Multivariate study of Raman spectral data of edible oils

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F18%3A63518637" target="_blank" >RIV/70883521:28110/18:63518637 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28140/18:63518637

Výsledek na webu

<a href="http://www.wseas.org/multimedia/journals/environment/2018/a465915-013.pdf" target="_blank" >http://www.wseas.org/multimedia/journals/environment/2018/a465915-013.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Multivariate study of Raman spectral data of edible oils

Popis výsledku v původním jazyce

The study of structural differences and thermal degradation of edible oils during heating is presented in this paper. Five types of edible oil were used for the study: extra virgin olive oil, pomace olive oil, canola, sunflower and palm oil. The data for evaluation were acquired by Raman spectroscopy as this innovative method offers rapid, nondestructive, reagent free measurements, provides specific information on chemical composition and structure of material and enables detection of structural changes. For the processing of large data sets multivariate analytical method Cluster analysis and Principal component analysis are applied to highlight the patterns within the data. The results show good agreement with the known ratio of saturated and unsaturated fatty acids in the vegetable oils. The evaluation of thermal degradation process is also based on the major decomposition product of oxidized linoleate appearing in Raman spectra via band 1640 cm-1. Thermal degradation was observed for all the studied oils. 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 Raman spectral data of edible oils

Popis výsledku anglicky

The study of structural differences and thermal degradation of edible oils during heating is presented in this paper. Five types of edible oil were used for the study: extra virgin olive oil, pomace olive oil, canola, sunflower and palm oil. The data for evaluation were acquired by Raman spectroscopy as this innovative method offers rapid, nondestructive, reagent free measurements, provides specific information on chemical composition and structure of material and enables detection of structural changes. For the processing of large data sets multivariate analytical method Cluster analysis and Principal component analysis are applied to highlight the patterns within the data. The results show good agreement with the known ratio of saturated and unsaturated fatty acids in the vegetable oils. The evaluation of thermal degradation process is also based on the major decomposition product of oxidized linoleate appearing in Raman spectra via band 1640 cm-1. Thermal degradation was observed for all the studied oils. Mathematically processed data indicate the least effect of heating for olive oils, the greatest degradation and loss of unsaturation for sunflower oil.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

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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)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2018

Kód důvěrnosti údajů

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

Název periodika

WSEAS Transactions on Environment and Development

ISSN

1790-5079

e-ISSN

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Svazek periodika

14

Číslo periodika v rámci svazku

neuvedeno

Stát vydavatele periodika

GR - Řecká republika

Počet stran výsledku

7

Strana od-do

226-232

Kód UT WoS článku

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EID výsledku v databázi Scopus

2-s2.0-85061277725