Analytical evaluation of polyunsaturated fatty acids degradation during thermal oxidation of edible oils by Fourier transform infrared spectroscopy

Talanta ◽  
1999 ◽  
Vol 50 (2) ◽  
pp. 269-275 ◽  
Author(s):  
M Moya Moreno
Keyword(s):  
Fatty Acids ◽  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Polyunsaturated Fatty Acids ◽  
Thermal Oxidation ◽  
Fourier Transform Infrared Spectroscopy ◽  
Edible Oils ◽  
Fourier Transform Infrared ◽  
Analytical Evaluation

scholarly journals Application of Fourier Transform Infrared Spectroscopy for the Oxidation and Peroxide Value Evaluation in Virgin Walnut Oil

2013 ◽  
Vol 2013 ◽  
pp. 1-5 ◽  
Author(s):  
Pengjuan Liang ◽  
Chaoyin Chen ◽  
Shenglan Zhao ◽  
Feng Ge ◽  
Diqiu Liu ◽  
...  
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Fourier Transform Infrared Spectroscopy ◽  
Peroxide Value ◽  
Edible Oils ◽  
Fourier Transform Infrared ◽  
Calibration Model ◽  
Walnut Oil ◽  
Value Evaluation ◽  
Ft Ir

Recent developments in Fourier transform infrared spectroscopy-partial least squares (FTIR-PLSs) extend the application of this strategy to the field of the edible oils and fats research. In this work, FT-IR spectroscopy was used as an effective analytical tool to determine the peroxide value of virgin walnut oil (VWO) samples undergone during heating. The spectra were recorded from a film of pure oil between two disks of KBr for each sample at frequency regions of 4000–650 cm−1. Changes in the values of the frequency of most of the bands of the spectra were observed and used to build the calibration model. PLS model correlates the actual and FT-IR estimated value of peroxide value with a correlation coefficient of 0.99, and the root mean square error of the calibration (RMSEC) value is 0.4838. The methodology has potential as a fast and accurate way for the quantification of peroxide value of the edible oils.

A simple and practical method to determine peroxide values in edible oilsviainfrared quartz cuvette-based Fourier transform infrared spectroscopy

2018 ◽  
Vol 10 (29) ◽  
pp. 3675-3679 ◽  
Author(s):  
Jing Shang ◽  
Xinran Wu ◽  
Keqing Hu ◽  
Zongyao Huyan ◽  
Qi Li ◽  
...  
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Fourier Transform Infrared Spectroscopy ◽  
Traditional Method ◽  
Edible Oils ◽  
Fourier Transform Infrared ◽  
Practical Method ◽  
Simple Method ◽  
Peroxide Values

A rapid and simple method was developed to determine the peroxide values (PVs) of edible oils by Fourier transform infrared spectroscopy. The spectra of edible oils were obtained using an infrared quartz cuvette (IQC) as a spectral accessory. The IQC-based FTIR method is more feasible and accurate than the traditional method.

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