Iodine and Peroxide Index Rapid Determination by Mid- and Near-infrared Spectroscopy in Ozonated Sunflower Oil and Ozonated Fats

References

• Adewale, P., O. Mba, M.-J. Dumont, M. Ngadi, and R. Cocciardi. 2014. “Determination of the Iodine Value and the Free Fatty Acid Content of Waste Animal Fat Blends Using FT-NIR.” Vibrational Spectroscopy 72:72–78. doi: https://doi.org/10.1016/j.vibspec.2014.02.016
   Web of Science ®Google Scholar
• AFNOR. 2010. NF EN ISO 3960: Corps gras d’origines animale et végétale - Détermination de l’indice de peroxyde - Détermination avec point d’arrêt iodométrique, 3960, 10–14.
   Google Scholar
• AFNOR. 2011. NF EN ISO 3961: Corps gras d’origines animale et végétale - Détermination de l’indice d’iode, 10–14.
   Google Scholar
• Al-Waili, N. S., K. S. Saloom, T. N. Al-Waili, and A. N. Al-Waili. 2006. “The Safety and Efficacy of A Mixture of Honey, Olive Oil, and Beeswax for the Management of Hemorrhoids and Anal Fissure: A Pilot Study.” The Scientific World JOURNAL 6:1998–2005. doi: https://doi.org/10.1100/tsw.2006.333
   Web of Science ®Google Scholar
• Amri, Z., S. Ben Hamida, A. Dbeibia, A. Ghorbel, A. Mahdhi, M Znati, and M Hammami. 2020. “Physico-chemical Characterization and Antibacterial Activity of Ozonated Pomegranate Seeds Oil.” Ozone 1–8. doi: https://doi.org/10.1080/01919512.2020.1735993.
   Web of Science ®Google Scholar
• An, Z., X. Jiang, G. Xiang, L. Fan, L. He, and W. Zhao. 2017. “A Simple and Practical Method for Determining Iodine Values of Oils and Fats by the FTIR Spectrometer with an Infrared Quartz Cuvette.” Analytical Methods 9 (24): 3669–74. doi:https://doi.org/10.1039/c7ay00727b.
   Web of Science ®Google Scholar
• Baumann, L. S. 2007. “Less-known Botanical Cosmeceuticals.” Dermatologic Therapy 20 (5): 330–42. doi:https://doi.org/10.1111/j.1529-8019.2007.00147.x.
   PubMed Web of Science ®Google Scholar
• Cox, R., J. Lebrasseur, E. Michiels, H. Buijs, H. Li, F. R. Van De Voort, and J. Sedman. 2000. “Determination of Iodine Value with a Fourier Transform-near Infrared Based Global Calibration Using Disposable Vials: An International Collaborative Study.” Journal of the American Oil Chemists’ Society 77 (12): 1229–34. doi:https://doi.org/10.1007/s11746-000-0192-4.
   Web of Science ®Google Scholar
• Cozzolino, D., M. Kwiatkowski, M. Parker, W. Cynkar, R. Dambergs, M. Gishen, and M. Herderich. 2004. “Prediction of Phenolic Compounds in Red Wine Fermentations by Visible and near Infrared Spectroscopy.” Analytica Chimica Acta 513 (1): 73–80. doi:https://doi.org/10.1016/j.aca.2003.08.066.
   Web of Science ®Google Scholar
• Criegee, R. 1975. “Mechanism of Ozonolysis.” Angewandte Chemie International Edition in English 14 (11): 745–52. doi:https://doi.org/10.1002/anie.197507451.
   Web of Science ®Google Scholar
• De Almeida, N.R., A. Beatriz, E.J. De Arruda, D.P. De Lima, L.C.S. De Oliveira, and A.C. Micheletti. 2016. “Ozonized Vegetable Oils: Production, Chemical Characterisation and Therapeutic Potential.” In Vegetable Oil: Properties, Uses and Benefits. edited by B. Holt, 129–60. Hauppauge, New York: Nova Science Publishers.
   Google Scholar
• Díaz, M. F., J. A. Gavín Sazatornil, O. Ledea, F. Hernández, M. Alaiz, and R. Garcés. 2005. “Spectroscopic Characterization of Ozonated Sunflower Oil.” Ozone 27 (3): 247–53. doi:https://doi.org/10.1080/01919510590945822.
   Web of Science ®Google Scholar
• Díaz, M. F., R. Hernández, G. Martínez, G. Vidal, M. Gómez, H. Fernández, and R. Garcés. 2006. “Comparative Study of Ozonized Olive Oil and Ozonized Sunflower Oil.” Journal of the Brazilian Chemical Society 17 (2): 403–07. doi:https://doi.org/10.1590/s0103-50532006000200026.
