A colorimetric procedure for the estimation of fat acidity in peanuts and peanut meals

Modification of a colorimetric method for the estimation of free fatty acids in peanuts and its products is described. The material is extracted with benzene and a measured aliquot shaken with aqueos cupric acetate. The absorbance of the filtered coloured benzene layer is measured spectrophotometrically at 670 mॖ. The concomitant presence of peanut oil in the benzene solution of copper oleate has a negligible effect on the intensity of colour. The procedure can also be used for determining the fat acidity in sesame meals.