Q1. What are the contributions in this paper?
In this paper, Fourier transform infrared ( FTIR ) spectroscopy has been used for analysis of extra virgin olive oil ( EVOO ) adulterated with palm oil ( PO ).
Fourier transform infrared (FTIR) spectroscopy for analysis of extra virgin olive oil adulterated with palm oil
TLDR
In this paper, Fourier transform infrared (FTIR) spectroscopy has been used for analysis of extra virgin olive oil (EVOO) adulterated with palm oil (PO), and two multivariate calibrations, namely partial least square (PLS) and principle component regression (PCR), were optimized for constructing the calibration models, either for normal spectra or its first and second derivatives.About:
This article is published in Food Research International.The article was published on 2010-04-01 and is currently open access. It has received 383 citations till now. The article focuses on the topics: Vegetable oil.read more
Citations
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Mechanism of plant-mediated synthesis of silver nanoparticles – A review on biomolecules involved, characterisation and antibacterial activity
TL;DR: This review includes the characterisation of AgNPs and antibacterial activity of such nanoparticles with size, shape and method used for this study.
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Review on metabolomics for food authentication
TL;DR: The purpose of this review is to summarise and describe the recent metabolomic applications in the area of food authentication and to discuss its current limitations and future potential.
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Potential and limitations of non-targeted fingerprinting for authentication of food in official control
TL;DR: A current overview of the applicability of the non-targeted observation of abnormalities in various foods covering a broad variety of analytical methods using classic spectroscopic as well as spectrometric analytical techniques on the basis of examples of the three most investigated food matrices are highlighted.
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Preparation of energy efficient paraffinic PCMs/expanded vermiculite and perlite composites for energy saving in buildings
TL;DR: In this article, the authors deal with the preparation, characterization, thermal properties and thermal reliability of form-stable composite phase change materials (PCMs), composed of n-octadecane, expanded vermiculite, and perlite for thermal energy storage.
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Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review.
TL;DR: This review focuses on analytical methods for EVOO/VOO which use fast and smart approaches based on chemometric techniques in order to reduce time of analysis, reagent consumption, high cost equipment and manpower.
References
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Journal ArticleDOI
Applications of Fourier transform-infrared spectroscopy to edible oils.
TL;DR: FT-IR spectroscopy is used as an effective analytical tool in order to determine extra virgin olive oil adulteration with lower priced vegetable oils and to monitor the oxidation process of corn oil samples undergone during heating or/and exposure to ultraviolet radiation.
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Discriminant analysis of edible oils and fats by FTIR, FT-NIR and FT-Raman spectroscopy
TL;DR: In this article, the spectral features of edible oils and fats were studied and the unsaturation bond (C C) in IR and Raman spectra was identified and used for discriminant analysis.
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Characterization of edible oils and lard by Fourier transform infrared spectroscopy. Relationships between composition and frequency of concrete bands in the fingerprint region
María D. Guillén,Nerea Cabo +1 more
TL;DR: In this article, Fourier transform infrared spectroscopy was used to study 14 samples of edible oils and lard in order to predict the proportions of saturated, monounsaturated and polyunsaturated acyl groups.
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Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy
María Jesús Lerma-García,Guillermo Ramis-Ramos,José Manuel Herrero-Martínez,Ernesto F. Simó-Alfonso +3 more
TL;DR: In this article, Fourier transform infrared spectroscopy (FTIR) was used to classify vegetable oils according to their botanical origin, and also to establish the composition of binary mixtures of extra virgin olive oil (EVOO) with other low cost edible oils.
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Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data
Gözde Gürdeniz,Banu Ozen +1 more
TL;DR: In this paper, the detection and quantification of extra-virgin olive oil adulteration with different edible oils using mid-infrared (IR) spectroscopy with chemometrics was conducted.
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Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data
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