CHAPTER THREE

3.0 MATERIALS AND METHODS

3.1 Sample Collection
The vegetable oils (palm oil, groundnut oil, olive oil, castor oil and palm kernel oil) to be analyzed were bought
in neat bottles from Swali market, Yenagoa Bayelsa State, Nigeria. The samples were labeled 1-5 and were
stored at room temperature in fume cupboard to prevent exposure to light which could also altered the oil
properties.
3.2 Apparatus/Instruments Used
- Burette (25 ml)
- Retort stand and clamp
- 100 ml measuring cylinders
- 100 ml beakers
- 10ml measuring cylinder
- 100ml volumetric flask
- Stoppered bottle (250 ml)
- Analytical balance
3.3 Materials
- 5g of palm oil
- 5g of groundnut oil
- 5g of olive oil
- 5g of castor oil
- 5g of palm kernel oil
- Wij’s reagent (ICl 0.2M)
- Sodium thiosulphate (Na2S2O3 0.1M)
- Potassium Iodide (KI 10g/l)
- Starch indictor (1g/l)
- Chloroform (10 ml)
3.4 Methods
Iodine value were determined according to the titrimetric method of Pearson (1970). 5g of the vegetable oil
sample were weighed into 250 mL conical flask and 10 mL of chloroform were added to dissolve the oil
sample, 25 mL of the Wijs reagent (ICl) were added. The flasks were sealed, shaken thoroughly and placed in a
fume cupboard for 11 hours. After the 11 hours, 10 mL of 10% potassium iodide (KI) were added to the sample
solution. The sample solution were immediately titrated with 0.2M sodium thiosulphate (Na 2S2O3). The
samples were titrated to a yellow straw colour and then 1 mL of the 1% starch solution were added to the
solution which results to a dark-blue colouration of the solution and titration continues until the dark-blue
colour disappears leaving behind a clear solution with thorough shaking of the conical flask throughout the
titration process in order to ensure that all the iodine were removed from the chloroform layer.
At the same time, a blank solution were set up containing only 25 ml of Wij’s reagent and 10ml of chloroform
titrated with 0.2M sodium thiosulphate until a clear solution were observed. The titration processes were
repeated with the other four oil samples.
The volume of the sodium thiosulphate in the burette were recorded in a data table. One blank of each trial and
one test sample of each trial were utilized. The difference between the blank (B) and test (T) reading (B-T),
gives the number of ml of 0.2M sodium thiosulphate needed to react with the equivalent volume of iodine.
The iodine value from the above experiment were calculated from the average titre volume of sodium
thiosulphate (Na2S2O3) used in the titration of both the sample and the blank and were plugged into the relation
(Singh et al., 1981).
Iodine Number = M (B- T) (12.69)
W
Where “M” = Molarity of the standard sodium thiosulphate solution,
Where “T” = the volume of sodium thiosulphate required to titrate the test solution containing the oil samples.
W = the weight in grams of the sample
Where “126.9” is the molecular weight of iodine per 100g of the oil sample
 CHAPTER FOUR
4.0 RESULTS AND DISCUSSION
The results of this research work are summarized using tables as shown below:

Table I: Titration values of Groundnut oil

Titration Blank 1 2 3
Final Burette Reading (ml) 170.00 0.60 0.50 0.60
Initial Burette Reading (ml) 0.00 0.00 0.00 0.00
Titre (ml) 170.00 0.60 0.50 0.60
0.60+0.50+0.60 1.70
Average titre = = = 0.57± 0.06 ml
3 3
Table II: Titration values of Olive oil

Titration Blank 1 2 3
Final Burette Reading (ml) 170.00 10.40 10.30 10.50
Initial Burette Reading (ml) 0.00 0.00 0.00 0.00
Titre (ml) 170.00 10.40 10.30 10.50
10.40+10.30+10.50 31.20
Average titre = = = 10.40± 0.10 ml
3 3

Table III: Titration values of Palm oil

Titration Blank 1 2 3
Final Burette Reading (ml) 170.00 63.60 63.80 64.00
Initial Burette Reading (ml) 0.00 0.00 0.00 0.00
Titre (ml) 170.00 63.60 63.80 64.00
63.60+63.80+64.00 191.40
Average titre = = = 63.80± 0.20 ml
3 3
Table IV: Titration values of Palm Kernel oil

Titration Blank 1 2 3
Final Burette Reading (ml) 170.00 97.10 98.00 97.80
Initial Burette Reading (ml) 0.00 0.00 0.00 0.00
Titre (ml) 170.00 97.10 98.00 97.80
97.10+98.00+ 97.80 292.90
Average titre = = = 97.63± 0.47 ml
3 3
Table V: Titration values of Coconut oil

Titration Blank 1 2 3
Final Burette Reading (ml) 170.00 150.30 150.10 150.50
Initial Burette Reading (ml) 0.00 0.00 0.00 0.00
Titre (ml) 170.00 150.30 150.10 150.50
150.30+ 150.10+150.50 450.90
Average titre = = = 150.30± 0.20 ml
3 3
 Table VI: Showing the Iodine Values of Five Different Vegetable Oils

Vegetable oils Iodine value (g I2/100g) Food Safety and Standards Authority of India
(FSSAI 2011)
Groundnut oil 86.00 85 - 99
Olive oil 81.01 75 - 94
Palm oil 53.91 45 - 56
Palm kernel oil 36.74 10 - 23
Coconut oil 10.00 7.5 - 10

Pie Chart Showing the iodine values of five vegetable oils

Groundnut oil
Olive oil
palm oil
palm kernel oil
coconut oil