FT-infrared and FT-Raman spectroscopy in the analysis of some edible oils (CROSBI ID 503270)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa
Podaci o odgovornosti
Allegretti Živčić, Vlasta ; Biljan, Tomislav ; Smolic, Tomislav ; Meić, Zlatko
engleski
FT-infrared and FT-Raman spectroscopy in the analysis of some edible oils
FT-infrared and FT-Raman spectroscopy is used in the analysis of various kinds of samples, including food analysis. Interest in the analysis of edible olive oil increases with its widespread consumption, which is based upon its beneficial healthcare and nutritional effects, as well as taste. Edible olive oils come to the market as pure, differently prepared products, as well as their adulteration with non-edible or some seed oils. Therefore, various oil blends have different properties, and are subject to further research. A series of various olive oils was subjected to FT- infrared analysis. Some mixtures of olive oil with soya, rapeseed and sunflower oil were also analyzed. Depending upon pure oil type, slight differences in wavenumbers were observed for some vibrations. Mixtures were prepared by mixing olive oil and seed oil in ultrasound bath. Temperature change was determined and correlated to the wavenumber shift. Five minute mixing was chosen for all sample preparations, during the period when the temperature change remained inside the RT region. Repeatability of measurements was satisfactory. Best linear relationship of seed oil fraction and wavenumber shift was obtained in the range from approximately 3005 to 3015 cm-1, corresponding to the CH vibration of different oils. Wavenumber changes in other regions are also investigated in order to achieve more specific information about seed oil type used (1). FT-Raman spectra of pure olive oils and their mixtures with seed oils were also recorded. Wavenumber shifts were correlated with the percentage by weight of seed oils in the mixture. Multivariant analysis with PLS (partial least squares) method is under way and will be discussed. This investigation opens possibilities for quantitative analysis of some edible oil mixtures by means of FT-IR/Raman spectroscopy.
infrared spectroscopy ; Raman spectroscopy ; edible oil ; olive oil ; PLS method
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
Podaci o prilogu
302-302.
2004.
objavljeno
Podaci o matičnoj publikaciji
EUROANALYSIS XIII : The European Conference on Analytical Chemistry : Book of Abstracts
Podaci o skupu
EUROANALYSIS XIII : The European Conference on Analytical Chemistry
poster
05.09.2004-10.09.2004
Salamanca, Španjolska