Investigations of the application of Fourier transform infrared spectroscopy in lipid analysis

Fourier transform infrared (FTIR) spectroscopy was employed to monitor the oxidation of edible oils in the absence and presence of antioxidants. Three synthetic antioxidants (butylated hydroxyanisole, propyl gallate and tert-butylhydroxyquinone) were added to menhaden oil at three different concentr...

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Main Author: Nicodemo, Antonio
Other Authors: Ismail, A. (advisor)
Format: Others
Language:en
Published: McGill University 1995
Subjects:
Online Access:http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=22866
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spelling ndltd-LACETR-oai-collectionscanada.gc.ca-QMM.228662014-02-13T03:46:16ZInvestigations of the application of Fourier transform infrared spectroscopy in lipid analysisNicodemo, AntonioLipids -- Analysis.Fourier transform infrared spectroscopy.Fourier transform infrared (FTIR) spectroscopy was employed to monitor the oxidation of edible oils in the absence and presence of antioxidants. Three synthetic antioxidants (butylated hydroxyanisole, propyl gallate and tert-butylhydroxyquinone) were added to menhaden oil at three different concentrations (1%, 0.1%, and 0.01%), and the FTIR spectra of the oils under conditions of oxidative stress were recorded as a function of time. The efficacy of each antioxidant was assessed by monitoring bands at 3444 cm$ sp{-1}$, characteristic of hydroperoxide formation, 971 cm$ sp{-1}$ for trans double bond formation, and 3008 cm$ sp{-1}$ for cis depletion. An FTIR spectroscopic method was also developed for the determination of the peroxide value of edible oils undergoing oxidation, based on the measurement of the 3444-cm$ sp{-1}$ band. The results of the FTIR method were compared to those from both the iodometric chemical method and the enzymatic hemoglobin-methylene blue assay for the determination of hydroperoxide content. The FTIR predictions were within $ pm$3% of the values obtained by both the chemical and the enzymatic method. Finally, the determination of the hydroxyl value of emulsifiers by FTIR spectroscopy was investigated. Both attenuated total reflectance (ATR) and transmission flow cell techniques were used to record the spectra of commercial monoglycerides. Calibration models for the prediction of hydroxyl value from the FTIR spectra were developed using partial-least-squares (PLS) regression for both the ATR and transmission spectra. Cross-validation of the calibration models yielded an overall average error in the predicted hydroxyl values of $ sim$3% for both the ATR and transmission flow cell methodologies. Linear regression of the FTIR-predicted versus the hydroxyl values determined by the reference chemical method yielded r = 0.998 for the ATR and r = 0.997 for the transmission flow cell method.McGill UniversityIsmail, A. (advisor)1995Electronic Thesis or Dissertationapplication/pdfenalephsysno: 001479868proquestno: MM08037Theses scanned by UMI/ProQuest.All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.Master of Science (Department of Food Science and Agricultural Chemistry.) http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=22866
collection NDLTD
language en
format Others
sources NDLTD
topic Lipids -- Analysis.
Fourier transform infrared spectroscopy.
spellingShingle Lipids -- Analysis.
Fourier transform infrared spectroscopy.
Nicodemo, Antonio
Investigations of the application of Fourier transform infrared spectroscopy in lipid analysis
description Fourier transform infrared (FTIR) spectroscopy was employed to monitor the oxidation of edible oils in the absence and presence of antioxidants. Three synthetic antioxidants (butylated hydroxyanisole, propyl gallate and tert-butylhydroxyquinone) were added to menhaden oil at three different concentrations (1%, 0.1%, and 0.01%), and the FTIR spectra of the oils under conditions of oxidative stress were recorded as a function of time. The efficacy of each antioxidant was assessed by monitoring bands at 3444 cm$ sp{-1}$, characteristic of hydroperoxide formation, 971 cm$ sp{-1}$ for trans double bond formation, and 3008 cm$ sp{-1}$ for cis depletion. An FTIR spectroscopic method was also developed for the determination of the peroxide value of edible oils undergoing oxidation, based on the measurement of the 3444-cm$ sp{-1}$ band. The results of the FTIR method were compared to those from both the iodometric chemical method and the enzymatic hemoglobin-methylene blue assay for the determination of hydroperoxide content. The FTIR predictions were within $ pm$3% of the values obtained by both the chemical and the enzymatic method. Finally, the determination of the hydroxyl value of emulsifiers by FTIR spectroscopy was investigated. Both attenuated total reflectance (ATR) and transmission flow cell techniques were used to record the spectra of commercial monoglycerides. Calibration models for the prediction of hydroxyl value from the FTIR spectra were developed using partial-least-squares (PLS) regression for both the ATR and transmission spectra. Cross-validation of the calibration models yielded an overall average error in the predicted hydroxyl values of $ sim$3% for both the ATR and transmission flow cell methodologies. Linear regression of the FTIR-predicted versus the hydroxyl values determined by the reference chemical method yielded r = 0.998 for the ATR and r = 0.997 for the transmission flow cell method.
author2 Ismail, A. (advisor)
author_facet Ismail, A. (advisor)
Nicodemo, Antonio
author Nicodemo, Antonio
author_sort Nicodemo, Antonio
title Investigations of the application of Fourier transform infrared spectroscopy in lipid analysis
title_short Investigations of the application of Fourier transform infrared spectroscopy in lipid analysis
title_full Investigations of the application of Fourier transform infrared spectroscopy in lipid analysis
title_fullStr Investigations of the application of Fourier transform infrared spectroscopy in lipid analysis
title_full_unstemmed Investigations of the application of Fourier transform infrared spectroscopy in lipid analysis
title_sort investigations of the application of fourier transform infrared spectroscopy in lipid analysis
publisher McGill University
publishDate 1995
url http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=22866
work_keys_str_mv AT nicodemoantonio investigationsoftheapplicationoffouriertransforminfraredspectroscopyinlipidanalysis
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