Edible oil analysis

Bunaciu, Andrei A.; Aboul‐Enein, Hassan Y.; Hoang, Van-Dung

doi:10.1016/b978-0-12-818827-9.00009-3

Cited by 5 publications

(2 citation statements)

References 39 publications

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“…The susceptibility to oxidative processes can render fatty acids, free and/or bound to glycerol degraded into volatile and nonvolatile compounds in edible oils. Thus, a great number of studies have been dedicated to monitoring the quality of such products after processing until use by the consumer (Bunaciu et al 2020).…”

Section: Introductionmentioning

confidence: 99%

Determination of thermally deteriorated oil re-used as adulterants in sunflower oil using Fourier transform infrared spectroscopy

Bunaciu¹,

Hoang

Aboul‐Enein³

2023

Preprint

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Sunflower oil (SFO) is preferably chosen for frying because it gets soaked less and is very light. Nevertheless, there is a possibility that SFO is adulterated with thermally deteriorated oil re-used such as the leftover oil after the frying process of meat with breadcrumbs (TDO A) and potatoes (TDO B). It may be very harmful to our health and the environment, requiring a fast and reliable screening test for such adulterants. In this study, Fourier transform infrared spectroscopy based on the attenuated total reflectance (ATR-FITR) sampling technique was studied for the direct determination of TDOA and TDO B as adulterants in SFO-TDO binary mixtures. Our proposed quantification methods were based on the simple linear regression analysis of IR spectral intensity (peak height or peak area) at the wavenumber 1746 cm − 1 on adulterant concentration 0 ÷ 10% (v/v) (R2 > 0.990). They proved to be accurate (% recovery in the range of 98.0 ÷ 101.1%), precise (RSD < 2.7%) and technically simple (total analysis time of 5–10 min).

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Section: Introductionmentioning

confidence: 99%

Determination of thermally deteriorated oil re-used as adulterants in sunflower oil using Fourier transform infrared spectroscopy

Bunaciu¹,

Hoang

Aboul‐Enein³

2023

Preprint

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“…The term "edible oils" (also possibly referred to as "cooking oils") describes a group of fatty liquids physically extracted from several vegetables, some animal tissues or microorganisms (Bunaciu et al 2020). In an overview presenting the principal sources of oils, it was concluded that most edible oils are obtained after extraction from seeds, while olive, coconut and palm, are extracted from fruits (Issaoui and Delgado 2019).…”

Section: Introductionmentioning

confidence: 99%

Determination of some edible oils adulteration with paraffin oil using infrared spectroscopy

Bunaciu¹,

Serban²,

Aboul‐Enein³

2022

PHAR

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The spectroscopy of molecular vibrations using mid-infrared or near-infrared techniques was used more and more to characterize different compounds, including edible oil, in order to monitor any changes and to detect fraudulent modifications. This article presents a new method for quantitative adulteration of extra virgin olive oil (EVOO) or corn germ oil (CGO) with a mineral oil, such as paraffin oil (PO). A Fourier transform infrared (FT-IR) spectrometric method, using ATR spectra, was developed for the rapid, direct measurement of edible oils adulteration. The results indicate the efficiency of the proposed method for the detection of paraffin oil in adulteration of EVOO and CGO with RSD (< 3.0%). Graphical abstract:

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Detection of sunflower oils adulteration by ATR-FTIR spectra

Bunaciu¹,

Serban²,

Aboul‐Enein

2022

Chem. Pap.

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Edible oil analysis

Cited by 5 publications

References 39 publications

Determination of thermally deteriorated oil re-used as adulterants in sunflower oil using Fourier transform infrared spectroscopy

Determination of thermally deteriorated oil re-used as adulterants in sunflower oil using Fourier transform infrared spectroscopy

Determination of some edible oils adulteration with paraffin oil using infrared spectroscopy

Detection of sunflower oils adulteration by ATR-FTIR spectra

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Edible oil analysis

Cited by 5 publications

References 39 publications

Determination of thermally deteriorated oil re-used as adulterants in sunflower oil using Fourier transform infrared spectroscopy

Determination of thermally deteriorated oil re-used as adulterants in sunflower oil using Fourier transform infrared spectroscopy

﻿Determination of some edible oils adulteration with paraffin oil using infrared spectroscopy

Detection of sunflower oils adulteration by ATR-FTIR spectra

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Determination of some edible oils adulteration with paraffin oil using infrared spectroscopy