Direct FTIR analysis of isolated trans fatty acids in edible oils using disposable polyethylene film

Xu, Lirong; Zhu, Xufei; Huang, Jianwen; Sun, Daijun; Yu, Xiuzhu

doi:10.1016/j.foodchem.2015.04.021

Cited by 20 publications

(16 citation statements)

References 20 publications

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“…From a sample handling perspective, the attenuated total reflectance (ATR) attachment, which allows one to simply place the oil onto an exposed crystal surface and record the spectrum, is one of the most viable alternatives (Filho, 2014;Sherazi, Mahesar, Bhanger, Voort, & Sedman, 2007). Polyethylene and polytetrafluoroethylene films, which contain microcrystalline pores capable of absorbing liquids into the polymer matrix via capillary action, have also been employed as single-use, disposable infrared-transparent substrates for measuring the infrared spectra of oils (Dong, Li, Sun, Chen, & Yu, 2015;Xu, Zhu, Chen, Sun, & Yu, 2015).…”

Section: Introductionmentioning

confidence: 99%

Determination of the acid values of edible oils via FTIR spectroscopy based on the OH stretching band

et al. 2016

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Section: Introductionmentioning

confidence: 99%

Determination of the acid values of edible oils via FTIR spectroscopy based on the OH stretching band

et al. 2016

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“…Absorbances at 3471 cm −1 (ROOH bonds), 1706 cm −1 (C═O bonds), 968 cm −1 (TDBs), and 723 cm −1 (CCS) are mainly associated with hydroperoxides, FFAs, TFAs, and carbon chains of fatty acids in the oils. Our research group has previously applied the proposed method to quantify FFAs [ 18 ] and TFAs contents [ 19 ] in edible oils. Xu et al.…”

Section: Resultsmentioning

confidence: 99%

“…[ 18 ] and Xu et al. [ 19 ] also employed this method to quantify the FFAs (Equation (2)) and TFAs (Equation (3)) contents based on the absorbance changes of C═O bonds and TDBs at 1712 cm −1 and 990 cm −1 –945 cm −1 , respectively. The equations are as follows:

y = 0.9809 x + 0.09463; R = 0.9908; SD = 0.15

where x is absorbance at 3763 cm −1 –3260 cm −1 ; y is PV.…”

Section: Methodsmentioning

confidence: 99%

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Analysis of Reaction Kinetics of Edible Oil Oxidation at Ambient Temperature by FTIR Spectroscopy

Wang

Chen

Jing

et al. 2020

Euro J Lipid Sci & Tech

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Edible oils are studied to analyze their reaction kinetics during oxidation and predict shelf life at ambient temperature. Rapeseed oil (RO), soybean oil (SO), linseed oil (LO), and peanut oil (PO) are detected via Fourier transform infrared spectroscopy with a mesh cell as spectral acquisition accessory. The reaction kinetics of ROOH bonds, C═O bonds, trans double bonds (TDBs), and carbon chain skeletons (CCSs) are determined by absorbance changes in their characteristic absorption peaks. Prediction models for shelf life based on various characteristic absorption peaks are converted via the reaction kinetics equations of the oils. Results show that first-order reaction kinetics are used to describe absorbance changes of ROOH bonds in PO, SO, and LO, while zero-order reaction kinetics are used to describe the absorbance changes in RO. Both C═O bonds and CCS absorbance changes in the four oils satisfy first-order reaction kinetics. TDBs absorbance changes in PO, SO, and LO are in accordance with zero-order reaction kinetics. The regression equations of reaction kinetics exhibit good fitting degree (coefficient of determination, R 2 > 0.9000) and statistical significance (p < 0.001), indicating that the proposed method can be used to analyze the reaction kinetics of oil oxidation and predict shelf life. Practical Applications: The reaction kinetics of RO, SO, LO, and PO are studied at ambient temperature and the shelf life is predicted by using FTIR spectroscopy based on the absorbance changes of ROOH bonds, C═O bonds, TDB bonds, and CCS in the oils. The shelf life of edible oils can be more effectively predicted in this case and provide a practical reference for food industries. Furthermore, the proposed technique is rapid, green, and accurate, and allows real-time characterization of absorbance changes in various characteristic absorption peaks, which corresponded to different oxidation products. By this method, it is possible to reflect real-time information for different quality indices (such as peroxides and acid values) of oil oxidation simultaneously, and unnecessary to measure these indices directly one by one, saving manpower and material resources. Therefore, FTIR spectroscopy is convenient for the rapid evaluation of oxidation stability and shelf life of edible oils under ambient temperature.

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“…Our group has developed several quantitative FTIR oil analysis methods based on the use of disposable polyethylene (PE) films as the sample handling and analysis technique, including the analysis of PV, FFA, and TFA . In the PE procedure, spectra of oil films on PE film were collected along with that of the PE film as background.…”

Section: Introductionmentioning

confidence: 99%

Rapid and Simultaneous Determination of the Iodine Value and Saponification Number of Edible Oils by FTIR Spectroscopy

Zhu

et al. 2018

Euro J Lipid Sci & Tech

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A rapid method is developed to facilitate the Fourier transform infrared (FTIR) spectroscopy analysis of edible oils using disposable polyethylene (PE) films as sample support for the determination of the iodine value (IV) and saponification number (SN). For direct IV analysis, quantification is achieved using the cis and trans double band region (3206–2992 cm−1) by a partial least squares calibration model, whereas, SN is directly determined using the area in carbon chain skeleton vibration absorption region (781–650 cm−1). The proposed method is applicable to various edible oils ranging in IV from 7.0 to 190.0 g 100 g−1 and SN from 162.7 to 222.0 mg g−1 with good precision and accuracy (relative standard deviations 0.39 and 0.32%, respectively) relative to the AOCS standard methods but with markedly less sample preparation and analytical effort. Practical Applications: Standard titration methods for determining the IV and SN of edible oils are labor intensive and require complex solvents and reagents. The PE‐film‐based FTIR method is more sensitive than attenuated total reflectance‐FTIR method and free from problems associated with the viscosity of oils, which is practical and easy to operate. The method can further simplify and facilitate simultaneous FTIR IV and SN analyses and is applicable to various edible oils over a wide range. A PE‐film‐based FTIR method is developed to determine the iodine value (IV) and saponification number (SN) of edible oils. The regions 3206–2992 cm−1 and 781–650 cm−1 are selected for IV and SN analysis, respectively. In the graphical abstract the IV and SN calibration and validation figures are presented.

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Direct FTIR analysis of isolated trans fatty acids in edible oils using disposable polyethylene film

Cited by 20 publications

References 20 publications

Determination of the acid values of edible oils via FTIR spectroscopy based on the OH stretching band

Determination of the acid values of edible oils via FTIR spectroscopy based on the OH stretching band

Analysis of Reaction Kinetics of Edible Oil Oxidation at Ambient Temperature by FTIR Spectroscopy

Rapid and Simultaneous Determination of the Iodine Value and Saponification Number of Edible Oils by FTIR Spectroscopy

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