A Second Derivative Fourier-Transform Infrared Spectroscopy Method to Discriminate Perilla Oil Authenticity

Author:

Park Su Mi1,Yu Hyo-Yeon1,Chun Hyang Sook2,Kim Byung Hee3,Ahn Sangdoo1

Affiliation:

1. Department of Chemistry, Chung-Ang University

2. Department of Food Science and Technology, Chung-Ang University

3. Department of Food and Nutrition, Sookmyung Women’s University

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Reference27 articles.

1. 1) Lee, M.J.; Cho, M.K.; Oh, S.H.; Oh, C.H.; Choi, D.S.; Woo, J.W.; Jung, M.Y. Fatty acid composition, contents of tocopherols and phytosterols, and oxidative stability of mixed edible oil of perilla seed and rice bran oil. Korean J. Food Nutr. 27, 59-65 (2014).

2. 2) Lee, J.; Rodriguez, J.P.; Kim, Y.J.; Lee, M.H.; Cho, E.J.; Lee, S. Fatty acid content in perilla cultivars and commercial oils determined by GC analysis. Nat. Prod. Sci. 22, 259-262 (2016).

3. 3) Kim, K.S.; Park, S.H.; Choung, M.G. Nondestructive determination of oil content and fatty acid composition in perilla seeds by near-infrared spectroscopy. J. Agric. Food Chem. 55, 1679-1685 (2007).

4. 4) Rohman, A.; Man, Y.C. Fourier transform infrared (FTIR) spectroscopy for analysis of extra virgin olive oil adulterated with palm oil. Food Res. Int. 43, 886-892 (2010).

5. 5) Guillen, M.D.; Cabo, N. Characterization of edible oils and lard by Fourier transform infrared spectroscopy. Relationships between composition and frequency of concrete bands in the fingerprint region. J. Am. Oil Chem. Soc. 74, 1281-1286 (1997).

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