I'm measuring the quality of a edible oils and am unsure about the differences between Acid Value (AV) and Free Fatty Acid (FFA) tests. Acid value is quantified with AOCS method Cd-3d-63, which indicates the result is a measure of the amount of FFA in the sample. There is a separate test for FFA, however (AOCS Ca-5a-40), which confuses me. Both are acid-base titrations using similar setups and methods. The only significant difference that I can see is that AV uses KOH as the titrant while FFA uses NaOH.
Could I please get some clarification on the differences between the two and guidance on which method I should choose? Thank you in advance for your help.
Please look at the following below links which may help you in your analysis:
https://www.ysi.com/File%20Library/Documents/Titration%20Applications/XA00080-FFA-Application-Note.pdf
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6045989/pdf/13197_2018_Article_3232.pdf
https://patentimages.storage.googleapis.com/35/95/0a/14a1ec924c83e0/US5773295.pdf
Thanks
Both acid value and the free fatty acid content are important parameters used for the characterization and assessing the quality of edible fats and oils, along with other parameters such as total polar materials
https://www.metrohm.com/en/applications/AN-T-112
Also check on this paper.
https://www.mdpi.com/2076-2615/11/1/196/pdf
Hi
The calculation and processing protocols are well explained in the following paper:
https://doi.org/10.1007/s12161-021-02203-0
I hope this helps!
Hi
The calculation and processing protocols are well explained in the following paper:
https://doi.org/10.1007/s12161-021-02203-0
I hope this helps!
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