Infrared spectroscopy for quantitative analysis and oil parameters of olive oil and virgin coconut oil: A review

Rohman, Abdul

doi:10.1080/10942912.2016.1213742

Cited by 75 publications

(33 citation statements)

References 46 publications

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“…Vlachos et al (2006) revealed that the absorbance intensity at 2854 cm −1 increased, whereas the band at 2925 cm −1 reduced its absorbance and increased its width during the process of heating corn oil. An increase in peak intensity at 1745 cm −1 was found during heating; the higher the intensities at 1745 cm −1 , the more carbonylic compounds present, which are formed by hydroperoxide decomposition (Rohman, 2017). Valdés et al (2015) identified the increment in absorbance intensity at 2856 and 1745 cm −1 during accelerated oxidation of blanched, roasted or fried almonds.…”

Section: Evaluation By Ft-ir Spectramentioning

confidence: 99%

Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating [pdf]

Ali¹,

Islam²,

Othman³

et al. 2019

Acta Sci Pol Technol Aliment

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Section: Evaluation By Ft-ir Spectramentioning

confidence: 99%

Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating [pdf]

Ali¹,

Islam²,

Othman³

et al. 2019

Acta Sci Pol Technol Aliment

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“…Among the different types of olive oil, extra virgin olive oil (EVOO), which is the most valuable olive oil category, [3] must contain no more than 0.8% FFA content according to the relevant international organizations. Besides the FFA content, three criteria should be satisfied for olive oil to be certified as EVOO: it must be produced by mechanical extraction methods without chemicals and hot water; it must come from first cold-pressing; and it must have a perfect taste.…”

Section: Introductionmentioning

confidence: 99%

Quantitative determination of free fatty acids in extra virgin olive oils by multivariate methods and Fourier transform infrared spectroscopy considering different absorption modes

Tarhan

Ismail

Kara

2017

International Journal of Food Properties

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A methodology based on Fourier transform infrared (FTIR) spectroscopy with different absorption modes, combined with chemometrics techniques, was developed as a tool to quantify the free fatty acids (FFAs) in extra virgin olive oils (EVOOs). The range of FFA contents of calibration samples was extended by adding 0-1.00% oleic acid to refined and deodorized olive oil (RDOO) containing 0.00% FFA. Calibration models were implemented using the partial least-squares (PLS) regression technique. Two absorption modes, reflection and transmission, and two pretreatments, normal and first derivative spectra, were tested in several infrared spectral regions. In order to construct the calibration models, 15 calibration samples were scanned in different absorption modes, and 10 different brands of EVOOs were used for checking the predictive capacity of the best calibration model. The results showed that the best predictions were achieved using normal spectra in the transmission mode using 100 µm CaF 2 flow cell with the highest correlation coefficient (R . The method developed is fast, environment-friendly, and it could be easily used in olive oil industries for the rapid and reliable quantification of FFA content in EVOOs.ARTICLE HISTORY

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“…In addition, HAT included Oxygen Radical Absorbance Capacity (ORAC), Table 1. Fatty acid composition and non-triacylglycerol fraction of extra virgin olive oil (Huang et al, 2008;Rohman, 2017).…”

Section: Antioxidant Activities Of Olive Oils In Vitromentioning

confidence: 99%

Olive (Olea europea) oil: physico-chemical characterization and antioxidant activities in vitro and in vivo

Rohman¹,

Riyanta²,

Lukitaningsih³

et al. 2019

Food Res.

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Olive oil, especially extra virgin olive oil, gained popularity recently due to its beneficial effects toward human health. Olive oil contained high amounts of monounsaturated fatty acids, especially oleic acid (C18:1) and some minor components such as tyrosol and hydroxytyrosol which are important to human health. Olive oils have been reported to have antioxidant in vitro and in vivo. This article reviewed some physico-chemical properties and antioxidant activities of olive oil either in vitro or in vivo. Olive oil was evaluated in vitro using radical scavenging activities, ferric reducing antioxidant power (FRAP), metal chelating power, beta-carotene bleaching, linoleic acid-ferric thiocyanate method. In vivo, the antioxidant activities of olive oil were evaluated using glutathione Stransferase, catalase, and superoxide dismutase. Phenolics compounds present in olive oil contribute to antioxidant activities, therefore, olive oil is potential to be used as a food supplement.

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Infrared spectroscopy for quantitative analysis and oil parameters of olive oil and virgin coconut oil: A review

Cited by 75 publications

References 46 publications

Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating [pdf]

Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating [pdf]

Quantitative determination of free fatty acids in extra virgin olive oils by multivariate methods and Fourier transform infrared spectroscopy considering different absorption modes

Olive (Olea europea) oil: physico-chemical characterization and antioxidant activities in vitro and in vivo

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