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العنوان
Determination of copper, lead, cadmium and zinc in egyptian olive oils /
المؤلف
Yassin, Amira Abd El Rahim.
هيئة الاعداد
باحث / اميره عبد الرحيم ياسين
مشرف / محمد مجدى خليل
مشرف / محمود على احمد
الموضوع
Olive and other oils.
تاريخ النشر
2021.
عدد الصفحات
44 p. :
اللغة
الإنجليزية
الدرجة
ماجستير
التخصص
Analytical Chemistry
الناشر
تاريخ الإجازة
18/10/2021
مكان الإجازة
جامعة بني سويف - كلية العلوم - الكيمياء
الفهرس
Only 14 pages are availabe for public view

from 68

from 68

Abstract

The objective of this thesis is the determination of trace elements and evaluation of the Egyptian olive oil by using inductively coupled plasma optical emission spectroscopy (ICP-OES). Some factors that might influence these elements such as temperature and time have been studied. The results showed that the lead and cadmium percentage did not exceed the ratio authorized by the World Health Organization, which is (0.1 µg / g). As for copper and Zinc, they were relatively high but there are within the limits of the safe ratio for human health according to the international ratios. The molecular structure properties of some olive oil compounds were studied by computational methods such as density functional theory (DFT), absorption, distribution, metabolism, excretion and toxicity properties. DFT methods were performed to summarize the frontier molecular orbitals (FMOs) and global properties of ten olive oil components. from the above, it is clear that Egyptian olive oil is a highly efficient olive oil conforming to the international specifications according to the World Health Organization.

The thesis comprises two chapters:
Chapter (1): Gives a general introduction to the various analytical techniques and their application. This chapter gives an idea about the olive oil, extraction and chemical composition. The chapter presents an idea about the trace metals determined in the olive oil (Cu, Pb, Cd and Zn).
Chapter (2): This chapter describes the determination of trace metals in Egyptian olive oil (Cu, Pb, Cd and Zn) by inductively coupled plasma-optical emission spectrometry (ICP-OES) and how time and temperature affect digestion efficiency of olive oil. The chapter presents an idea of the various types of olive oils in comparison to the Egyptian olive oil according to the international health standard. This chapter gives an idea about molecular structure properties of some olive oil compounds by computational methods such as density functional theory (DFT), and adsorption, distribution, metabolism, excretion and toxicity (ADMET).