Qualitative analysis of edible oil oxidation by FTIR spectroscopy using a mesh “cell”

2015 ◽  
Vol 7 (10) ◽  
pp. 4328-4333 ◽  
Author(s):  
Lirong Xu ◽  
Tao Fei ◽  
Qinghua Li ◽  
Xiuzhu Yu ◽  
Lei Liu
Keyword(s):  
Qualitative Analysis ◽  
Ftir Spectroscopy ◽  
Detection Method ◽  
Edible Oil ◽  
Oil Oxidation ◽  
Qualitative Detection ◽  
Mesh Cell

To develop a feasible, green, and fast qualitative detection method for identifying edible oil oxidation, the qualitative discrimination between oxidised and non-oxidised oils was calibrated based on FTIR procedures, which used a mesh cell as a spectral acquisition accessory in combination with Mahalanobis analysis.

A rapid method for evaluating the edible oil oxidative stability during ambient storage by FTIR spectroscopy using a mesh cell

2016 ◽  
Vol 8 (25) ◽  
pp. 5117-5122 ◽  
Author(s):  
Lirong Xu ◽  
Xiuzhu Yu ◽  
Lei Liu ◽  
Mengjun Li ◽  
Rui Zhang
Keyword(s):  
Oxidative Stability ◽  
Ftir Spectroscopy ◽  
Rapid Method ◽  
Functional Group ◽  
Edible Oils ◽  
Edible Oil ◽  
Ambient Storage ◽  
Mesh Cell

Changes of functional group spectra of edible oils during oxidation on a mesh cell.

Analysis of Reaction Kinetics of Edible Oil Oxidation at Ambient Temperature by FTIR Spectroscopy

2020 ◽  
Vol 122 (6) ◽  
pp. 1900302
Author(s):  
Mengzhu Wang ◽  
Jia Chen ◽  
Bingyu Jing ◽  
Lingyan Zhang ◽  
Yaoyao Dong ◽  
...  
Keyword(s):  
Ambient Temperature ◽  
Reaction Kinetics ◽  
Ftir Spectroscopy ◽  
Edible Oil ◽  
Oil Oxidation ◽  
Kinetics Of

Qualitative analysis of edible oil oxidation using an olfactory machine

2020 ◽  
Vol 14 (5) ◽  
pp. 2600-2610 ◽  
Author(s):  
Hamed Karami ◽  
Mansour Rasekh ◽  
Esmaeil Mirzaee-Ghaleh
Keyword(s):  
Qualitative Analysis ◽  
Edible Oil ◽  
Oil Oxidation

A novel method for qualitative analysis of edible oil oxidation using an electronic nose

2016 ◽  
Vol 202 ◽  
pp. 229-235 ◽  
Author(s):  
Lirong Xu ◽  
Xiuzhu Yu ◽  
Lei Liu ◽  
Rui Zhang
Keyword(s):  
Qualitative Analysis ◽  
Electronic Nose ◽  
Edible Oil ◽  
Oil Oxidation ◽  
Novel Method

scholarly journals Qualitative Analysis of Traditional Italian Dishes: FTIR Approach

2018 ◽  
Vol 10 (11) ◽  
pp. 4112 ◽  
Author(s):  
Alessandra Durazzo ◽  
Johannes Kiefer ◽  
Massimo Lucarini ◽  
Emanuela Camilli ◽  
Stefania Marconi ◽  
...  
Keyword(s):  
Qualitative Analysis ◽  
Ftir Spectroscopy ◽  
Functional Groups ◽  
Food Systems ◽  
Principal Component ◽  
Integrated Approach ◽  
Spectroscopic Characterization ◽  
Cooking Methods ◽  
Food Research ◽  
The Individual

Italian cuisine and its traditional recipes experience an ever-increasing popularity around the world. The “Integrated Approach” is the key to modern food research and the innovative challenge for analyzing and modeling agro-food systems in their totality. The present study aims at applying and evaluating Fourier Transformed Infrared (FTIR) spectroscopy for the analysis of complex food matrices and food preparations. Nine traditional Italian recipes, including First courses, One-dish meals, Side courses, and Desserts, were selected and experimentally prepared. Prior to their analysis via FTIR spectroscopy, the samples were homogenized and lyophilized. The IR spectroscopic characterization and the assignment of the main bands was carried out. Numerous peaks, which correspond to functional groups and modes of vibration of the individual components, were highlighted. The spectra are affected by both the preparation procedures, the cooking methods, and the cooking time. The qualitative analysis of the major functional groups can serve as a basis for a discrimination of the products and the investigation of fraud. For this purpose, the FTIR spectra were evaluated using Principal Component Analysis (PCA). Our results show how the utilization of vibrational spectroscopy combined with a well-established chemometric data analysis method represents a potentially powerful tool in research linked to the food sector and beyond. This study is a first step towards the development of new indicators of food quality.

Analysis and Detection of Edible Oil Oxidation

2016 ◽  
Vol 28 (8-9) ◽  
pp. 145-148
Author(s):  
Jinwei Li ◽  
Xuyuan Sun ◽  
Yuanfa Liu
Keyword(s):  
Edible Oil ◽  
Oil Oxidation

Determination of Abamectin Residues in Edible Oils by High-Performance Liquid Chromatography with Fluorescence Detection

2014 ◽  
Vol 97 (3) ◽  
pp. 928-932 ◽  
Author(s):  
Xue-Xue Miao ◽  
Yuan-Yuan Yang ◽  
Xiao-Yun Yang ◽  
Qi-Liang Huang ◽  
Hai Hong
Keyword(s):  
High Performance Liquid Chromatography ◽  
Fluorescence Detection ◽  
Mobile Phase ◽  
High Performance ◽  
Detection Method ◽  
Edible Oils ◽  
Edible Oil ◽  
Time Saving ◽  
Satisfactory Precision

Abstract A rapid and simple HPLC-fluorescence detection method has been developed for the determination of abamectin residues in edible oil. Residues are extracted with acetonitrile and by vortexing and then directly derivatized with no need for a time-consuming cleanup step. Trifluoroacetic anhydride and N-methylimidazole were used as derivatizing agents of abamectin. Abamectin was detected and quantitated with fluorescence detection (excitation: 365 nm; emission: 475 nm), and methanol was used as the mobile phase. The LOD was 0.001 mg/kg and the LOQ was 0.003 mg/kg. The recoveriesranged from 86 to 100.4% with satisfactory precision (RSD < 10.1%). This method proved to be sensitive, environmentally friendly, time-saving, and efficient.

Virgin olive oil stability study by mesh cell-FTIR spectroscopy

Talanta ◽  
2017 ◽  
Vol 167 ◽  
pp. 453-461 ◽  
Author(s):  
Noelia Tena ◽  
Ramón Aparicio ◽  
Diego L. García-González
Keyword(s):  
Olive Oil ◽  
Ftir Spectroscopy ◽  
Virgin Olive Oil ◽  
Stability Study ◽  
Oil Stability ◽  
Mesh Cell
Sign in / Sign up

Export Citation Format

Share Document