Applications of Fourier transform-infrared spectroscopy to edible oils

dc.contributor.author	Βλάχος, Ν.	el
dc.contributor.author	Σκοπελίτης, Ιωάννης	el
dc.contributor.author	Ψαρουδάκη, Μ.	el
dc.contributor.author	Κωνσταντινίδου, Βαλεντίνη	el
dc.contributor.author	Χατζηλαζάρου, Αρχοντούλα	el
dc.date.accessioned	2015-05-23T12:26:12Z
dc.date.available	2015-05-23T12:26:12Z
dc.date.issued	2015-05-23
dc.identifier.uri	http://hdl.handle.net/11400/10976
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.sciencedirect.com/science/article/pii/S000326700601035X#	el
dc.subject	Fourier transform infrared spectroscopy
dc.subject	Olive oil
dc.subject	Adulteration
dc.subject	Νοθεία
dc.subject	Edible oils
dc.subject	Βρώσιμα έλαια
dc.subject	Μετασχηματισμού Fourier υπέρυθρη φασματοσκοπία
dc.subject	Ελαιόλαδο
dc.subject	Oxidation
dc.subject	Οξείδωση
dc.title	Applications of Fourier transform-infrared spectroscopy to edible oils	en
heal.type	journalArticle
heal.classification	Chemistry
heal.classification	Instrumental analysis
heal.classification	Χημεία
heal.classification	Ενόργανη ανάλυση
heal.classificationURI	http://zbw.eu/stw/descriptor/15638-4
heal.classificationURI	http://id.loc.gov/authorities/subjects/sh85066771
heal.classificationURI	N/A-Χημεία
heal.classificationURI	N/A-Ενόργανη ανάλυση
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh88002426
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85094619
heal.contributorName	Τέγου, Ευαγγελία	el
heal.identifier.secondary	doi:10.1016/j.aca.2006.05.034
heal.language	en
heal.access	campus
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων και Διατροφής. Τμήμα Οινολογίας και Τεχνολογίας Ποτών	el
heal.publicationDate	2006-07-28
heal.bibliographicCitation	Vlachos, N., Skopelitis, Y., Psaroudaki, M., Konstantinidou, Valentini, Chatzilazarou, A., et.al. (2006). Removal of polyphenols from wine sludge using cloud point extraction. "Analytica Chimica Acta", vol. 573-574, 28 July 2006. pp 459-465. Available from: http://www.sciencedirect.com/science/article/pii/S000326700601035X#. [Accessed 17/05/2006]	en
heal.abstract	Recent developments in Fourier transform infrared (FT-IR) spectroscopy instrumentation extend the application of this technique to the field of food research, facilitating particularly the studies on edible oils and fats. In this work, FT-IR spectroscopy is used as an effective analytical tool in order: (a) to determine extra virgin olive oil adulteration with lower priced vegetable oils (sunflower oil, soyabean oil, sesame oil, corn oil) and (b) to monitor the oxidation process of corn oil samples undergone during heating or/and exposure to ultraviolet radiation. A band shift observed at 3009 cm−1 assigned to the Csingle bondH stretching vibration of the cis-double bond, allows the determination of extra virgin olive oil adulteration. Changes in the 3050–2800 and 1745 cm−1 spectral region appear after heating at elevated temperatures and aid the oxidation process monitoring. In addition, an analytical technique for the measurement of carbonylic compounds in oils, produced after heating, is applied. The possible antioxidant effect of oregano is also discussed.	en
heal.publisher	Elsevier B.V. All rights reserved	en
heal.journalName	Analytica Chimica Acta	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true