NMR and FTIR Analysis of Overheated Cooking Oil

Muhizi, Théoneste

doi:10.13005/ojc/300233

Cited by 3 publications

(4 citation statements)

References 12 publications

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“…The IR spectra of normal healthy urine treated with albumin at concentrations of 62.5 mg/dL, 125 mg/dL 250 mg/dL, 500 mg/dL and 1000 mg/dL is shown in fig 7.The analysis of spectra reveals that the absorption peaks at 3472cm -1 are due to water, as the overall spectra is dominated by water, intermolecular strong, sharp O-H stretching free hydroxyl group. 3457cm -1 is strong N-H stretching vibrations in Amide A, is mainly due to break down of protein 15,16,17 .…”

Section: Resultsmentioning

confidence: 99%

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Rheological and Infrared Spectroscopic Investigations of Normal and Chronic Kidney Disease Urine

Ahmad¹,

Ahmed²,

Syed³

et al. 2016

Orient. J. Chem

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The objective of the study is to examine the physical properties of urine of healthy donors and Chronic Kidney Disease (CKD) patients for possible early detection of proteinuria. Specific gravity, viscosity, surface tension, refractive index, electrical conductivity and IR spectroscopy of urine were studied. First morning urine and random urine samples were collected from healthy male donors and were considered as controls to compare with CKD patients. Urine from healthy donors treated with albumin also used in the study. The decrease in surface tension of CKD urines was observed due to high albumin excretion and increased blood urea nitrogen. Fourier Transform Infrared (FTIR) spectra in the mid IR region were recorded for normal and albumin treated urine. It observed that peaks at 1641 cm -1 and 1450 cm -1 in IR spectra are the most specific peaks for urea and albumin, respectively. This method of detecting proteinuria is quick and cheaper, and is an alternate to eGFR.

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Section: Resultsmentioning

confidence: 99%

“…The intensity of absorption band at 1463cm -1 increases with increasing concentration of albumin in urine figure 8. The peak at 1463cm -1 is assigned to turn structure 16 , can be considered as the most specific peak for albumin in urine. The decrease of surface tension in CKD urine can be It is due to weak in-plane deformation vibrations.…”

Section: Resultsmentioning

confidence: 99%

Rheological and Infrared Spectroscopic Investigations of Normal and Chronic Kidney Disease Urine

Ahmad¹,

Ahmed²,

Syed³

et al. 2016

Orient. J. Chem

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“…Deep frying of different foodstuffs involves use of high heating temperatures which not only lead to dehydration of foodstuffs but also result in generation of volatile and non-volatile degradation products from the cooking oils. The later may remain in the oil as toxins which may be absorbed in the body along with the food fried in them (Muhizi 2014).…”

Section: Discussionmentioning

confidence: 99%

“…In many countries the cooking oil is subjected to repeated heating and the temperature involved in each bout of frying is as high as 170-220°C. Such procedures are known to lead to considerable physico-chemical deterioration of cooking oils rendering them hazardous to health (Muhizi 2014). One of the chemical byproducts formed during cooking at very high temperatures are a group of complex heterogeneous compounds known as Advanced glycation end products (AGEs).…”

Section: Introductionmentioning

confidence: 99%

Increased advanced glycation end product specific fluorescence in repeatedly heated used cooking oil

et al. 2017

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Repeated heating of cooking oils is known to cause their degradation and generation of toxins. Dietary Advanced glycation end products (dAGEs) are formed when the foods are cooked in dry heat at very high temperatures. dAGEs are believed to contribute significantly to total pool of AGEs in body. In this study, cooking oil samples used for frying snacks were collected from 102 shops. AGEs were extracted using Aqueous-TCA-chloroform method. Fluorescent AGE levels were determined using a fluorescence spectrophotometer and compared with AGEs in corresponding fresh oil samples collected from same shops. Palm oil was most commonly (62.5%) used for cooking. Most of the samples were subjected to several rounds of heating (1-6). AGE specific fluorescence (ASF) in used oil (range = 8.5-745.11) samples was found to be significantly higher in 88/102 as compared to the corresponding fresh oil samples. Treatment with inhibitors like lime concentrate and vitamin C decreased ASF (10/14 and 10/11 samples respectively) of the used oils. The results suggest that cooking oil subjected to repeated heating can contribute to increase in fluorescent AGEs in diet. Simple practices like liberal use of common household substances like lime concentrate may help to reduce these in fried food.

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Hydrothermal catalytic processing of waste cooking oil for hydrogen-rich syngas production

Nanda

Rana

Hunter

et al. 2019

Chemical Engineering Science

136

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NMR and FTIR Analysis of Overheated Cooking Oil

Cited by 3 publications

References 12 publications

Rheological and Infrared Spectroscopic Investigations of Normal and Chronic Kidney Disease Urine

Rheological and Infrared Spectroscopic Investigations of Normal and Chronic Kidney Disease Urine

Increased advanced glycation end product specific fluorescence in repeatedly heated used cooking oil

Hydrothermal catalytic processing of waste cooking oil for hydrogen-rich syngas production

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