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Evaluating Olive Oil Purity with FTIR by Zaroual Hicham is a document available to read on EtoBox.
The study evaluates the use of Fourier transform infrared spectroscopy to determine the composition of olive oil blends with various seed oils. By analyzing the frequency data of specific infrared bands, the research predicts the percentage of saturated, mono- and polyunsaturated acyl groups in the mixtures, achieving high correlation with traditional chemical methods. This methodology offers a rapid and straightforward approach to assess the quality and composition of edible oil blends.
- Author
- Zaroual Hicham
- Language
- EN