Oils, particularly palm and coco oils, are essentially regarded in terms of quality based on its Free Fatty Acid (FFA) Value, Iodine Number, and Peroxides Value.
What is the relationship between these three parameters? Does it affect one another? How?
What are the factors that may cause the change of value of each parameter, specifically during storage in bulk tanks?
In animal nutrition, specially for chickens and swines, what are the effects of the quantity of each parameter present in an animal feed?
During processes of vegetable oils degradation, FFA value is often increasing during hydrolysis of oil (ester in fact). In my opinion FFA value shouldn't have matter for Iodine Number value because amount of unsaturated bonds should be constant before and after hydrolysis (under mild conditions).
Iodine Number should decreasing during addition electrophiles or radicals to unsaturated bonds. Thus I think growing of Peroxide Value in aging oil have matter for its Iodine Number.
Storage conditions are important. FFA value mostly depends on moisture presence, Peroxide Value depends on air presence and temperature. As I know most parameters depends on storage temperature. About animal nutriton I haven't any knowledge.
Best regards!
During processes of vegetable oils degradation, FFA value is often increasing during hydrolysis of oil (ester in fact). In my opinion FFA value shouldn't have matter for Iodine Number value because amount of unsaturated bonds should be constant before and after hydrolysis (under mild conditions).
Iodine Number should decreasing during addition electrophiles or radicals to unsaturated bonds. Thus I think growing of Peroxide Value in aging oil have matter for its Iodine Number.
Storage conditions are important. FFA value mostly depends on moisture presence, Peroxide Value depends on air presence and temperature. As I know most parameters depends on storage temperature. About animal nutriton I haven't any knowledge.
Best regards!
the main characteristics of oil quality is peroxide value and free acidity. the factor influencing oil quality are: oxygen, water and light.
Hi, Kirby Feller Lagas,
The oil extraction process( by cold press or chemical), composition of the oil (ratio of saturated & and unsaturated fatty acid TGs), the storage conditions (already mentioned above), and the container status also matter, for maintaning good oil quality.
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