Simultaneous determination of lodine value and trans content of fats and oils by single-bounce horizontal attenuated total reflectance fourier transform infrared spectroscopy |
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Authors: | Jacqueline Sedman F. R. van de Voort Ashraf A. Ismail |
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Affiliation: | (1) McGill IR Group, Dept. of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, 21,111 Lakeshore Rd., H9X 3V9 Ste. Anne de Bellevue, Québec, Canada |
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Abstract: | A method for the simultaneous determination of iodine value (IV) and trans content from the Fourier transform infrared (FTIR) spectra of neat fats and oils recorded with the use of a heated single-bounce horizontal attenuated total reflectance (SB-HATR) sampling accessory was developed. Partial least squares (PLS) regression was employed for the development of the calibration models, and a set of nine pure triacylglycerols served as the calibration standards. Regression of the FTIR/PLS-predicted IV and trans contents for ten partially hydrogenated oil samples against reference values obtained by gas chromatography yielded slopes close to unity and SD of <1. Good agreement (SD<0.35) also was obtained between the trans predictions from the PLS calibration model and trans determinations performed by the recently adopted AOCS FTIR/SBHART method for the determination of isolated trans isomers in fats and oils. |
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Keywords: | Attenuated total reflectance Fourier transform infrared spectroscopy iodine value lipid analysis trans analysis |
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