Fluorescence polarization technique: a new method for vegetable oils classification

2015 ◽  
Vol 7 (12) ◽  
pp. 5175-5179 ◽  
Author(s):  
Taotao Mu ◽  
Siying Chen ◽  
Yinchao Zhang ◽  
Fandong Meng ◽  
Pan Guo ◽  
...  
Keyword(s):  
Vegetable Oils ◽  
Fluorescence Polarization ◽  
Edible Oils ◽  
Edible Oil ◽  
New Method ◽  
Oil Analysis ◽  
Polarization Of Fluorescence ◽  
Polarization Technique ◽  
Edible Oil Analysis ◽  
Favorable Conditions

Polarization of fluorescence is firstly employed in edible oil analysis. It is found that the degrees of polarization of edible oils are distinct from each other which provides favorable conditions for edible oil classification.

Interlaboratory Comparison Test as an Evaluation of Applicability of an Alternative Edible Oil Analysis by 1H NMR Spectroscopy

2017 ◽  
Vol 100 (6) ◽  
pp. 1819-1830 ◽  
Author(s):  
Elina Zailer ◽  
Ulrike Holzgrabe ◽  
Bernd W K Diehl
Keyword(s):  
Nmr Spectroscopy ◽  
1H Nmr ◽  
1H Nmr Spectroscopy ◽  
Interlaboratory Comparison ◽  
Edible Oils ◽  
Lipid Analysis ◽  
Spectroscopic Method ◽  
Edible Oil ◽  
Oil Analysis ◽  
Edible Oil Analysis

Abstract A proton (1H) NMR spectroscopic method was established for the quality assessment of vegetable oils. To date, several research studies have been published demonstrating the high potential of the NMR technique in lipid analysis. An interlaboratory comparison was organized with the following main objectives: (1) to evaluate an alternative analysis of edible oils by using 1H NMR spectroscopy; and (2) to determine the robustness and reproducibility of the method. Five different edible oil samples were analyzed by evaluating 15 signals (free fatty acids, peroxides, aldehydes, double bonds, and linoleic and linolenic acids) in each spectrum. A total of 21 NMR data sets were obtained from 17 international participant laboratories. The performance of each laboratory was assessed by their z-scores. The test was successfully passed by 90.5% of the participants. Results showed that NMR spectroscopy is a robust alternative method for edible oil analysis.

scholarly journals Recycling edible vegetable oils by using various types of alkali with alcohol to produce biodiesel and study its optical and physical properties

2014 ◽  
Vol 3 (2) ◽  
pp. 143-149
Author(s):  
AA Elbadawi ◽  
SA Suliman ◽  
HM Elkhair ◽  
HH Abuelhassan ◽  
MK Sabahelkhier
Keyword(s):  
Refractive Index ◽  
Energy Conservation ◽  
Physical Properties ◽  
Vegetable Oils ◽  
Edible Oils ◽  
Edible Oil

In the present study, recycling edible oils which have been used in frying purposes of taamia, fish, potatoes, etc. are used to produce biodiesel in order to help in solving the fuel shortages and to share in the energy conservation efforts. Four types of biodiesels were prepared by treated the waste edible oil, firstly NaOH with methanol, secondly NaOH with ethanol, thirdly KOH with methanol, and fourthly KOH with ethanol. One liter of the cheapest and available used vegetable oils, 4gm of Alkali and 250ml of Alcohol was used for producing biodiesel. Optical tests for their absorption, density, viscosity and refractive index of the four produced biodiesels were compared with the fossil diesel (control biodiesel). The findings were showed that the properties of the prepared biodiesel samples are similar to the fossil diesel. DOI: http://dx.doi.org/10.3126/ije.v3i2.10525 International Journal of the Environment Vol.3(2) 2014: 143-149

Edible oil analysis by flow injection

1999 ◽  
Vol 34 (2) ◽  
pp. 101-114 ◽  
Author(s):  
Nikolaos S Thomaidis ◽  
Constantinos A Georgiou
Keyword(s):  
Flow Injection ◽  
Edible Oil ◽  
Oil Analysis ◽  
Edible Oil Analysis

Edible oil analysis by FTIR spectroscopy

1996 ◽  
Vol 8 (4) ◽  
pp. 205-212 ◽  
Author(s):  
Frederick R. van de Voort ◽  
Jacqueline Sedman ◽  
Ashraf A. Ismail
Keyword(s):  
Ftir Spectroscopy ◽  
Edible Oil ◽  
Oil Analysis ◽  
Edible Oil Analysis

Edible oil analysis

2020 ◽  
pp. 167-187
Author(s):  
Andrei A. Bunaciu ◽  
Hassan Y. Aboul-Enein ◽  
Vu Dang Hoang
Keyword(s):  
Edible Oil ◽  
Oil Analysis ◽  
Edible Oil Analysis

Integrated microfluidic viscometer for edible oil analysis

2018 ◽  
Vol 265 ◽  
pp. 91-97 ◽  
Author(s):  
M. Bianco ◽  
A. Zizzari ◽  
L. Gazzera ◽  
P. Metrangolo ◽  
G. Gigli ◽  
...  
Keyword(s):  
Edible Oil ◽  
Oil Analysis ◽  
Edible Oil Analysis

Fast-HPLC Fingerprinting to Discriminate Olive Oil from Other Edible Vegetable Oils by Multivariate Classification Methods

2017 ◽  
Vol 100 (2) ◽  
pp. 345-350 ◽  
Author(s):  
Ana M Jiménez-Carvelo ◽  
Antonio González-Casado ◽  
Estefanía Pérez-Castaño ◽  
Luis Cuadros-Rodríguez
Keyword(s):  
Olive Oil ◽  
Vegetable Oils ◽  
Edible Oils ◽  
Support Vector ◽  
Classification Methods ◽  
Multivariate Classification ◽  
Chromatographic Fingerprint ◽  
K Nearest Neighbors ◽  
Pls Discriminant Analysis

Abstract A new analytical method for the differentiation of olive oil from other vegetable oils using reversed-phaseLC and applying chemometric techniques was developed. A 3 cm short column was used to obtain the chromatographic fingerprint of the methyl-transesterified fraction of each vegetable oil. The chromatographic analysis tookonly 4 min. The multivariate classification methods used were k-nearest neighbors, partial least-squares (PLS) discriminant analysis, one-class PLS, support vector machine classification, and soft independent modeling of class analogies. The discrimination of olive oil from other vegetable edible oils was evaluated by several classification quality metrics. Several strategies for the classification of the olive oil wereused: one input-class, two input-class, and pseudo two input-class.

scholarly journals A Note on the Edible Oil Milling Sector Output, Value Added and Employment

1977 ◽  
Vol 16 (4) ◽  
pp. 449-463
Author(s):  
Sohail J. Malik
Keyword(s):  
Urban Population ◽  
Edible Oils ◽  
Value Added ◽  
Oil Industry ◽  
Edible Oil

The importance of the edible oil industry cannot be over-emphasised, Most of the urban population and an increasing proportion of the rural popula¬tion depend upon it for their cooking needs. As indigenous supplies are highly inadequate, large quantities of edible oils have to be imported to meet domestic requirements, as shown in Table 1.

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