Refractive index of standard oils as a function of wavelength and temperature

Khodier, S.A.

doi:10.1016/s0030-3992(01)00101-3

Cited by 62 publications

(31 citation statements)

References 12 publications

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“…The specific gravity is inversely correlated with molecular weight and directly correlated with the degree of unsaturation in fats and oils. The refractive index is directly proportional to the number of carbon atoms in the fatty acids and gives a measure of fatty acids chain length in an oil [23]. The oils showing a relatively lower value of specific gravity and high value of refractive index are considered as good quality oil.…”

Section: Physical Propertiesmentioning

confidence: 99%

Comparative Evaluation of Physical and Physicochemical Properties and Antioxidant Potential of Various Cooking Oils

Nawaz

Shad

Hassan

et al. 2019

EJNFS

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The study was based on the comparative evaluation of physical and physicochemical properties and antioxidant potential of different cooking oils as awareness for the consumers. The cooking oils extracted from sunflower, corn, canola, soybean, and rapeseed and available for consumers as different commercial brands were purchased from the local market and analysed for their physical, physicochemical and antioxidant properties. All of the selected oils were found to be statistically similar on the basis of their physical properties including odour, specific gravity (P=.65) and refractive index (P=0.84). All of the selected oils contained vitamin A except one brand of each of the sunflower, corn and canola oils. The selected oils and their blend showed statistically different physicochemical properties and antioxidant potential (P=.000). The corn oil and rapeseed oil were found to be the best quality oil due to comparatively lower acid, peroxide and Nawaz et al.; EJNFS, 10(3): 199-207, 2019; Article no.EJNFS.2019.021 200 saponification values and higher antioxidant potential in terms of free radical scavenging capacity. The study results would provide valuable information to the consumers and the researchers regarding the selection of the best quality cooking oils available in the market. Original Research Article

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Section: Physical Propertiesmentioning

confidence: 99%

Comparative Evaluation of Physical and Physicochemical Properties and Antioxidant Potential of Various Cooking Oils

Nawaz

Shad

Hassan

et al. 2019

EJNFS

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“…It is known that the dispersion relation of a dielectric material could be accurately fitted by Cauchy formula [10,11] : …”

Section: Introductionmentioning

confidence: 99%

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

Yunus¹,

Fen²,

Yee³

2009

American J. of Applied Sciences

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: 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.

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“…Besides, taking into account the interest in the engine lube oil degradation, the analysis was further deepened in 1.428-1.432 refractive index range using a step of 0.001. The adopted choice of the above-cited n s range is according to the results of Khodier [23], which studied the refractive index of 8 standard lubricant oils as a function of wavelength and temperature, and according to Stelmaszewski and Kròl [10], which studied the relationship between degradation of oil and refractive index.…”

Section: Numerical Simulations and Realization Of Suitable Transducersmentioning

confidence: 99%

Real time oil control by surface plasmon resonance transduction methodology

Milanese¹,

Ricciardi²,

Manera³

et al. 2015

Sensors and Actuators A: Physical

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Refractive index of standard oils as a function of wavelength and temperature

Cited by 62 publications

References 12 publications

Comparative Evaluation of Physical and Physicochemical Properties and Antioxidant Potential of Various Cooking Oils

Comparative Evaluation of Physical and Physicochemical Properties and Antioxidant Potential of Various Cooking Oils

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

Real time oil control by surface plasmon resonance transduction methodology

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