Main fatty acid classes in vegetable oils by SB-ATR-Fourier transform infrared (FTIR) spectroscopy

Sherazi, Syed Tufail Hussain; Talpur, M. Younis; Mahesar, Sarfaraz Ahmed; Kandhro, Aftab Ahmed; Arain, Sarfraz

doi:10.1016/j.talanta.2009.07.030

Cited by 60 publications

(27 citation statements)

References 12 publications

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“…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

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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.

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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

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“…It is fast, not destructive and not involving laborious sample preparation [Kurniawati et al 2014]. Fourier transform infrared spectroscopy is an excellent analysis tool, as it has already been shown to be a means of rapid determination of important quality parameters [Sherazi et al 2009]. It is a powerful instrumental tool for both qualitative and quantitative analysis of food components owing to the substantial functional group information contained within the IR spectrum [Amamcharla et al 2010, Badr 2012.…”

Section: Introductionmentioning

confidence: 99%

Eff ect of probiotics and thyme essential oil on the essential amino acid content of the broiler chicken meat

Alfaig

Angelovičová

Král

et al. 2014

Acta Sci Pol Technol Aliment

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Background. Differences in the types and percentages of essential amino acids (EAAs) in food could infl uence the value of protein consumed and proteins with a high content of EAAs are the most important components of poultry meat. The use of probiotics for meat and carcass quality improvement has been questioned, while feed supplementation with thyme essential oil (TEO) could be considered as useful natural supplement to be applied in the poultry industry to improve meat quality. Material and methods. Day-old broilers Ross 308 (n = 400) were randomly divided into four groups based on the feed supplement as follows: control, probiotics 0.05%, TEO 0.05% and combination of probiotics and TEO, while the fattening period was 42 days. Six birds of both sexes from each group were selected as a sample, slaughtered and then stored (-18°C) for 6 months till the analysis. The muscular homogeneous sample (50 g) from the breast and thigh of each sample bird was analysed by the Fourier Transform Infrared Spectroscopy method using the device Nicolet 6700. The essential amino acids content was determined and the quality indicators include chemical score, amino acid score, EAA index and biological value were calculated. Results. The obtained results show that for all the tested EAAs of the breast and thigh muscles, the content numerically increased gradually and progressively within the groups as the control scored the minimum followed by the probiotics group, then the combination group and fi nally the TEO group which scored the highest results. Conclusion. It can be concluded that the TEO promoted the increase of all the EAAs and consequently the quality indicators with signifi cant different compared with the control group and signifi cantly different for some EAAs and quality indicators compared with the probiotics group and the combination group.

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“…When the FT‐IR spectra of admixtures containing refined sunflower oil and cold pressed rapeseed oil were superimposed (Figure ) there was clear variation in the region 880–1050 cm 1 . This area of the spectra has been identified as corresponding to saturated fatty acids content . The two oils differ in their saturated fatty acid content with cold pressed rapeseed oil having around 7% while refined sunflower oil has between 9 and 13%, which would explain the variation.…”

Section: Resultsmentioning

confidence: 99%

Detection of Refined Sunflower and Rapeseed Oil Addition in Cold Pressed Rapeseed Oil Using Mid Infrared and Raman Spectroscopy

McDowell

Osório

Elliott

et al. 2018

Euro J Lipid Sci & Tech

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In this study, a new screening technique for the detection of two types of oil adulterants in cold pressed rapeseed oil is investigated. The calibration models built with four different multivariate classifiers (SIMCA, PLS‐DA, LDA‐KNN, and LDA‐SVM) are based on spectral fingerprints from either FT‐IR and Raman instruments from authentic pure oils and in‐house admixtures of the oils involved. When refined sunflower oil is the adulterant, both FT‐IR and Raman produce effective models with high sensitivity of 86% and 93% respectively. When refined rapeseed oil is the adulterant the sensitivity decreases. This is explained by the chemical differences of the two adulterants. PLS‐R quantification analysis estimates minimum detection levels of 15% (Raman) and 9% (FT‐IR) when refined sunflower oil is the adulterant, and 22% (Raman) and 64% (FT‐IR) when refined rapeseed oil is the adulterant. This initial study shows the potential of Raman spectroscopy to be utilized for the screening of cold pressed rapeseed oil authenticity. Practical Applications: It has been well documented in the past that high‐value edible oils can be easily adulterated with lower cost oils for economic gain. Although the cold pressed rapeseed oil industry has not experienced such fraud, it would be prudent to have analytical techniques available to authenticate genuine oils quickly. This would further strengthen cold pressed rapeseed oil's reputation as a product free from substitutional fraud. These calibration models can tool the industry and regulatory bodies with a screening method to detect authenticity in realistic levels. A feasibility study regarding cold pressed rapeseed oil adulteration is investigated. Cold pressed rapeseed oil is adulterated with either refined rapeseed oil or refined sunflower oil and spectra is acquired using either Raman or FT‐IR spectroscopy. A library of spectra is gathered which includes pure cold pressed rapeseed oil and cold pressed rapeseed oil admixtures of varying concentrations. Chemometric analysis is carried out on the dataset with both classification and quantification techniques. The optimum instrument‐chemometric pairings for cold pressed rapeseed oil authentication are discussed.

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Main fatty acid classes in vegetable oils by SB-ATR-Fourier transform infrared (FTIR) spectroscopy

Cited by 60 publications

References 12 publications

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

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

Eff ect of probiotics and thyme essential oil on the essential amino acid content of the broiler chicken meat

Detection of Refined Sunflower and Rapeseed Oil Addition in Cold Pressed Rapeseed Oil Using Mid Infrared and Raman Spectroscopy

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