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Blank Value for Free Fatty Acid Determination
Method Using Equivalence Point Titration with Auto Titrator
The amount of free fatty acids FFA in edible oil is a good quality indicator. Free fatty acids are prompt to oxidation, leading to rancidity and degradation of the oil over time. Thus, the lower is the free fatty acid amount; the better is the oil quality. Free fatty acids can be formed when exposed to various environments such as storage, processing, heating or frying.
Reaction:
R-COOH + KOH → R-COO- + K+ + H2O
R-COOH: Free fatty acids
This application is used to determine the blank value of the solvent that is used to dissolve the edible oil sample for free fatty acid determination. The titration is monitored by potentiometric measurementwith a pH sensor and the titration curve is evaluated at the inflection point to determine the equivalence point (EQP).
