See discussions, stats, and author profiles for this publication at: https://www.researchgate.

net/publication/230107611

A new method for determination of tert-butylhydroquinone (TBHQ) in RBD

palm olein with FTIR spectroscopy

Article  in  Journal of Food Lipids · March 2005

DOI: 10.1111/j.1745-4522.2004.01142.x

CITATIONS READS

18 2,495

4 authors, including:

Badlishah Sham Baharin Russly Abdul Rahman

Universiti Putra Malaysia Universiti Putra Malaysia
79 PUBLICATIONS   1,848 CITATIONS    218 PUBLICATIONS   4,767 CITATIONS   

SEE PROFILE SEE PROFILE

Some of the authors of this publication are also working on these related projects:

Bread Baking View project

post harvest treatment and storage of fruits and vegetables View project

All content following this page was uploaded by Badlishah Sham Baharin on 04 April 2018.

The user has requested enhancement of the downloaded file.

 Blackwell Science, LtdOxford, UKJFLJournal of Food Lipids1065-7258Copyright 2004 by Food & Nutrition Press, Inc., Trumbull, Connecticut.114266277Original Article FTIR SPECTROSCOPY IN TBHQ ANALYSIS W. AMMAWATH

ET AL.

A NEW METHOD FOR DETERMINATION OF

TERT-BUTYLHYDROQUINONE (TBHQ) IN RBD PALM
OLEIN WITH FTIR SPECTROSCOPY

W. AMMAWATH, Y.B. CHE MAN1, B.S. BAHARIN and R.B. ABDUL RAHMAN

Department of Food Technology

Faculty of Food Science and Biotechnology
Universiti Putra Malaysia
43300 UPM
Serdang
Selangor
Malaysia

Received for Publication April 23, 2004

Accepted for Publication June 15, 2004

ABSTRACT

Fourier transform infrared (FTIR) spectra of refined bleached and

deodorized (RBD) palm olein samples between 3600 and 2800 cm-1 were used
for quantitative determination of the content of tert-butylhydroquinone
(TBHQ). The method was based on sodium chloride (NaCl) windows with
transmission path fixed at 50 mm at room temperature. Fifty stripped oil
samples spiked with known amounts of TBHQ concentrations up to 300 mg/
kg (ppm) were separated into two sets for calibration and validation models
based on partial least squares (PLS) analyses. The accuracy of the method
was comparable to that of the method established by the International Union
of Pure and Applied Chemistry (IUPAC) with a coefficient of determination
(R2) of 0.9961 and standard error of calibration of (SEC) 5.06. The model
was validated, and the R2 of validation and standard error of prediction were
0.9951 and 6.49, respectively. The standard deviation of difference for repeat-
ability for the method was comparable to that for the IUPAC method. The new
FTIR method developed for determining TBHQ in palm olein was demon-
strated to be efficient, accurate, rapid and required minimum solvent as only
acetone was used for cleaning NaCl windows. The method is suitable for
routine quality control analysis.

1
Corresponding author. TEL: +603-89468413; FAX: +603-89423552; EMAIL:
yaakub@fsb.upm.edu.my

Journal of Food Lipids 11 (2004) 266–277. All Rights Reserved.

266 © Copyright 2004, Blackwell Publishing
 FTIR SPECTROSCOPY IN TBHQ ANALYSIS 267

