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Investigation of Natural Pigments and Optical Properties for Some Sudanese Edible Oils Using UV - VIS Spectroscopy Techniques

Received: 2 October 2021     Accepted: 19 October 2021     Published: 29 October 2021
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Abstract

Edible oils are complex mixtures of organic substances of great commercial importance in the food, pharmaceutical, perfume and cosmetic industries due to their biological properties. This work was devoted to the detection of the total quantitative components of carotenoids and chlorophyll derivatives, as they are responsible for the color, which is an important qualitative characteristic of the oil because it contains antioxidants. Some optical properties of edible oils used in Sudan (corn, olive, peanut, factory sesame, presses sesame and sunflower) oil, purchased from local Sudanese stores were also measured and calculated using the method of UV-VIS spectroscopy (190-1100) nm. It was found that the absorption peak between (230-300) nm indicates the presence of di- and tri-unsaturated fatty acids. Polyphones share a band with different peaks between (300-400) nm. Carotenoids contribute a band with several peaks between (430 and 460) nm, and chlorophyll contribute another strong band at around (414, 670) nm. The results come to light similarity between the absorption spectrum, absorption coefficient and attenuation coefficient. From the transmission spectrum, it was found that corn oil and sunflower oil had the largest transmission spectrum and the lowest transmission spectrum of olive oil.

Published in American Journal of Modern Physics (Volume 10, Issue 5)
DOI 10.11648/j.ajmp.20211005.12
Page(s) 111-114
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), 2021. Published by Science Publishing Group

Keywords

Edible Oils, Natural Pigments, Optical Properties, UV-VIS Spectroscopy, Absorption, Transmission, Absorption Coefficient, Attenuation Coefficient

References
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[3] EleonoraBorello and Valentina Domenici, Determination of Pigments in Virgin and Extra-Virgin Olive Oils: A Comparison between Two Near UV-Vis Spectroscopic Techniques, (January 2019), JournalsFoodsVolume 8 10.3390/foods8010018.
[4] Lazzerini, C.; Cifelli, M.; Domenici, V. Pigments in Extra-Virgin Olive Oil: Authenticity and Quality. In Production of Olive Tree; Boskou, D., Clodoveo, M. L., Eds.; InTech: Rijeka, Croatia, 2016; Chapter 6; pp. 95–114.
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[7] Y. Li, T. Fang, S. Zhu, F. Huang, Z. Chen, Y. Wang, Detection of olive oil adulteration with waste cooking oil via Raman spectroscopy combined with iPLS and SiPLS, Spectrochim. Acta A Mol. Biomol. Spectrosc. 189 (2018) 37–43.
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[11] Jiulin Shi, Dapeng Yuan, Shiguo Hao, HongpengWang, Ningning Luo, Juan Liu, Yubao Zhang, Weiwei Zhang, Xingdao He, Zhongping Chen. Stimulated Brillouin scattering in combination with visible absorption spectroscopy for authentication of vegetable oils and detection of olive oil adulteration. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 206 (2019) 320–327.
[12] Fifield, F. W., Kealey, D., Principles and Practice of Analytical Chemistry, Blackwell Science, Cambridge, UK, 2000, Fifth Edition, p. 2363-369.
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Cite This Article
  • APA Style

    Mahasin Mohamed Dafaa Allah Banaga, Abdelmoneim Awadelgied, Nafie Abdallatief Al Muslet, Ahmed Abubaker Mohamed, Abdalsakhi Suliman Hamed. (2021). Investigation of Natural Pigments and Optical Properties for Some Sudanese Edible Oils Using UV - VIS Spectroscopy Techniques. American Journal of Modern Physics, 10(5), 111-114. https://doi.org/10.11648/j.ajmp.20211005.12

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    ACS Style

    Mahasin Mohamed Dafaa Allah Banaga; Abdelmoneim Awadelgied; Nafie Abdallatief Al Muslet; Ahmed Abubaker Mohamed; Abdalsakhi Suliman Hamed. Investigation of Natural Pigments and Optical Properties for Some Sudanese Edible Oils Using UV - VIS Spectroscopy Techniques. Am. J. Mod. Phys. 2021, 10(5), 111-114. doi: 10.11648/j.ajmp.20211005.12

