References
- Kaddour, A. A.; Grand, E.; Barouh, N.; Baréa, B.; Villeneuve, P.; Cuq, B. Near-Infrared Spectroscopy for the Determination of Lipid Oxidation in Cereal Food Products. Eur. J. Lipid Sci. Technol. 2006, 108, 1037–1046. DOI: 10.1002/(ISSN)1438-9312.
- Dong, X.; Li, Q.; Sun, D.; Chen, X.; Yu, X. Direct FTIR Analysis of Free Fatty Acids in Edible Oils Using Disposable. Food Anal. Meth. 2015, 8, 857–863. DOI: 10.1007/s12161-014-9963-y.
- Nouros, P. G.; Georgiou, C. A.; Polissiou, M. G. Automated Flow Injection Spectrophotometric Non-Aqueous Titrimetric Determination of the Free Fatty Acid Content of Olive Oil. Anal. Chim. Acta. 1997, 351, 291–297. DOI: 10.1016/S0003-2670(97)00370-X.
- Takamura, K.; Fuse, T.; Arai, K.; Kusu, F. A Review of A New Voltammetric Method for Determining Acids. J. Electroanalytical Chem. 1999, 468, 53–63. DOI: 10.1016/S0022-0728(99)00049-2.
- Mariotti, E.; Mascini, M. Determination of Extra Virgin Olive Oil Acidity by FIA-titration. Food Chem. 2001, 73, 235–238. DOI: 10.1016/S0308-8146(00)00323-X.
- Yi, T.; Kuselman, I.; Shenhar, A.; Oy, B. Determination of Acid Values in Vegetable Oils without Titration. J. Am. Oil Chemists’ Soc. 1996, 73, 295–301. DOI: 10.1007/BF02523422.
- Wan, P. J.; Dowd, M. K.; Thomas, A. E.; Butler, B. H. Trimethylsilyl Derivatization/Gas Chromatography as a Method to Determine the Free Fatty Acid Content of Vegetable Oils. J. Am. Oil Chemists’ Soc. 2007, 84, 701–708. DOI: 10.1007/s11746-007-1101-1.
- Li, G.; You, J.; Suo, Y.; Song, C.; Sun, Z.; Xia, L.; Zhao, X.; Shi, J. A Developed Pre-Column Derivatization Method for the Determination of Free Fatty Acids in Edible Oils by Reversed-Phase HPLC with Fluorescence Detection and Its Application to Lycium Barbarum Seed Oil. Food Chem. 2011, 125, 1365–1372. DOI: 10.1016/j.foodchem.2010.10.007.
- Tarvainen, M.; Suomela, J. P.; Kallio, H. Ultra High Performance Liquid Chromatography-Mass Spectrometric Analysis of Oxidized Free Fatty Acids and Acylglycerols. Eur. J. Lipid Sci. Technol. 2011, 113, 409–422. DOI: 10.1002/ejlt.201000454.
- Granata, G.; Lane, R. H. Crude Oil Content of Selected Oilseeds and Flours: A Comparison of Solvents. J. Assoc. Off. Anal. Chemists. 1991, 74, 692–694.
- Di, G. L.; Solinas, M.; Miccoli, M. Polyethylene Films Effect of Extraction Systems on the Quality of Virgin Olive Oil. J. Am. Oil Chemists’ Soc. 1994, 71, 1189–1194. DOI: 10.1007/BF02540535.
- Koutsaftakis, A.; Kotsifaki, F.; Stefanoudaki, E. Effect of Extraction System, Stage of Ripeness, and Kneading Temperature on the Sterol Composition of Virgin Olive Oils. J. Am. Oil Chemists’ Soc. 1999, 76, 1477–1481. DOI: 10.1007/s11746-999-0188-y.
- Ranalli, A.; Ferrante, M. L.; De, M. G.; Costantini, N. Analytical Evaluation of Virgin Olive Oil of First and Second Extraction. J. Agric. Food Chem. 1999, 47, 417–424. DOI: 10.1021/jf9800256.
- Neff, W. E.; Fred, E.; Kathleen, W. Composition of Oils Extracted from Potato Chips by Supercritical Fluid Extraction. Eur. J. Lipid Sci. Technol. 2002, 104, 785–791. DOI: 10.1002/1438-9312(200212)104:12<785::AID-EJLT785>3.0.CO;2-3.
