View : 125 Download: 0

Raman Spectroscopy Analysis of Free Fatty Acid in Olive Oil

Title
Raman Spectroscopy Analysis of Free Fatty Acid in Olive Oil
Authors
Qiu, JinHou, Hua-YiYang, In-SangChen, Xiang-Bai
Ewha Authors
양인상
SCOPUS Author ID
양인상scopus
Issue Date
2019
Journal Title
APPLIED SCIENCES-BASEL
ISSN
2076-3417JCR Link
Citation
APPLIED SCIENCES-BASEL vol. 9, no. 21
Keywords
free fatty acidolive oilRaman spectroscopyrelative intensity analysisresonance Raman
Publisher
MDPI
Indexed
SCIE; SCOPUS WOS
Document Type
Article
Abstract
Free fatty acid (FFA) is one of the most critical parameters for evaluating the quality of olive oil. In this paper, we present a simple and rapid Raman spectroscopy method for analyzing free fatty acid in olive oil. First, FFA degradation of carotenoids in olive oil is confirmed by analyzing the relative intensity of characteristic vibrational modes and introducing an intensity decrease factor. Second, it is demonstrated that the relative intensity ratio of the two characteristic vibrational modes at 1525 cm(-1) and 1655 cm(-1) presents a good and rapid analysis of FFA content in olive oil; the relative intensity ratio decreases linearly with FFA content. In addition, resonance Raman scattering of carotenoid is discussed, showing that a green laser should be utilized to study FFA in olive oil.
DOI
10.3390/app9214510
Appears in Collections:
자연과학대학 > 물리학전공 > Journal papers
Files in This Item:
There are no files associated with this item.
Export
RIS (EndNote)
XLS (Excel)
XML


qrcode

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

BROWSE