Grasas y Aceites (Feb 1992)

Measurement of the degree of unsaturation of oils and fats using infra-red spectroscopy and its relationship with iodine value

  • S. Muniategui,
  • P. Paseiro,
  • J. Simal

DOI
https://doi.org/10.3989/gya.1992.v43.i1.1188
Journal volume & issue
Vol. 43, no. 1
pp. 1 – 5

Abstract

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An spectroscopy method to fast determination of the degree of unsaturation of oils and fats is described by measurement of intensity of the olefinic band at 3007 cm-1 Using SNGLE program, the peak heigt and peak area and also 1st derivate and 2nd derivate at 3007 cm-1 are calculated and relationships between these parameters and iodine values are studied. The best relationships were obtained with the measurements of net absorbance (r=0,9992: error index=1,75%) and area (r=0,9992; error index= 1,77%).

Keywords