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Tarapoulouzi M, Agriopoulou S, Koidis A, Proestos C, Enshasy HAE, Varzakas T. Recent Advances in Analytical Methods for the Detection of Olive Oil Oxidation Status during Storage along with Chemometrics, Authenticity and Fraud Studies. Biomolecules 2022; 12:1180. [PMID: 36139019 PMCID: PMC9496477 DOI: 10.3390/biom12091180] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 08/16/2022] [Accepted: 08/23/2022] [Indexed: 11/16/2022] Open
Abstract
Olive oil is considered to be a food of utmost importance, especially in the Mediterranean countries. The quality of olive oil must remain stable regarding authenticity and storage. This review paper emphasizes the detection of olive oil oxidation status or rancidity, the analytical techniques that are usually used, as well as the application and significance of chemometrics in the research of olive oil. The first part presents the effect of the oxidation of olive oil during storage. Then, lipid stability measurements are described in parallel with instrumentation and different analytical techniques that are used for this particular purpose. The next part presents some research publications that combine chemometrics and the study of lipid changes due to storage published in 2005-2021. Parameters such as exposure to light, air and various temperatures as well as different packaging materials were investigated to test olive oil stability during storage. The benefits of each chemometric method are provided as well as the overall significance of combining analytical techniques and chemometrics. Furthermore, the last part reflects on fraud in olive oil, and the most popular analytical techniques in the authenticity field are stated to highlight the importance of the authenticity of olive oil.
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Affiliation(s)
- Maria Tarapoulouzi
- Department of Chemistry, Faculty of Pure and Applied Science, University of Cyprus, P.O. Box 20537, Nicosia CY-1678, Cyprus
| | - Sofia Agriopoulou
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece
| | - Anastasios Koidis
- Institute for Global Food Security, School of Biological Science, Queen’s University Belfast, Belfast BT9 5DL, Northern Ireland, UK
| | - Charalampos Proestos
- Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | - Hesham Ali El Enshasy
- Institute of Bioproduct Development (IBD), Universiti Teknologi Malaysia (UTM), Johor 81310, Malaysia
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia (UTM), Johor 81310, Malaysia
- City of Scientific Research and Technology Applications (SRTA), New Borg Al Arab 21934, Egypt
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece
- Institute of Bioproduct Development (IBD), Universiti Teknologi Malaysia (UTM), Johor 81310, Malaysia
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Wang M, Wang M, Huyan Z, Li Q, Hu K, Li J, Yu X. Investigation of the effects of lights, temperatures and packaging materials on the virgin rapeseed oil flavors during storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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3
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Wen Y, Zhou S, Wang L, Li Q, Gao Y, Yu X. New Method for the Determination of the Induction Period of Walnut Oil by Fourier Transform Infrared Spectroscopy. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02170-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Román Falcó IP, Prats Moya MS, Maestre Pérez SE, Martín Carratalá ML, Grané Teruel N. Chemometric comparison of almond oxidation rates using kinetic parameters obtained by infrared spectroscopy. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4549-4557. [PMID: 32419165 DOI: 10.1002/jsfa.10513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 05/07/2020] [Accepted: 05/17/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The study of almond fat stability is essential from a quality control perspective meanly because, in most of the cases, almonds are sold skinned and thermally treated. In this work an alternative method to Rancimat test based on attenuated total reflectance-Fourier-transform infrared (ATR-FTIR) spectrometry was adapted for checking the induced degradation at 75 °C of seven almond oil cultivars, three of the top Californian producing varieties, and, four traditional cultivars harvested in Spain. RESULTS The thermal oil degradation evolution was followed by measuring the changes in the absorbance of the selected FTIR spectra bands (3470, 3006, 1730, 1630, 988 and 970 cm-1 ). A first-order kinetic behaviour was observed, after an induction time in all bands. CONCLUSIONS Kinetic coefficients and induction times were easily obtained as the absorbance values (from difference spectra) fitted to pseudo-first-order kinetics after the induction time. Principal component analysis was applied to the kinetic parameters to visualize which variables could be useful to classify the almond cultivars based on their resistance to thermal oxidation processes. It was found that selecting only the induction times corresponding to the bands 3470, 3006, 1630 and 970 cm-1 a separate classification of the Californian cultivars from the Spanish ones was possible. Finally, a linear discriminant analysis was assayed using only the four induction times previously selected. Validated classification and correct in 100% of the cases was obtained for all the samples based on their Spanish or Californian origin. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Iván P Román Falcó
- Analytical Chemistry, Nutrition and Food Science Department, University of Alicante, Alicante, Spain
| | - María Soledad Prats Moya
- Analytical Chemistry, Nutrition and Food Science Department, University of Alicante, Alicante, Spain
| | - Salvador E Maestre Pérez
- Analytical Chemistry, Nutrition and Food Science Department, University of Alicante, Alicante, Spain
| | - Maria L Martín Carratalá
- Analytical Chemistry, Nutrition and Food Science Department, University of Alicante, Alicante, Spain
| | - Nuria Grané Teruel
- Analytical Chemistry, Nutrition and Food Science Department, University of Alicante, Alicante, Spain