- Perret, D.; Gentili, A.; Marchese, S.; Sergi, M.; Caporossi, L. Determination of Free Fatty Acids in Chocolate by Liquid Chromatography with Tandem Mass Spectrometry. Rapid Commun. Mass. Spectro. 2004, 18, 1989–1994. DOI: 10.1002/(ISSN)1097-0231.
- Simoneau, C.; Naudin, C.; Hannaert, P.; Anklam, E. Comparison of Classical and Alternative Extraction Methods for the Quantitative Extraction of Fat from Plain Chocolate and the Subsequent Application to the Detection of Added Foreign Fats to Plain Chocolate Formulations. Food Res. Int. 2000, 33, 733–741. DOI: 10.1016/S0963-9969(00)00063-6.
- Bertran, E.; Blanco, M.; Coello, J.; Iturriaga, H.; Maspoch, S.; Montoliu, I. Determination of Olive Oil Free Fatty Acid by Fourier Transform Infrared Spectroscopy. J. Am. Oil Chemists’ Soc. 1999, 76, 611–616. DOI: 10.1007/s11746-999-0011-9.
- Iñón, F. A.; Garrigues, J. M.; Garrigues, S.; Molina, A.; Guardia, M. D. L. Selection of Calibration Set Samples in Determination of Olive Oil Acidity by Partial Least Squares-Attenuated Total reflectance-Fourier Transform Infrared Spectroscopy. Anal. Chim. Acta. 2003, 489, 59–75. DOI: 10.1016/S0003-2670(03)00711-6.
- Sherazi, T.; Mahesar, S. A.; Bhanger, M. I.; van de Voort, F. R.; Sedman, J. Rapid Determination of Free Fatty Acids in Poultry Feed Lipid Extracts by SB-ATR FTIR Spectroscopy. J. Agric. Food Chem. 2007, 55, 4928–4932. DOI: 10.1021/jf063554f.
- Ismail, A. A.; van de Voort, F. R.; Sedman, J. Rapid Quantitative-Determination of Free Fatty-Acids in Fats and Oils by Fourier Transform Infrared-Spectroscopy. J. Am. Oil Chemists’ Soc. 1993, 70, 335–341. DOI: 10.1007/BF02552703.
- Yu, X.; Van De Voort, F. R.; Sedman, J.; Gao, J. A New Direct Fourier Transform Infrared Analysis of Free Fatty Acids in Edible Oils Using Spectral Reconstitution. Anal. Bioanal. Chem. 2011, 401, 315–324. DOI: 10.1007/s00216-011-5036-x.
- Yu, X.; van de Voort, F. R.; Sedman, J. Determination of Peroxide Value of Edible Oils by FTIR Spectroscopy with the Use of the Spectral Reconstitution Technique. Talanta 2007, 74, 241–246. DOI: 10.1016/j.talanta.2007.06.004.
- García-González, D. L.; Sedman, J.; van de Voort, F. R. Principles, Performance, and Applications of Spectral Reconstitution (SR) in Quantitative Analysis of Oils by Fourier Transform Infrared Spectroscopy (FTIR). Appl. Spectrosc. 2013, 67, 448–456. DOI: 10.1366/12-06798.
- Lin, J.; Zeng, Q.; An, Q. I.; Zeng, Q.; Jian, L.; Zhu, Z. Ultrasonic Extraction of Hempseed Oil. J. Food Process Eng. 2012, 35, 76–90. DOI: 10.1111/jfpe.2012.35.issue-1.
- Man, Y. B. C.; Moh, M. H.; van de Voort, F. R. Determination of Free Fatty Acids in Crude Palm Oil and Refined-Bleached-Deodorized Palm Olein Using Fourier Transform Infrared Spectroscopy. J. Am. Oil Chemists’ Soc. 1999, 76, 485–490. DOI: 10.1007/s11746-999-0029-z.
- Rosenfeld, J. M.;. Application of Analytical Derivatizations to the Quantitative and Qualitative Determination of Fatty Acids. Anal. Chim. Acta. 2002, 465, 93–100. DOI: 10.1016/S0003-2670(02)00467-1.