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Application of infrared spectroscopy in the study of polymorphism of hydrogenated canola oil
Author(s) -
Mostafa Azza Naguib,
Deman J. M.
Publication year - 1985
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02541897
Subject(s) - canola , iodine value , infrared spectroscopy , polymorphism (computer science) , fatty acid , analytical chemistry (journal) , spectroscopy , nitrogen , chemistry , iodine , composition (language) , materials science , food science , chromatography , organic chemistry , gene , biochemistry , quantum mechanics , physics , linguistics , philosophy , genotype
Low temperature infrared spectroscopy was used to study the polymorphic transformations occurring in hydrogenated Canola oil. Hydrogenation of the oil was carried out under selective and nonselective conditions to an iodine value (IV) of 70 and 60, respectively. The four samples studied differed in their fatty acid composition, melting points and trans fatty acid content. For the first part of the study, the samples were cooled rapidly using liquid nitrogen to −100 C. All the samples initially crystallized in the α‐form and further transformation to the β′‐form was detected only in some samples. In the second part of the study, the melted samples were crystallized at 10 C. The resulting spectra showed either a pure β′‐form or a mixture of β′ and β‐forms.