INTRODUCTION

Lipid oxidation is one of the major deteriorative reactions in cooking oils

and often results in a significant loss of quality. Oxidation may be prevented
or delayed by antioxidants (Che Man et al. 2003). Synthetic antioxidants are
the most widely used commercial antioxidants; however, they are strictly
controlled, and concerns about their safety to humans are real (Che Man and
Tan 1999). Tertiary-butylhydroquinone (TBHQ) was approved for food use in
the U.S.A. in 1972. Since then the use of this compound to stabilize vegetable
oils has been approved in a number of other countries (Valenzuela and Nieto
1996). TBHQ is a white or beige-colored powder, moderately soluble in oil
with slight water solubility. It has several advantages over the other authorized
antioxidants and does not cause discoloration of food because it does not
complex with copper or iron (Madhavi et al. 1996; O’Brien 1998). TBHQ is
regarded as the best antioxidant for protecting frying oils against oxidation
(Lolos et al. 1999). It is stable at high temperatures, but it is a banned additive
in Europe (Gordon and Kourimska 1995; Reische et al. 1998). Commonly,
high performance liquid chromatography (HPLC) is used to detect TBHQ for
cooking oil, but chromatographic techniques are laborious, time consuming
and require several steps, including extraction and determination (Asap and
Augustin 1986).
The increased environmental concern over the use of large volumes of
solvents and reagents in quality-control laboratories has prompted interest in
automated instrumentation which dispenses with the chemicals and which is
also faster, more efficient and accurate (Mirghani and Che Man 2003a).
Fourier transform infrared (FTIR) spectroscopy has proven to be a fast, effi-
cient, accurate and powerful analytical technique for fats and oils (van de
Voort et al. 1992, 1994; Che Man et al. 1999; Setiowaty et al. 2000; and
Mirghani et al. 2002). FTIR spectrometers provide greater energy at the sam-
ple by using interferometers, which can scan very much faster and have the
capability to co-add data so that within a reasonably short time spectra can
be produced from poorly transmitting samples with acceptable signal-to-noise
ratios (Wilson and Goodfellow 1994). FTIR has been used for measuring
several quality parameters of palm oil and palm oil products, such as free fatty
acids (Che Man and Setiowaty 1999), peroxide value (Setiowaty et al. 2000)
and thiobarbituric acid-reactive substances (Mirghani et al. 2001). It is a
superior method because of its reproducible frequency scale and high spectral
sensitivity (Linn and Hanley 1992). Multivariate calibration methods are more
precise, more informative and faster than previous data analysis, whereby
partial least square (PLS) is a well-known method for statistical data evalua-
tion. PLS models a relation between the variables measured and a target
variable – in this case the concentration of foreign compound – using a set of
268 W. AMMAWATH ET AL.

samples where the composition is known as the calibration set. The model
obtained can then be used for prediction of unknown samples (Lipp 1996).
Refined-bleached-deodorized (RBD) palm olein was chosen in this study
because it is the major cooking oil used in Malaysia. The antioxidant TBHQ
has previously been shown to be an effective antioxidant for RBD palm olein
(Rabaiah and Augustin 1982). In this paper, FTIR spectroscopic method was
developed to determine TBHQ in RBD palm olein.

MATERIALS AND METHODS

Sample and Sample Preparation

RBD palm olein without antioxidant was purchased from a local refin-
ery. TBHQ (98%) was purchased from Fluka Chemie (Buchs, Switzerland).
All reagents were of analytical grade. To remove the existing tocopherols
and tocotrienols in RBD palm olein, the oil was passed three times through
a glass chromatographic column prepared by modifying the AOCS (1993)
method Cd 20-91. The glass column (21 mm internal diameter, 450 mm in
length) was packed with 25 g silica gel 60 (70–230 mesh ASTM, Merck,
Darmstadt, Germany), and 4 g of sand purified by acid (40–100 mesh, BDH,
Poole, England) was filled on the top of the silica gel packing. The effi-
ciency of this procedure was assessed by using HPLC analyses; total toco-
pherol and tocotrienol levels were reduced from 482 to 80 ppm. Samples of
stripped oil were spiked with known amounts of TBHQ to concentrations
of up to 300 mg/kg (ppm) and used as standards for calibration and cross-
validation.

