Free Fatty Acidity and Acid Value Number Analysis: Methods and Importance

Why is Free Fatty Acidity and Acid Value Number Analysis Performed?

What is Free Fatty Acidity and Acid Value Number?

Free Fatty Acidity: During the breakdown of fats, fatty acids are separated from triglycerides due to hydrolysis and become free. This is a process that reduces the quality of the oil. Free fatty acidity is calculated in terms of % weight of the oil and gives information about how degraded the oil is. Low free fatty acidity, especiallyin olive oil and other vegetable oils, is an indication that the oil is fresh and of good quality. Free fatty acids are present in excess in crude oil.
Acid Value Count: Expresses in mg the amount of potassium hydroxide (KOH) required to neutralize the free fatty acids in 1 gram of oil. This value is a critical quality parameter that indicates the level of spoilage of the oil. As theacid value increases, the quality of the oil decreases and the shelf life is shortened.

Free fatty acids are an important quality criterion for oils. Free fatty acidity is used as a shelf life monitoring parameter of oil. With the increase in free fatty acidity, oxidation stability decreases and the oil starts to become rancid.

Purposes of Free Fatty Acidity and Acid Value Analysis:

To Determine the Quality of the Oil: Free fatty acidity and acid value give information about the freshness and purity of the oil. Low values indicate that the oil is of good quality.
Detecting Deterioration in Advance: Deterioration processes in the oil due to oxidation or hydrolysis are detected early and measures are taken.
Determining Shelf Life: High free fatty acidity indicates a shortened shelf life of the oil. This is an important control parameter in the food industry.
Ensuring Regulatory Compliance: If the limit values set by the regulations are exceeded, the product is withdrawn from the market or penalized.
Protecting Consumer Health: Degraded oils can produce toxic compounds and adversely affect health. Therefore, risks are minimized through regular analysis.

What are the Free Fatty Acidity and Acid Value Number Analysis Methods?

Titration Method: It is the most commonly used method. An alkaline solution (KOH) is added to the oil sample and the amount of alkali consumed by neutralizing free fatty acids is measured. The acid value is calculated according to the amount of potassium hydroxide (KOH) used.
Spectrophotometric Method: Analyzes the amount of free fatty acids in the oil sample by measuring them under UV light. It is used to get fast results, especially with automatic devices.
Gas Chromatography (GC): Used to determine the type and amount of fatty acids in detail. Gas chromatography is preferred for analysis requiring high accuracy.
Near-Infrared (NIR) Spectroscopy: Used for rapid analysis, especially for large volumes of oil samples. NIR instruments determine the content of fatty acids in a short time and precisely.

Whether the oil has reached the desired acidity level can be done by checking the acidity of the oil sample taken between processes. Thus, the neutralization process can be intervened in a timely manner and the process can be terminated appropriately.

Nanolab Laboratories Group continues to provide services within the scope of Free Fatty Acidity and Acid Value Number Analysis . We also provide services on Imitation and Adulteration in Olive Oil.

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