The Experts below are selected from a list of 318 Experts worldwide ranked by ideXlab platform

Bruno Riccò - One of the best experts on this subject based on the ideXlab platform.

  • An opto-electronic system for in-situ determination of Peroxide Value and total phenol content in olive oil
    Journal of Food Engineering, 2015
    Co-Authors: Marco Grossi, Giuseppe Di Lecce, Marco Arru, Tullia Gallina Toschi, Bruno Riccò
    Abstract:

    The quality of olive oil is essentially determined by the product free acidity and Peroxide Value, while the total phenol content is also important for a high antioxidant capacity. Generally, these parameters are measured with laboratory analysis, that are expensive and may require a few days. Thus, a cheap and easy technique usable by untrained personnel, ‘‘on-site’’ and producing results ‘‘in real time’’ during production is desirable, particularly as far as small olive oil mills and packaging centers are concerned. This paper describes a technique to determine Peroxide Value and total phenol content in olive oil, that is based on the measurement of optical density of an emulsion between a suitable chemical reagent and a small quantity of the oil of interest. The optical density is measured by illuminating the sample with a LED with peak wavelength of 569 nm for Peroxide Value and 835 nm for total phenol content. The experimental results show good correlation (R2 = 0.883 and 0.895 for Peroxide Value and total phenol content, respectively) between data measured with the standard methodology and the technique of this work, implemented also in the form of a portable embedded system. 20

M H Moh - One of the best experts on this subject based on the ideXlab platform.

  • quantitative determination of Peroxide Value in thermally oxidized palm olein by fourier transform infrared spectroscopy
    Phytochemical Analysis, 2000
    Co-Authors: G Setiowaty, Y Che B Man, S Jinap, M H Moh
    Abstract:

    A simple and rapid quantitative method to determine Peroxide Value (PV) of palm olein has been developed using transmittance Fourier transform (FT) IR spectroscopy. Palm olein was oxidized and blended with unoxidized palm olein to generate samples with PVs in the range 3.52–9.86. These samples were used in the calibration and validation steps. A calibration model based on partial least-squares analysis was constructed using the spectral and chemical data of the calibration set. Evaluation of the calibration model was carried out by cross-validation. The standard error of prediction and coefficient determination obtained from the cross-validation equation were 0.172 PV and 0.996, respectively. The standard deviation of the difference for reproducibility of the FTIR method was found to be better than that of the chemical method. The FTIR method would be suitable for PV determinations in the palm olein industry and takes an average of less than 2 min per sample. Copyright © 2000 John Wiley & Sons, Ltd.

  • determination of Peroxide Value in thermally oxidized crude palm oil by near infrared spectroscopy
    Journal of the American Oil Chemists' Society, 1999
    Co-Authors: M H Moh, F R Van De Voort, Y Che B Man, W J W Abdullah
    Abstract:

    A near infrared (NIR) spectroscopic method was developed to measure Peroxide Value (PV) in crude palm oil (CPO). Calibration standards were prepared by oxidizing CPO in a fermentor at 90°C. A partial least squares (PLS) calibration model for predicting PV was developed based on the NIR spectral region from 1350 to 1480 nm with reference to single-point baseline at 1514 nm. The optimization of calibration factors was guided by the predicted residual error sum of squares test. The standard error of calibration obtained was 0.156 over the analytical range of 2.17–10.28 PV and the correlation coefficient (R2) was 0.994. The method was validated with an independent set of samples which was prepared in the same manner on a different day. A linear relationship between the American Oil Chemists’ Society and the NIR methods was obtained with R2 of 0.996 and standard error of performance of 0.17. This study has demonstrated that the prediction of PV in the NIR region is possible. The method developed is rapid, with total analysis time less than 2 min, is environmentally friendly, and its accuracy is generally good for quality control of CPO.

Ilya Kuselman - One of the best experts on this subject based on the ideXlab platform.

