Refractive Index and Fourier Transform Infrared Spectra of Virgin Coconut Oil and Virgin Olive Oil

Abstract

: This study presents the refractive index and FTIR spectra of virgin coconut oil and virgin olive oil that have been measured in the wavelength range from 491.0-667.8 nm. The measurement of refractive index was carried out using a minimum deviation method while the IR transmission ranging from 600-4000 cm −1 was measured using FTIR spectrometer respectively. The measurements were done at room temperature and the dispersion equations for the studied samples were verified and the Cauchy constants were obtained by fitting the experimental data to the Cauchy formula. For both, refractive index and Cauchy constants, the value obtained are higher in virgin olive oil as compared to virgin coconut oil. A similar result for FTIR absorption spectrum was also observed where the five important peaks explaining the stretching absorption due to aldehyde (C = O) and esters (C-O), bending absorption (methylene (CH 2 ) and methyl (CH 3 ) groups and double bond absorptions (C = O) were strong in virgin olive oil.

Effect of Silymarin as Natural Antioxidants and Antimicrobial Activity

“…The above mentioned data revealed that no lipolysis and /or oxidative rancidity occurred in the oil under study. Therefore, the oil can be used in study and the previous obtained data were in harmony with the findings of(Firestone, 2005) ,Hilali et al, (2005) andYunus et al, 2009). Physicochemical properties of the Sunflower oil.…”

Effects of L-ascorbic acid addition on micro-filtered coconut water: Preliminary quality prediction study using 1H-NMR, FTIR and GC-MS

“…These hexane extracts mainly contained fats/oils and other non-polar constituents of the coconut water samples. The peak assignment of each peak and shoulder can be found in several literatures (Innawong et al, 2004;Kalsi, 2000;Lima et al, 2008;Vlachos et al, 2006;Yang & Irudayaraj, 2001;Yunus, Fen, & Yee, 2009) and the result is presented in Table 2.…”

Effects of Sesame Seed Oil (Black /White) as a Natural Antioxidant on the Oxidative and Frying Stability of Linseed Oil

“…Therefore, it was observed that the absorption peaks are the same for all the oil samples before and after five days of frying (Table 4). C-H stretching absorption occurs at a wavelength of 2922 cm peaks observed at methylene and methyl groups appear at 1458 and 1377 cm -1 [29,30,31].…”