In this study, it was aimed to validate the free fatty acidity (TS EN ISO 660) method in vegetable oils and to calculate the measurement uncertainty. For this purpose, olive oil and sunflower oil with different acidity values were used in the studies. Method validation parameters were determined as precision (repeatability and reproducibility) and accuracy. At the end of the studies carried out by 3 analysts, the validation of the method was successfully carried out. A measurement uncertainty study was also carried out for the determination of free fatty acidity in vegetable oils. The uncertainty components of the applied analysis method were determined as weight, volume, precision and accuracy, and the expanded uncertainty was calculated by combining the uncertainties from these. The expanded uncertainty (U) for free fatty acidity was found to be 0.052.

Vegetable oil, acidity, validation, measurement uncertainty