Quantitative analysis of oils and fats by Fourier transform Raman spectroscopy

Sadeghi-Jorabchi, H.; Wilson, Reginald H.; Belton, Peter; Edwards-Webb, J. D.; Coxon, David T.

doi:10.1016/0584-8539(91)80236-c

Cited by 148 publications

(92 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Quantification of the total degree of unsaturation is based on the integrated intensity or area of CDC stretching band near 1660 cm 1 , expressed as a ratio to the area of the CDO stretching band near 1750 cm 1 or the CH 2 scissoring band near 1445 cm 1 . 148,150 PCA applied to the Raman shifts of 138 edible oil and fat samples from 21 different sources, correlated with certain structural assignments or with the fatty acid content quantified by gas chromatography, showed clear classification of the samples according to their degree of unsaturation on the basis of a few wavenumbers. 152 It was concluded that the FT-Raman spectra provided information on the degree of unsaturation as well as the relative proportions of SFA, MUFA and PUFA, with the intensities near 3013, 1663 and 1264 cm 1 in particular showing high correlation with the fatty acid profiles determined by gas chromatography.…”

Section: Fatmentioning

confidence: 99%

Vibrational Spectroscopy of Food and Food Products

Li‐Chan¹,

Ismail²,

Sedman³

et al. 2001

Handbook of Vibrational Spectroscopy

View full text Add to dashboard Cite

Vibrational spectroscopy may be applied to the qualitative and quantitative analysis of complex food systems. Mid infrared (MIR) spectroscopy and Raman spectroscopy are valuable tools for identification and structural characterization of food components and for elucidating structure–function relation of food biopolymers such as proteins. Fourier transform infrared(FT‐IR) spectrometers and chemometrics have broadened the scope of MIR spectroscopy for quality control analysis, but such applications remain generally limited to homogeneous fluid products such as beverages, juices, fats, and oils. In contrast, near infrared (NIR) and FT‐NIR spectroscopy in conjunction with multivariate calibration techniques is becoming increasingly popular in the food industry for rapid and routine analysis of proximate composition of various foods as well as for authentication and detection of adulteration. Increasing application of Raman spectroscopy in food analysis is expected with recent developments in NIR‐FT Raman spectrometers, fibre optic sampling, and confocal Raman microscopy.

show abstract

Section: Fatmentioning

confidence: 99%

Vibrational Spectroscopy of Food and Food Products

Li‐Chan¹,

Ismail²,

Sedman³

et al. 2001

Handbook of Vibrational Spectroscopy

View full text Add to dashboard Cite

show abstract

“…Raman spectroscopy offers an attractive alternative for deriving direct, quantitative chemical information in a label-free, nondestructive, and real-time manner at the single-cell level without requiring any exogenous modification of samples (21). Specifically, laser-trapping Raman spectroscopy (LTRS), a combination of a near-IR optical trap and a micro-Raman system (22)(23)(24)(25), is particularly well suited to meet these requirements.…”

mentioning

confidence: 99%

In vivo lipidomics using single-cell Raman spectroscopy

Volponi

Oliver

et al. 2011

Proc. Natl. Acad. Sci. U.S.A.

391

357

View full text Add to dashboard Cite

We describe a method for direct, quantitative, in vivo lipid profiling of oil-producing microalgae using single-cell laser-trapping Raman spectroscopy. This approach is demonstrated in the quantitative determination of the degree of unsaturation and transition temperatures of constituent lipids within microalgae. These properties are important markers for determining engine compatibility and performance metrics of algal biodiesel. We show that these factors can be directly measured from a single living microalgal cell held in place with an optical trap while simultaneously collecting Raman data. Cellular response to different growth conditions is monitored in real time. Our approach circumvents the need for lipid extraction and analysis that is both slow and invasive. Furthermore, this technique yields real-time chemical information in a label-free manner, thus eliminating the limitations of impermeability, toxicity, and specificity of the fluorescent probes common in currently used protocols. Although the single-cell Raman spectroscopy demonstrated here is focused on the study of the microalgal lipids with biofuel applications, the analytical capability and quantitation algorithms demonstrated are applicable to many different organisms and should prove useful for a diverse range of applications in lipidomics.lipid analysis | bioenergy T he global concerns surrounding unabated fossil fuel consumption and the risk of significant environmental impact caused by the associated greenhouse gas emissions, compounded by potential challenges associated with land-based biofuels, have renewed significant interest in microalgae as an alternative feedstock for the production of biodiesel and other biofuels (1). Microalgae hold considerable promise because of their ability to synthesize and store lipids, such as fatty acids and triacylglycerols (TAGs), which can be readily converted into biodiesel (fatty acid methyl or ethyl esters) through relatively simple chemical reactions (2). Small yet efficient, microalgae are attractive for many reasons, including their rapid, cost-effective, and resource-efficient production on nonarable land or photobioreactors (3), with impaired water, and for especially significant lipid production-up to 20-50% of their total dry weight, with examples of up to 80% under certain conditions reported (4). It has been estimated that lipid production of microalgae could be 30 times more efficient in terms of relative production of lipids per acre per year than any other terrestrial plant oil feedstock (2, 5).Under optimal growth conditions, microalgae synthesize fatty acids in the form of various glycerol-based membrane lipids primarily for structural and functional roles (6). In contrast, adverse environmental or metabolic stress conditions such as nutrient limitation, commonly referred to as "lipid trigger" conditions, result in an increase in carbon partitioning and accumulation of substantial proportions of neutral lipids (20-50% of dry weight), primarily in the form of TAGs. The TAGs are a form of...

show abstract

“…Raman spectroscopy, likewise IR spectroscopy, has been used to quantify and characterized the lipid components of food systems, including quantitative analysis of the degree of unsaturation and the content of cis and trans isomers, identification or detection of adulteration of various oils, characterization of polymorphism and chain packing, and monitoring of interactions with other food components or changes induced by processing or storage, such as autooxidation or isomerization. Rapid quantitative analysis of unsaturation and cis and trans isomers content has been reported by using dispersive laser Raman spectroscopy and FT-Raman spectroscopy [57,58,59]. Low-resolution Raman spectroscopy was used to monitor oxidation status of olive oil.…”

Section: Raman Spectroscopymentioning

confidence: 99%