Applications of Fourier transform-infrared spectroscopy to edible oils.

By N. Vlachos, Y. Skopelitis, M. Psaroudaki, V. Konstantinidou, A. Chatzilazarou, E. Tegou. Analytica Chimica Acta, 2006

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Influence of α-tocopherol on physicochemical properties of chitosan-based films (2012, background): “These peaks are indicators of the increase of cis double-bond stretching vibration (]CH) in the film samples (Vlachos et al., 2006) and have been reported as distinctive peaks of a-tocopherol.”
Effect of glycerol and corn oil on physicochemical properties of polysaccharide films – A comparative study (2012, background): “Themost relevant peak, ca. 2925 cm 1, can be related with the symmetric and asymmetric stretching vibration of the aliphatic group (CH2) (Vlachos et al., 2006), with a more intense area (27”
Derivative FTIR spectroscopy for cluster analysis and classification of morocco olive oils (2011, background): “FTIR spectroscopy has been reported to detect adulteration of virgin olive oil (Ozen & Mauer, 2002) and theanalysis of FTIRdatawithdiscriminant analysishas allowedclassification of olive oil and sunflower adulterated olive oils (Baeten et al., 2005; Tay, Singh, Krishnan, & Gore, 2002; Vlachos et al.”
Formulation and stability of biodegradable films made from cod gelatin and sunflower oil blends (2009, background): “A band at approximately 1746 cm-1 has been ascribed to the stretching vibration of the ester carbonyl functional group 10 of the triglycerides in edible oils (Vlachos et al., 2006) and also in lipids in pork adipose tissue (Guillen & Cabo, 2004) and farmed salmon (Guillen et al., 2004).”