Free Fatty Acid Value Analysis

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PRINCIPLE Fatty acids are one of the major components in lipids. Fatty acids contain an aliphatic chain with carboxylic acid group. Free fatty acid (FFA) will form during the breakdown of lipid by the process of hydrolysis and oxidation. These free fatty acid content which also known as acid value is important where it is commonly used in quality control of fat and oil. Acid value is the value that indicate the amount of FFA present in a particular substance. Which defined as the number of miligrams of KOH required to neutralize the free acids in 1 g sample, is the measure of FFA content. The FFA content used to determine the FFA content that found in oil. DISCUSSION Discussion question 1. What are the relationship between FFA, hydrolysis …show more content…

Oxidation is not one single reaction, but a complex series of reactions. When lipids oxidises it produces a series of products in stages, starting with primary oxidation which include the free fatty acids. The oxidation and hydrolysis process can be measured by the acids value (free fatty acid, FFA). Acids value is a common parameter in the specification of fats and oils. It is the measure of of the free fatty acids (FFA) present in the fat or oil. An increment in the amount of FFA in a sample of oil or fat indicates hydrolysis of triglycerides. There are instances where hydrolysis of triglycerides and oxidation of FFA are the key in development of desirable of flavor and aroma in …show more content…

Besides, the lauric acid (unrefined oil) has higher average acid value and average free fatty acid value than palmitic acid (refined oil). Different type of sample has different average acid value because they contain different level of acid value. This indicate that the palmitic (acid oil) has highest acid value followed by lauric acid (unrefined oil), palmitic acid (refined oil) and oleic acid (refined oil). The low acid values are an indication of lower rancidity of oil which is better than the high acid value which indicates that higher rancidity of oil. This mean that the oleic acid (refined oil) is better because it has lower rancidity of oil than the palmitic (acid oil) which has the higher rancidity of oil. This is because the rancid oil does contain free radicals that might increase the risk of developing disease. The difference between the value may be because of some errors occured during handling the experiment. It may caused by the inappropriate handling of the equipments during the

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