   Web of Science ®Google Scholar
• Díaz-Gómez, Maritza F., O E. Ledea Lozano, M. Gómez Regüeiferio, R. Garcés Mancheño, M S. Alaiz Barragán, and E. Martínez Force. 2009. “Estudio Comparativo De La Ozonizacion De Aceites De Girasol Modificados Genéticamente Y Sin Modificar.” Quimica Nova 32 (9): 2467–72. doi:https://doi.org/10.1590/S0100-40422009000900041.
   Google Scholar
• Dufour, É. 2009. “Principles of Infrared Spectroscopy.” In Infrared Spectroscopy for Food Quality Analysis and Control, edited by Da-Wen Sun, 1–27. San Diego: Academic Press.
   Google Scholar
• Fenaroli, P. 1906. “Gravimetric Estimation of Ozone; Ozone Numbers of Oils.” Gazzetta Chimica 36:292–98.
   Google Scholar
• Georgiev, V. F., T. T. Batakliev, M. P. Anachkov, and S. K. Rakovski. 2015. “Study of Ozonated Olive Oil: Monitoring of the Ozone Absorption and Analysis of the Obtained Functional Groups.” Ozone 37 (1): 55–61. doi:https://doi.org/10.1080/01919512.2014.904736.
   Web of Science ®Google Scholar
• Gertz, C., H.-J. Fiebig, and J. N. S. Hancock. 2013. “FT-near Infrared (NIR) Spectroscopy - Screening Analysis of Used Frying Fats and Oils for Rapid Determination of Polar Compounds, Polymerised Triacylglycerols, Acid Value and Anisidine Value [DGF C-VI 21a (13)].” European Journal of Lipid Science and Technology 115:1193–97. doi: https://doi.org/10.1002/ejlt.201300221
   Web of Science ®Google Scholar
• Guillén, M. D., and N. Cabo. 2002. “Fourier Transform Infrared Spectra Data versus Peroxide and Anisidine Values to Determine Oxidative Stability of Edible Oils.” Food Chemistry 77 (4): 503–10. doi:https://doi.org/10.1016/s0308-8146(01)00371-5.
   Web of Science ®Google Scholar
• Harada, T. 1934. “Olive Oil Ozonide and Its Fungicidal Quality.” Bulletin of the Chemical Society of Japan 9 (4): 192–97. doi:https://doi.org/10.1246/bcsj.9.192.
   Google Scholar
• He, X., C. Leng, S. Pang, and Y. Zhang. 2017. “Kinetics Study of Heterogeneous Reactions of Ozone with Unsaturated Fatty Acid Single Droplets Using micro-FTIR Spectroscopy.” RSC Advances 7 (6): 3204–13. doi:https://doi.org/10.1039/c6ra25255a.
   Web of Science ®Google Scholar
• John, J., M. Bhattacharya, and P. C. Raynor. 2004. “Emulsions Containing Vegetable Oils for Cutting Fluid Application.” Colloids and Surfaces. A, Physicochemical and Engineering Aspects 237 (1–3): 141–50. doi:https://doi.org/10.1016/j.colsurfa.2003.12.029.
   Web of Science ®Google Scholar
• Li, H., F. R. Van De Voort, A. A. Ismail, and R. Cox. 2000. “Determination of Peroxide Value by Fourier Transform Near-infrared Spectroscopy.” Journal of the American Oil Chemists’ Society 77 (2): 137–42. doi:https://doi.org/10.1007/s11746-000-0023-7.
   Web of Science ®Google Scholar
• Li, H., F. R. Van De Voort, J. Sedman, and A. A. Ismail. 1999. “Rapid Determination of Cis and Trans Content, Iodine Value, and Saponification Number of Edible Oils by Fourier Transform Near-infrared Spectroscopy.” Journal of the American Oil Chemists’ Society 76 (4): 491–97. doi:https://doi.org/10.1007/s11746-999-0030-6.
   Web of Science ®Google Scholar
• Li-Chan, E. C. Y. 2010. “Introduction to Vibrational Spectroscopy in Food Science.” Handbook of Vibrational Spectroscopy doi: https://doi.org/10.1002/0470027320.s8934.
   Google Scholar
• Ma, K., F. R. Van De Voort, J. Sedman, and A. A. Ismail. 1997. “Stoichiometric Determination of Hydroperoxides in Fats and Oils by Fourier Transform Infrared Spectroscopy.” Journal of the American Oil Chemists’ Society 74 (8): 897–906. doi:https://doi.org/10.1007/s11746-997-0001-8.
