Multivariate determination of propyl gallate in rbd palm olein using partial least squares and principal component regression based on FTIR spectroscopy

Journal of Food Lipids

Volumn 13, Issue 1, 2006, Pages 1-11

  Ammawath, W ^a   Man, Y B Che ^a   Baharin, B S ^a   Rahman, R B Abdul ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33645158281     PISSN: 10657258     EISSN: 17454522     Source Type: Journal    
DOI: 10.1111/j.1745-4522.2006.00027.x     Document Type: Article

References (22)

1. AMMAWATH, W., CHE MAN, Y.B., BAHARIN, B.S. and ABDUL RAHMAN, R.B. 2004. A new method for determination of tertbutylhydroquinone (TBHQ) in RED palm olein with FTIR spectroscopy. J. Food Lipids 11, 266-277.
2. AOCS. 1993. Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th Ed., American Oil Chemists's Society Press, Champaign, IL.
3. CHE MAN, Y.B. and SETIOWATY, G. 1999. Determination of anisidine value in thermally oxidized palm olein by Fourier transform infrared spectroscopy. J. Am. Oil Chem. Soc. 76, 243-247.
4. DURAN-MERAS, I., DE LA PENA, A.M., ESPINOSA-MANSILLA, A. and SALINAS, F. 1993. Multicomponent determination of flavour enhancers in food preparations by partial least squares and principal component regression modeling of spectrophotometric data. Analyst 118, 807-814.
5. GULCIN, I., SAR, I.G., BEYDEMIR, S., ELMASTAS, M. and KUFREVIOGLU, O.I. 2004. Comparison of antioxidant activity of clove (Eugenia caryophylata Thunb) buds and lavender (Lavandula stoechas L.). Food Chem. 87, 393-400.
6. GULLEN, M.D. and CABO, N. 1997. Infrared spectroscopy in the study of edible oils and fats. J. Sci. Food Agric. 75, 1-11.
7. INON, F.A., GARRIGUES, J.M., GARRIGUES, S., MOLINA, A. and DE LA GUARDIA, M. 2003. Selection of calibration set samples in determination of olive oil acidity by partial least squares-attenuated total reflectance Fourier transform infrared spectroscopy. Anal. Chem. Acta 489, 59-75.
8. IUPAC. 1992. Standard Methods for Analysis of Oils, Fats, and Derivatives (1st supplement to the 7th Ed.), International Union for Pure and Applied Chemistry, Commission on Oils, Fats and Derivatives, Blackwell Scientific Publications, Osney Mead, OX.
9. MA, K., VAN DE VOORT, F.R., SEDMAN, J. and ISMAIL, A.A. 1997. Stoichiometric determination of hydroperoxides in fats and oils by Fourier transform infrared spectroscopy. J. Am. Oil Chem. Soc. 74, 897-906.
10. MCMURRY, J. 2000. Alcohol and phenol. In Organic Chemistry (J. McMurry, ed.) pp. 654-707, Thomson Learning Academic Resource Center, Pacific Grove, CA.
11. MIRGHANI, M.E.S., CHE MAN, Y.B., JINAP, S., BAHARIN, B.S. and BAKAR, J. 2001. A new method for determining aflatoxins groundnut and groundnut cake using Fourier transform infrared spectroscopy with attenuated total reflectance. J. Am. Oil Chem. Soc. 78, 987-992.
12. NAKANISHI, K. and SOLOMON, P.H. 1977. Infrared Absorption Spectroscopy. Holden-Day Inc., San Francisco, CA.
13. PAVIA, L.D., LAMPMAN, G.M. and KRIZ, G.S. 2001. Infrared spectroscopy. In Introduction to Spectroscopy, 3rd Ed., (L.D. Pavia, G.M. Lampman, and G.S. Kriz, eds.) pp. 13-101, Thomson Learning, Victoria, Australia.
14. PERRIN, C. and MEYER, L. 2002. Quantification of synthetic phenolic antioxidants in dry foods by reversed-phase HPLC with photodiode array detection. Food Chem. 77, 93-100.
15. PINHO, O., FERREIRA, I.M.P.L.V.O., OLIVIEIRA, M.B.P.P. and FER-REIRA, M.A. 2000. Quantification of synthetic phenolic antioxidants in liver pates. Food Chem. 68, 353-357.
16. PRASAD, U.V., RAO, K.E. and SASTRY, C.S.P. 1985. Spectrophotometric determination of some antioxidants with potassium permanganate and metal. Food Chem. 17, 209-213.
17. 2X. In A Guide to the Complete Interpretation of Infrared Spectra of Organic Structures (N.P.G. Roeges, ed.) pp. 50-112, John Wiley & Sons, New York, NY.
18. SANCHEZ-MORENO, C., LARRAURI, J.A. and SAURA-CALIXTO, F. 1999. Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents. Food Res. Int. 32, 407-412.
19. SHAHIDI, F. and RUBIN, L.J. 1987. Control of lipid oxidation in cooked meats by combinations of antioxidants and chelators. Food Chem. 23, 151-157.
20. SUJA, K.P., ABRAHAM, J.T., THAMIZH, S.N., JAYALEKSHMY, A. and ARUMUGHAN, C. 2004. Antioxidant efficacy of sesame cake extract in vegetable oil protection. Food Chem. 84, 399-400.
21. TOGARI, N., KOBAYASHI, A. and AISHIMA, T. 1995. Relating sensory properties of tea aroma to gas Chromatographic data by chemometric calibration methods. Food Res. Int. 28, 485-493.
22. ZAGONEL, G.F., PERALTA-ZAMORA, P. and RAMOS, L.P. 2004. Mult-variate monitoring of soybean oil ethanolysis by FTIR. J. Talanta. 63, 1021-1025.