Subscribe to the gold package and get unlimited access to Shamra Academy
Register a new userDetection of Olive Oil Adulteration with Vegetable Oils Using Spectroscopy Technique in Ultra Violet Range
كشف غش زيت الزيتون الممزوج بالزيوت النباتية باستخدام تقنية التحليل الطيفي في المجال فوق البنفسجي
2039
2 49
0
(
0
)
Created by
Shamra Editor
Ask ChatGPT about the research
شكّلت 72 عينة من زيت الزيتون النقي الممزوج بالزيوت النباتية (ذرة،صـويا،عباد الشـمس،قطن) بنسب 5 % 10 % 20 % 30 % 40 % و قيست قيم الامتصاص لثلاثة مكررات من كل عينة عنـد أطوال الأمواج 274nm, nm 270, nm 266, nm 232 باستخدام تقنية التحليل الطيفي فـي المجـال فوق البنفسجي، و حسبت قيمة K ∆ (معدل التغير في قيم الامتصاص عند طول الموجة قـرب 270nm) و قيمة EB 232nm / EB 270nm) R). بينت النتائج إمكانية استخدام قيمة K ∆ في كشف غش زيت الزيتـون حتـى نسـبة غـش قـدرها عباد، الذرة، الصويا زيت من % 0.8 ± 0.005 % 0.8 ±0.006 % 4.4 ± 0.004 % 6.5±0.004 الشمس و القطن على التوالي، في حين كانت هذه النسب عنـد طـول الموجـة 270nm 048.0 ±5 % .أعلاه المذكور بالترتيب % 2.6 ±0.053 % 1.1 ±0.077 %5.8 ±0.048 بينما لم تعطِ قيمة الامتصاص عند طول الموجة 232nm أي مؤشر لكشف الغش. أما باستخدام قيمة R فكانت أقل نسبة غش يمكن كشفها في زيت الزيتون المغشوش بزيت الذرة أو الصـويا 20 % فـي حين كانت هذه النسبة 10 % لزيت العباد و القطن. لذلك نؤكد استخدام قيمة K ∆ لكشف غش زيت الزيتون الممزوج بالزيوت النباتية بنسـب مئويـة منخفضة.
A set of 72 samples were formalized by mixing pure olive oil with vegetable oils: Corn, Soya bean, Sunflower, cotton by percentages of 5, 10, 20, 30 and 40 percet respectively. Specific extinction at wavelengths 232nm, 266nm, 270nm and 274nm were measured for three replicates of each sample by using Spectroscopy technique in ultra violet range, ΔK value (alterative of variation of the specific extinction at the wavelength of maximum absorption near 270 nm) and R value (EB270nm / EB232nm) were calculated. The results showed the possibility of using ΔK value to detect the adulteration of Olive oil up to 6.5 ±0.004%, 4.4 ±0.004 %, 0.8 ±0.006% and 0.08±0.005% for Soya bean, Corn, Sunflower and cotton oil, respectively. While these values at 270 nm were 5±0.048%, 5.8 ±0.048%, 1.1±0.077% and 2.6±0.053% in the same arrangement. The absorption value at wavelength 232nm did not show any sign in detecting the adulteration. According to R value, the minimum detected percentages of adulteration were 20 and 10 for Corn and Soya been oil, Cotton and Sunflower oil subsequently . We recommend to use ΔK to detect the adulteration of Olive oil mixed with low percentages of vegetable oil.
References used
Aparicio, R. (2000). Handbook of Olive Oil, Analysis and Properties. Authentication. In: Warwood, J. and Aparico, R. eds. erties. Aspen publisher, Inc. pp 491-513
Aparicio, R. and Aparicio-ruiz, R. (2000). Authentication of Vegetable Oils by Chromatographic Techniques. J. Chromatography A, 881(0021-9673), 93- 104
Brenes, M., Hidalog, F. J., Garcia, A., Rios, J. J., Garcia, P., Zamora, R. and Garrido, A. (2000). Pinoresinol and 1-acetoxypinoresinol, Tow New Phenolic Compounds Identified in Olive Oil. J. Am. Oil Chem. Soc. 77(1370- 6233), 715-720
rate research
Read More
The study was conducted on randomized samples of virgin olive oils
collected from Hama, Aleppo, Daraa, Latakia, Homs and Idleb to investigate
the relationship between the quality indices of oil purity (peroxide value, the
figure iodine, coefficien
t of acidity, the absorption coefficient qualitative Xultraviolet
K270 and distributed fatty acids) and related volatile flavor
components compared with what is published in the literature. The results also
showed that the quality indices of Hama and Lattakia، s samples in terms of
extra virgin olive oil and the first class of virgin olive oil were not compatible
with the Syrian Standards and metrology (2000/182) while the concentrations
of fatty acids for samples of Idleb, Homs, Latakia, Deraa and Aleppo were
within the scope of Syrian standard. However, their distribution in Hama
samples did not comply with the ratios set forth in the Syrian specifications.
