Fourier transform infrared (FTIR) spectra of refined bleached and deodorized (RBD) palm olein samples between 3600 and 2800 cm-1 were used for quantitative determination of the content of tert-butylhydroquinone (TBHQ). The method was based on sodium chloride (NaCl) windows with transmission path fixed at 50 μm at room temperature. Fifty stripped oil samples spiked with known amounts of TBHQ concentrations up to 300 mg/ kg (ppm) were separated into two sets for calibration and validation models based on partial least squares (PLS) analyses. The accuracy of the method was comparable to that of the method established by the International Union of Pure and Applied Chemistry (IUPAC) with a coefficient of determination (R2) of 0.9961 and standard...
During the process of antioxidation of tertiary butylhydroquinone (TBHQ) in oil and fat systems, 2-<...
The aim of the current investigation is to evaluate the efficiency of tertiary butyl hydroquinone (T...
Fourier transform infrared (FTIR) spectroscopy has been developed for analysis of extra virgin olive...
A rapid method for the determination of commercial β-carotene in refined bleached and deodorized (RB...
A rapid direct Fourier transform infrared (FTIR) spectroscopic method using a 100 µ BaF2 transmissio...
A simple and rapid Fourier transform infrared (FTIR) spectroscopic method has been developed for the...
A rapid method for quantitative determination of free fatty acids from crude palm oil to bleached pa...
Fourier transform infrared (FTIR) spectra of palm oil samples between 2900 and 2800 cm–1 and 1800 a...
This study highlights the application of two analytical techniques, namely GC-FID and FTIR spectrosc...
Lipid oxidation is one of the major deteriorative reactions in cooking oils and often results in a ...
Some vegetable oils such as canola (CaO), corn (CO), soybean (SO), and walnut (WO) oils have similar...
In this study, Fourier transform infrared (FTIR) spectroscopy in combination with multivariate calib...
Introduction: Red fruit (Pandanus conoideus Lam) is endemic plant of Papua, Indonesia and Papua New ...
A new analytical method was developed for the determination of soap in palm and groundnut oils by FT...
There is a growing concern over the food safety issue related to increased incidence of cooking oil ...
During the process of antioxidation of tertiary butylhydroquinone (TBHQ) in oil and fat systems, 2-<...
The aim of the current investigation is to evaluate the efficiency of tertiary butyl hydroquinone (T...
Fourier transform infrared (FTIR) spectroscopy has been developed for analysis of extra virgin olive...
A rapid method for the determination of commercial β-carotene in refined bleached and deodorized (RB...
A rapid direct Fourier transform infrared (FTIR) spectroscopic method using a 100 µ BaF2 transmissio...
A simple and rapid Fourier transform infrared (FTIR) spectroscopic method has been developed for the...
A rapid method for quantitative determination of free fatty acids from crude palm oil to bleached pa...
Fourier transform infrared (FTIR) spectra of palm oil samples between 2900 and 2800 cm–1 and 1800 a...
This study highlights the application of two analytical techniques, namely GC-FID and FTIR spectrosc...
Lipid oxidation is one of the major deteriorative reactions in cooking oils and often results in a ...
Some vegetable oils such as canola (CaO), corn (CO), soybean (SO), and walnut (WO) oils have similar...
In this study, Fourier transform infrared (FTIR) spectroscopy in combination with multivariate calib...
Introduction: Red fruit (Pandanus conoideus Lam) is endemic plant of Papua, Indonesia and Papua New ...
A new analytical method was developed for the determination of soap in palm and groundnut oils by FT...
There is a growing concern over the food safety issue related to increased incidence of cooking oil ...
During the process of antioxidation of tertiary butylhydroquinone (TBHQ) in oil and fat systems, 2-<...
The aim of the current investigation is to evaluate the efficiency of tertiary butyl hydroquinone (T...
Fourier transform infrared (FTIR) spectroscopy has been developed for analysis of extra virgin olive...