Multivariate study of spectral data of oils

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F17%3A63517300" target="_blank" >RIV/70883521:28110/17:63517300 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28140/17:63517300

Výsledek na webu

<a href="https://www.matec-conferences.org/articles/matecconf/pdf/2017/39/matecconf_cscc2017_02022.pdf" target="_blank" >https://www.matec-conferences.org/articles/matecconf/pdf/2017/39/matecconf_cscc2017_02022.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1051/matecconf/201712502022" target="_blank" >10.1051/matecconf/201712502022</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Multivariate study of spectral data of oils

Popis výsledku v původním jazyce

In this paper the study of structural differences and thermal degradation of edible oils during heating is presented. The study is performed on five types of vegetable oil: extra virgin olive oil, pomace olive oil, sunflower, canola and palm oil. The oils were measured by Raman spectroscopy. This method brings advantages as rapidity, independence on chemicals, provides specific information on chemical composition and structure of material and is able to detect structural changes. For the processing of large data sets multivariate analytical method as Principal component analysis and Cluster analysis are applied to find the patterns within the data. The evaluation of process of thermal degradation is also based on the major decomposition product of oxidized linoleate appearing in spectra via band 1640 cm-1. Mathematically processed data indicate the least effect of heating for olive oils, the greatest degradation and loss of unsaturation for sunflower oil.

Název v anglickém jazyce

Multivariate study of spectral data of oils

Popis výsledku anglicky

In this paper the study of structural differences and thermal degradation of edible oils during heating is presented. The study is performed on five types of vegetable oil: extra virgin olive oil, pomace olive oil, sunflower, canola and palm oil. The oils were measured by Raman spectroscopy. This method brings advantages as rapidity, independence on chemicals, provides specific information on chemical composition and structure of material and is able to detect structural changes. For the processing of large data sets multivariate analytical method as Principal component analysis and Cluster analysis are applied to find the patterns within the data. The evaluation of process of thermal degradation is also based on the major decomposition product of oxidized linoleate appearing in spectra via band 1640 cm-1. Mathematically processed data indicate the least effect of heating for olive oils, the greatest degradation and loss of unsaturation for sunflower oil.

Druh

D - Stať ve sborníku

CEP obor

—

OECD FORD obor

10406 - Analytical chemistry

Projekt

<a href="/cs/project/LO1303" target="_blank" >LO1303: Podpora udržitelnosti a rozvoje Centra bezpečnostních, informačních a pokročilých technologií (CEBIA-Tech)</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

MATEC Web of Conferences

ISBN

—

ISSN

2261-236X

e-ISSN

neuvedeno

Počet stran výsledku

4

Strana od-do

"nestrankovano"

Název nakladatele

EDP Sciences

Místo vydání

Les Ulis

Místo konání akce

Heraklion, Crete

Datum konání akce

14. 7. 2017

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

—