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Use of Raman Spectroscopy for Analysis and Detection of Some Sudanese Edible Oils

Received: 31 August 2021    Accepted: 26 September 2021    Published: 5 October 2021
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Abstract

Vegetable edible oils provide high nutritional and health value in the Sudanese diet. It is also used in the pharmaceutical industry and an essential ingredient in cosmetics. This paper reviews the use of Raman spectroscopy for the analysis, quality and characterization of edible oils, including six types of oils (corn, extra virgin olive, sunflower, factory sesame, presses sesame, and peanut) purchased from local Sudanese stores. The results showed that the spectra of edible oils are similar, but they show some differences that, despite their smallness, allow them to be distinguished from each other. Divide the spectrum into the fingerprint region. The range ranges between (600 and 1800) cm-1 the silent region", this spectral region is (1800 to 2500) cm-1, and range is from (2500 to 3400) cm-1, known as the "high wave number region". Raman spectra also pliable the determination of the degree of saturation and unsaturation of oils. This characteristic is related to the value of iodine, and the degree of unsaturation can be used to classify and approve oils, which is especially useful with high-quality oils in the appearance of the vibration modes at 1155 cm-1 and 1525 cm-1. Adulteration of edible oils with cheaper oils is a major concern in the oil industry. The capabilities of a Raman spectrometer were checked to assess the purity of the samples (peanut spectrum and presses sesame spectrum). Raman spectroscopy allowed the examination of secondary components such as sterols, hydrocarbons, terpene alcohols and polyphenols. Raman spectroscopy is used because this innovative method provides fast, non-destructive and reagent-free measurements, samples do not need to be processed and do not require large volumes.

DOI 10.11648/j.optics.20211002.11
Published in Optics (Volume 10, Issue 2, December 2021)
Page(s) 23-30
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Edible Oils, Raman Spectroscopy, Unsaturation, Adulteration

References
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[2] -FRANK D. GUNSTONE, First published 2002, VEGETABLE OILS IN FOOD TECHNOLOGY: Composition, Properties and Uses, Osney Mead, Oxford OX2 0EL, UK Tel: +44 (0)1865 206206.
[3] Murwan K. Sabah EL-Kheir, Abdel Salam A. Alamin, H. N. Sulafa 1 and A. K. Sabir Ali, 2011-2012, Composition and Quality of Six Refined Edible Oils in Khartoum State, Sudan, ARPN Journal of Science and Technology, http://www.ejournalofscience.org.
[4] Beare J. L. 1983, Trans and positional of common fatty oils. In H. H. Draper (ed), Advances in Nutritional Research, Vol. 5, Plenum Press, New York. pp. 171 –200.
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[9] Jambuathan, R. 1991. Groundnut quality characteristics. Uses of tropical grain legumes, Proceedings of a consultants meeting, (27–30), ICRISAT` Center, India.
[10] Safar, M., Bertrand, D., Robert, P., Devaux, M. F., and Genot, C. (1994) Characterization of edible oils, butters and margarines by Fourier Transform Infrared Spectroscopy with attenued total reflectance. J. Am. Oil Chem. Soc., 71: 371–377.
[11] Wenyang Zhang, Ji Ma & Da-Wen Sun, (2020). Raman spectroscopictechniques for detecting structure and quality of frozen foods: principles and applications, Critical Reviews in Food Science and Nutrition, DOI: 10.1080/10408398.2020.1828814.
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[13] N. B. Colthup, H. D. Lawrence, S. E. Wiberley, (1990), Introduction to Infrared and Raman Spectroscopy, San Diego: Academic Press, 1990.
[14] Sadeghi-Jorabchi, H., Wilson, R. H., Belton, P. S., Edwards-Web, J. D., and Coxon, D. T. (1991) Quantitative analysis of oils and fats by Fourier transform Raman spectroscopy. Spectrochim. ActaA 47A, 1449–1458.
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[16] R. M. El-Abassy, P. Donfack, and A. Materny. (2009). Visible Raman spectroscopy for the discrimination of olive oils from different vegetable oils and the detection of adulteration. www.interscience.wiley.com.DOI 10.1002/jrs.2279.
[17] Shiyamala Duraipandian, Jan C. Petersen and Mikael Lassen. (June 2019). Authenticity and Concentration Analysis of Extra Virgin Olive Oil Using Spontaneous Raman Spectroscopy and Multivariate Data Analysis. License http://creativecommons.. org/licenses/by/4.0/
[18] Hong Yan, Jixiong Zhang, Jingxian Gao, Yangming Huang, Yanmei Xiong & Shungeng Min. (2018). Towards improvement in prediction of iodine value in edible oil system based on chemometric analysis of portable vibrational spectroscopic data. http://creativecommons.org/licenses/by/4.0/
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    Mahasin Mohamed Dafaa Allah Banaga, Abdelmoneim Awadelgied, Nafie Abdallatief Al Muslet, Nadir Shams Eldin Osman. (2021). Use of Raman Spectroscopy for Analysis and Detection of Some Sudanese Edible Oils. Optics, 10(2), 23-30. https://doi.org/10.11648/j.optics.20211002.11