   Web of Science ®Google Scholar
• Meng, X., Q. Ye, X. Nie, and L. Jiang. 2017. “Iodine Value Determination of Edible Oils Using ATR-FTIR and Chemometric Methods.” European Journal of Lipid Science and Technology 119 (9): 1600323. doi:https://doi.org/10.1002/ejlt.201600323.
   Web of Science ®Google Scholar
• Mevik, B.-H., and H. R. Cederkvist. 2004. “Mean Squared Error of Prediction (MSEP) Estimates for Principal Component Regression (PCR) and Partial Least Squares Regression (PLSR).” Journal of Chemometrics 18 (9): 422–29. doi:https://doi.org/10.1002/cem.887.
   Web of Science ®Google Scholar
• Moh, M. H., Y. B. Che Man, F. R. Van De Voort, and W. J. W. Abdullah. 1999. “Determination of Peroxide Value in Thermally Oxidised Crude Palm Oil by near Infrared Spectroscopy.” Journal of the American Oil Chemists’ Society 76 (1): 19–23. doi:https://doi.org/10.1007/s11746-999-0042-2.
   Web of Science ®Google Scholar
• Moureu, S., F. Violleau, D. Ali Haimoud-Lekhal, and A. Calmon. 2015a. “Ozonation of Sunflower Oils: Impact of Experimental Conditions on the Composition and the Antibacterial Activity of Ozonised Oils.” Chemistry and Physics of Lipids 186:79–85. doi: https://doi.org/10.1016/j.chemphyslip.2015.01.004
   PubMed Web of Science ®Google Scholar
• Moureu, S., F. Violleau, D. Ali Haimoud-Lekhal, and A. Calmon. 2015b. “Influence of Storage Temperature on the Composition and the Antibacterial Activity of Ozonized Sunflower Oil.” Ozone 38 (2): 143–49. doi:https://doi.org/10.1080/01919512.2015.1128319.
   Web of Science ®Google Scholar
• Natsuga, M., and S. Kawamura. 2006. “Visible and Near-infrared Reflectance Spectroscopy for Determining Physicochemical Properties of Rice.” Transactions of the ASABE 49 (4): 1069–76. doi:https://doi.org/10.13031/2013.21712.
   Web of Science ®Google Scholar
• Omonov, T. S., E. Kharraz, and J. M. Curtis. 2010. “Ozonolysis of Canola Oil: A Study of Product Yields and Ozonolysis Kinetics in Different Solvent Systems.” Journal of the American Oil Chemists’ Society 88 (5): 689–705. doi:https://doi.org/10.1007/s11746-010-1717-4.
   Web of Science ®Google Scholar
• Sadowska, J., B. Johansson, E. Johannessen, R. Friman, L. Broniarz-Press, and J. B. Rosenholm. 2008. “Characterisation of Ozonated Vegetable Oils by Spectroscopic and Chromatographic Methods.” Chemistry and Physics of Lipids 151 (2): 85–91. doi:https://doi.org/10.1016/j.chemphyslip.2007.10.004.
   PubMed Web of Science ®Google Scholar
• Seweh, E. A., Z. Xiaobo, F. Tao, S. Jiachen, H. E. Tahir, and M. Arslan. 2019. “Multivariate Analysis of Three Chemometric Algorithms on Rapid Prediction of Some Important Quality Parameters of Crude Shea Butter Using Fourier Transformed-near Infrared Spectroscopic Technique.” Journal of near Infrared Spectroscopy 27 (3): 220–31. doi:https://doi.org/10.1177/0967033519830061.
   Web of Science ®Google Scholar
• Skvaril, J., K. G. Kyprianidis, and E. Dahlquist. 2017. “Applications of Near-infrared Spectroscopy (NIRS) in Biomass Energy Conversion Processes: A Review.” Applied Spectroscopy Reviews 52 (8): 675–728. doi:https://doi.org/10.1080/05704928.2017.1289471.
   Web of Science ®Google Scholar
• Smith, N., S. Khan, A. Wilson, J. Gandhi, and S. Vatsia. 2017. “Ozone Therapy: An Overview of Pharmacodynamics, Current Research, and Clinical Utility.” Medical Gas Research 7 (3): 212. doi:https://doi.org/10.4103/2045-9912.215752.
   PubMedGoogle Scholar
• Soriano, N. U., V. P. Migo, and M. Matsumura. 2003. ““Ozonation of Sunflower Oil: Spectroscopic Monitoring of the Degree of Unsaturation.”.” Journal of the American Oil Chemists’ Society 80 (10): 997–1001. doi:https://doi.org/10.1007/s11746-003-0810-1.
