Significance of Acid value
Acid value is a crucial metric that quantifies the concentration of free fatty acids present in fats and oils, reflecting their quality and freshness. It is determined through titration and indicates the tendency of oils to become rancid over time. Higher acid values suggest poor quality and decreased shelf stability, while lower values are associated with better quality. Acid value serves as an important parameter in assessing the integrity and potential spoilage of various oils and formulations.
Synonyms: Acid number, Acidity
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The concept of Acid value in scientific sources
Acid value measures free acids in oil, reflecting quality, potential rancidity, and freshness. It quantifies the potassium hydroxide required to neutralize organic acids, showcasing the oil's condition during storage and indicating its overall quality.
From: World Journal of Pharmaceutical Research
(1) A measure of the free fatty acid content in the oil, indicating its quality and level of refinement.[1] (2) A measure of the amount of free fatty acids in a sample, reflecting the quality of oils.[2] (3) Another physicochemical parameter used to assess the quality of the hair dye formulation.[3] (4) A quantitative measure of the amount of free fatty acids present in an oil, which can indicate quality and potential spoilage.[4] (5) A measure of the amount of free fatty acids in linseed oil, indicating its quality.[5]
From: International Ayurvedic Medical Journal
(1) The measure of free acids in a substance, indicating the potential for deterioration of the formulation.[6] (2) Indicates the presence of free fatty acids in the oil, important for assessing rancidity. Dashamoola Taila had an acid value of 6.52 mg KOH/g, whereas Dashamoola Ghrita had 4.44 mg KOH/g.[7] (3) The measure of free fatty acids in fats or oils, indicating their quality and potential rancidity.[8] (4) Indicates the quantity of free fatty acids in a sample; lower values are associated with better shelf life and reduced rancidity.[9] (5) A measure of the free acids in the oil, used to indicate the refinement of Sarjikakshara taila and its shelf life.[10]
From: AYU (Journal of Research in Ayurveda)
(1) A measurement that indicates the amount of free fatty acids in a fat, relevant for evaluating ghee and ointments.[11] (2) Acid value is a measurement indicating the amount of free fatty acids in Ghrita, which is related to its stability, quality, and potential rancidity.[12] (3) A measure of free fatty acids present in a substance, found to be 4.3968 w/v in Tulasi Amla Yashti Ghrita, indicating its quality.[13] (4) A measurement of the acidity of Brahmi Ghrita, indicating its quality and properties.[14] (5) Indicates the amount of free fat present in the oil, with implications on the freshness and rancidity of the oil.[15]
From: Journal of Ayurveda and Holistic Medicine
(1) The amount of potassium hydroxide needed to neutralize free fatty acids in a sample, indicating the sample's acidity.[16] (2) A measure of the free fatty acid content in the oil, which can indicate rancidity.[17] (3) The amount of potassium hydroxide required to neutralize free organic acids in 1 gram of a fat or oil, indicating the freshness and quality of the oil.[18] (4) A measure of the free fatty acids in fats and oils, which can determine their freshness and shelf stability.[19]
From: Journal of Ayurveda and Integrative Medicine
(1) A value representing the amount of free fatty acids in oils, which can indicate the freshness and quality of the fat.[20] (2) A measure indicating the amount of free fatty acids present in a fat, which increases with rancidity over time.[21] (3) A measure of the free acids in the cream formulation, which can affect skin irritation upon application.[22]
From: Ancient Science of Life
(1) A measurement used to assess the concentration of acidic compounds in '777 oil' before and after sunlight exposure.[23] (2) A measure indicating the amount of free fatty acids in the finished product of Somarajee tail.[24]
From: Ayushdhara journal
(1) A measure indicating the amount of acidic substances within a sample, useful in evaluating the quality of the Jaypal beeja after Shodhana.[25] (2) A measure of the free fatty acids present in a sample, indicating the quality and freshness of the oil.[26]