Instrumental Analysis

HPLC Analysis. The HPLC was used to determine TBHQ for RBD
palm olein in the spiked samples using the International Union of Pure and
Applied Chemistry (IUPAC) 2.642 method (1992). The stripped oil samples
were spiked by known amounts of TBHQ to concentration up to 300 mg/kg
(ppm). The samples (5 g) were dissolved in 25 mL hexane, and TBHQ was
extracted from the solution with 150 mL acetonitrile. The extracted fraction
was evaporated to 4 mL, and the concentrate was then added with 1 mL
acetonitrile and 5 mL iso-propanol prior to HPLC analysis. The HPLC sys-
tem used was equipped with a UV visible detector (SPD-10 AV, Shimadzu,
Tokyo, Japan) system to measure absorbance at 280 nm. HPLC pump (LC-
10AT), a column oven (CTO-10A), column: stainless steel tube, 250 mm in
length and internal diameter about 4.6 mm, packed with microparticulate
 FTIR SPECTROSCOPY IN TBHQ ANALYSIS 269

spherical silica (5 mm), bonded with octadecyldimethysilyl derivatives

(Merck, Darmstadt, Germany). The mobile phases were Solution A (water/
acetic acid, 95 : 5, v/v) and Solution B (acetonitrile/acetic acid, 95 : 5, v/v)
with a flow rate of 1 mL/min and a linear gradient, from 30% Solution B in
Solution A to 100% Solution B over 7 min, with a 5-min hold at 100%
Solution B.

FTIR Analysis. The instrument used was a Perkin–Elmer FTIR Spec-

trum BX (Perkin–Elmer Corporation, Norwalk, CT), with a room temperature
deuterated triglycine sulfate detector. The spectrometer was connected to a
computer using a Perkin–Elmer Spectrum windows software to manipulate
the spectra. The instrument was maintained with two automatic dehumidifiers
to minimize interference from water vapor.
Melted drops of each sample were placed between the sodium chloride
(NaCl) windows, and the transmission path was fixed at 50 mm by adjusting
the polytetrafluoroethylene spacer. The cell was then placed in the cell holder
and the sample scanned. After each sample scanning, the NaCl windows of
the transmission cell were rinsed three times with acetone and then dried with
a soft tissue for the next sample.

Statistical Multivariate Analysis. All experiments and measurements

were performed in duplicate. The relationships between each of FTIR spec-
trum parameter and data from the IUPAC (1992) method were determined by
using the software program Nicolet Turbo Quant IR-Calibration and Predic-
tion Package, Version 1.1 (Nicolet Instrument CO., Madison, WI).

Calibration Development and Validation. Fifty stripped oil samples

spiked with known amounts of TBHQ concentrations up to 300 mg/kg (ppm)
were separated into two sets, with 38 samples in the calibration sets and the
remaining 12 samples in the prediction set. PLS regressions were used to
analyze the concentration data from the samples. Only the concentrations need
to be known.
In PLS, the HPLC data and spectral data were correlated and coefficient
of determination (R2) were taken as estimates of the factor scores, which were
then used as regressors to model both the spectral and HPLC data.

RESULTS AND DISCUSSION

The stripped oil samples were spiked by using commercial TBHQ for
the FTIR calibration and HPLC analysis. The data were used to estimate the
calibration and validation range.
270 W. AMMAWATH ET AL.

1.00
1185
0.95
0.90
0.85 3279 OH
0.80 C(CH3)3
0.75 1442
0.70
0.65 OH 1211
3445
0.60
Absorbance

TBHQ
0.55 2963 771
0.50 (Tertiary-butylhydroquinone)
0.45 1484 1310
0.40
0.35 1367 808
0.30 1077
1589 872
1133 934
0.25
0.20 692
0.15
0.10
0.05
0.00
4000 3600 3200 2800 2400 2000 1800 1600 1400 1200 1000 800 600 400

Wavenumber (cm–1)

