Determination of iodine‐bromine numbers of some edible oils with two N‐bromoimides

1 August 1987

journal article
Published by Oxford University Press (OUP) in International Journal of Food Science & Technology

Vol. 22 (4) , 339-344
https://doi.org/10.1111/j.1365-2621.1987.tb00497.x

Abstract

Summary: The iodine‐bromine numbers of some edible oils such as coconut oil, gingelly oil, groundnut oil, mustard oil, olive oil, palm oil and sunflower oil were determined titrimetrically using the N‐bromoimides, N‐bromophthalimide (NBP) and N‐bromosaccharin (NBSA). The proposed excess‐back titration methods were based on quantitative bromination of the glycerides of unsaturated fatty acids present in the oils and both the methods were simple, rapid and accurate.

Keywords

EDIBLE OILS
IODINE‐BROMINE NUMBERS
N‐BROMOPHTHALIMIDE
N‐BROMOSACCHARIN
TITRIMETRIC DETERMINATION

This publication has 1 reference indexed in Scilit:

Dichlorohydantoin and dibromohydantoin as new oxidimetric titrants in non-aqueous media
Talanta, 1983