Full-text resources of PSJD and other databases are now available in the new Library of Science.
Visit https://bibliotekanauki.pl

PL EN


Preferences help
enabled [disable] Abstract
Number of results

Journal

2015 | 13 | 1 |

Article title

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

Content

Title variants

Languages of publication

EN

Abstracts

EN

Publisher

Journal

Year

Volume

13

Issue

1

Physical description

Dates

accepted
2 - 4 - 2015
online
25 - 5 - 2015
received
6 - 2 - 2015

Contributors

  • Banat’s
    University of Agricultural Sciences and Veterinary Medicine “King
    Michael I of Romania” from Timisoara, Faculty of Food Processing
    Technology, Calea Aradului 119, 300645 Timisoara, Romania
author
  • Banat’s
    University of Agricultural Sciences and Veterinary Medicine “King
    Michael I of Romania” from Timisoara, Faculty of Food Processing
    Technology, Calea Aradului 119, 300645 Timisoara, Romania
  • ”Vasile Goldis” Western
    University of Arad, The Faculty of General Medicine, Pharmacy and
    Dental Medicine, Feleacului Street 1, 310396 Arad, Romania
author
  • ”Vasile Goldis” Western
    University of Arad, The Faculty of General Medicine, Pharmacy and
    Dental Medicine, Feleacului Street 1, 310396 Arad, Romania
  • Banat’s
    University of Agricultural Sciences and Veterinary Medicine “King
    Michael I of Romania” from Timisoara, Faculty of Food Processing
    Technology, Calea Aradului 119, 300645 Timisoara, Romania
  • Banat’s
    University of Agricultural Sciences and Veterinary Medicine “King
    Michael I of Romania” from Timisoara, Faculty of Food Processing
    Technology, Calea Aradului 119, 300645 Timisoara, Romania

