Rapid methods for analysis of edible oils and fats by fourier transform infrared spectroscopy

Mirghani, Mohamed Elwathig Saeed (2010) Rapid methods for analysis of edible oils and fats by fourier transform infrared spectroscopy. LAP Lambert Academic Publishing , Germany. ISBN 9783838339429

Preview

PDF (Rapid methods for analysis of edible oils and fats by fourier) - Published Version Download (123kB) | Preview

Abstract

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.

Item Type:	Book
Additional Information:	4971/485
Uncontrolled Keywords:	analysis, chemistry, Fats and Oils, food, FTIR Spectroscopy., analysis, chemistry, food, analysis, chemistry, food
Subjects:	T Technology > TP Chemical technology > TP670 Oils, fats, waxes
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Engineering Kulliyyah of Engineering > Department of Biotechnology Engineering
Depositing User:	A Prof Elwathig Mirghani
Date Deposited:	11 Oct 2011 09:19
Last Modified:	22 Nov 2011 06:15
URI:	http://irep.iium.edu.my/id/eprint/485

Actions (login required)

View Item