Determination of Iodine Value by Bromine/Instrumental Neutron Activation Analysis

Abstract

A new microanalytical method has been developed to measure iodine value (IV) of oils and fats. Bromine vapor was used to saturate the ethylenic double bonds, and reacted bromine was determined by instrumental neutron activation analysis. The method was applied to measure the iodine values of 7 commercially available vegetable oils: almond oil, sunflower oil, peanut oil, soy oil, sesame oil, corn oil, and olive oil. No significant difference was observed between the iodine value determined by the proposed method and that determined by an officially approved (Hübl) method. Bromine measurements can be performed up to 150 days after bromination with no significant variation in iodine value; thus, availability of an irradiation facility on the premises is not a limitation. No corrosive and toxic reagents are required, and the method is faster than the official methods. The method is also applicable to measuring iodine values of free or esterified fatty acids.