Forty three volatile compounds were isolated and they correspond with what is
published. The samples of research showed somewhat of similarity to a large
extent with the exception of a sample of Hama, where a decline was observed in
the content of volatile flavored materials. It was noticed that the essential
composition of volatile compounds of the samples was aldehydes followed by
ester of fatty acids and then hydrocarbons. The study showed that the
technique used in this research was fast and efficient in extraction and
identification of volatile compounds.
In this research, the concentration of thiocyanate ion in serum has been investigated,
thiocyanate has negative effects on human body when it increasses higher than specific
limit, this ion is produced by the metabolism of cyanide which exist in ci
garette smoke.
Spectrophotometric method has been used in the visible range at λ=460 nm, the formation
of the complex between thiocyanate and reagent Ferric chloride (FeCl3) have been made in
an ideal parameters such as temperature 25 ºC, time=15 min, pH=4.4, volume of citrate
buffer=0.75 ml, volume of reagent (FeCl3) =1 ml and concentration of reagent = 0.02
mg/ml.
The selected method showed good accuracy and precision, the accuracy of the method has
been validated with R=99.3%, and the precision of relative standard deviation was
(RSD<=1.149 % .
The concentration of thiocyanate has been studied in a sample of 240 non-smokers’ and in
a sample of 240 smokers’, these samples have been divided into different age groups.
The maximum concentration of thiocyanate was 89.49 μmol/L in the fourth group (>50
years) of the non-smokers’, and the maximum concentration of thiocyanate was 190.27
μmol/L in the fourth group (>50 years) of the smokers’. The maximum concentration of
thiocyanate was 91.647 μmol/L in the non-smokers’ males and 86.623 μmol/L for the nonsmokers’
females, whereas the concentration of thiocyanate was 204.53 μmol/L in the
male smokers’ and 167.33 μmol/L in the female smokers’.
The objective of this research was to identify the potentials of Syrian olive
oil exports through studying the current situation of the Syrian olive oil in the
world and local markets and the most important factors effecting its
competitiveness ca
pabilities in the world markets. This study was built on
analyzing the primary data obtained from the delivered questionnaires,
searches lists and personal interviews with the exporting and manufacturing
companies (30 companies) of Syrian olive oil. Some of the economic indicators
were calculated to determine the competiveness status in the import markets.
Results indicated that the Syrian olive oil exports had suffered from low
competitiveness indicators of production which was 0.12 in the most important
import markets for the studied period. In addition, the increased pricing levels
compared with other competitors in the same markets had reached an average
of 3083.98 dollars per ton representing 106% of world export price, high
production costs, the reduction of the market penetration rate related to Syrian
olive oil exports in the most important markets amounted to about 0.245 during
the second period of the study. The low value of the dependence on export
indicator compared with the competitive countries where Syria occupied the
seventh place .This means that Syria doesn’t have a good export efficiency, lack
of marketing researches on the foreign markets, the absence of promotional
programs the restrictions applied by the European Union on the exports of
Syrian olive oil, lack of access to all distribution outlets due to the dependence
of the exported companies on the exclusive agents in the process of distribution
and marketing. The results had recommended that the establishment of a
comprehensive database and accurate studies is very necessary for the Syrian
exported products, in addition to detailed studies about the major and
promising markets to Syrian olive oil exports, iImproving the Syrian business
environment to encourage the foreign direct investment to support the
competitiveness of Syrian olive oil exports.
نفذت هذه الرسالة خلال موسم قطاف الزيتون 2009/2010 على صنف الزيتون الصوراني المزروع في ادلب وتم اختيار موقع واحد يصم 120 شجرة متجانسة لعمر حوالي 35 سنة .
Total Polyphenol was studied in olive leaves collected from Lattakia area
(AlQurdaha zone), where Phenolic compounds were extracted from dry Olive leaves by
using two extraction methods: maceration and Ultrasonic Device. By the both two methods
a
study was carried out on the extraction solvent concentration effect where the extraction
was done by using the mixture of Ethanol-Water with different percentages (60,70,80
%). As well, The extraction temperature effect was studied at the both methods at (20,30,
40°C); in addition to the study of the extraction time effect.
At the method of Maceration Extraction, the total polyphenols amount was studied in
dry olive leaves after extraction during different times (24,48,72 h). While at the Ultrasonic
Extraction the times were (10,20,30 min).
The study showed that the highest amount of phenolic compounds were existed in
dry olive leaves which were extracted by Ultrasonic Waves with the concentration of the
solvent ethanol-water 80%, temperature of 40°C, and with an extraction time of 20min.
Log in to be able to interact and post comments
comments
Fetching comments
Sign in to be able to follow your search criteria
