P r o p e r ti e s o f L i p i d s

B.K.K.K.Jina dasa
GS/MSc/FOOD /3608/08

07th Nov. 2009

2009/10
 Properties of Lipids

Properties of lipids

Introduction
Lipids consist of a broad group of compounds that are generally soluble in organic solvents but
only sparingly soluble in water. Lipids in food exhibit unique physical and chemical properties.
Their composition, crystalline structure, melting properties and ability to associate with water
and other non-lipid molecules are especially important to their functional properties in many
foods. During the processing, storage and handling of foods, lipids undergo complex chemical
changes and react with other food constituents, producing numerous compounds both desirable
and deleterious to food quality.
Cooking oil includes the well-known olive, sunflower, and canola oils and the not so well-known
coconut, soy, and palm oils. Palm oil is similar to coconut. Because of its highly saturated, it is
used to make shortening and frying oil. The oil palm fruits produce two types of oil, palm oil
which is extracted from the pericarp of the fruit and palm kernel oil from the seeds, both of
which are important in the world trade.
Edible palm oil shall have the following characteristics-
1. Density at 500 C, relative to the density of water at 25°C, ranging from 0.8910 to 0.9030;
2. Refractive index, at 50°C, ranging from 1.449 to 1.455
3. Saponification value ranging from 190 to 209 milligrams of potassium hydroxide per
gram of oil
4. Iodine value (Wij's) ranging from 50 to 55
5. An acid value of - not more than 10 milligrams of potassium hydroxide per gram of
virgin oil; or not more than 0.6 milligrams of potassium hydroxide per gram of non-
virgin oil.
6. Peroxide value not more than 10 milli-equivalents peroxide oxygen per kilogram of oil.
7. Unsaponifiable matter of not more than 12 grams per kilogram of oil.
8. Total carotenoids of the oil of the red palm of -not less than 500 milligrams per kilogram;
and not more than 2000 milligrams per kilogram calculated as Beta-carotene.

According to the Codex,

Maximum level
Acid Value:
Refined fats and oils 0.6 mg KOH/g fat or oil
Virgin fats and oils 0.4 mg KOH/g fat or oil
Cold pressed fats and oils 0.4 mg KOH/g fat or oil
Peroxide Value:
Virgin oils and cold pressed fats and oils up to 15 milliequivalents of active oxygen/kg oil
Other fats and oils up to 10 milliequivalents of active oxygen/kg oil

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 Properties of Lipids

4.1. Specific gravity of oils

4.1.1. Materials
Oil samples

Specific gravity bottles

Weighing scale

4.1.2. Method
Pre weighed specific gravity bottle of 50 mL capacity was filled with distilled water at 30 ºC to
overflow and inserted the stopper. After inserting the stopper the bottle was immersed in a water
bath at 30 ºC for 30 minutes. After 30 minutes bottle was removed from the water bath and
wiped till it became completely dry.
Weight of the bottle and contents was taken.
Oil samples were cooled to 30 ºC and filled with oil (coconut oil) to the dried specific gravity
bottle as before. Then the stopper was inserted and bottle was wiped off. Weight of the bottle and
palm oil was taken.
Then the specific gravity of oil was calculated using following formula.

4.1.3. Results

Where,
W1= weight of SG bottle
W2= weight of SG bottle + water
W3=weight of SG bottle + oil

Weight (g)
Weight of sg bottle (I) 29.2849
Weight of sg bottle (I) + Water 79.4585
Weight of sg bottle (II) 28.4618
Weight of sg bottle (II) + Sample 73.8112

= 0.9038

4.1.4. Discussion:
SG value received here 0.90, but as literature showed its between 0.898-0.907.

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 Properties of Lipids

4.2. Viscosity of oils

4.2.1. Materials
Viscometer [canon fenska viscometer]
Oil samples
Water

4.2.2. Method
Viscosity of oil samples were measured using Canon Fenska viscometer.
100 ml of distilled water was added to the left arm of the viscometer. Time taken for water to
move from lower mark to the upper mark of the right arm was noted. Experiment was repeated
for five times with water.
Same procedure was followed for the oil samples and experiments were repeated for five times
to get an average value.
Viscosity was calculated using following formula.

4.2.3. Results
Water Palm oil
Time [sec] (50.95+49.96+51.18)/3=50.70 3545
Density [g/cm3] 1 0.9038
viscosity 50.70 319.94