FIG. 1. FTIR SPECTRA OF TERT-BUTYLHYDROQUINONE

Spectral Analysis
Figure 1 shows the spectrum of TBHQ. The TBHQ spectrum exhibited
3445 and 3279 cm-1 for —OH associated in phenol (Whittinghill et al. 2000),
2963 cm-1 were assigned as unsaturated —CH— (alkenes, aromatics) as
reported by Nakanishi and Solomon (1977), 1589, 1484 and 1442 cm-1 were
due to phenyl ring stretching and —C—OH in-plane bending (Mirghani and
Che Man 2003b), 1367 and 1310 cm-1 for methylene and methyl bending
vibration (Nakanishi 1977b), 1211 and 1185 cm-1 for gem-dimethyl group,
characteristic of O—C aromatic vibration, and 808, 771 and 692 cm-1 for out
of plane —CH and ring. Figure 2 presents the correlation spectrum of samples
that are useful for selection of the best spectral region for analysis.

Development of Calibration and Validation Models

Both the correlation spectra and that of pure TBHQ were used to select
the spectral regions for analysis. Only the data from the regions with features
of interest were abstracted by PLS. Seven regions (3600–3430, 3430–3150,
3100–2800, 3600–2800, 1875–1592, 1549–808 and 808–661 cm-1, respec-
tively) were used to build the calibration and validation models for TBHQ
determination. Table 1 presents the results obtained from PLS calibration in
terms of R2, the standard errors of calibration (SEC) and the standard errors
 FTIR SPECTROSCOPY IN TBHQ ANALYSIS 271

0.150
0.140
0.130
0.120
0.110
0.100
Arbitary unit

0.090
0.080
0.070
0.060
0.050
0.040
0.030
0.020
0.010

4000 3500 3000 2500 2000 1500 1000 500

Wavenumbers (cm–1)

FIG. 2. THE CORRELATION SPECTRA OBTAINED FROM THE CALIBRATION SET

TABLE 1.
EFFECT OF DIFFERENT WAVELENGTH REGIONS IN DEVELOPING CALIBRATION MODEL
FOR DETERMINING TBHQ CONTENT IN RBD PALM OLEIN

Region No. Wavelength region (cm-1) R2 SEC SEP

1 3600–3430 0.5892 56.27 63.73

2 3430–3150 0.5178 51.78 64.47
3 3100–2800 0.9835 9.97 15.07
4 3600–2800 0.9961 5.06 6.49
5 1875–1592 0.5853 59.76 63.35
6 1549–808 0.5337 54.16 68.87
7 808–661 0.5544 52.49 66.17

R2, coefficient of determination; SEC, standard errors of calibration; SEP, standard errors of prediction.

of prediction (SEP) used in choosing the best regions. From this study, we
postulate that the region of 3600–2800 cm-1 can be used to develop a calibra-
tion model for prediction of TBHQ content in RBD palm olein. The results
showed good mathematical correlation between spectral changes that present
the highest R2, the lowest in SEC and SEP. Figure 3 represents the absorption
changes at 3500–3360 cm-1 with changes in —OH vibration from (A) 0 ppm,
(B) 50 ppm, (C) 100 ppm, (D) 150 ppm, (E) 200 ppm, (F) 250 ppm and (G)
300 ppm.
272 W. AMMAWATH ET AL.

0.225

0.200
G
0.175

F
0.150
Absorbance

0.125
D

0.100
C
0.050
B
0.025
A

0.010
3500 3480 3460 3440 3420 3400 3380 3360

Wavenumber (cm–1)

