Fourier transform infrared and fluorescence spectroscopy for analysis of vegetable oils

Abstract

Abstract. Fourier transform infrared (FTIR) and fluorescence spectroscopy, combined with chemometric approaches have been developed to analysis of extra virgin olive oil adulterated with pomace olive oil. The measurements were made on pure vegetable oils: extra virgin oil, pomace olive oil and that adulterated with varying concentration of pomace olive oil. Today, the application of FTIR spectroscopy has increased in food studied, and particularly has become a powerful analytical tool in the study of edible oils and fats. The spectral regions where the variations were observed chosen for developing models and cross validation was used. The synchronous fluorescence spectrometry takes advantage of the hardware capability to vary both the excitation and emission wavelengths during the analysis with constant wavelength difference is maintained between the two. The region between 300 and 400 nm is attributed to the tocopherols and phenols, the derivatives of vitamin E are associated with the region 400-600 nm and the bands in the region of 600-700 nm are attributed to the chlorophyll and peophytin pigments. The results presented in this study suggest that FTIR and fluorescence may be a useful tool for analysis and detecting adulteration of extra virgin olive oil with pomace oil.

Natürel Zeyti̇nyaği Tağşi̇şi̇ni̇n Tespi̇ti̇nde Sterol Kompozi̇syonu, Ecn42 Farki Ve Ftir Spektroskopi̇si̇ni̇n Kullaniminin Karşilaştirmali Olarak İncelenmesi̇

“…Various fast-measurement techniques have been used to detect VOO adulteration or predict adulterant concentration. UV-Visible (UV-Vis) spectroscopy, Near Infrared Spectroscopy (NIR), Raman Fluorescence Spectroscopy, Fourier Transform Infrared Spectroscopy (FTIR), Nuclear Magnetic Resonance (NMR) method and Differential Scanning Calorimetry (DSC) are the most used techniques in VOO adulteration studies (Aroca-Santos et al, 2016;Chiavaro, 2014;Lia et al, 2018;Milanez et al, 2017;Nigri and Oumeddour, 2013;Ordoudi et al, 2022;Öztürk et al, 2010;Zhang et al, 2011). Studies were mainly carried out with model samples prepared by mixing one or more selected VOO and adulterant oil.…”

Use of FTIR Spectroscopy and Chemometrics with Respect to Storage Conditions of Moldavian Dragonhead Oil

“…It has been recognized that these methods are valuable for monitoring the quality of edible oils. The study of oils can be carried out with the use of absorption spectroscopy (UV-VIS) [13][14][15] and infrared spectroscopy (IR) [16][17][18][19][20][21]. The latter method can be applied for qualitative and quantitative measurements of parameters of edible oils such as free fatty acid [22], peroxide value [23], iodine and anisidine value [24,25], lipid classes, and fatty acid composition [26,27].…”

Spectroscopic Methods in the Evaluation of Modified Vegetable Base Oils from Crambe abyssinica

“…Numerous scientific publications prove the usefulness of spectroscopic methods in the study of the properties of vegetable oils and, above all, the assessment of the quality of edible oils [4,5]. The analysis of vegetable oils can be carried out with the use of absorption spectroscopy in the area of the ultraviolet-visible spectral region (UV-Vis) [6,7,8], infrared spectroscopy (IR) [9,10,11,12,13,14], nuclear magnetic resonance spectroscopy (NMR) [15,16,17] and Raman spectroscopy [18,19,20,21].…”