Development of an alternative analytical method for the determination of the percentage of humidity and volatile matter in vegetable oil for edible use
A development study of an alternative analytical method for the determination of the percentage of humidity and volatile matter in vegetable oil for edible use was carried out based on the standards of the American Oil Chemists' Society (AOCS) Ca 2b-38 and the NMX-F -211-SCFI-2012. The method is based on the oven volatilization technique. Different heating times (0.5, 1, 1.5 and 2 hours), masses (5, 10, 15 and 20 g) and heating temperatures (96°C, 116°C and 125°C) were studied. The most optimal variables were selected: heating temperature at 116°C, heating time 1 hour and mass of 10 g to carry out the determination of humidity and volatile matter in samples of vegetable oil for edible use. The study was carried out on five brands of vegetable oils for edible use that are marketed in Nicaragua, in which I determine a percentage of humidity less than 0.1%, which is the limit established by CENTRAL AMERICAN TECHNICAL REGULATION (RTCA). It was concluded that the internal repeatability of four of the five brands of vegetable oil for edible use had% CV values of less than 8%. There are significant differences in the variances of each result group, finding high variability values for some samples.