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Application of spectrophotometry in the detection of adulteration in Indian citrus oils.

Pruthi, J. S. and Parekh, C. M. and Girdhari, Lal. and Subrahmanyan, V. (1961) Application of spectrophotometry in the detection of adulteration in Indian citrus oils. Food Science, 10. pp. 354-358.

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Abstract

Spectrophotometric examination of citrus essential oils has been demonstrated to be a useful compliment to the existing methods of analysis in establishing their characteristics, quality or genuineness. However, studies on the absorption spectra have beenconfinedmostly to Italian and American citrus oils and so far no report has been made on the spectrophotometric examination of Indian citrus oils. An attempt was, therefore, made to study in detail the ultra violet, visible and infra-red spectrophotometric characteristics of Indian mandarin orange oils in relation to other commercially important citrus oils namely sweet orange and lime peel oils. Factors such as maturity of the fruit and regional variation in relation to absorption spectra were also studied.

Item Type: Article
Uncontrolled Keywords: adulteration, citrus oils, spectrophotometry
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Jul 2016 08:32
Last Modified: 28 Jul 2016 08:32
URI: http://ir.cftri.com/id/eprint/3076

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