Wijs Iodine Numbers for Conjugated Double Bonds

Forbes, W. Cameron; Neville, Harvey A.

doi:10.1021/ac50142a003

Cited by 9 publications

(3 citation statements)

References 2 publications

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“…known to result in lower IV compared to oils with non-conjugated double bonds. [50] The IV obtained is similar to the value reported by Nyam et al [14] The IV for mustard seed oil is within the IV range of commercial edible oils such as sesame oil (104-120 I 2 /100 g) and cotton seed oil (99-119 I 2 /100 g). [46,51] However, unlike sesame oil and cotton seed oil that have their degree of unsaturation contributed mainly by oleic and linoleic acids, [46,52] a large part of the degree of unsaturation of mustard seed oil is contributed by erucic acid (Table 3).…”

supporting

confidence: 85%

Physico-Chemical Characterization of Oils Extracted from Noni, Spinach, Lady’s Finger, Bitter Gourd and Mustard Seeds, and Copra

Lee

Radu

Ariffin

et al. 2015

International Journal of Food Properties

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The physico-chemical properties of solvent-extracted oil from the seeds of noni (Morinda citrifolia L.), spinach (Spinacia oleracea L.), lady's finger (Abelmoschus esculentus (L.) Moench), bitter gourd (Momordica charantia L.), mustard (Brassica nigra (L.) Koch), and the dried kernel (copra) of coconut (Cocos nucifera L.) were characterized. Among these sources, spinach seed had the lowest oil content (4.5 ± 0.4%) while coconut kernel had the highest oil content (63.1 ± 2.8%). Palmitic, oleic, and linoleic acids were the major fatty acids for spinach, lady's finger and noni seed oils, while erucic, eleostearic, and lauric acids were the major fatty acids for mustard seed oil, bitter gourd seed oil, and coconut kernel oil, respectively. All of the oils possessed at least three major peaks in their triacylglycerol profiles except for bitter gourd seed oil which had only one major peak (1-stearoyl, 2,3dieleostearoyl). The last endothermic peaks were -12.4, -6.0, 6.8, 57.7, 2.7, and 24.3ºC for noni, spinach, lady's finger, bitter gourd and mustard seed oils, and coconut oil, respectively. Initially, the solid fat content of bitter gourd seed oil decreased gradually, but became rapidly after 50 until 60ºC. Coconut oil had its solid fat content reduced rapidly around 14 to 28ºC.

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supporting

confidence: 85%

Physico-Chemical Characterization of Oils Extracted from Noni, Spinach, Lady’s Finger, Bitter Gourd and Mustard Seeds, and Copra

Lee

Radu

Ariffin

et al. 2015

International Journal of Food Properties

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“…These methods were all very sensitive to time of reaction and sample weight. Forbes and Neville (9) obtained similar results with the Wijs method on conjugated drying oils. They suggested the use of the Wijs determination as a method of qualitatively indicating the presence of conjugated double bonds because of its extreme sensitivity to sample weight in this case.…”

supporting

confidence: 55%

Iodine Number Method for Tall Oil

Rowe¹,

Furnas²,

Bliss³

1944

Ind. Eng. Chem. Anal. Ed.

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After considerable investigation, it is believed that the most rapid, accurate method for the determination of sodium chlorate in cell liquor produced in chlorine manufacture is the reduction of the chlorate with excess ferrous ammonium sulfate in 40% hydrochloric acid by volume. Ammonium molybdate is used as the catalyst. The method is accurate to within about 1 %, of the amount of chlorate present. It permits greater precision than the sodium arsenite-potassium brómate method.The sample of cell liquor for the sodium chlorate estimation may also serve for a total alkalinity determination if standard hydrochloric acid is used in the initial neutralization process.

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“…with and without irradiation and thiocyanogen, respectively, in an attempt to calculate the composition of tung oil. Qualitative methods for showing the presence of conjugated double bond systems based on their characteristic rapid primary absorption of Wijs' reagent which is followed by a slow completion of the addition, were used by Boeseken (3,4), Gelber (10), and later by Forbes and Neville (9), while Kass et al demonstrated that the conjugation could be qualitatively detected by the use of a rapid Hanus method in conjunction with the Rosenmund-Kuhnhenn and other modified Wijs procedures (11). Scheiber (27) and Boettcher (5) used Hanus' solution for the same purpose, while Smit (28) made use of a similar behavior toward oxidation with peracetic acid.…”

Section: Resultsmentioning

confidence: 99%