Significance of Iodine value
In Ayurveda and Health Sciences, the iodine value is a critical parameter indicating the degree of unsaturation in fats and oils. It reflects the presence of double bonds in fatty acids, which react with iodine. A higher iodine value signifies more unsaturated fatty acids, potentially enhancing nutritional benefits. This value is used to assess oil quality, predict rancidity, and understand the stability of fats and oils, providing insights into their properties and shelf life.
Synonyms: Iodine number, Iodine index, Degree of unsaturation
The below excerpts are indicatory and do represent direct quotations or translations. It is your responsibility to fact check each reference.
Hindu concept of 'Iodine value'
In Hinduism, the Iodine Value, a physico-chemical parameter, signifies the unsaturation degree in fats/oils. It helps assess oil quality, stability, and proneness to rancidity. This value, reflecting the presence of unsaturated fatty acids, aids in determining the oil's shelf life and nutritional properties.
From: Journal of Ayurveda and Integrated Medical Sciences
(1) The iodine value of Celastrus paniculatus seed oil was found to be 13.66, an important physicochemical parameter.[1] (2) This is a value that was less in KGB than KGA, which indicates KGA is more susceptible to oxidation and rancidification than the KGB sample, as described in the text.[2] (3) This is a physico-chemical parameter used to evaluate the quality and purity of Sneha, and it is influenced by the Murchchhana process.[3] (4) This may be defined as the number of grams of iodine taken up by 100 gm of fat or oil, and it is regarded as a measure of its degree of unsaturation and gives an idea of its drying character.[4] (5) This is a value that determines the amount of unsaturation contained in fatty acids, which is in the form of double bonds that react with iodine compounds.[5]
From: International Research Journal of Ayurveda and Yoga
(1) The physico-chemical study of a specific Ayurveda formulation reveals that its Iodine value is 2.07.[6] (2) The number of grams of iodine absorbed by 100 grams of the sample material when determined by using Wijs solution.[7] (3) This is one of the Physico-chemical parameters of Bindu Ghrita that is measured during the analytical study.[8] (4) This is a measurement of the unsaturation degree of an oil or fat, useful for studying oxidation and rancidity, indicating the potential for the oil to become rancid.[9] (5) A physico-chemical parameter measured to assess the quality of the samples, as mentioned in the results and discussion sections.[10]
From: Journal of Ayurvedic and Herbal Medicine
(1) This is a parameter measured for Thoravature Taila, with a value of 16.2± 0.4 g I 2100/g, and is used to determine the amount of unsaturated fatty acids.[11] (2) Iodine Value is a measure of the unsaturation of fats and oils, and it was determined for Tila Taila and Savarnakara Taila to assess their characteristics.[12] (3) This is a measure of the amount of iodine absorbed by a substance, often used to determine the level of unsaturation in fatty acids within the Potaki Taila.[13] (4) This indicates the amount of iodine that can be absorbed by a fat, and it was measured in PKG to provide information about the fatty acid composition.[14]
The concept of Iodine value in scientific sources
Iodine value is a measure of unsaturation in fats and oils, indicating the presence of double bonds in fatty acids. It reflects the quality, stability, and potential for rancidity or oxidation. Higher values often correlate with more unsaturated fatty acids.
From: Asian Journal of Pharmaceutics
(1) The iodine value was measured for clarified butter at room temperature, thermal fraction of clarified butter at 30°C, and thermal fraction of clarified butter at 50°C.[15] (2) Iodine values of Bohai algae oil compared with other oils during the cooking.[16]
From: The Malaysian Journal of Medical Sciences
(1) This is a measurement of the degree of unsaturation in oils, and it was used to monitor the deterioration of oils during consecutive frying sessions.[17]
From: Sustainability Journal (MDPI)
(1) Iodine value indicates the degree of unsaturation in biodiesel, and the text reports the iodine value of biodiesel derived from S. elongata oil.[18] (2) Iodine value (IV) is a measure of the degree of unsaturation of fatty acids, and the iodine value (IV) was calculated based on the fatty acid composition.[19] (3) Iodine value (IV) is one of the main characteristics evaluated based on fatty acid profile according to Hoekman, as previously described by Abomohra et al.[20]