Titrimetric determination of iodine-bromine numbers of some edible oils using three N-chloroimides

Three simple titrimetric methods have been developed to determine iodine-bromine numbers of some edible oils, such as coconut, gingelly, groundnut, mustard, olive, palm olein, and sunflower, using 3 N-chloroimides. The 3 N-chloroimides are N-chlorophthalimide, N-chlorosuccinimide, and N-chlorosaccharin, all of which have recently been developed as potential oxidimetric titrants for use in aqueous acetic acid medium. The proposed excess back-titration methods have advantages over existing methods in terms of ease of extraction into aqueous acetic acid layer, shorter reaction time of NCSA method, and stability of N-chloroimides in solid state.