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5
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Mu H, Gao H, Chen H, Fang X, Zhou Y, Wu W, Han Q. Study on the Volatile Oxidation Compounds and Quantitative Prediction of Oxidation Parameters in Walnut (
Carya cathayensis
Sarg.) Oil. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800521] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Honglei Mu
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
| | - Haiyan Gao
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
| | - Hangjun Chen
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
| | - Xiangjun Fang
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
| | - Yongjun Zhou
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
| | - Weijie Wu
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
| | - Qiang Han
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
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Wang M, Huyan Z, Jing B, Mao X, Yu X. Analysis of Edible Oil Oxidation Based on Changes in the Electrical Conductivity of the Extracted Aqueous Phase. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800441] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Mengzhu Wang
- College of Food Science and EngineeringNorthwest A&F University22 Xinong RoadYangling 712100ShaanxiP. R. China
| | - Zongyao Huyan
- College of Food Science and EngineeringNorthwest A&F University22 Xinong RoadYangling 712100ShaanxiP. R. China
| | - Bingyu Jing
- College of Food Science and EngineeringNorthwest A&F University22 Xinong RoadYangling 712100ShaanxiP. R. China
| | - Xiaohui Mao
- College of Food Science and EngineeringNorthwest A&F University22 Xinong RoadYangling 712100ShaanxiP. R. China
| | - Xiuzhu Yu
- College of Food Science and EngineeringNorthwest A&F University22 Xinong RoadYangling 712100ShaanxiP. R. China
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Li Q, Chen J, Huyan Z, Kou Y, Xu L, Yu X, Gao JM. Application of Fourier transform infrared spectroscopy for the quality and safety analysis of fats and oils: A review. Crit Rev Food Sci Nutr 2018; 59:3597-3611. [DOI: 10.1080/10408398.2018.1500441] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Qi Li
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P R China
| | - Jia Chen
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P R China
| | - Zongyao Huyan
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P R China
| | - Yuxing Kou
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P R China
| | - Lirong Xu
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P R China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P R China
| | - Jin-Ming Gao
- Shaanxi Key Laboratory of Natural Products & Chemical Biology, College of Chemistry & Pharmacy, Northwest A&F University, 22 Xinong Road Yangling, Shaanxi, P R China
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Attenuated Total Reflectance Fourier transform infrared spectroscopy for determination of Long Chain Free Fatty Acid concentration in oily wastewater using the double wavenumber extrapolation technique. Talanta 2017; 165:526-532. [DOI: 10.1016/j.talanta.2017.01.006] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2016] [Revised: 01/02/2017] [Accepted: 01/03/2017] [Indexed: 11/24/2022]
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9
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Mahesar SA, Shah SN, Mahesar AW, Kandhro AA, Khaskheli AR, Menghwar P, Sherazi STH. A chemometric approach for the quantification of free fatty acids in cottonseed oil by Fourier transform infrared spectroscopy. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1223129] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Sarfaraz Ahmed Mahesar
- National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, Pakistan
| | - Syed Nasrullah Shah
- National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, Pakistan
| | - Abdul Waheed Mahesar
- Institute of Information and Communication Technology, University of Sindh, Jamshoro, Pakistan
| | - Aftab Ahmed Kandhro
- Dr. M.A. Kazi Institute of Chemistry, University of Sindh, Jamshoro, Pakistan
| | - Abdul Rauf Khaskheli
- Department of Pharmacy, Shaheed Mohtarma Benazir Bhutto Medical University, Larkana, Pakistan
| | - Pertab Menghwar
- National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, Pakistan
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Olive oil as functional component in meat and meat products: a review. Journal of Food Science and Technology 2015. [DOI: 10.1007/s13197-015-1852-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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11
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Talpur MY, Hassan SS, Sherazi STH, Mahesar SA, Kara H, Kandhro AA. A simplified FTIR chemometric method for simultaneous determination of four oxidation parameters of frying canola oil. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2015; 149:656-661. [PMID: 25985130 DOI: 10.1016/j.saa.2015.04.098] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/05/2015] [Revised: 04/20/2015] [Accepted: 04/27/2015] [Indexed: 06/04/2023]
Abstract
Transmission Fourier transform infrared (FTIR) spectroscopic method using 100 μm KCl cell was applied for the determination of total polar compounds (TPC), carbonyl value (CV), conjugated diene (CD) and conjugated triene (CT) in canola oil (CLO) during potato chips frying at 180 °C. The calibration models were developed for TPC, CV, CD and CT using partial least square (PLS) chemometric technique. Excellent regression coefficients (R(2)) and root mean square error of prediction values for TPC, CV, CD and CT were found to be 0.999, 0.992, 0.998 and 0.999 and 0.809, 0.690, 1.26 and 0.735, respectively. The developed calibration models were applied on samples of canola oil drawn during potato chips frying process. A linear relationship was obtained between CD and TPC with a good correlation of coefficient (R(2)=0.9816). Results of the study clearly indicated that transmission FTIR-PLS method could be used for quick and precise evaluation of oxidative changes during the frying process without using any organic solvent.