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    ACS Style

    Mahasin Mohamed Dafaa Allah Banaga; Abdelmoneim Awadelgied; Nafie Abdallatief Al Muslet; Nadir Shams Eldin Osman. Use of Raman Spectroscopy for Analysis and Detection of Some Sudanese Edible Oils. Optics. 2021, 10(2), 23-30. doi: 10.11648/j.optics.20211002.11

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    AMA Style

    Mahasin Mohamed Dafaa Allah Banaga, Abdelmoneim Awadelgied, Nafie Abdallatief Al Muslet, Nadir Shams Eldin Osman. Use of Raman Spectroscopy for Analysis and Detection of Some Sudanese Edible Oils. Optics. 2021;10(2):23-30. doi: 10.11648/j.optics.20211002.11

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  • @article{10.11648/j.optics.20211002.11,
      author = {Mahasin Mohamed Dafaa Allah Banaga and Abdelmoneim Awadelgied and Nafie Abdallatief Al Muslet and Nadir Shams Eldin Osman},
      title = {Use of Raman Spectroscopy for Analysis and Detection of Some Sudanese Edible Oils},
      journal = {Optics},
      volume = {10},
      number = {2},
      pages = {23-30},
      doi = {10.11648/j.optics.20211002.11},
      url = {https://doi.org/10.11648/j.optics.20211002.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.optics.20211002.11},
      abstract = {Vegetable edible oils provide high nutritional and health value in the Sudanese diet. It is also used in the pharmaceutical industry and an essential ingredient in cosmetics. This paper reviews the use of Raman spectroscopy for the analysis, quality and characterization of edible oils, including six types of oils (corn, extra virgin olive, sunflower, factory sesame, presses sesame, and peanut) purchased from local Sudanese stores. The results showed that the spectra of edible oils are similar, but they show some differences that, despite their smallness, allow them to be distinguished from each other. Divide the spectrum into the fingerprint region. The range ranges between (600 and 1800) cm-1 the silent region", this spectral region is (1800 to 2500) cm-1, and range is from (2500 to 3400) cm-1, known as the "high wave number region". Raman spectra also pliable the determination of the degree of saturation and unsaturation of oils. This characteristic is related to the value of iodine, and the degree of unsaturation can be used to classify and approve oils, which is especially useful with high-quality oils in the appearance of the vibration modes at 1155 cm-1 and 1525 cm-1. Adulteration of edible oils with cheaper oils is a major concern in the oil industry. The capabilities of a Raman spectrometer were checked to assess the purity of the samples (peanut spectrum and presses sesame spectrum). Raman spectroscopy allowed the examination of secondary components such as sterols, hydrocarbons, terpene alcohols and polyphenols. Raman spectroscopy is used because this innovative method provides fast, non-destructive and reagent-free measurements, samples do not need to be processed and do not require large volumes.},
     year = {2021}
    }
    

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  • TY  - JOUR
    T1  - Use of Raman Spectroscopy for Analysis and Detection of Some Sudanese Edible Oils
    AU  - Mahasin Mohamed Dafaa Allah Banaga
    AU  - Abdelmoneim Awadelgied
    AU  - Nafie Abdallatief Al Muslet
    AU  - Nadir Shams Eldin Osman
    Y1  - 2021/10/05
    PY  - 2021
    N1  - https://doi.org/10.11648/j.optics.20211002.11
    DO  - 10.11648/j.optics.20211002.11
    T2  - Optics
    JF  - Optics
    JO  - Optics
    SP  - 23
    EP  - 30
    PB  - Science Publishing Group
    SN  - 2328-7810
    UR  - https://doi.org/10.11648/j.optics.20211002.11
    AB  - Vegetable edible oils provide high nutritional and health value in the Sudanese diet. It is also used in the pharmaceutical industry and an essential ingredient in cosmetics. This paper reviews the use of Raman spectroscopy for the analysis, quality and characterization of edible oils, including six types of oils (corn, extra virgin olive, sunflower, factory sesame, presses sesame, and peanut) purchased from local Sudanese stores. The results showed that the spectra of edible oils are similar, but they show some differences that, despite their smallness, allow them to be distinguished from each other. Divide the spectrum into the fingerprint region. The range ranges between (600 and 1800) cm-1 the silent region", this spectral region is (1800 to 2500) cm-1, and range is from (2500 to 3400) cm-1, known as the "high wave number region". Raman spectra also pliable the determination of the degree of saturation and unsaturation of oils. This characteristic is related to the value of iodine, and the degree of unsaturation can be used to classify and approve oils, which is especially useful with high-quality oils in the appearance of the vibration modes at 1155 cm-1 and 1525 cm-1. Adulteration of edible oils with cheaper oils is a major concern in the oil industry. The capabilities of a Raman spectrometer were checked to assess the purity of the samples (peanut spectrum and presses sesame spectrum). Raman spectroscopy allowed the examination of secondary components such as sterols, hydrocarbons, terpene alcohols and polyphenols. Raman spectroscopy is used because this innovative method provides fast, non-destructive and reagent-free measurements, samples do not need to be processed and do not require large volumes.
    VL  - 10
    IS  - 2
    ER  - 

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Author Information
  • Institute of Laser, Sudan University of Science & Technology, Khartoum, Sudan

  • Faculty of Engineering, Karary University, Khartoum, Sudan

  • Institute of Laser, Sudan University of Science & Technology, Khartoum, Sudan

  • Institute of Laser, Sudan University of Science & Technology, Khartoum, Sudan

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