Determination of peroxide value by fourier transform near‐infrared spectroscopy

Li, Hui; Voort, F.R. van de; Ismail, Ashraf A.; Cox, R. L.

doi:10.1007/s11746-000-0023-7

Cited by 68 publications

(29 citation statements)

References 5 publications

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“…To date, FT-NIR methods have been reported for the determination of IV, 117,118 trans content, 117,119 cis content, 117 SN, 117 and PV. 34,120 These methods are analogous to the MIR methods described in Section 2.1.2 but offer the advantage of greater ease of sample handling. For example, for the determination of IV 118 and trans content, 119 good analytical accuracy and precision were obtained by analyzing fats and oils in disposable glass vials placed in a thermostated holding block.…”

Section: Fatmentioning

confidence: 99%

Vibrational Spectroscopy of Food and Food Products

Li‐Chan¹,

Ismail²,

Sedman³

et al. 2001

Handbook of Vibrational Spectroscopy

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Vibrational spectroscopy may be applied to the qualitative and quantitative analysis of complex food systems. Mid infrared (MIR) spectroscopy and Raman spectroscopy are valuable tools for identification and structural characterization of food components and for elucidating structure–function relation of food biopolymers such as proteins. Fourier transform infrared(FT‐IR) spectrometers and chemometrics have broadened the scope of MIR spectroscopy for quality control analysis, but such applications remain generally limited to homogeneous fluid products such as beverages, juices, fats, and oils. In contrast, near infrared (NIR) and FT‐NIR spectroscopy in conjunction with multivariate calibration techniques is becoming increasingly popular in the food industry for rapid and routine analysis of proximate composition of various foods as well as for authentication and detection of adulteration. Increasing application of Raman spectroscopy in food analysis is expected with recent developments in NIR‐FT Raman spectrometers, fibre optic sampling, and confocal Raman microscopy.

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Section: Fatmentioning

confidence: 99%

Vibrational Spectroscopy of Food and Food Products

Li‐Chan¹,

Ismail²,

Sedman³

et al. 2001

Handbook of Vibrational Spectroscopy

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“…[7][8][9] The McGill IR Group has already developed various spectroscopic methods using Fourier Transform Infrared (FTIR) in combination with chemometrics techniques as alternatives to the official titrimetric methods in the quantitative determination of important quality parameters of oils and fats such as saponification number, [10] iodine value, [10][11][12][13] cis and trans content, [10,13] peroxide value, [14][15][16] and moisture. [17] For the determination of FFAs in EVOOs using spectroscopic methods, a number of articles have been published.…”

Section: Introductionmentioning

confidence: 99%

Quantitative determination of free fatty acids in extra virgin olive oils by multivariate methods and Fourier transform infrared spectroscopy considering different absorption modes

Tarhan

Ismail

Kara

2017

International Journal of Food Properties

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A methodology based on Fourier transform infrared (FTIR) spectroscopy with different absorption modes, combined with chemometrics techniques, was developed as a tool to quantify the free fatty acids (FFAs) in extra virgin olive oils (EVOOs). The range of FFA contents of calibration samples was extended by adding 0-1.00% oleic acid to refined and deodorized olive oil (RDOO) containing 0.00% FFA. Calibration models were implemented using the partial least-squares (PLS) regression technique. Two absorption modes, reflection and transmission, and two pretreatments, normal and first derivative spectra, were tested in several infrared spectral regions. In order to construct the calibration models, 15 calibration samples were scanned in different absorption modes, and 10 different brands of EVOOs were used for checking the predictive capacity of the best calibration model. The results showed that the best predictions were achieved using normal spectra in the transmission mode using 100 µm CaF 2 flow cell with the highest correlation coefficient (R . The method developed is fast, environment-friendly, and it could be easily used in olive oil industries for the rapid and reliable quantification of FFA content in EVOOs.ARTICLE HISTORY

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“…In addition, spectroscopic Fourier transformed infrared (FTIR) coupled with chemometric methods have been successfully used to detect olive oil adulteration [16][17][18] and freshness [19]. The chemometric algorithm partial least squares (PLS) has been repeatedly and extensively used to obtain different quality parameters of edible oils [20][21][22][23][24][25]. In particular, FTIR-PLS has been recently applied to the evaluation of the fatty acid composition and other quality parameters of VOO [26] and also to predict the total antioxidant capacity of the red wine samples [27].…”

Section: Introductionmentioning

confidence: 99%

Rapid FTIR determination of water, phenolics and antioxidant activity of olive oil

Cerretani

Giuliani

Maggio

et al. 2010

Euro J Lipid Sci & Tech

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A rapid Fourier transformed infrared (FTIR) attenuated total reflectance (ATR) spectroscopic method was applied to the determination of water content (WC), total phenol amount (TP) and antioxidant activity (ABTS .þ ) of virgin olive oils (VOO) and olive oils. Calibration models were constructed using partial least squares regression. Oil samples with WC ranging from 289 to 1402 mg water/kg oil, with TP from 46 to 877 mg gallic acid/kg oil and with ABTS .þ from 0 to 5.7 mmol Trolox/kg oil were considered for chemometric analysis. Better results were obtained when selecting suitable spectral ranges; in particular, from 2260 to 1008 cm À1 for WC, from 3610 to 816 cm À1 for TP and from 3707 to 1105 cm À1 for ABTS .þ . Satisfactory LOD values by the FTIR-chemometric methods were achieved: 9.4 (mg/kg oil) for WC; 12.5 (mg gallic acid/kg oil) for TP, and 0.76 (mmol Trolox/kg oil) for ABTS .þ . The evaluation of the applicability of these analytical approaches was tested by use of validation sample sets (n ¼ 16 for WC, n ¼ 11 for TP and n ¼ 14 for ABTS) with nearly quantitative recovery rates (99-114%). The FTIR-ATR method provided results that were comparable to conventional procedures. Practical applications:The presented method is based on ATR-FTIR in combination with multivariate calibration methodologies and permits a simultaneous evaluation of important quality parameters of VOO (WC, TP and ABTS .þ ). This approach represents an easy and convenient means for monitoring olive oil quality with the advantage of ease of operation, speed, no sample pretreatment and no consumption of solvents. The data obtained with this method are comparable to those obtained using the official reference method. Therefore, the technique is highly plausible as an alternative to the standard procedure for routine analysis or control at-line of production processes.

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Determination of peroxide value by fourier transform near‐infrared spectroscopy

Cited by 68 publications

References 5 publications

Vibrational Spectroscopy of Food and Food Products

Vibrational Spectroscopy of Food and Food Products

Quantitative determination of free fatty acids in extra virgin olive oils by multivariate methods and Fourier transform infrared spectroscopy considering different absorption modes

Rapid FTIR determination of water, phenolics and antioxidant activity of olive oil

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