FIG. 3. ABSORPTION CHANGES AT 3500–3360 CM -1 WITH DIFFERENT CONCENTRATIONS

OF TBHQ (A) 0 PPM (B) 50 PPM (C) 100 PPM (D) 150 PPM (E) 200 PPM (F) 250 PPM (G)
300 PPM

Figure 4A presents a correlation plot established in building the model

in the region 3600–2800 cm-1 by using the actual data from spiked value that
gave an R2 of 0.9977 and the equation of Y = 0.9977x + 0.3412. The corr-
elation plot at the same region using the actual data from HPLC peak areas
by IUPAC (1992) method gave an R2 of 0.9961 and the equation of
Y = 1.0001x + 0.022 as presented in Fig. 4B. The validation plot that tested
the calibration validity gave the R2 of 0.9951 as presented in Fig. 4C. A
comparison of these data in terms of mean and standard deviation (SD) for
reproducibility between duplicates of the IUPAC method and FTIR method
is shown in Table 2. The means and SDs of the data obtained from the
calibration and validation data set by the IUPAC (1992) method were 147.54,
3.45 and 157.98, 3.80, respectively, while for the FTIR method the corre-
sponding values were 147.51, 3.23 and 157.12, 3.92.
There was good agreement between the FTIR predictions and IUPAC
analyzed data for TBHQ content in RBD palm olein. Table 3 shows the
assessment of accuracy (as MDa and SDDa) for the FTIR method. The mean
difference for repeability (MDr) was very low for both the IUPAC and FTIR
methods. The standard deviation of difference for repeatability, which mea-
sures variability around the MD, was also very low in both FTIR and the
IUPAC method. The standard error of calibration (SEC) relative to the mean
 FTIR SPECTROSCOPY IN TBHQ ANALYSIS 273

A
350

FTIR-predicted value (ppm)

300

250
200

150 y = 0.9977x + 0.3412

100 R 2 = 0.9977

50
0
0 50 100 150 200 250 300 350
Actual value (ppm)

B
350
FTIR-predicted value (ppm)

300
250

200

150
y = 1.0001x + 0.022
100
R 2 = 0.9961
50

0
0 50 100 150 200 250 300 350
IUPAC method (ppm)

C
300
FTIR-predicted value (ppm)

250

200

150

100 R 2 = 0.9951

50

0
0 50 100 150 200 250 300
IUPAC method (ppm)

FIG. 4. (A) CALIBRATION PLOT OF THE ACTUAL DATA FROM SPIKED VALUE OF 38
SAMPLES VERSUS THE PLS FTIR PREDICTED VALUES. (B) CALIBRATION PLOT OF THE
IUPAC ANALYSIS DATA FROM 38 SAMPLES VERSUS THE PLS FTIR PREDICTED VALUES.
(C) VALIDATION PLOT OF THE IUPAC ANALYSIS DATA FROM 12 SAMPLES VERSUS THE
PLS FTIR PREDICTED VALUES
274 W. AMMAWATH ET AL.

TABLE 2.
CALIBRATION AND VALIDATION STATISTICS FOR TBHQ IN RBD PALM OLEIN
DETERMINED BY IUPAC METHOD AND FTIR SPECTROSCOPIC METHOD USING PLS OF
WAVELENGTH REGIONS 3600–2800 (CM -1)

Data set IUPAC method FTIR method

Mean SD Mean SD

Calibration 147.54 3.45 147.51 3.23

Validation 157.98 3.80 157.12 3.92

FTIR, Fourier transform infrared spectroscopy; SD, standard deviation; all the data were the means
from two replicates.

TABLE 3.
CALIBRATION STATISTICS FOR TBHQ CONTENT FROM DATA OBTAINED BY IUPAC
METHOD AND FTIR SPECTROSCOPY

Statistic IUPAC method FTIR method

MDr 0.30 0.20

SDDr 2.24 1.13
Minimum value 15.20 16.81
Maximum value 298 295
MDa 0.035
SDDa 0.221

MD, mean difference; SDD, standard deviation of difference; r, repeability; a, accuracy.

