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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Rapid Methods for Analysis of Edible Oils and Fats by Fourier Transform Infrared Spectroscopy

Rapid Methods for Analysis of Edible Oils and Fats by Fourier Transform Infrared Spectroscopy

Mirghani, Mohamed Elwathig Saeed

Paperback

Chemistry

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ISBN10: 3838339428
ISBN13: 9783838339429
Publisher: Lap Lambert Academic Pub
Published: Jun 23 2010
Pages: 300
Weight: 0.97
Height: 0.67 Width: 6.00 Depth: 9.00
Language: English
The objectives of this study were to develop fast, accurate, low cost, sensitive and environmentally friendly analytical methods for selected quality factors and minor components in edible oils and fats and their associated products using Fourier Transform Infrared (FTIR) spectroscopy. These analyses include soap residues in the chemically refined vegetable oils, quantifying hexane residues in the solvent extracted vegetable oils, detection of aflatoxins in groundnut and groundnut cake, the determination of malondialdehyde (MDA) as one of the thiobarbituric acid reactive substances (TBARS) in edible oils, the determination of minor components in edible oils such as sesamol and gossypol in sesame seed and cottonseed oils, respectively. In addition, the FTIR techniques were also be used to determine the adulteration of sesame seed oil with other vegetable oils and lard in body fats of chicken, lamb and cow.

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