A rapid and simple method for the determination of iodine values using derivative Fourier transform infrared measurements Original Research Article

A rapid method for determining the iodine value, IV, of vegetable oils was developed. The method is based on using derivative Fourier transform infrared measurements. The infrared derivative spectrum of pure vegetable oils was measured between 4000–400 cm−1 and the heights of the derivative spectrum for functional group band maxima were determined. Pure vegetable oils as samples were used throughout this study. The method was used for determination of iodine value of 12 edible vegetable oils as well as castor and linseed oils. Oils with IV ranging from 10 to 190 were tested and found to give satisfactory values. Results were obtained with good precision and accuracy, typically exhibiting 5% relative standard deviation.