   Web of Science ®Google Scholar
• Stefanov, I., V. Baeten, O. Abbas, B. Vlaeminck, B. De Baets, and V. Fievez. 2013. “Evaluation of FT-NIR and ATR-FTIR Spectroscopy Techniques for Determination of Minor Odd- and Branched-Chain Saturated and Trans Unsaturated Milk Fatty Acids.” Journal of Agricultural and Food Chemistry 61 (14): 3403–13. doi:https://doi.org/10.1021/jf304515v.
   PubMed Web of Science ®Google Scholar
• Tavassoli-Kafrani, M. H., F. R. Van De Voort, and J. M. Curtis. 2017. “The Use of ATR-FTIR Spectroscopy to Measure Changes in the Oxirane Content and Iodine Value of Vegetable Oils during Epoxidation.” European Journal of Lipid Science and Technology 119 (7): 1600354. doi:https://doi.org/10.1002/ejlt.201600354.
   Web of Science ®Google Scholar
• Travagli, V., I. Zanardi, and V. Bocci. 2009. “Topical Applications of Ozone and Ozonated Oils as Anti-Infective Agents: An Insight into the Patent Claims.” Recent Patents on Anti-Infective Drug Discovery 4 (2): 130–42. doi:https://doi.org/10.2174/157489109788490271.
   PubMedGoogle Scholar
• Ugazio, E., Binello Tullio, and Tagliapietra Dosio. 2020. “Ozonated Oils as Antimicrobial Systems in Topical Applications. Their Characterisation, Current Applications, and Advances in Improved Delivery Techniques.” Molecules 25 (2): 334. doi:https://doi.org/10.3390/molecules25020334.
   PubMed Web of Science ®Google Scholar
• Valacchi, G., Y. Lim, G. Belmonte, C. Miracco, I. Zanardi, V. Bocci, and V. Travagli. 2010. “Ozonated Sesame Oil Enhances Cutaneous Wound Healing in SKH1 Mice.” Wound Repair and Regeneration 19 (1): 107–15. doi:https://doi.org/10.1111/j.1524-475x.2010.00649.x.
   PubMed Web of Science ®Google Scholar
• Valacchi, G., I. Zanardi, Y. Lim, G. Belmonte, C. Miracco, C. Sticozzi, and V. Travagli. 2013. “Ozonated Oils as Functional Dermatological Matrices: Effects on the Wound Healing Process Using SKH1 Mice.” International Journal of Pharmaceutics 458 (1): 65–73. doi:https://doi.org/10.1016/j.ijpharm.2013.09.039.
   PubMed Web of Science ®Google Scholar
• Warner, Kathleen, Brady Vick, Larry Kleingartner, Ruth Isaak, and Kathi Doroff. 2007. “Compositions of Sunflower, Nusun (Mid-oleic Sunflower) and High-Oleic Sunflower Oils.”
   Google Scholar
• Williams, P.C., and K Norris. 2001. “Near-Infrared Technology in the Agricultural and Food Industries.” In American Association of Cereal Chemists, 2nd. MN: St. Paul.
   Google Scholar
• Wu, D., Y. He, P. Nie, F. Cao, and Y. Bao. 2010. “Hybrid Variable Selection in Visible and Near-infrared Spectral Analysis for Non-invasive Quality Determination of Grape Juice.” Analytica Chimica Acta 659 (1–2): 229–37. doi:https://doi.org/10.1016/j.aca.2009.11.045.
   PubMed Web of Science ®Google Scholar
• Yu, X., and F. Van De Voort. 2007. “Determination of Peroxide Value of Edible Oils by FTIR Spectroscopy with the Use of the Spectral Reconstitution Technique.” Talanta 74 (2): 241–46. doi:https://doi.org/10.1016/j.talanta.2007.06.004.
   PubMed Web of Science ®Google Scholar
• Zanardi, I., V. Travagli, A. Gabbrielli, L. Chiasserini, and V. Bocci. 2008. “Physico-Chemical Characterization of Sesame Oil Derivatives.” Lipids 43 (9): 877–86. doi:https://doi.org/10.1007/s11745-008-3218-x.
   PubMed Web of Science ®Google Scholar
• Zeng, J., and J. Lu. 2018. “Mechanisms of Action Involved in Ozone-therapy in Skin Diseases.” International Immunopharmacology 56:235–41. doi: https://doi.org/10.1016/j.intimp.2018.01.040
   PubMed Web of Science ®Google Scholar