Abstract
Abstract Acidity data were compared of selected flour samples obtained by methods of the International Organization for Standardization (ISO) and the Association of Official Analytical Chemists (AOAC) with and without toluene as a part of the titration medium. In all cases, the ISO method produced significantly higher fat acidity values (P < 0.001) than the AOAC method, probably as a result of greater extraction of acidic materials with the more polar solvent, 95% alcohol, than with petroleum ether. Except for a whole wheat flour sample, no differences (P > 0.05) existed between fat acidity values produced by AOAC methodology consisting of titration of the evaporated petroleum ether extract of the flour in a medium of equal volumes of 95% alcohol and toluene as prescribed In the official method (14.069-14.071), or In a medium of 95% alcohol alone. Based on the data and the potential toxicity of toluene, a collaborative study Is recommended to determine the Influence of Its removal from the official AOAC method. Fat
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