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Jesús Salafranca

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Department of Analytical Chemistry, Aragon Institute of Engineering Research, University of Zaragoza, Zaragoza, Spain

Articles

Salafranca_fig02_web.jpg

Application of SERS to the Determination of Butylated Hydroxyanisole in Edible and Essential Oils

Massimiliano Rocchia;Jesús Salafranca;Magdalena Wrona;Cristina Nerín
July 1st 2015

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.

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