value is expressed as the coefficient of variation (CV). The CV obtained by

using the PLS statistical method to predict FTIR results from the IUPAC
method was 2.19%. The SD relative to mean value is expressed as the CV. A
CV of < 20% arguably suffices for most analytical purposes as quoted by
Mirghani and Che Man (2003a).
From this study, we conclude that satisfactory results for predictions of
TBHQ in RBD palm olein was obtained by using FTIR spectroscopy. FTIR
spectrometer equipped with a NaCl window cell can be used to derive equa-
tions for determining the TBHQ content in RBD palm olein. PLS calibration
models were developed by using the FTIR spectra that gave the best spectral
region at 3600–2800 cm-1, which is associated with exhibiting the spectral
range of TBHQ and the correlation spectrum that gave an R2 (between IUPAC
method and FTIR method) of 0.9961 and SEC 5.06. Thus, FTIR spectroscopy
with PLS regression can serve as an important analytical tool for determining
TBHQ in palm olein. It provides a possible alternative analytical technique
for rapid, accurate, low cost and environmentally friendly analysis of TBHQ.
 FTIR SPECTROSCOPY IN TBHQ ANALYSIS 275

ACKNOWLEDGMENTS

We would like to thank Universiti Putra Malaysia (UPM) for providing

funds (IRPA Grant no. 09-02-04-0457-EA001). The first author thanks the
Rajamangala Institute of Technology, Thailand for allowing her to pursue her
Ph.D studies at Universiti Putra Malaysia.

REFERENCES

AOCS. 1993. Official Methods and Recommended Practices of the American

Oil Chemists’ Society, 4th Ed., (D. Firestone, ed.) American Oil Chem-
ists’ Society Press, Champaign, IL.
ASAP, T. and AUGUSTIN, M.A. 1986. Effect of TBHQ on characteristics of
RBD olein during frying. J. Am. Oil Chem. Soc. 63, 1169–1172.
CHE MAN, Y.B., AMMAWATH, W., RAHMAN, R.A. and YUSOF, S.
2003. Quality characteristics of refined, bleached and deodorized palm
olein and banana chips after deep-fat frying. J. Sci. Food Agric. 83, 395–
401.
CHE MAN, Y.B. and SETIOWATY, G. 1999. Application of Fourier trans-
form infrared spectroscopy to determine free fatty acid contents in palm
olein. J. Am. Oil Chem. Soc. 66, 109–114.
CHE MAN, Y.B., SETIOWATY, G. and VAN DE VOORT, F.R. 1999. Deter-
mination of iodine value of palm oil by Fourier transform infrared spec-
troscopy. J. Am. Oil Chem. Soc. 76, 693–699.
CHE MAN Y.B. and TAN, C.P. 1999. Effects of natural and synthetic anti-
oxidants on changes in refined, bleached, and deodorized palm olein
during deep-fat frying of potato chips. J. Am. Oil Chem. Soc. 76, 331–
339.
GORDON, M.H. and KOURIMSKA, L. 1995. The effects of antioxidants on
changes in oils during heating and deep frying. J. Agric. Food Chem. 68,
347–353.
IUPAC. 1992. Standard Methods for Analysis of Oils, Fats, and Derivatives,
1st supplement to the 7th Ed., International Union for Pure and Applied
Chemistry, Commission on Oils, Fats and Derivatives, Blackwell Scien-
tific Publications, Osney Mead, Oxford, UK.
LINN, J.H. and HANLEY, K.L. 1992. Quantitative infrared spectroscopy of
interstitial oxygen in silicon wafers using multivariate calibration. Appl.
Spectrosc. 48, 2102–2107.
LIPP, M. 1996. Determination of the adulteration of butter fat by its triglyc-
eride composition obtained by GC. A comparison of the suitability of
PLS and neural networks. Food Chem. 55, 389–395.
276 W. AMMAWATH ET AL.