4.2.4. Discussion:
Viscosity is the thickness of oil. Viscosity is determined by measuring the amount of time taken
for a given measure of oil to pass through an orifice of a given size. Density is
determined by weighing a given measure of oil. Oils that are denser will contain more energy.
For example petrol and diesel fuel give comparable energy by weight but diesel is denser and
gives more energy per litre.
The density of the oils varies with each type and temperature. The range is from 0.91 to 0.93
g/cm3 between the temperatures of 15 °C and 25 °C. Comparing to water, whose density is 1.00
g/ml, cooking oil is less dense. E.g. given in below table
Specific Gravity Specific Gravity
Name Name
@ 15.5 °C @ 15.5 °C

coconut 0.9259 peanut (arachis) 0.917-0.9209

cotton seed 0.922-0.925 safflower 0.9246-0.9280

olive 0.9150-0.9180 sesame 0.9203-0.9237

palm 0.9210-0.9240 soya beans 0.924-0.9279

palm kernel 0.9119 sunflower 0.924-0.9258

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 Properties of Lipids

4.3. Saponificat ion value

4.3.1. Materials
Weighing scale
Beakers
Burettes
Pipettes
Conical flask
Pumice stones

Alcoholic KOH
0.5 M HCL

4.3.2. Method
2g of sample was weighed into conical flasks.
25 mL of alcoholic KOH and few pieces of pumice stones were added to both samples.
Another conical flask was taken and 25mL of alcoholic KOH and few pieces of pumice stones
were added in order to carry out the blank test.
Air flux condensers were fixed to all flasks and allowed them to boil for an hour, shaking flasks
frequently.
After one hour samples were titrated with 0.5M HCl.
Saponification values of samples were calculated using following formula.

b – mL of HCl acid used in the blank titration

a – mL of HCl acid used for the sample

4.3.3. Results

Sample Sample wt Volume of HCl for sample Sap value

Palm oil 2.0078 g 12.20 mL 149.48

Volume of HCl for blank – 22.9 mL

4.3.4. Discussion
Saponification is the hydrolysis of esters. Oils and fats are the fatty acid esters of the trihydroxy
alcohol, glycerol. The safonification value of oil is defined as the number of milligrams of KOH
required to neutralize the fatty acids resulting from the complete hydrolysis of 1g of the sample.
Soap is formed during saponification, for example

C3H5(C17H35COO)3 + 3 KOH = C3H5(OH)3 + 3C17H35COOK

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 Properties of Lipids

The esters of the fatty acids of lower molecular weight required more alkali for saponification, so
the saponification value is inversely proportional to the mean of the molecular weights of the
fatty acids in the glycerides present.
As many oils have somewhat similar values, the saponification value is not, in general, so useful
for identification purposes. It is useful for detecting the presence of oil and fats which contain a
high proportion of lower fatty acids.
According to the results it could be seen that the accurate values for Saponification value is not
obtained. This may be due to practical errors or the oil is adulterated.
E.g. For saponification value of some fats and oils

Type of oil Saponification value

Castor Oil 175-187
Coconut Oil 250-264
Olive Oil 184-196
Palm Oil 190-205
Rice Bran Oil 180-190
Soybean Oil 190
Sunflower Seed Oil 185-198

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 Properties of Lipids

4.4. Iodine value

4.4.1. Materials

Beakers
Iodine titration flask
Burettes
Pipettes
Weighing scale

Wij’s solution containing iodine monochloride

KI, 100g/liter solution
Sodium thiosulphate 0.1M – 500g
Carbon tetra chloride solution
Distilled water
Starch solution

4.4.2. Method
Samples were weighed into small tubes (melting point tubes). For palm oil 0.35 g were taken.
Sample containing small tubes were kept in the iodine flasks separately and 20 mL of CCl4 was
added to each flask. Flask was shook well until the oil gets mixed thoroughly. 20 mL of Wij’s
reagent was added to all the flasks. A blank test was also carried out. All the flasks were kept in
dark for 30 min. After 30 min. 20 mL of 10% KI and 150 mL of distilled water was added to
each flask and titrated with 0.1M sodium thiosulphate solution. Few drops of starch were added
when the colour of the solution turned into straw color while titrating. Titration was continued
till the blue colour turned into colourless.
Iodine values for the two oil samples were obtained using the following formula.

Where,
b - Volume of sodium thio sulphate solution required for the blank test
a – Volume of the sodim thio sulphate solution required for the sample.

4.4.3. Results

Sample Blank reading Sample reading Sample weight Iodine value

Palm oil 38.65 22.20 0.3535 59.05

4.4.4. Discussion
Iodine value is determined in order to measure the unsaturated linkages in a fat/oil. This is done
by reacting the fat with a solution of iodine monochloride in a mixture of acetic acid and CCl4,
liberating excess iodine with KI, and titrating with Na2S2O3. The results are expressed as grams
of iodine absorbed by a 100g of sample.