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Affiliation(s)
- M Younis Talpur
- Government Muslim Science Degree College Hyderabad, Education and Literacy Department, Government of Sindh, Pakistan; Department of Chemistry, Faculty of Science, Selcuk University, 42075 Konya, Turkey; National Centre of Excellence in Analytical Chemistry University of Sindh, Jamshoro 76080, Pakistan.
| | - S Sara Hassan
- National Centre of Excellence in Analytical Chemistry University of Sindh, Jamshoro 76080, Pakistan; Metallurgy and Materials Engineering Department, Mehran University of Engineering and Technology, Jamshoro 76080, Sindh, Pakistan
| | - S T H Sherazi
- National Centre of Excellence in Analytical Chemistry University of Sindh, Jamshoro 76080, Pakistan; Department of Chemistry, Faculty of Science, Selcuk University, 42075 Konya, Turkey
| | - S A Mahesar
- National Centre of Excellence in Analytical Chemistry University of Sindh, Jamshoro 76080, Pakistan
| | - Huseyin Kara
- Department of Chemistry, Faculty of Science, Selcuk University, 42075 Konya, Turkey; Department of Chemistry, Faculty of Science, Necmettin Erbakan University, 42090 Konya, Turkey
| | - Aftab A Kandhro
- Dr. M. A. Kazi Institute of Chemistry, University of Sindh, Jamshoro 76080, Sindh, Pakistan
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12
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Talpur MY, Kara H, Sherazi STH, Ayyildiz HF, Topkafa M, Arslan FN, Naz S, Durmaz F, Sirajuddin. Application of multivariate chemometric techniques for simultaneous determination of five parameters of cottonseed oil by single bounce attenuated total reflectance Fourier transform infrared spectroscopy. Talanta 2014; 129:473-80. [PMID: 25127621 DOI: 10.1016/j.talanta.2014.04.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2013] [Revised: 03/31/2014] [Accepted: 04/02/2014] [Indexed: 10/25/2022]
Abstract
Single bounce attenuated total reflectance (SB-ATR) Fourier transform infrared (FTIR) spectroscopy in conjunction with chemometrics was used for accurate determination of free fatty acid (FFA), peroxide value (PV), iodine value (IV), conjugated diene (CD) and conjugated triene (CT) of cottonseed oil (CSO) during potato chips frying. Partial least square (PLS), stepwise multiple linear regression (SMLR), principal component regression (PCR) and simple Beer׳s law (SBL) were applied to develop the calibrations for simultaneous evaluation of five stated parameters of cottonseed oil (CSO) during frying of French frozen potato chips at 170°C. Good regression coefficients (R(2)) were achieved for FFA, PV, IV, CD and CT with value of >0.992 by PLS, SMLR, PCR, and SBL. Root mean square error of prediction (RMSEP) was found to be less than 1.95% for all determinations. Result of the study indicated that SB-ATR FTIR in combination with multivariate chemometrics could be used for accurate and simultaneous determination of different parameters during the frying process without using any toxic organic solvent.
