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Some of the most significant changes in the Fourier transform infrared spectra of edible oils under oxidative conditions
Author(s) -
Guillén María D,
Cabo Nerea
Publication year - 2000
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/1097-0010(200011)80:14<2028::aid-jsfa713>3.0.co;2-4
Subject(s) - absorbance , rapeseed , chemistry , fourier transform infrared spectroscopy , sunflower , infrared spectroscopy , analytical chemistry (journal) , infrared , food science , chromatography , horticulture , organic chemistry , optics , biology , physics
The oxidation of a broad collection of commercial edible oils, including extra virgin olive, olive, sesame, sunflower, corn, unknown seed, soybean, safflower, rapeseed, peanut and walnut oils, was monitored by Fourier transform infrared spectroscopy. Samples were kept in a convection oven with air circulating at 70 °C. Duplicate spectra were collected each day of the experiment by applying a film of pure oil between two KBr disks. The frequency and absorbance of each infrared band were automatically registered by a macro program. Ratios between absorbances of different bands of the spectra were calculated. Changes in frequency values of different bands and in ratios between absorbances of some bands allow different stages of the oxidation process to be distinguished as well as determining their oxidative stability in a simple and fast way, showing the usefulness of this technique in monitoring oil oxidation processes. © 2000 Society of Chemical Industry