LOLOS, M., OREOPOULOU, V. and TZIA, C. 1999. Oxidative stability of

potato chips; effect of frying oil type, temperature and antioxidants. J.
Sci. Food Agric. 79, 1524–1528.
MADHAVI, D.L., SINGHAI, R.S. and KULKARNI, P.R. 1996. Technolog-
ical aspects of food antioxidants. In Food Antioxidants: Technological,
Toxicological, and Health Perspectives (D.L. Madhavi, S.S. Deshpande
and D.K. Salunkhe, eds.) pp. 159–266, Marcel Dekker, New York.
MIRGHANI, M.E.S. and CHE MAN, Y.B. 2003a. Determination of haxane
residues in vegetable oils with FTIR spectroscopy. J. Am. Oil Chem.
Soc. 80, 619–623.
MIRGHANI, M.E.S. and CHE MAN, Y.B. 2003b. A new method for deter-
mining gossypol in cottonseed oil by FTIR spectroscopy. J. Am. Oil
Chem. Soc. 80, 625–628.
MIRGHANI, M.E.S., CHE MAN, Y.B., JINAP, S., BAHARIN, B.S. and
BAKAR, J. 2001. Multivariate calibration of Fourier transform infrared
spectra for determining thiobarbituric acid-reactive substance content in
palm oil. J. Am. Oil Chem. Soc. 78, 1127–1131.
MIRGHANI, M.E.S., CHE MAN, Y.B., JINAP, S., BAHARIN, B.S. and
BAKAR, J. 2002. Rapid method for determining malondialdehyde as
secondary oxidation product in palm olein system by Fourier transform
infrared spectroscopy. Phytochem. Anal. 13, 195–201.
NAKANISHI, K. and SOLOMON, P.H. 1977. Infrared Absorption Spectros-
copy, Holden-Day Inc, San Francisco, CA.
O’BRIEN, R.D. 1998. Fats and oils analysis. In Fats and Oils Formulating
and Processing for Applicationtical, (E.G. Perkin and M.D. Erickson,
eds.) pp. 181–249, Technomic Publishing, Lancaster, PA.
RABAIAH, R. and AUGUSTIN, M.A. 1982. Effect of tertiarybutylhydro-
quinone on the stability of fried banana chips. Pertanika 5, 119–122.
REISCHE, D.W., LILLARD, D.A. and EITENMILLER, R.R. 1998. Antiox-
idants. In Food Lipids: Chemistry, Nutrition, Biotechnology, (C.C. Akoh
and D.B. Min, eds.) pp. 423–448, Marcel Dekker, New York.
SETIOWATY, G., CHE MAN, Y.B., JINAP, S. and MOH, M.H. 2000. Quan-
titative determination of peroxide value in thermally oxidized palm olein
by Fourier transform infrared spectroscopy. Phytochem. Anal. 11, 74–
78.
VALENZUELA, A. and NIETO, S. 1996. Synthetic and natural antioxidants:
Food quality protectors. Grasas Y. Aceites 47, 186–196.
VAN DE VOORT, F.R., ISMAIL, A.A., SEDMAN, J. and EMO, G. 1994.
Monitoring the oxidation of edible oils by Fourier transform infrared
spectroscopy. J. Am. Oil Chem. Soc. 71, 243–253.
VAN DE VOORT, F.R., SEDMAN, J., EMO, G. and ISMAIL, A.A. 1992.
Rapid and direct iodine value and saponification number determination
 FTIR SPECTROSCOPY IN TBHQ ANALYSIS 277

of fats and oils by attenuated total reflectance/Fourier transform infrared

spectroscopy. J. Am. Oil Chem. Soc. 69, 1118–1123.
WHITTINGHILL, J.M., NORTON, J. and PROCTOR, A. 2000. Stability
determination of soy lecithin-based emulsions by Fourier transform
infrared spectroscopy. J. Am. Oil Chem. Soc. 77, 37–42.
WILSON, R.H. and GOODFELLOW, B.J. 1994. Mid-infrared spectroscopy.
In Spectroscopic Techniques for Food Analysis, (R.H. Wilson, ed.) pp.
59–85, VCH publisher, New York.

View publication stats