Determination of acid value of oils and fats

I. Introduction
The acid value of oils and fats is defined as the number of milligrams of potassium
hydroxide necessary to neutralize the free fatty acids in one gram of sample. It is a
relative measure of rancidity as free fatty acids are normally formed during the
decomposition of triglycerides upon storage and processing. In this procedure, the acid
value is determined by directly titrating the oil/fat sample in an alcoholic medium with
a standard potassium hydroxide solution (Figure 1).
RCOOH + KOH → RCOOK + H2O
Figure 1: Reaction of free fatty acid with potassium hydroxide

II. Materials
- Mixed solvent: ethanol- petroleum ether (ratio 1v:1v).
- 0.1 N KOH in ethyl alcohol.
- 1% phenolphthalein in ethyl alcohol.
- Technical balance, microburette.
- 250 mL glass-stoppered conical flask.

III. Procedure
- Weigh about 3-5 g of sample in a 250 mL glass-stoppered conical flask.
- Add 50 mL of mixed solvent.
- Mix well.
- Add 5 drops of 1% phenolphthalein in ethyl alcohol.
- Titrate with KOH solution until the mixture turns pink.

IV. Calculation
Acidic value (Ax) is determined by the following formula:
5.611x b
Ax =
m
b- Volume in mL of 0,1 N KOH used
m- Weight in gram of the sample
5.611: Weight in mg of KOH present in one mL of 0.1 N KOH solution