Why Us? >>

  • - Open Access
  • - Peer-reviewed
  • - Rapid publication
  • - Lifetime hosting
  • - Free indexing service
  • - Free promotion service
  • - More citations
  • - Search engine friendly

Free SCIRP Newsletters>>

Add your e-mail address to receive free newsletters from SCIRP.

 

Contact Us >>

WhatsApp  +86 18163351462(WhatsApp)
   
Paper Publishing WeChat
Book Publishing WeChat
(or Email:book@scirp.org)

Article citations

More>>

Mata-Espinosa, P., Bosque-Sendra J, et al. (2008) Discriminating Olive and Non-Olive Oils Using HPLC-CAD and Chemometrics. Analytical and Bioanalytical Chemistry, 399, 2083-2092.
https://doi.org/10.1007/s00216-010-4366-4

has been cited by the following article:

  • TITLE: Effect of Temperature on Optical Properties of Vegetable Oils Using UV-Vis and Laser Fluorescence Spectroscopy

    AUTHORS: Mohammad E. Khosroshahi

    KEYWORDS: Extra Virgin Oil, Canola, Temperature, Optical Properties, UV-Vis Absorption, Fluorescence Spectroscopy, Laser

    JOURNAL NAME: Optics and Photonics Journal, Vol.8 No.7, July 23, 2018

    ABSTRACT: UV-Vis absorption and fluorescence spectroscopy are used to test the quality and changes in the composition of extra virgin olive oil (EVOO) and canola oil (CO) with temperature. The increase of temperature caused a change in the molecular structures of both types of oils seen as a gradual decrease of intensity amplitudes of absorption and fluorescence signals. A significant alteration occurred at ≈200°C where almost the main spectra of pheophytin-a, b, carotenoids, lutein and vitamin E in EVOO and linoleic acid and oleic acid in CO disappeared. An independent experiment showed the output of laser changes linearly with the input in oil at constant temperature (i.e., room temperature) where the transmission values of ≈33% and ≈75% are determined for EVOO and CO respectively. However, the transmission through a heated oil exhibited a non-linear behaviour which indicates the molecular optical response to thermal changes. The effect of storage time and adulteration of oils were also evaluated.