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Iodine value in canola and olive oil

Applications |  | MetrohmInstrumentation
Titration
Industries
Food & Agriculture
Manufacturer
Metrohm

Summary

Importance of the topic


The iodine value is a key indicator of the unsaturation level in edible oils and fats. It reflects the amount of iodine that reacts with carbon–carbon double bonds, serving as a measure of fatty acid composition. Reliable determination of this parameter plays a critical role in quality control, nutritional assessment, and detection of adulteration in food products.

Objectives and study overview


This application note describes a modified titrimetric method for measuring the iodine value in canola and olive oils. By adapting standard protocols (EN ISO 3961, ASTM D5554, AOAC, AOCS, USP, Ph.Eur.), the reaction time is reduced from two hours to five minutes, significantly enhancing laboratory throughput.

Methodology


Samples of canola and olive oil are weighed directly into titration beakers without pre-treatment. Glacial acetic acid, Wijs solution containing iodine monochloride, and magnesium acetate are added and mixed for five minutes. Subsequent addition of potassium iodide releases free iodine, which is titrated with standardized sodium thiosulfate until the equivalence point is reached.

Instrumentation


Modern Metrohm OMNIS automation platforms were employed for analysis:
  • OMNIS Professional Titrator with 3S Liquid Adapter technology for safe and precise endpoint titrations.
  • OMNIS Sample Robot S Pick&Place for automated sample handling and reagent dosing.
  • Maintenance-free digital platinum ring electrode (dPt Titrode) for reliable endpoint detection.

Main results and discussion


The modified procedure produced sharp titration curves and reproducible iodine values. Mean results for canola oil (n=5) were 109.3 g I2/100 g with a 0.1% relative standard deviation, and for olive oil 80.9 g I2/100 g with 0.1% RSD. The OMNIS software consistently identified the equivalence point, confirming both accuracy and precision.

Benefits and practical applications


Reducing reaction time from two hours to five minutes dramatically increases sample throughput and lowers per-analysis costs. Fully automated workflows minimize manual handling and potential errors, offering an efficient solution for routine quality control, regulatory compliance, and anti-fraud screening in edible oil production.

Future trends and applications


Integration of real-time data analytics and multi-parameter titrations could further enhance automated systems. Applying this rapid method to a wider range of fats and oils and adapting it for on-line process monitoring are promising developments for food quality assurance.

Conclusion


The modified iodine value titration method retains compliance with established standards while significantly improving efficiency. Automation with the OMNIS platform ensures rapid, accurate, and reproducible results, making this approach highly suitable for laboratories focused on edible oil quality assessment.

References


  • EN ISO 3961
  • ASTM D5554
  • AOAC 920.159 and 993.20
  • AOCS Cd 1d-92
  • USP <401> Method II
  • Ph.Eur. 2.5.4 Method B

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