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 Properties of Lipids

The determination of iodine value involves the addition of halogen in the presence of potassium
iodide and titration with standard sodium thiosulphate using starch solution as the indicator. Of
the various procedures available, the most widely used is the Wijs method.
Iodine value is used as a parameter in process control as well as a quality parameter in traded
palm oil products.
According to results iodine value of soya oil is higher than the coconut oil. That is unsaturation is
higher in soya oil than in the coconut oil. To take an idea here shows a value of IV in some fats

Type of oil Iodine Value

Coconut oil 10
Palm kernel oil 37
Olive oil 81
Peanut oil 93
Cotton seed oil 105
Sunflower oil 125
Soybean oil 130
Linseed oil 178

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 Properties of Lipids

4.5. Acid value

4.5.1. Materials
Conical flasks
Pipette
Water bath
Burette
Weighing scale

Hot neutral alcohol

Indicator (phenolphthalein)
0.5M Sodium hydroxide

4.5.2. Method
5 g from sample was weighed into conical flasks and 75-100 mL of hot neutral alcohol was
added to each flask. Then 0.5 mL of indicator (phenolphthalein) was added and titrated
immediately with 0.5M sodium hydroxide while shaking to the first pink colour which will
persist for 30 seconds.

Acid value was calculated using the following formula.

4.5.3. Results
Sample Reading Sample wt Acid value
Palm oil 0.05 mL 5.0335 g 0.28

4.5.4. Discussion
The acid value is a measure of the extent to which the glycerides in the oil have been hydrolyzed
by lipase action. The glycerides are also hydrolyzed with water in the presence of air and
possibly bacteria. The decomposition is accelerated by heat and light. As rancidity is usually
accompanied by free fatty acid formation, determination of acid value is often used as general
indication of the condition and edibility of oils. The acid value is the number of milligrams of
KOH required to neutralize the free fatty acids in 1.0 g of fat or oil.

For the experiment hot neutral alcohol is used because if alcohol is not neutralized acid
molecules may present in the alcohol due to oxidation of alcohol can react with hydroxyl ions
and give false results. In order to check the neutrality of alcohol drop of phenolphthalein is used.
If a purple colour meniscus is obtained alcohol is neutral if not alcohol is not neutral and should
add sodium hydroxide drop wise till the meniscus becomes purple in colour.

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 Properties of Lipids

4.6. Peroxide value

4.6.1. Materials
Boiling tube
Conical flask
Pipettes
Burettes
Weighing scale

Powdered potassium iodide

Glacial acetic acid
Chloroform
5% potassium iodide solution
Distilled water
0.002M sodium thiosulphate solution

4.6.2. Method
1g from sample was weighed out into clean dry boiling tubes. 1g of powdered potassium iodide
and 20 mL of solvent mixture (2 volumes of glacial acetic acid + 1 volume of chloroform) were
added to both sample containing boiling tubes and placed them in a water bath in order to make
the solutions boiling within 30 seconds.
Then the contents were poured in to a flask containing 20 mL of 5% potassium iodide solution.
Tube was washed twice with 25mL of water and titrated with 0.002M sodium thiosulphate
solution using starch as the indicator. Same procedure was done to for the blank.
Peroxide value was calculated using the following formula.

Where,
m = weight of the sample
Vo = volume of sodium thio sulphate blank reading
V = volume of sodium thio sulphate for sample

4.6.3. Results
Sample Sample wt Blank reading Sample reading Peroxide value

Palm oil 1.0214 g 0.4 mL 1.2 mL 783.24

4.6.4. Discussion
Unsaturated oils are particularly susceptible to oxidation, developing peroxide under poor
storage conditions. Peroxides are the precursors of breakdown products that cause rancid flavors
in fat. The concentration of peroxides is indicative of oxidation during the early stages of lipid
deterioration. This index becomes less reliable during the later stage of deterioration, because
peroxide degradation increases.

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 Properties of Lipids

Peroxide value is defined as the milliequalivalants of peroxidises per kilo gram of sample. It is
titrimetric determination (Owen R. Fennema., 1996) (The peroxide value is defined as the
reactive oxygen contents expressed in terms of milliequivalant (meq) of free iodine per
kilograms of fat. It is determined by titrating iodine liberated from KI with sodium thiosulphate
solution)
Oils with peroxide value well below 10 meq/Kg are considered fresh. A rancid taste begins to be
noticeable when peroxide value is between 20-40 meq/Kg. in interpreting such figures; however
it is necessary to take into account the particular oil or fat involved.
The peroxide value is determined by measuring the amount of iodine which is formed by the
reaction of peroxides (formed in fat or oil) with iodide ion.

2 I- + H2O + ROOH ROH + 20H- + I2

Note that the base produced in this reaction is taken up by the excess of acetic acid present. The
iodine liberated is titrated with sodium thiosulphate.

2S2O32- + I2 S4O62- + 2 I-

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 Properties of Lipids

5.0. References
Laboratory manual on analytical methods and procedures for fish and fish products, 2nd edition,
(1992), SEAFDEC
http://hypertextbook.com/facts/2000/IngaDorfman.shtml
http://www.pvsoap.com/saponification_chart.htm
http://www.soap-making-resource.com/saponification-table.html
http://en.wikipedia.org/wiki/Saponification_value
http://www.fao.org/DOCREP/004/Y2774E/y2774e03.htm
http://en.wikipedia.org/wiki/Peroxide_value
Udenst E.A., Iroegbu F.C.; Quality assessment of palm oil sold in major markets in Abia state,
Nigeria.

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