Simple and rapid determination of free fatty acids in brown rice by FTIR spectroscopy in conjunction with a second-derivative treatment

2016 ◽  
Vol 191 ◽  
pp. 7-11 ◽  
Author(s):  
Takuma Genkawa ◽  
Tofael Ahamed ◽  
Ryozo Noguchi ◽  
Tomohiro Takigawa ◽  
Yukihiro Ozaki
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Ftir Spectroscopy ◽  
Rapid Determination ◽  
Brown Rice ◽  
Second Derivative

Rapid Determination of Free Fatty Acids in Poultry Feed Lipid Extracts by SB-ATR FTIR Spectroscopy

2007 ◽  
Vol 55 (13) ◽  
pp. 4928-4932 ◽  
Author(s):  
S. T. H. Sherazi ◽  
S. A. Mahesar ◽  
M. I. Bhanger ◽  
F. R. van de Voort ◽  
J. Sedman
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Ftir Spectroscopy ◽  
Rapid Determination ◽  
Poultry Feed

scholarly journals Potential Interference by Free Fatty Acids in Determination of Tricyclazole in Brown Rice by Gas Chromatography with Flame Thermionic Detection

1996 ◽  
Vol 79 (6) ◽  
pp. 1471-1476
Author(s):  
Yukari Tsumura ◽  
Yumiko Nakamura ◽  
Yasuhide Tonogai ◽  
Tadashi Shibata
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Linoleic Acid ◽  
Free Fatty Acids ◽  
Brown Rice ◽  
Peak Height ◽  
Silica Cartridge ◽  
Limit Of Quantitation ◽  
First Time

Abstract A convenient method is described for the determination of tricyclazole in brown rice, and the interference of free fatty acids with flame thermionic detection (FTD) is reported for the first time. Brown rice is extracted with acetone, the extract is filtered, and the filtrate is evaporated. To the residue is added 10% (w/v) NaCI solution, and the mixture is extracted with ethyl acetate. The extract is charged on a Sep-Pak Plus silica cartridge. Free fatty acids are removed from the rice by washing with diethyl ether, and tricyclazole is eluted with acetone-n-hexane (1 + 1). Tricyclazole is determined on a DB-1 capillary column by gas chromatography with FTD (GC–FTD). Linoleic acid and oleic acid, which have essentially the same retention time as tricyclazole, cannot be detected by FTD. Thus, without the Sep- Pak Plus silica cleanup, the peak height of tricyclazole in the chromatogram decreased, the extent depending on the concentration of linoleic acid, n-Hexane–acetonitrile partitioning was not used for cleanup because it could not remove 50% of the free fatty acids. Recoveries (mean ± standard deviation, n = 5) of tricyclazole from rice fortified at 2 and 0.1 ppm were 90.5 ±9.4% and 81.3±10.6%, respectively. The limit of quantitation was 0.05 ppm.

Determination of Free Fatty Acids in Edible Oils by Continuous-Flow Analysis with FT-IR Spectroscopic Detection

2001 ◽  
Vol 55 (3) ◽  
pp. 356-360 ◽  
Author(s):  
María Jose Ayora Cañada ◽  
Antonio Ruiz Medina ◽  
Bernhard Lendl
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Edible Oils ◽  
Rapid Determination ◽  
Fatty Acid Content ◽  
Flow Analysis ◽  
Reference Method ◽  
Injection System ◽  
Operational Conditions

A flow injection system with Fourier transform infrared spectroscopic detection was developed for the rapid determination of the free fatty acid content in edible oils. The method is based on complete deprotonation of the free fatty acids and evaluation of the intensity of the vas-(COO−) band formed at 1570 cm−1 with respect to a baseline point at 1534 cm−1. Upon deprotonation the absorption of the carboxylic acid moieties is shifted toward lower frequency, thus avoiding spectral interferences of the v-C=O from esters, ketones, or aldehydes also present in the sample. Optimum operational conditions were obtained by merging the sample stream first with a carrier stream of 25% (v/v) toluene in 2-propanol followed by merging with a 0.3 M solution of KOH in the same solvent mixture and measurement of the obtained solution after a short (2 s) reaction time. In this way saponification of the oil could be reduced to a minimum, whereas deprotonation was already completed. The obtained calibration curve was linear from 0 to 2.5% oleic acid, and the coefficient of variation of the method was 3.3%. The developed method was applied to the determination of the total amount of free fatty acids in olive, sunflower, and corn oils, delivering results that were in good agreement with those obtained by the official reference method proposed by the European Community. Furthermore, due to its high degree of automation and throughput (40 samples h−1), the developed method is suitable for quality control in routine applications.

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