Commenced in January 2007
Paper Count: 30458
Application of Interferometric Techniques for Quality Control of Oils Used in the Food Industry
Abstract:The purpose of this project is to propose a quick and environmentally friendly alternative to measure the quality of oils used in food industry. There is evidence that repeated and indiscriminate use of oils in food processing cause physicochemical changes with formation of potentially toxic compounds that can affect the health of consumers and cause organoleptic changes. In order to assess the quality of oils, non-destructive optical techniques such as Interferometry offer a rapid alternative to the use of reagents, using only the interaction of light on the oil. Through this project, we used interferograms of samples of oil placed under different heating conditions to establish the changes in their quality. These interferograms were obtained by means of a Mach-Zehnder Interferometer using a beam of light from a HeNe laser of 10mW at 632.8nm. Each interferogram was captured, analyzed and measured full width at half-maximum (FWHM) using the software from Amcap and ImageJ. The total of FWHMs was organized in three groups. It was observed that the average obtained from each of the FWHMs of group A shows a behavior that is almost linear, therefore it is probable that the exposure time is not relevant when the oil is kept under constant temperature. Group B exhibits a slight exponential model when temperature raises between 373 K and 393 K. Results of the t-Student show a probability of 95% (0.05) of the existence of variation in the molecular composition of both samples. Furthermore, we found a correlation between the Iodine Indexes (Physicochemical Analysis) and the Interferograms (Optical Analysis) of group C. Based on these results, this project highlights the importance of the quality of the oils used in food industry and shows how Interferometry can be a useful tool for this purpose.
Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1108142Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1581
 Galeone C, Talamini R, Levi F, Pelucchi C, Negri E, Giacosa A, Montella M, Franceschi S, La Vecchia C (2007) Fried Foods, Olive Oil and Colorectal Cancer. Ann Oncol. Jan;18(1):36-9.
 Taveras EM, Berkey CS, Rifas-Shiman SL, Ludwig DS, Rockett HR, Field AE, Colditz GA, Gillman MW (2005) Association of Consumption of Fried Food Away From Home With Body Mass Index and Diet Quality in Older Children and Adolescents. PEDIATRICS Vol. 116 No. 4 October 1 pp. e518 -e524.
 Toporcov TN, Antunes JL, and Tavares MR (2004) Fat Food Habitual Intake and Risk of Oral Cancer. Oral Oncology 40 (9): p. 925-931.
 Valenzuela A, Sanhueza J, Nieto S, Petersen G, Tavella M (2003). Estudio Comparativo, en Fritura, de la Estabilidad de Diferentes Aceites Vegetales. A&G 53, Tomo XIII, Nº 4, 568-573.
 Knekt P, Steineck G, Järvinen R, Hakulinen T, Aromaa A. (1994) Intake of Fried Meat and Risk of Cancer: A Follow‐Up Study in Finland. Int J Cancer. Dec 15;59(6):756-60.
 Barrera G (2012) Oxidative Stress and Lipid Peroxidation Products in Cancer Progression and Therapy. Volume 2012 (2012), Article ID 137289, 21 pages.
 Kubow S (1990) Toxicity of Dietary Lipid Peroxidation Products. Trends in Food Science & Technology Volume 1, July, Pages 67–71.
 Choe E, Min DB (2007) Chemistry of Deep-Fat Frying Oils. Volume 72, Issue 5, pages R77–R86, June/July.
 Gómez-Alonso S, Fregapane G, Salvador MD, Gordon MH (2003) Changes in Phenolic Composition and Antioxidant Activity of Virgin Olive Oil During Frying. Journal of Agricultural and Food Chemistry, 51(3): p. 667-672.
 Bahaa ES, Malvin CT (1991) Fundamentals of Photonics, 2nd Edition. A Wiley-Interscience Publication, New York, USA.
 Hecht E (1998) Hecht optics. Addison Wesley, Reading, Massachusetts USA.
 Badui S. Química de Los Alimentos, 4ta ed. México: Pearson Educación; 2006. pp 262-265.
 Valenzuela, A., Sanhueza, J., Nieto, S., Petersen, G. & Tavella, M. Estudio Comparativo en Fritura de la Estabilidad de Diferentes Aceites Vegetales. Extraído en 2015 de http://www.nutrinfo.com.ar.
 Kasap SO and Sinha RK (2001) Optoelectronics and Photonics: Principles and Practices. Prentice Hall, New Jersey, USA.
 NMX-F-101-1987. Foods. Vegetables or Animal’s Oils and Fats. Acidity Index Determination. Normas Mexicanas. Dirección General de Normas.
 NMX-F-154-1987. Animal’s Oils and Fats. Peroxide Index Determination. Normas mexicanas. Dirección general de normas.
 NMX-F-408-S-1981. Método de Hanus. Foods for Humans. Oils and Vegetal or Animal Fats. Determination of Iodine Index by the Hanus Method. Normas Mexicanas. Dirección General de Normas.
 De la Torre R (2007) Probabilidad y Estadística Para Ciencias e Ingenierías. Delta Publicaciones, Madrid, España.