FTIR Spectroscopy ? A Technique for the Evaluation of Edible Oil Oxidation

Geeta Verma nee Singh

Abstract: Infrared (IR) spectroscopy is an old analytical technique that has been widely utilized as a routine tool by the fats and oils industry. The measurement of physicochemical properties by FT-IR spectroscopy, not only provide the benefit of rapid analysis but also avoid dangers associated with reagents used in the traditional chemical method. Mid IR spectra have been used to characterize edible oils and fats because they differ in the intensity and the exact frequency at which the max absorbance or transmittance of the band appears. According to the nature and composition of the oil sample exact positions of the band and a shift has been observed when the proportion of fatty acids changed. The present paper is an attempt to help researchers in order to identified fatty acid compositional changes occurred during heating of vegetable oils at elevated or frying temperature.

Keywords: Fourier transform infrared spectroscopy, Low density lipoproteins, High density lipoproteins, Hydro peroxide, Frequency

How to Cite?: Geeta Verma nee Singh, "FTIR Spectroscopy ? A Technique for the Evaluation of Edible Oil Oxidation", Volume 5 Issue 1, January 2016, International Journal of Science and Research (IJSR), Pages: 294-296, https://www.ijsr.net/getabstract.php?paperid=NOV152444, DOI: https://dx.doi.org/10.21275/NOV152444