Fourier transform infrared (FTIR) spectroscopy was employed to monitor the oxidation of edible oils in the absence and presence of antioxidants. Three synthetic antioxidants (butylated hydroxyanisole, propyl gallate and tert-butylhydroxyquinone) were added to menhaden oil at three different concentrations (1%, 0.1%, and 0.01%), and the FTIR spectra of the oils under conditions of oxidative stress were recorded as a function of time. The efficacy of each antioxidant was assessed by monitoring bands at 3444 cm$ sp{-1}$, characteristic of hydroperoxide formation, 971 cm$ sp{-1}$ for trans double bond formation, and 3008 cm$ sp{-1}$ for cis depletion. An FTIR spectroscopic method was also developed for the determination of the peroxide value of edible oils undergoing oxidation, based on the measurement of the 3444-cm$ sp{-1}$ band. The results of the FTIR method were compared to those from both the iodometric chemical method and the enzymatic hemoglobin-methylene blue assay for the determination of hydroperoxide content. The FTIR predictions were within $ pm$3% of the values obtained by both the chemical and the enzymatic method. Finally, the determination of the hydroxyl value of emulsifiers by FTIR spectroscopy was investigated. Both attenuated total reflectance (ATR) and transmission flow cell techniques were used to record the spectra of commercial monoglycerides. Calibration models for the prediction of hydroxyl value from the FTIR spectra were developed using partial-least-squares (PLS) regression for both the ATR and transmission spectra. Cross-validation of the calibration models yielded an overall average error in the predicted hydroxyl values of $ sim$3% for both the ATR and transmission flow cell methodologies. Linear regression of the FTIR-predicted versus the hydroxyl values determined by the reference chemical method yielded r = 0.998 for the ATR and r = 0.997 for the transmission flow cell method.
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.22866 |
| Date | January 1995 |
| Creators | Nicodemo, Antonio |
| Contributors | Ismail, A. (advisor) |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Master of Science (Department of Food Science and Agricultural Chemistry.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: 001479868, proquestno: MM08037, Theses scanned by UMI/ProQuest. |
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