Quantitative determination of peroxide value in thermally oxidized palm olein by Fourier transform infrared spectroscopy

Setiowaty, G.; Man, Y. B. Che; Jinap, S.; Moh, M. H.

doi:10.1002/(sici)1099-1565(200003/04)11:2<74::aid-pca498>3.0.co;2-e

Cited by 50 publications

(22 citation statements)

References 15 publications

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“…Furthermore, the peak at wavenumber of 1743 cm -1 was observed only in films containing palm oil. The carbonyl absorption of triglyceride ester linkage was observed at 1746 cm -1 (Setiowaty et al 2000). Thus, the stretching vibration peak assignable to the C=O group of triglycerides was noticeable when the palm oil was incorporated.…”

Section: Fourier-transform Infrared (Ftir) Spectroscopymentioning

confidence: 92%

Influence of palm oil and glycerol on properties of fish skin gelatin-based films

2016

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Properties of fish skin gelatin film incorporated with palm oil at 50 and 75 % (w/w) as affected by glycerol at 0-30 % (w/w) were investigated. Increases in water vapour permeability and elongation at break along with decrease in tensile strength were noticed when levels of glycerol were increased (p \ 0.05). Decrease in L*-and a*-values with coincidental increase in b*-and DE*-values were observed in emulsified films when amount of palm oil incorporated increased (p \ 0.05). Light transmittance of all films increased as glycerol levels were increased (p \ 0.05). FTIR results suggested that the protein-protein interaction in film matrix decreased when palm oil was incorporated. Films added with palm oil had lower glass transition and degradation temperatures than control films. The addition of 75 % palm oil and 10 % glycerol improved water vapour barrier property of fish skin gelatin films without drastic alteration of mechanical properties.

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Section: Fourier-transform Infrared (Ftir) Spectroscopymentioning

confidence: 92%

Influence of palm oil and glycerol on properties of fish skin gelatin-based films

2016

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“…Generally, the ester carbonyl functional group of triglycerides was observed at the wavenumber of 1741-1746 cm À1 (Setiowaty, Che Man, Jinap, & Moh, 2000). Peaks at wavenumbers of 1744 and 1745 cm À1 were considered to be a triglyceride peak for seabass and red tilapia muscle, respectively.…”

Section: Fatty Acid Profiles Of Fresh and Ice-stored Seabass And Red mentioning

confidence: 99%

Changes in heme proteins and lipids associated with off-odour of seabass (Lates calcarifer) and red tilapia (Oreochromis mossambicus×O. niloticus) during iced storage

2010

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“…The bands associated with the fingerprint region observed between 1500 and 1000 cm −1 were not different between the fresh and pidan yolk. Carbonyl absorption of the triglyceride ester linkage was observed at 1746 cm −1 (Setiowaty et al 2000). Yolk lipid mainly contained triglycerides with very low amounts of free fatty acids.…”

Section: Discussionmentioning

confidence: 98%

Effect of Different Cations in Pickling Solution on FTIR Characteristics of Pidan White and Yolk in Comparison to the Fresh Duck Egg

Ganesan¹,

Benjakul²,

Baharin³

2014

JSM

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Quantitative determination of peroxide value in thermally oxidized palm olein by Fourier transform infrared spectroscopy

Cited by 50 publications

References 15 publications

Influence of palm oil and glycerol on properties of fish skin gelatin-based films

Influence of palm oil and glycerol on properties of fish skin gelatin-based films

Changes in heme proteins and lipids associated with off-odour of seabass (Lates calcarifer) and red tilapia (Oreochromis mossambicus×O. niloticus) during iced storage

Effect of Different Cations in Pickling Solution on FTIR Characteristics of Pidan White and Yolk in Comparison to the Fresh Duck Egg

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