Application of SERS to the determination of butylated hydroxyanisole in edible and essential oils

Wrona, M. (Universidad de Zaragoza) ; Salafranca, J. (Universidad de Zaragoza) ; Rocchia, M. ; Nerín, C. (Universidad de Zaragoza)

Resumen: Surface-enhanced Raman scattering (SERS) has been applied to the determination of the antioxidant butylated hydroxyanisole (BHA), commonly used in fatty foods and oils to prevent their oxidation. The use of SERS Raman microscopy with an inexpensive homemade silver substrate allowed the direct determination of BHA in oils without any sample handling. Several edible and essential oils (used as flavorings) have been considered for this purpose. The experimental conditions, the peculiarities of each type of oil, and the characteristics of silver substrate, including scanning electron microscopy (SEM) analysis, are shown and discussed.

Idioma: Inglés

Año: 2015

Publicado en: SPECTROSCOPY 30, 7 (2015), 40-45
ISSN: 0887-6703

Originalmente disponible en: Texto completo de la revista

Factor impacto JCR: 0.482 (2015)

Categ. JCR: SPECTROSCOPY rank: 41 / 43 = 0.953 (2015) - Q4 - T3

Factor impacto SCIMAGO: 0.165 - Analytical Chemistry (Q4) - Spectroscopy (Q4) - Atomic and Molecular Physics, and Optics (Q4)

Financiación: info:eu-repo/grantAgreement/ES/MEC/AP-2012-2716
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2012-37886

Tipo y forma: Article (PostPrint)

Área (Departamento): Área Química Analítica (Dpto. Química Analítica)