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Free Fatty Acids Analysis in Vegetable Oils

Free Fatty Acids Analysis in Vegetable Oils

In just 1 minute Vegetable Oils Free Fatty Acids Test

In just 1 minute you can perform the determination on Free Fatty Acids (FFA) value in Vegetable Oils using innovative OxiTester method that simplifies and speeds up the official titration.

Using OxiTester you can performe the Free Fatty Acids analysis in vegetables oils with a system that offers a significantly higher output as compared to commercial vegetable oil acidity tester in terms of reliability, accuracy, reproducibility, easiness of use and rapidity: OxiTester can detected up to 0.01% deviation in oleic acid, any commercial vegetable oil acidity tester features a ten times lower sensitivity.

Features & Benefits

Test results are available in 1 minute.
Faster and easier method than official AOCS method.
It is correlated with ISO/AOCS reference methods
Thanks to its high accuracy and sensitivity, up to 0.01% deviation in oleic acid can be detected.
Unlike NIR systems, it does not require complicated calibration.
It enables you to carry out the test using micro-quantities of sample and can be applied even to fat substances that have a difficult extraction process.

Definition and Scope

The acid content of vegetable oil is given by the quantity of free fatty acids (FFA) deriving from the hydrolytic rancidity of triglycerides. As this alteration occurs in unsuitable conditions for the processing and preservation of oils, acidity represents a basic indicator of the genuineness of vegetable oils like olive oil, avogado oil and so on.

Instruments to Use

OxiTest: designed to measure the Acidity (FFA), Peroxide Value (PV) and Polyphenols/Oil Stability Index (OSI) in vegetable oil like olive oil, avocado oil, seeds oil etc.
miniFood: designed to determine the Acidity (FFA) and Peroxide Value in vegetable oil

Reagents

R (in cuvette): alcohol mixture with potash, phenophtaleine derivative

Test method

Test type: End Point
Colorimetric reaction at 630 nm
Testing time: 1 minutes
It is possible to carry out several test sessions with a maximum of 14 samples.
Calibration can be performed by aligning the test to reference values.

Test principle

Sample fatty acids, at a pH < 7.0, react with a chromogen developing a colour with an optical density that, if measured at 630 nm, is proportional to the concentration of the fatty acid, expressed as percentage of oleic acid.

Sample

Vegetable oil like seed oil, avocado oil, olive oil etc. as is.

Correlated with ISO reference Method

Correlation between CDR FFA in Vegetable Oils CDR test method and ISO reference method

Reagent Kits

The reagents are provided in sealed bags, each containing 10 cuvettes. They have a 12 months duration, starting from the production date. Stocking requirements are described on the bag label.
Reagents do not contain dangerous solvents and are ready for use.

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