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    AMA Style

    Mahasin Mohamed Dafaa Allah Banaga, Abdelmoneim Awadelgied, Nafie Abdallatief Al Muslet, Ahmed Abubaker Mohamed, Abdalsakhi Suliman Hamed. Investigation of Natural Pigments and Optical Properties for Some Sudanese Edible Oils Using UV - VIS Spectroscopy Techniques. Am J Mod Phys. 2021;10(5):111-114. doi: 10.11648/j.ajmp.20211005.12

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  • @article{10.11648/j.ajmp.20211005.12,
      author = {Mahasin Mohamed Dafaa Allah Banaga and Abdelmoneim Awadelgied and Nafie Abdallatief Al Muslet and Ahmed Abubaker Mohamed and Abdalsakhi Suliman Hamed},
      title = {Investigation of Natural Pigments and Optical Properties for Some Sudanese Edible Oils Using UV - VIS Spectroscopy Techniques},
      journal = {American Journal of Modern Physics},
      volume = {10},
      number = {5},
      pages = {111-114},
      doi = {10.11648/j.ajmp.20211005.12},
      url = {https://doi.org/10.11648/j.ajmp.20211005.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajmp.20211005.12},
      abstract = {Edible oils are complex mixtures of organic substances of great commercial importance in the food, pharmaceutical, perfume and cosmetic industries due to their biological properties. This work was devoted to the detection of the total quantitative components of carotenoids and chlorophyll derivatives, as they are responsible for the color, which is an important qualitative characteristic of the oil because it contains antioxidants. Some optical properties of edible oils used in Sudan (corn, olive, peanut, factory sesame, presses sesame and sunflower) oil, purchased from local Sudanese stores were also measured and calculated using the method of UV-VIS spectroscopy (190-1100) nm. It was found that the absorption peak between (230-300) nm indicates the presence of di- and tri-unsaturated fatty acids. Polyphones share a band with different peaks between (300-400) nm. Carotenoids contribute a band with several peaks between (430 and 460) nm, and chlorophyll contribute another strong band at around (414, 670) nm. The results come to light similarity between the absorption spectrum, absorption coefficient and attenuation coefficient. From the transmission spectrum, it was found that corn oil and sunflower oil had the largest transmission spectrum and the lowest transmission spectrum of olive oil.},
     year = {2021}
    }
    

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  • TY  - JOUR
    T1  - Investigation of Natural Pigments and Optical Properties for Some Sudanese Edible Oils Using UV - VIS Spectroscopy Techniques
    AU  - Mahasin Mohamed Dafaa Allah Banaga
    AU  - Abdelmoneim Awadelgied
    AU  - Nafie Abdallatief Al Muslet
    AU  - Ahmed Abubaker Mohamed
    AU  - Abdalsakhi Suliman Hamed
    Y1  - 2021/10/29
    PY  - 2021
    N1  - https://doi.org/10.11648/j.ajmp.20211005.12
    DO  - 10.11648/j.ajmp.20211005.12
    T2  - American Journal of Modern Physics
    JF  - American Journal of Modern Physics
    JO  - American Journal of Modern Physics
    SP  - 111
    EP  - 114
    PB  - Science Publishing Group
    SN  - 2326-8891
    UR  - https://doi.org/10.11648/j.ajmp.20211005.12
    AB  - Edible oils are complex mixtures of organic substances of great commercial importance in the food, pharmaceutical, perfume and cosmetic industries due to their biological properties. This work was devoted to the detection of the total quantitative components of carotenoids and chlorophyll derivatives, as they are responsible for the color, which is an important qualitative characteristic of the oil because it contains antioxidants. Some optical properties of edible oils used in Sudan (corn, olive, peanut, factory sesame, presses sesame and sunflower) oil, purchased from local Sudanese stores were also measured and calculated using the method of UV-VIS spectroscopy (190-1100) nm. It was found that the absorption peak between (230-300) nm indicates the presence of di- and tri-unsaturated fatty acids. Polyphones share a band with different peaks between (300-400) nm. Carotenoids contribute a band with several peaks between (430 and 460) nm, and chlorophyll contribute another strong band at around (414, 670) nm. The results come to light similarity between the absorption spectrum, absorption coefficient and attenuation coefficient. From the transmission spectrum, it was found that corn oil and sunflower oil had the largest transmission spectrum and the lowest transmission spectrum of olive oil.
    VL  - 10
    IS  - 5
    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

  • Laser Physic Department, Faculty of Science and Technology, Al Neelen University, Khartoum, Sudan

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