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Abstract
Spectrophotometer is the method used for detection and measurement of light which is absorbed by molecules of a solution or passes it. Usually absorbance applied between 400-700nm. Spectrophotometer is applicable in many areas. Adulteration level in edible oils was reported 24% worldwide namely adding of cheap oils into expensive one or adding of lard in vegetable oils and dairy products. For detection of food fraud for example oils, the spectrophotometer is a precise and sensitive method and could determine less added adulterants in a sample.
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References
- پوپلزی نسرین راجی. میتود های فزیکو کیمیایی تحلیل، 1396، انتشارات پوهنتون کابل، افغانستان.
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- Megnani Ana Grazia et al, Optical absorption spectroscopy for quality assessment of extra virgin oliv oil, Italy; 2012.
- Amereih Sameer, Barghouthi Zaher and Marowan Osawa, Detection and quantification of adulteration in olive oil using a UV- spectrophotometric method, Palestine technical University research journal; 2014 2 (1) 14-19
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- Marikar, J.M.N, Mirghani, M.E.S, and Jaswir, I, Application of chromatographic and Infra-Red spectroscopic techniques for detection of adulteration in food lipids: A Review, J of food chemistry & Nanotechnology; 2016.
- Che Man, Y.B,. Syahariza, Z.A, Mirghani, M.E.S. Jinap, S,. and Bakar, J,. Analysis of potential lard adulteration in chocolate and chocolate products using Fouier transform infrared spectroscopy, Food chemistry 90 (2005); 815-819.
- Tuhaime, N. A,. Marzuki, N.Z.S, Basri, K, N, Hussain, M.N and Abdul Khair, M.F, Feasibility of detecting soybean oil adulteration with chicken fat by using NIR spectroscopy combined with chemometrics analysis, international conference on Agriculture and food engineering; 2016, 23-25 August.
References
پوپلزی نسرین راجی. میتود های فزیکو کیمیایی تحلیل، 1396، انتشارات پوهنتون کابل، افغانستان.
اصل خسرو شاهی اصغر. شیمی تجزیه مواد غذایی. 1376، انتشارات دانشگاه ارومیه، ایران.
ضیابری سید حسین میر نظامی و شریعت پناهی مرسده صانعی. روش های متداول تجزیه چربیها و روغنها، 1374، نشر مشهد، ایران.
Vernier, Using spectrophotometer to determination concentration, Venier software and Technology; 2006.
Megnani Ana Grazia et al, Optical absorption spectroscopy for quality assessment of extra virgin oliv oil, Italy; 2012.
Amereih Sameer, Barghouthi Zaher and Marowan Osawa, Detection and quantification of adulteration in olive oil using a UV- spectrophotometric method, Palestine technical University research journal; 2014 2 (1) 14-19
Moore Jeffrey. C, et al. Development and application of database of food ingredient fraud and economically motivated adulteration from 1980-2010, Journal of food science; 2012, 77, 4, 108-116.
Marikar, J.M.N, Mirghani, M.E.S, and Jaswir, I, Application of chromatographic and Infra-Red spectroscopic techniques for detection of adulteration in food lipids: A Review, J of food chemistry & Nanotechnology; 2016.
Che Man, Y.B,. Syahariza, Z.A, Mirghani, M.E.S. Jinap, S,. and Bakar, J,. Analysis of potential lard adulteration in chocolate and chocolate products using Fouier transform infrared spectroscopy, Food chemistry 90 (2005); 815-819.
Tuhaime, N. A,. Marzuki, N.Z.S, Basri, K, N, Hussain, M.N and Abdul Khair, M.F, Feasibility of detecting soybean oil adulteration with chicken fat by using NIR spectroscopy combined with chemometrics analysis, international conference on Agriculture and food engineering; 2016, 23-25 August.