Discriminant analysis of edible oils and fats by FTIR, FT-NIR and FT-Raman spectroscopy

Yang, Hong; Irudayaraj, Joseph; Paradkar, Manish M

doi:10.1016/j.foodchem.2004.08.039

Cited by 413 publications

(258 citation statements)

References 18 publications

Supporting

Mentioning

235

Contrasting

Unclassified

Order By: Relevance

“…Infrared (IR) spectroscopy is also known as a very helpful way to study lipid degradation under oxidative conditions [113], particularly since it is an easy, rapid, economical and non- IR has been applied to measure the peroxide value in oxidized lipids [115] and differences were found in the IR spectra of fresh and aged oils [116,117]; so IR spectra can be used to characterize the aging of various edible oils [118][119][120][121][122]. The investigation of the FTIR spectra of the treated oils revealed that the microwave heating of oils [123] caused significant changes in the intensities of their absorption bands and produced no shifts in the position of the bands.…”

Section: Infrared Spectroscopymentioning

confidence: 99%

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

Barriuso

Astiasarán

Ansorena

2012

Eur Food Res Technol

268

220

View full text Add to dashboard Cite

Lipid oxidation analysis in food samples is a relevant topic since compounds generated in the process are related to undesirable sensory and biological effects. As the process is complex and depends on the type of lipid substrate, oxidation agents and environmental factors, proper measurement of lipid oxidation remains a challenging task. A great variety of methodologies have been developed and implemented so far, both for determining primary oxidation products and secondary oxidation products. Most common methods and classical procedures are described, including peroxide value, TBARS analysis and chromatography. Some other methodologies such as chemiluminescence, fluorescence emission, Raman spectroscopy, infrared spectroscopy or magnetic resonance, provide interesting and promising results, so attention must be paid to these alternative techniques in the area of food lipid oxidation analysis.

show abstract

Section: Infrared Spectroscopymentioning

confidence: 99%

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

Barriuso

Astiasarán

Ansorena

2012

Eur Food Res Technol

268

220

View full text Add to dashboard Cite

show abstract

“…Originally, FT-IR has been used for pure sample analysis exclusively; however, recently, it has been successfully used for mixture analysis as well. The FT-IR procedure includes both reference (Sherazi et al 2009) and discriminant analysis (Yang et al 2005). Once the statistical model for a given type of mixture is established, measuring the amount of a given substance or discriminating of samples requires registration of one spectrum only followed by entering spectral data into a dedicated software.…”

Section: Introductionmentioning

confidence: 99%

Assessment of the Hazelnuts Roasting Process by Pressure Differential Scanning Calorimetry and MID-FT-IR Spectroscopy

Ciemniewska‐Żytkiewicz

Bryś

Sujka

et al. 2015

Food Anal. Methods

View full text Add to dashboard Cite

The effect of the roasting process on the quality of hazelnuts (Corylus avellana L.) lipidic fraction was investigated by pressure differential scanning calorimetry (PDSC) and middle Fourier transform infrared (MID-FT-IR) spectroscopy. The data obtained were referred to and related with fatty acid composition, free fatty acids content, peroxide value, anisidine value and tocopherols concentration measured by standard techniques. These methods were used to decipher between the roasted hazelnuts (shelled and in-shell) treated in different thermal conditions (100°C, 130°C and 160°C) and time (10, 30 and 60 min). The results of free fatty acids (FFA), peroxide value (PV) and anisidine value remained low for all roasting conditions applied and were within quality requirement ranges. The shell left on hazelnuts during the roasting process limited hazelnuts oxidative deterioration, hence it showed protective function. Minor changes occurred in the fatty acid and tocopherol contents and compositions. PDSC, as an appropriate unbiased method for assessing the oxidative stability, revealed a slight elevation of oxidative stability as the temperature and time of the roasting process increased (p<0.05). Discriminant models constructed with the use of principal components (PC) procedure confirmed the ability of MID-FT-IR to monitor the roasting process within a certain range of temperature and time applied.

show abstract

“…In fact, chemical as well as physical properties are key factors in determining the application of oils and fats in food processing (Diáz Gamboa and Gioielli 2003). For this reason, the rapid, easy and fast IR spectroscopy has become an emerging technique for analyzing of edible oils due to its simple process of using (Yang et al 2005). Moreover, the application of fourier transform infrared (FTIR) spectroscopy has been turned out to be a powerful technique in analyzing of food, especially in oil and fats industries (Guillén and Cabo 2000).…”

Section: Introductionmentioning

confidence: 99%

Effect of frying on the rheological and chemical properties of palm oil and its blends

et al. 2013

View full text Add to dashboard Cite

The aim of this research was to determine the changes in the physicochemical properties of palm oil and its blends by FTIR and rheological measurements. Application of heat produces some chemical compounds as impurities and even toxic compounds in oils and fats that give absorbance at different region. FTIR spectra of pure palm olein shows an absorbance at 3002 cm −1 whereas other pure oils show maximum absorption at around 3007 cm −1 due to C-H stretching vibration of cis-double bond (=C-H). By blending of high unsaturated oils with palm olein, a clear shift of 3007 cmband to 3005 cm −1 occurs. Viscosity of palm olein was found higher among all oils while it subsequently and substantially reduced by blending with other oils. Since it is a function of temperature, viscosity of pure oils and their blends decreases with the increase of temperature. The loss modulus (G′′), for all oil blends before and after frying, in rheological experiment was found higher for all oils than the storage modulus (G′), therefore, the viscous property was found higher than elastic property of oils and blends. However, the critical stress for all oil blends was found higher than that of pure oils.

show abstract

Discriminant analysis of edible oils and fats by FTIR, FT-NIR and FT-Raman spectroscopy

Cited by 413 publications

References 18 publications

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

Assessment of the Hazelnuts Roasting Process by Pressure Differential Scanning Calorimetry and MID-FT-IR Spectroscopy

Effect of frying on the rheological and chemical properties of palm oil and its blends

Contact Info

Product

Resources

About