Usefulness of the frequency data of the fourier transform infrared spectra to evaluate the degree of oxidation of edible oils.

@article{Guilln1999UsefulnessOT,
  title={Usefulness of the frequency data of the fourier transform infrared spectra to evaluate the degree of oxidation of edible oils.},
  author={Mar{\'i}a D Guill{\'e}n and Nerea Cabo},
  journal={Journal of agricultural and food chemistry},
  year={1999},
  volume={47 2},
  pages={709-19}
}
The oxidation process of 13 edible oil samples with different proportions of oleic, linoleic, and linolenic acyl groups has been studied using Fourier transform infrared spectroscopy. The oxidation experiments were carried out by heating the samples in a convection oven at 70 degrees C. Duplicate spectra were recorded from a film of pure oil between two disks of KBr for each sample every day during the course of the oxidation, and frequency data of each band of the spectrum were collected… CONTINUE READING

From This Paper

Topics from this paper.

Citations

Publications citing this paper.
Showing 1-10 of 12 extracted citations

Similar Papers

Loading similar papers…