References

  • [1] Poulli K.I., Mousdis G.A., Georgiou C.A., Rapid synchronousfluorescence method for virgin olive oil adulteration assessment,Food Chem., 2007, 105, 369-375.[WoS]
  • [2] Ben-Ayed R., Kamoun-Grati N., Rebai A., An Overview of theauthentication of olive tree and oil, Compr. Rev. Food Sci. F.,2013, 12, 218-227.[WoS][Crossref]
  • [3] Poiana M.A., Mousdis G., Alexa E., Moigradean D., Negrea M.,Mateescu C., Application of FT-IR spectroscopy to assess theolive oil adulteration, Journal of Agroalimentary Processes andTechnologies, 2012, 18, 277-282.
  • [4] Rohman A., Man Y.B.C., Yusof F.M., The Use of FTIR Spectroscopyand chemometrics for rapid authentication of extra virgin oliveoil, J. Am. Oil Chem. Soc., 2014, 91, 207-213.[WoS]
  • [5] Zhang Q., Liu C., Sun Z., Hu X., Shen Q., Wu J., Authentication ofedible vegetable oils adulterated with used frying oil by FourierTransform Infrared Spectroscopy, Food Chem., 2012, 132, 1607-1613.[WoS]
  • [6] Poiana M.A., Mousdis G.A., Georgiou C.A., Alexa E., MoigradeanD., Cocan I., Detection of thermal processing impact on oliveand sunflower oil quality by FTIR spectroscopy, Journal ofAgroalimentary Processes and Technologies, 2013, 19, 48-56.
  • [7] Guillen M.D., Ruiz A., Monitoring of heat-induced degradationof edible oils by proton NMR, Eur. J. Lipid Sci. Tech., 2008, 110,52-60.[WoS]
  • [8] Tena N., Aparicio R., García-González D.L., Thermal deteriorationof virgin olive oil monitored by ATR-FTIR analysis of trans content,J. Agr. Food Chem., 2009, 57, 9997-10003.[Crossref][WoS]
  • [9] Silva L., Pinto J., Carrola J., Paiva-Martins F., Oxidative stabilityof olive oil after food processing and comparison with othervegetable oils, Food Chem., 2010, 121, 1177-1187.[WoS]
  • [10] Innawong B., Mallikarjunan P., Irudayaraj J., Marcy J.E., Thedetermination of frying oil quality using Fourier transforminfrared attenuated total reflectance, LWT-Food Sci. Technol.,2004, 37, 23-28.[Crossref]
  • [11] Navarra G., Cannas M., D’Amico M., Giacomazza D., MilitelloV., Vaccaro L., Leone M., Thermal oxidative process in extravirginolive oils studied by FTIR, rheology and time-resolvedluminescence, Food Chem., 2011, 126, 1226-1231.
  • [12] Martinez-Yusta M., Goicoechea E., Guillen M.D., A review ofthermo-oxidative degradation of food lipids studied by 1H NMRspectroscopy: influence of degradative conditions and food lipidnature, Compr. Rev. Food Sci. F., 2014, 13, 838-859.[WoS]
  • [13] Vlachos N., Skopelitis Y., Psaroudaki M., Konstantinidou V.,Chatzilazarou A., Tegou E., Applications of Fourier transform -infrared spectroscopy to edible oils, Anal. Chim. Acta, 2006,573-574, 459-465.
  • [14] Casal S., Malheiro R., Sendas A., Oliveira B.P.P., Pereira J.A.,Olive oil stability under deep-frying conditions, Food Chem.Toxicol., 2010, 48, 2972-2979.[WoS]
  • [15] Guillen M.D., Cabo N., Ibargoitia M.L., Ruiz A., Study of bothsunflower oil and its headspace throughout the oxidationprocess. Occurrence in the headspace of toxic oxygenatedaldehydes, J. Agric. Food Chem., 2005, 53, 1093-1101.
  • [16] Gonzala F.B., Pasquini C., Rodrigues C.E.C., Meirelles A.J.A.,Comparison of near-infrared emission spectroscopy and theRancimat method for the determination of oxidative stability,Eur. J. Lipid Sci. Tech., 2007, 109, 61-65.[WoS]
  • [17] Tena N., Aparicio-Ruiz R., García-González D.L., Time courseanalysis of fractionated thermoxidized virgin olive oil by FTIRSpectroscopy, J. Agric. Food Chem., 2013, 61, 3212-3218.[WoS]
  • [18] Gonzaga F.B., Pasquini C., A new method for determination ofthe oxidative stability of edible oils at frying temperatures usingnear infrared emission spectroscopy, Anal. Chim. Acta, 2006,570, 129-135.
  • [19] Marinova E.M., Seizova K.A., Totseva I.R, Panayotova S.S.,Marekov Ilko N., Momchilova S.M., Oxidative changes in somevegetable oils during heating at frying temperature, Bulg. Chem.Commun., 2012, 44, 57-63.
  • [20] Zhang T.Y., Jiang Y.R., Chen Y.Q., Change in fatty acid compositionof frying oils during frying, Food Sci., 2013, 34, 132-136.
  • [21] Nikovska K., Oxidative Stability and rheological properties ofoil-in-water emulsions with walnut oil, Advance Journal of FoodScience and Technology, 2010, 2, 172-177.
  • [22] Gurdeniz G., Tokatli F., Ozen B., Differentiation of mixtures ofmonovarietal olive oils with mid-infrared spectroscopy andchemometrics, Eur. J. Lipid Sci. Tech., 2007, 109, 1194-1202.
  • [23] de la Mata P., Dominguez-Vidal A., Bosque-Sendra J.M., Ruiz-Medina A., Cuadros-Rodríguez L., Ayora-Canada M.J., Oliveoil assessment in edible oil blends by means of ATR-FTIR andchemometrics, Food Control, 2012, 23:449-455.[Crossref][WoS]
  • [24] Obeidat S.M., Khanfar M.S., Obeidat W.M., Classification ofedible oils and uncovering adulteration of virgin olive oil usingFTIR with the aid of chemometrics, Aust. J. Basic Appl. Sci.,2009, 3, 2048-2053.
  • [25] Lerma-Garcia M.J., Ramis-Ramos G., Herrero Martínez J.M.,Simo-Alfonso E.F., Authentication of extra virgin olive oils byFourier-Transform Infrared Spectroscopy, Food Chem., 2010,118, 78-83.[WoS][Crossref]
  • [26] Rohman A., Che Man Y.B., Fourier transform infrared (FTIR)spectroscopy for analysis of extra virgin olive oil adulteratedwith palm oil, Food Res. Int., 2010, 43, 886-892.
  • [27] Oussama A., Elabadi F., Platikanov S., Kzaiber F., Tauler R.,Detection of olive oil adulteration using FT-IR spectroscopyand PLS with variable importance of projection (VIP) Scores,J. Am. Oil Chem. Soc., 2012, 89, 1807-1812.[WoS]
  • [28] Van de Voort F., Ismail A., Sedman J., Emo G., Monitoring theoxidation of edible oils by FTIR spectroscopy, J. Am. Oil Chem.Soc., 1994, 71, 243-253.
  • [29] Guillenn M.D., Cabo N., Usefulness of the frequency data ofthe Fourier transform infrared spectra to evaluate the degreeof oxidation of edible oils, J. Agric. Food Chem., 1999, 47,709-719.
  • [30] Guillen M.D., Cabo N., Fourier transform infrared spectra dataversus peroxide and anisidine values to determine oxidativestability of edible oils, Food Chem., 2002, 77, 503-510.
  • [31] Rohman A., Man Y.B.C., Ismail A., Hashim P., Monitoring theoxidative stability of virgin coconut oil during oven test usingchemical indexes and FTIR spectroscopy, Int. Food Res. J., 2011,18, 303-310.
  • [32] Moharam M.A., Abbas L.M., A study on the effect of microwaveheating on the properties of edible oils using FTIR spectroscopy,Afr. J. Microbiol. Res., 2010, 4, 1921-1927.
  • [33] Jović O., Smolić T., Jurišić Z., Meić Z., Hrenara T., Chemometricanalysis of croatian extra virgin olive oils from central Dalmatiaregion, Croat. Chem. Acta, 2013, 86, 335–344.[WoS]
  • [34] Guillen M., Cabo N., Relationships between the composition ofedible oils and lard and the ratio of the absorbance of specificbands of their Fourier Transform Infrared Spectra. Role of somebands of the fingerprint region, J. Agric. Food Chem., 1998, 46,1788-1793.
  • [35] Alexa E., Dragomirescu A., Pop G., Jianu C., Dragos D., The useof FT-IR spectroscopy in the identification of vegetable oilsadulteration, J. Food Agric. Environ., 2009, 7, 20-24.
  • [36] Mallegol J., Gardette J.L., Lemaire J., Long-term behavior of oilbasedvarnishes and paints I. Spectroscopic analysis of curingdrying oils, J. Am. Oil Chem. Soc., 1999, 76, 967-976.
  • [37] Moreno M., Olivares M., López A., Adelantado J., Reig B.,Analytical evaluation of polyunsaturated fatty acids degradationduring thermal oxidation of edible oils by Fourier transforminfrared spectroscopy, Talanta, 1999, 50, 269-275.
  • [38] Bach D., Miller I.R., Attenuated total reflection (ATR)Fourier transform infrared spectroscopy of dimyristoylphosphatidylserine–cholesterol mixtures, BBA Biomembranes,2001, 1514, 318-326.

Document Type

Publication order reference

Identifiers

YADDA identifier

bwmeta1.element.-psjd-doi-10_1515_chem-2015-0110
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.