I am doing an experiment that involves TLC analysis of fatty acids from eggs by ussing iodine, I have a few ideas how iodine reacts with a Fatty acid such as reacting with the C=C areas of the fatty alkyl chain, or by reacting with the negative charged choline in phosphatidylcholine, but not sure which is correct?
Dear Reese morgan Razo ,
It depends where you talk about. If you use the so-called "iodine chamber": https://chem.libretexts.org/Bookshelves/Organic_Chemistry/Book%3A_Organic_Chemistry_Lab_Techniques_(Nichols)/02%3A_Chromatography/2.03%3A_Thin_Layer_Chromatography_(TLC)/2.3F%3A_Visualizing_TLC_Plates I quote ”The coloration occurs because iodine forms colored complexes with many organic compounds…This method is considered "semi-destructive" because complexation is reversible, and the iodine will eventually evaporate from the TLC plate, leaving the original compound behind”. In other words, if you mean this approach then it is not really a reaction.
Best regards.
Dear Reese morgan Razo
Kindly check
https://www.ideals.illinois.edu/bitstream/handle/2142/53499/reactionbetweeni00grig.pdf?sequence=2
Iodine numbers are often used to determine the amount of unsaturation in fats, oils and waxes. ... In fatty acids, unsaturation occurs mainly as double bonds which are very reactive towards halogens, the iodine in this case. Thus, the higher the iodine value, the more unsaturations are present in the fat. https://en.m.wikipedia.org/wiki/Iodine_value
The most important application of the iodine value is to determine the amount of unsaturation contained in fatty acids. This unsaturation is in the form of double bonds which react with iodine compounds. The higher the iodine value, the more unsaturated fatty acid bonds are present in a fat. https://www.cdrfoodlab.com/foods-beverages-analysis/iodine-value-palm-oil/
(Unsaturated compounds contain molecules with double or triple bonds, which are very reactive toward iodine.) The more iodine is attached, the higher is the iodine value, and the more reactive, less stable, softer, and more susceptible to oxidation and rancidification is the oil, fat, or wax. https://www.britannica.com/science/iodine-value
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