Use of ATR-FTIR spectroscopy to detect the changes
in extra virgin olive oil by adulteration with
soybean oil and high temperature heat treatment

Poiană, Mariana-Atena; Alexa, Ersilia; Munteanu, Melania; Gligor, Ramona; Moigrădean, Diana; Mateescu, C.

doi:10.1515/chem-2015-0110

Cited by 114 publications

(78 citation statements)

References 30 publications

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“…The peak at 3,006 cm −1 (cis-olefin CH stretching peak) has been reported to be useful in distinguishing different types of oils based on their percentage of unsaturation as well as detecting adulteration in oil samples (Poiana et al, 2015). It was found that the peak shifted from 3,007 to 3,005 cm −1 as olive oil was added to canola oil ( Figure 17).…”

Section: Ftir Spectramentioning

confidence: 97%

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Rheological characterization of vegetable oil blends: Effect of shear rate, temperature, and short‐term heating

Hasan

Khan

2020

J Food Process Engineering

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Rheological characterization of canola-olive and canola-sesame blends was carried out. The canola-olive and canola-sesame blends were prepared in the vol/vol ratios of 90:10, 70:30, and 50:50. The rheology was studied at shear rates 1-132 s −1 and temperatures 15-65 C (288.15-338.15 K) before and after heating for 5, 10, and 15 min. Viscosity varied linearly with percentage composition of blend. Power law, Sisko, Cross, and Carreau equations for viscosity-shear relation, and Arrhenius and Williams-Landel-Ferry (WLF) equations for viscosity-temperature relation were evaluated. The reduced χ 2 values for the 70:30 canola-olive blend at 25 C were 7.84 × 10 −5 , 2.28 × 10 −5 , 1.26 × 10 −6 , and 1.23 × 10 −6 for Power law, Sisko, Cross, and Carreau equations, respectively. Best fits were produced by Cross and Carreau for viscosity-shear relation and by WLF equation for viscosity-temperature relation. Short-term heating was had no significant effect on the rheological profiles of the pure oils and their blends. Practical ApplicationsRheological characterization of vegetable oil blends could be helpful to engineers and scientists in formulation of vegetable oil blends for edible purposes and in designing the required process equipment. Curve fitting studies in rheology are especially helpful because the fitted equations can be used to solve complex flow problems encountered in engineering. The study could also be of interest to researchers and formulators in the field of biolubricants as well as medicinal oil formulations.

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Section: Ftir Spectramentioning

confidence: 97%

“…The ratio between peaks at 3,006 and 2,925 cm −1 has been reported to be important in detecting adulteration in olive oil (Poiana et al, 2015). Therefore, the ratio was plotted against the percentages of olive and sesame oils in the blends.…”

Section: Ftir Spectramentioning

confidence: 99%

Rheological characterization of vegetable oil blends: Effect of shear rate, temperature, and short‐term heating

Hasan

Khan

2020

J Food Process Engineering

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“…Moreover, the peaks in the bands at 3000-2800 cm −1 and 1800-1600 cm −1 can be attributed to C-H stretching and carbonyl groups. While thermal treatment at 120 • C does not affect zeolite stability, it results in oil degradation (a reduction of C=C stretching and the secondary products), creating a thin adsorbing layer of zeolite grains adhered to the metallized glass substrate [46]. Adsorption characteristics of the layer were investigated by gravimetric analysis of H 2 O.…”

Section: Sensor Manufacturing and Characterizationmentioning

confidence: 99%

An Affordable Fabrication of a Zeolite-Based Capacitor for Gas Sensing

Pullano

Falcone

Critello

et al. 2020

Sensors

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The development of even more compact, inexpensive, and highly sensitive gas sensors is widespread, even though their performances are still limited and technological improvements are in continuous evolution. Zeolite is a class of material which has received particular attention in different applications due to its interesting adsorption/desorption capabilities. The behavior of a zeolite 4A modified capacitor has been investigated for the adsorption of nitrogen (N2), nitric oxide (NO) and 1,1-Difluoroethane (C2H4F2), which are of interest in the field of chemical, biological, radiological, and nuclear threats. Sample measurements were carried out in different environmental conditions, and the variation of the sensor electric capacitance was investigated. The dielectric properties were influenced by the type and concentration of gas species in the environment. Higher changes in capacitance were shown during the adsorption of dry air (+4.2%) and fluorinated gas (+7.3%), while lower dielectric variations were found upon exposure to N2 (−0.4%) and NO (−0.5%). The proposed approach pointed-out that a simple fabrication process may provide a convenient and affordable fabrication of reusable capacitive gas sensor.

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“…Additionally, spectra of liquids modified with surfactant Span ® 20 are shown. The infrared spectra of investigated liquids ( Figure 5) contain fundamental and characteristic bands whose frequencies and intensities can determine the relevant functional groups in the investigated liquids [82][83][84].…”

Section: Attenuated Total Reflection-fourier Transform Infrared (Atr-mentioning

confidence: 99%

“…The infrared spectra of investigated liquids ( Figure 5) contain fundamental and characteristic bands whose frequencies and intensities can determine the relevant functional groups in the investigated liquids [82][83][84]. Two of the studied liquids were esters (synthetic and natural esters), and absorption bands attributed to vibrations of esters were present at their spectra.…”

Section: Appl Sci 2018 8 2538 9 Of 22mentioning

confidence: 99%

Effects of Nanoparticles Materials on Heat Transfer in Electro-Insulating Liquids

2018

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This paper discusses the effect of doping of electro-insulating liquids with nanoparticle materials on the thermal properties of the obtained nanoliquids and heat transport in the transformer. Mineral oil, synthetic ester, and natural ester were used as base liquids. The effectiveness of doping base liquids with nanoparticles was supported by ultraviolet-visible (UV/VIS) measurements. In turn, Attenuated Total Reflection Fourier Transform Infrared (ATR-FTIR) confirmed the absence of intermolecular interactions (i.e., hydrogen bonding). The influence of modification of electro-insulating liquids with fullerene C60 and titanium dioxide TiO2 nanoparticles on such thermal properties as thermal conductivity, specific heat, kinematic viscosity, density, and thermal expansion was investigated. Based on these properties and the theory of similarity, the cooling efficiency of the transformer filled with the analyzed nanofluids was determined. Nanofluids’ cooling effectiveness was compared with the cooling effectiveness of the base liquids. This comparison was supported by an analysis of Grashof, Prandtl, and Nusselt numbers. It has been shown that the modification of electro-insulating liquids with nanoparticles widely used in order to improve their dielectric properties, such as C60 and TiO2, does not have a significant influence on their thermal properties. The addition of fullerene C60 caused an increase in kinematic viscosity, which was compensated by the increase in specific heat. In the case of TiO2, the addition of this nanoparticle resulted in an increase in kinematic viscosity and a decrease in specific heat, which were balanced out by the increase in thermal conductivity. In summary, the heat exchange-capacity of liquids did not change due to doping with nanoparticles.

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Use of ATR-FTIR spectroscopy to detect the changes in extra virgin olive oil by adulteration with soybean oil and high temperature heat treatment

Cited by 114 publications

References 30 publications

Rheological characterization of vegetable oil blends: Effect of shear rate, temperature, and short‐term heating

Rheological characterization of vegetable oil blends: Effect of shear rate, temperature, and short‐term heating

An Affordable Fabrication of a Zeolite-Based Capacitor for Gas Sensing

Effects of Nanoparticles Materials on Heat Transfer in Electro-Insulating Liquids

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