Thermal Stability Assessment of Vegetable Oils by Raman Spectroscopy and Chemometrics

Alvarenga, Benedito Roberto de; Xavier, Felipe Augusto Neres; Soares, Frederico Luis Felipe; Carneiro, Renato Lajarim

doi:10.1007/s12161-018-1160-y

Cited by 25 publications

(12 citation statements)

References 26 publications

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“…[10] A low smoke point is generally related to low thermal stability. [11] In other words, a higher smoke point indicates that the oil is of better quality and contains lower levels of FFA. The results presented in Table 1 show that most of the packet oils (pure palm olein) had lower smoke points (< 200°C) than the bottled oils (pure palm olein and blended palm olein).…”

Section: Smoke Pointmentioning

confidence: 99%

Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils

Khor

Sim

Abas

et al. 2019

International Journal of Food Properties

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In this study, the safety and quality of commercial cooking oils were evaluated. The emphasis of this evaluation was on the presence of oxidation and polymerization products in fresh oils, although the analyses were often conducted on used frying fats and oils. This was because polymerized triacylglycerols (PTGs) and monomeric oxidized triacylglycerols (oxTAGs) have been proposed as potential indicators of the adulteration of palm olein. The oil quality was evaluated based on PTG content, the presence of epoxy, keto, and hydroxy acids, fatty acid composition, and smoke point. Principal component analysis (PCA) was conducted to identify the relationships among the analytical parameters. The total polar compound content of all fresh oil samples was within the safety limit for human consumption (< 25% polar compounds). TAG oligomers or epoxy, keto, or hydroxy acids were not detected in any of the fresh oil samples. Most of the packet oils had lower smoke point (< 200°C) and linoleic acid content than the bottled oils. The pure palm olein samples were found to be better in terms of overall oil quality, as indicated by the PCA biplots of all analytical parameters.

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Section: Smoke Pointmentioning

confidence: 99%

Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils

Khor

Sim

Abas

et al. 2019

International Journal of Food Properties

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“…The thermal stability of foods, in particular, edible oils, is a property associated with the storage life of food staff explored through various spectroscopic methods and rancimat analysis [52][53][54][55][56][57]. The thermal process of foods generates radicals that can be detected by EPR spectroscopy.…”

Section: Methods For Induction Of Radicalsmentioning

confidence: 99%

EPR Methods Applied on Food Analysis

Drouza¹,

Spanou²,

Keramidas³

2019

Topics From EPR Research

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An overview of the different methodologies developed so far for the investigation of paramagnetic species in foods is presented. Electron paramagnetic resonance spectroscopy (EPR), also known as electron spin resonance spectroscopy (ESR), is the primary technique toward the development of methods for the exploration of EPR-sensitive species, such as free radicals, reactive oxygen species (ROS), nitrogen reactive species (NRS), and C-centered radicals and metal ions. These methods aim for: (a) quantification of radical species, (b) exploration of redox chemical reaction mechanisms in foods, (c) assessment of the antioxidant capacity of food, and (d) food quality, stability, and food shelf life. For these purposes, different radical initiations and detections have been used in foods depending on both the chemistry of the target system and the kind of information required, listed in: the induction of radicals by (a) microwave, UV, or γ-radiation; (b) heating; (c) addition of metals; and (d) use of oxidants.

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“…All these samples show characteristic vibrational bands at 1080 cm −1 , 1265 cm −1 , 1300 cm −1 , 1440 cm −1 , 1655 cm −1 , and 1750 cm −1 . The band at 1080 cm −1 can be assigned to (C-C) stretching of the (CH 2 ) n group; the band at 1265 cm −1 can be assigned to (=C-H) deformation of cis(R-HC=CH-R); the band at 1300 cm −1 can be assigned to (C-H) bending twist of the CH 2 group; the band at 1440 cm −1 can be assigned to (C-H) scissoring of CH 2 ; the band at 1655 cm −1 can be assigned to (C=C) of cis(RHC=CHR); and the band at 1750 cm −1 can be assigned to (C=O) stretching of RC=OOR [10][11][12][13][14][15][16][17][18][19][20][21][22]. These peaks are the common characteristic vibrational bands of almost all edible vegetable oils.…”

Section: Methodsmentioning

confidence: 99%

“…Raman spectroscopy and infrared spectroscopy have been extensively applied to investigate various types of oils [10][11][12][13][14][15][16][17][18][19][20][21][22]. In spectroscopy analyses, studying the relative intensity ratios of characteristic bands is more powerful than investigating the intensity of a particular band, as it can provide more reliable and more detailed intrinsic information of the investigated samples [23][24][25][26].…”

Section: Introductionmentioning

confidence: 99%

Raman Spectroscopy and 2DCOS Analysis of Unsaturated Fatty Acid in Edible Vegetable Oils

et al. 2019

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Raman spectroscopy has been applied to study unsaturated fatty acid in edible vegetable oils. The relative intensity ratio of characteristic vibrational bands has been investigated as a function of the content of totally unsaturated fatty acid, polyunsaturated fatty acid, and monounsaturated fatty acid. The results suggest the intensity ratio of 1655 cm −1 to 1440 cm −1 or 1265 cm −1 to 1300 cm −1 , i.e., a characteristic vibrational band correlated with carbon-carbon double bond in acid chain to a vibrational band not correlated with double bond, could be applied for preliminary analysis of the content of polyunsaturated fatty acid or monounsaturated fatty acid, but cannot be used to analyze the content of total unsaturated fatty acid. Additionally, two-dimensional correlation spectroscopy (2DCOS) has been performed on the content dependent Raman spectra. The 2DCOS result is consistent with that by Raman spectroscopy.intensity ratio of 1655 cm −1 to 1440 cm −1 could be further applied for differentiating different types of PUFAs. With further understanding of relative intensity ratios in various types of UFAs and the development of portable Raman systems, our proposed relative Raman intensity analyses method could be of great interest for practical applications of on-site quality evaluation of edible vegetable oils.

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Thermal Stability Assessment of Vegetable Oils by Raman Spectroscopy and Chemometrics

Cited by 25 publications

References 26 publications

Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils

Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils

EPR Methods Applied on Food Analysis

Raman Spectroscopy and 2DCOS Analysis of Unsaturated Fatty Acid in Edible Vegetable Oils

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