Edible Oil Parameters during Deterioration Processes

Table 1

Advantages and disadvantages of the basic characterization methods of fat and oils.

Name	Principle to use	Instrumentation	Advantages	Disadvantages	Ref.
Acid value	Acid base reaction	Titration using burette	Reproducible, low cost, reliable results	Depends on human vision, based on only one fatty acid	[6, 15]
Iodine value	Oxide reduction reaction	Titration using burette	Reproducible, low cost, reliable results	Excess titration, indirect procedure	[6, 22]
Saponification value	Saponification reaction	Titration using burette	Reproducible, low cost, reliable results	Dependent on temperature and human vision	[6, 19]
Thiobarbituric acid index	Formation of the alkylidentiobarbituric acids	Spectrophotometer	Good correlation with other chemical methods and sensory evaluation	Time consuming	[23, 24]
Total polar compounds (TPC)	Adsorption	Column chromatography	This method is accurate and reproducible. Oils with similar PUFA good correlation between TPC and degradation products. Kinetics parameters	Time consuming, weak correlation between TPC and oils with a high content of diacylglycerols	[25, 26]