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Affiliation(s)
- M Younis Talpur
- Department of Chemistry, Faculty of Science, Selcuk University, 42075 Konya, Turkey; National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro 76080, Pakistan; Government Muslim Science Degree College Hyderabad, Education and Literacy Department, Sindh, Pakistan.
| | - Huseyin Kara
- Department of Chemistry, Faculty of Science, Selcuk University, 42075 Konya, Turkey; Department of Chemistry, Faculty of Science, Necmettin Erbakan University, 42090 Konya, Turkey
| | - S T H Sherazi
- National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro 76080, Pakistan
| | - H Filiz Ayyildiz
- Department of Chemistry, Faculty of Science, Selcuk University, 42075 Konya, Turkey
| | - Mustafa Topkafa
- Department of Chemistry, Faculty of Science, Selcuk University, 42075 Konya, Turkey
| | - Fatma Nur Arslan
- Department of Chemistry, Faculty of Science, Selcuk University, 42075 Konya, Turkey; Department of Chemistry, Faculty of Science, University of Karamanoglu Mehmetbey, 70010 Karaman, Turkey
| | - Saba Naz
- Department of Chemistry, Faculty of Science, Selcuk University, 42075 Konya, Turkey; Dr. M. A. Kazi Institute of Chemistry, University of Sindh Jamshoro, Pakistan
| | - Fatih Durmaz
- Department of Chemistry, Faculty of Science, Selcuk University, 42075 Konya, Turkey
| | - Sirajuddin
- National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro 76080, Pakistan
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Nenadis N, Tsikouras I, Xenikakis P, Tsimidou MZ. Fourier transform mid-infrared spectroscopy evaluation of early stages of virgin olive oil autoxidation. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201200317] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Nikolaos Nenadis
- Laboratory of Food Chemistry and Technology; School of Chemistry; Aristotle University of Thessaloniki; Thessaloniki; Greece
| | - Ioannis Tsikouras
- Laboratory of Food Chemistry and Technology; School of Chemistry; Aristotle University of Thessaloniki; Thessaloniki; Greece
| | - Polidoros Xenikakis
- Laboratory of Food Chemistry and Technology; School of Chemistry; Aristotle University of Thessaloniki; Thessaloniki; Greece
| | - Maria Z. Tsimidou
- Laboratory of Food Chemistry and Technology; School of Chemistry; Aristotle University of Thessaloniki; Thessaloniki; Greece
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Sherazi STH, Arain S, Mahesar SA, Bhanger MI, Khaskheli AR. Erucic acid evaluation in rapeseed and canola oil by Fourier transform-infrared spectroscopy. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201200272] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Sarfraz Arain
- National Centre of Excellence in Analytical Chemistry; University of Sindh; Jamshoro; Pakistan
| | - Sarfaraz Ahmed Mahesar
- National Centre of Excellence in Analytical Chemistry; University of Sindh; Jamshoro; Pakistan
| | - Muhammad Iqbal Bhanger
- National Centre of Excellence in Analytical Chemistry; University of Sindh; Jamshoro; Pakistan
| | - Abdul Rauf Khaskheli
- National Centre of Excellence in Analytical Chemistry; University of Sindh; Jamshoro; Pakistan
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Román Falcó IP, Grané Teruel N, Prats Moya S, Martín Carratalá ML. Kinetic study of olive oil degradation monitored by fourier transform infrared spectrometry. Application to oil characterization. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:11800-11810. [PMID: 23137053 DOI: 10.1021/jf3035918] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
A new approach for the determination of kinetic parameters of the cis/trans isomerization during the oxidation process of 24 virgin olive oils belonging to 8 different varieties is presented. The accelerated process of degradation at 100 °C was monitored by recording the Fourier transform infrared spectra. The parameters obtained confirm pseudo-first-order kinetics for the degradation of cis and the appearance of trans double bonds. The kinetic approach affords the induction time and the rate coefficient; these parameters are related to the fatty acid profile of the fresh olive oils. The data obtained were used to compare the oil stability of the samples with the help of multivariate statistical techniques. Fatty acid allowed a classification of the samples in five groups, one of them constituted by the cultivars with higher stability. Meanwhile, the kinetic parameters showed greater ability for the characterization of olive oils, allowing the classification in seven groups.
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Affiliation(s)
- Iván P Román Falcó
- Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Universidad de Alicante, Alicante 03080, Spain.
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Talpur MY, Sherazi STH, Mahesar SA, Naz S, Kara H. Impact of frying on key fatty acid ratios of canola oil. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201100156] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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17
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Mallah MA, Sherazi STH, Mahesar SA, Khaskheli AR. Simultaneous Quantification of Ibuprofen and Paracetamol in Tablet Formulations Using Transmission Fourier Transform Infrared Spectroscopy. ACTA ACUST UNITED AC 2012. [DOI: 10.4236/ajac.2012.38067] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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