Applications of Fourier transform-infrared spectroscopy to edible oils

 Recent developments in Fourier transform infrared (FT-IR) spectroscopy instrumentation extend the application of this technique to the field of food research, facilitating particularly the studies on edible oils and fats. In this work, FT-IR spectroscopy is used as an effective analytical tool in order: (a) to determine extra virgin olive oil adulteration with lower priced vegetable oils (sunflower oil, soyabean oil, sesame oil, corn oil) and (b) to monitor the oxidation process of corn oil samples undergone during heating or/and exposure to ultraviolet radiation. A band shift observed at 3009 cm−1 assigned to the CH stretching vibration of the cis-double bond, allows the determination of extra virgin olive oil adulteration. Changes in the 3050–2800 and 1745 cm−1 spectral region appear after heating at elevated temperatures and aid the oxidation process monitoring. In addition, an analytical technique for the measurement of carbonylic compounds in oils, produced after heating, is applied. The possible antioxidant effect of oregano is also discussed.