Each double bond consumes one molecule of iodine in addition reaction. You can read this document, the formula you need is inside it

http://lipidlibrary.aocs.org/history/Hubl/file.pdf

Empirical relation between Iodine Value and unsaturated fatty acids have developed for specific applications. e.g. you may see this link:

http://link.springer.com/article/10.1007%2FBF02646795

See this link:

http://amrita.vlab.co.in/?sub=3&brch=63&sim=1111&cnt=1

This link may add to your knowledge:

http://amrita.vlab.co.in/?sub=3&brch=63&sim=1111&cnt=1

Are you Iodinating your sample yourself with an excess of iodine/agent and then measuring or are you measuring the sample directly from an organism?

The amount of Iodine added to the fatty acids is going to depend on both the number of double bonds in each species of fatty acid and the moles of each species. It seems like you have to draw a proper conclusion based on your experimental design

Barry

I have fat extracts form some meat products and i have to analyze amount of saturated and unsaturated fatty acids in these fat samples

Ashok,

I searched "methods for analysis of animal fat" into Google and saw this link:

http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CCgQFjAA&url=http%3A%2F%2Fwww.iupac.org%2Ffileadmin%2Fuser_upload%2Fdatabases%2FISBN0632033371_compress.pdf&ei=IDqFU-mDJI-QyATy4IG4BA&usg=AFQjCNEr9QYKQVVmOReK-hGH9zdYYwVC2g

This is not my area of experience, but I thought it was an interesting question. Maybe it is of help, maybe not. Companies have to do this analysis all the time here in the USA - our food labels list percent total fat, percent saturated fat, percent mono- and poly-unsaturated fat, along with amounts of carbohydrates, sugars, fiber, and protein. There must be a ton of methods out there, sophisticated and less sophisticated. Using iodine may be included in one of them. Good luck.

This calculation is performed frequently in the vegetable oil world and is an empirical formula applied to the GC fatty acid profile. AOCS and ISO publish this method.

Iodine value is overall an estimation of unsaturated fatty acids in an oil, I think it will not elucidate useful information about the %age of unsaturated fatty acids in the system. For this you should have the detailed fatty acid profile in the system that can be performed using GC or GCMS analysis.

The iodine value is a measure of the unsaturation of fats and oils ans is expressed in terms of the number fo centigrams of iodine absorbed per gram of thest sample. If you want to quantify unsaturated fatty acids in meat fat, better option would be AOAC official method 996.06 by GC-FID. By using this method you will be able to identify and quantify around 50 different fatty acids, then the sum of trans, saturated, monounsatured and polyunsatured fatty acids.

If you follow this route it might be better to follow AOCS Ce 1j-07 and use Ce 2b to methylated and avoid artifacts.

Gas Chromatography is a great way to determine the fatty acids and amount of saturated and unsaturated fatty acids.

Number insaturations = Iodine value * molecular weight oil/ (100 * molecular weight I2)