requirements, except for sample A1 in case of oxidative stability at 110[grados]C and iodine value for EN 14111/2003.
Compared with the control group, median urinary iodine value was significantly higher in the case group (225.40 versus 176.05 [micro]g/L).
Refining processes did not showed significant effect on the fatty acid composition and iodine value. As, soap contents generated in the chemical neutralization step, therefore soap content were decreased from 61.0 to 15.5 ppm in bleaching and deodorization steps.
The iodine value, saponification value, unsaponifiable matter, peroxide value and acid value were determined according to standard methods of AOAC (1990).
Refractive index, density, specific gravity, surface tension, acid value, free fatty acid value, saponification value, iodine value, colour and peroxide value were carried out.
However, sunflower oil, like other polyunsaturated oils, is unstable and its use as cooking oil limited because of its high degree of unsaturation or iodine value (linoleic acid content greater than 75%) which makes it more prone to both oxidative and thermal deteriorations [22].
However, the proximate, fatty acid, amino acid, vitamin, sterol, and mineral compositions, which reflect nutritional value of seeds, and the physicochemical properties such as melting point, refractive index, iodine value, peroxide value, p-anisidine value, acid value, saponification value, p-anisidine value, and oxidative stability, which determine the uses and applications of seed oils, have been not yet analyzed for L.
As observed in Table 2 and Figure 2, the iodine value of all samples increased with increased concentration of samples with CPPAC having the highest iodine value in all the concentrations used.
Iodine value (g/g) indicates the number of double bonds present and, therefore, the degree of unsaturation.