Abstract
Oil smears /2–10 mg/ on a filter paper were directly brominated by bromine vapor, and the quantity of Br reacted with the lipid was determined by instrumental neutron activation analysis. The iodine value for commercially available almond oil, sunflower oil, peanut oil, soy oil and sesame oil were determined by the proposed method. The relative standard deviation associated with the measurements was less than 3%. No significant difference was observed between the iodine values determined by the proposed method and that determined by one of the officially approved methods. The proposed method possesses the advantages of shortening reaction time and applicability to small sample size.
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Iskander, F.Y. Neutron activation analysis for measuring the unsaturation in edible oils. Journal of Radioanalytical and Nuclear Chemistry Letters 118, 149–154 (1987). https://doi.org/10.1007/BF02166271
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DOI: https://doi.org/10.1007/BF02166271