Thermal oxidation process accelerates degradation of the olive oil mixed with sunflower oil and enables its discrimination using synchronous fluorescence spectroscopy and chemometric analysis-Reference-Cited by-同舟云学术

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Thermal oxidation process accelerates degradation of the olive oil mixed with sunflower oil and enables its discrimination using synchronous fluorescence spectroscopy and chemometric analysis

Published:2015-05 Issue: Volume:143 Page:298-303
ISSN:1386-1425
Container-title:Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy
language:en
Short-container-title:Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy

Author:

Mabood Fazal,Boqué Ricard,Folcarelli Rita,Busto Olga,Al-Harrasi Ahmed,Hussain Javid

Funder

Spanish Ministry of Science and Technology

Publisher

Elsevier BV

Subject

Spectroscopy,Instrumentation,Atomic and Molecular Physics, and Optics,Analytical Chemistry

Reference25 articles.

1. Rancidity in Foods;Allen,1983

2. Analysis of olive oil and seed oil triglycerides by capillary gas chromatography as a tool for the detection of the adulteration of olive oil;Andrikopoulos;J. Chromatogr. Sci.,2001

3. Fast quantitative analysis of soybean oil in olive oil by high-temperature capillary gas chromatography;Antoniosi;J. Am. Oil Chem. Soc.,1993

4. The detection and quantification of adulteration in olive oil by nearinfrared spectroscopy and chemometrics;Christy;Anal. Sci.,2004

5. Development of high performance liquid chromatography criteria for determination of grades of commercial olive oils. Part I. The normal ranges for the triacylglycerols;Flor;J. Am. Oil Chem. Soc.,1993

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