Simple methods via mid-IR or 1H NMR spectroscopy for the determination of the iodine value of vegetable oils

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Two methods for determining the iodine value in vegetable oils are described. One employs mid-infrared (mid-IR) spectroscopy and the other uses hydrogen nuclear magnetic resonance (H-1 NMR). The determination of the iodine value is based on either the transmittance intensity of mid-IR signals or on the H-1 NMR signal integration and multivariate calibration. Both of the methods showed adequate coefficients of determination (r(2) = 0.9974 and 0.9978, respectively) when compared to Wijs method, which is recommended by the norm EN 14111. A statistical comparison between the results from the proposed methods and from Wijs method shows that both instrumental methods offer equivalent results and greater precisions compared to Wijs method. The regressions obtained from the constructed models were considered statistically significant and useful for making predictions. The proposed methods present several advantages compared to Wijs method because they significantly reduce analysis time, reagent consumption and waste generation. Furthermore, an analyst can choose between the mid-IR or H-1 NMR to determine the iodine value.Two methods for determining the iodine value in vegetable oils are described. One employs mid-infrared (mid-IR) spectroscopy and the other uses hydrogen nuclear magnetic resonance (1H NMR). The determination of the iodine value is based on either the tran26714311437FAPESP - FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULOCNPQ - CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICOConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)sem informaçãosem informaçãoThe authors are grateful to CNPq and FAPESP for financial support. The authors also thank the Laboratory of Extraction, Applied Thermodynamics and Equilibrium (Faculty of Food Engineering, Unicamp) for the donated oil