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Pregled bibliografske jedinice broj: 178852

FT-infrared and FT-Raman spectroscopy in the analysis of some edible oils


Allegretti Živčić, Vlasta; Biljan, Tomislav; Smolic, Tomislav; Meić, Zlatko
FT-infrared and FT-Raman spectroscopy in the analysis of some edible oils // EUROANALYSIS XIII : The European Conference on Analytical Chemistry : Book of Abstracts
Salamanca, Španjolska, 2004. str. 302-302 (poster, nije recenziran, sažetak, znanstveni)


CROSBI ID: 178852 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
FT-infrared and FT-Raman spectroscopy in the analysis of some edible oils

Autori
Allegretti Živčić, Vlasta ; Biljan, Tomislav ; Smolic, Tomislav ; Meić, Zlatko

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
EUROANALYSIS XIII : The European Conference on Analytical Chemistry : Book of Abstracts / - , 2004, 302-302

Skup
EUROANALYSIS XIII : The European Conference on Analytical Chemistry

Mjesto i datum
Salamanca, Španjolska, 05.-10.9.2004

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
infrared spectroscopy ; Raman spectroscopy ; edible oil ; olive oil ; PLS method

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Kemija



POVEZANOST RADA


Projekti:
0119641

Ustanove:
Prirodoslovno-matematički fakultet, Zagreb


Citiraj ovu publikaciju:

Allegretti Živčić, Vlasta; Biljan, Tomislav; Smolic, Tomislav; Meić, Zlatko
FT-infrared and FT-Raman spectroscopy in the analysis of some edible oils // EUROANALYSIS XIII : The European Conference on Analytical Chemistry : Book of Abstracts
Salamanca, Španjolska, 2004. str. 302-302 (poster, nije recenziran, sažetak, znanstveni)
Allegretti Živčić, V., Biljan, T., Smolic, T. & Meić, Z. (2004) FT-infrared and FT-Raman spectroscopy in the analysis of some edible oils. U: EUROANALYSIS XIII : The European Conference on Analytical Chemistry : Book of Abstracts.
@article{article, author = {Allegretti \v{Z}iv\v{c}i\'{c}, Vlasta and Biljan, Tomislav and Smolic, Tomislav and Mei\'{c}, Zlatko}, year = {2004}, pages = {302-302}, keywords = {infrared spectroscopy, Raman spectroscopy, edible oil, olive oil, PLS method}, title = {FT-infrared and FT-Raman spectroscopy in the analysis of some edible oils}, keyword = {infrared spectroscopy, Raman spectroscopy, edible oil, olive oil, PLS method}, publisherplace = {Salamanca, \v{S}panjolska} }
@article{article, author = {Allegretti \v{Z}iv\v{c}i\'{c}, Vlasta and Biljan, Tomislav and Smolic, Tomislav and Mei\'{c}, Zlatko}, year = {2004}, pages = {302-302}, keywords = {infrared spectroscopy, Raman spectroscopy, edible oil, olive oil, PLS method}, title = {FT-infrared and FT-Raman spectroscopy in the analysis of some edible oils}, keyword = {infrared spectroscopy, Raman spectroscopy, edible oil, olive oil, PLS method}, publisherplace = {Salamanca, \v{S}panjolska} }




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