  • Uncertainty and other metrological parameters of Peroxide Value determination in vegetable oils
    Accreditation and Quality Assurance, 2002
    Co-Authors: Ilya Kuselman, Elena Kardash-strochkova, Yakov I. Tur'yan
    Abstract:

    Measurement uncertainty in the proposed redox-potentiometric methods for Peroxide Value (PV) determination in vegetable oils is evaluated in comparison with uncertainty in the standard methods. The methods determine all Peroxides in oils, in terms of milliequivalents per kg of sample (meq/kg), that oxidize potassium iodide (KI) under the conditions of the test. The standard methods are based on KI oxidation by the oil test portion and volumetric titration of the liberated iodine, while the proposed methods are using redox-potentiometric iodine determination without titration. As far as fresh refined oils have PV≤0.5 meq/kg, the limit of detection (LOD) and limit of quantitation (LOQ) of the methods are important. An approach to assess the LOD and LOQ using uncertainty calculation was applied. It is shown how important is the influence of the solvents purity on the Values of LOD and LOQ.

  • redox potentiometric determination of Peroxide Value in edible oils without titration
    Talanta, 2001
    Co-Authors: E Kardashstrochkova, Ya I Turyan, Ilya Kuselman
    Abstract:

    Abstract Standard methods for Peroxide Value determination in edible oils, which are based on KI oxidation by the hydroPeroxides and volumetric titration of the liberated iodine, have been improved using redox-potentiometric iodine determination without titration. Stages of the KI oxidation and redox-potentiometric measurements were combined in the same electrochemical cell. The limit of quantitation of the new method is 0.16 meq kg−1, which allows the analysis of fresh refined oils. The method is simple, not time and labor consuming, and suitable for automation.

Marco Grossi - One of the best experts on this subject based on the ideXlab platform.

  • An opto-electronic system for in-situ determination of Peroxide Value and total phenol content in olive oil
    Journal of Food Engineering, 2015
    Co-Authors: Marco Grossi, Giuseppe Di Lecce, Marco Arru, Tullia Gallina Toschi, Bruno Riccò
    Abstract:

    The quality of olive oil is essentially determined by the product free acidity and Peroxide Value, while the total phenol content is also important for a high antioxidant capacity. Generally, these parameters are measured with laboratory analysis, that are expensive and may require a few days. Thus, a cheap and easy technique usable by untrained personnel, ‘‘on-site’’ and producing results ‘‘in real time’’ during production is desirable, particularly as far as small olive oil mills and packaging centers are concerned. This paper describes a technique to determine Peroxide Value and total phenol content in olive oil, that is based on the measurement of optical density of an emulsion between a suitable chemical reagent and a small quantity of the oil of interest. The optical density is measured by illuminating the sample with a LED with peak wavelength of 569 nm for Peroxide Value and 835 nm for total phenol content. The experimental results show good correlation (R2 = 0.883 and 0.895 for Peroxide Value and total phenol content, respectively) between data measured with the standard methodology and the technique of this work, implemented also in the form of a portable embedded system. 20

Fei Xue-qian - One of the best experts on this subject based on the ideXlab platform.

  • Storage effect on the Peroxide Value of Camellia seed oil
    Food Science and Technology International, 2011
    Co-Authors: Fei Xue-qian
    Abstract:

    The Peroxide Value in bottled Camellia seed oil under different conditions were continuous tracking determined during storage time.Test results show that the Peroxide Value of Camellia seed oil increases relatively slow during the extension of storage time.To influence the bottled Camellia seed oil's Peroxide Value in container material effect factors of change in the most significant,and then follow by the processing intensity,light and temperature,blunt nitrogen protection on tea oil storage process acid Value change affect the minimum,too.

  • Effect of Storage Conditions on Acid Value and Peroxide Value of Camellia oleifera Seed Oil
    2011
    Co-Authors: Fei Xue-qian
    Abstract:

    The acid Value and Peroxide Value of bottled camellia seed oil under different conditions were continuously tracked during the storage period.Test results showed that the acid Value and Peroxide Value of the oil increased continuously with the extension of storage time.To the acid Value,the container material was the most significant factor in storage conditions,followed by temperature and light;and the effect of nitrogen protection on acid Value was the minimum.And to the influence on Peroxide Value of the bottled Camellia oleifera seed oil,container material was the most significant factor,followed by light,temperature and nitrogen protection.