Thermal degradation of vegetable oils: spectroscopic measurement and analysis

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28140%2F15%3A43872425" target="_blank" >RIV/70883521:28140/15:43872425 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28110/15:43872425

Výsledek na webu

<a href="http://www.sciencedirect.com/science/article/pii/S1877705815004415" target="_blank" >http://www.sciencedirect.com/science/article/pii/S1877705815004415</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Thermal degradation of vegetable oils: spectroscopic measurement and analysis

Popis výsledku v původním jazyce

The paper deals with measuring of structural changes in edible oils during their heating giving arise to unsafe degradation products. The attention is paid to the major decomposition product of heated oxidized linoleate and content of carotenoids with antioxidant effects. Analysis is based on Raman spectral data that provide unique information about the structure of the oils. Raman spectroscopy offers effective and rapid way for oils quality control with respect to their health benefits and in terms ofprocesses in food technology. Three most common vegetable oils were used for the thermal degradation study: sunflower, canola and olive oil. Measured were both, extra virgin and refined oils. Mathematically processed spectral data indicate the least action of thermal load for olive oils. Then due to a significant content of antioxidants it is canola oil. The worst effect in terms of thermal decomposition products formation and the loss of cis double bonds arise for sunflower oils.

Název v anglickém jazyce

Thermal degradation of vegetable oils: spectroscopic measurement and analysis

Popis výsledku anglicky

The paper deals with measuring of structural changes in edible oils during their heating giving arise to unsafe degradation products. The attention is paid to the major decomposition product of heated oxidized linoleate and content of carotenoids with antioxidant effects. Analysis is based on Raman spectral data that provide unique information about the structure of the oils. Raman spectroscopy offers effective and rapid way for oils quality control with respect to their health benefits and in terms ofprocesses in food technology. Three most common vegetable oils were used for the thermal degradation study: sunflower, canola and olive oil. Measured were both, extra virgin and refined oils. Mathematically processed spectral data indicate the least action of thermal load for olive oils. Then due to a significant content of antioxidants it is canola oil. The worst effect in terms of thermal decomposition products formation and the loss of cis double bonds arise for sunflower oils.

Druh

D - Stať ve sborníku

CEP obor

JB - Senzory, čidla, měření a regulace

OECD FORD obor

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Projekt

<a href="/cs/project/ED2.1.00%2F03.0089" target="_blank" >ED2.1.00/03.0089: Centrum 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

2015

Kód důvěrnosti údajů

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

Název statě ve sborníku

Procedia Engineering

ISBN

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ISSN

1877-7058

e-ISSN

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Počet stran výsledku

6

Strana od-do

630-635

Název nakladatele

Elsevier BV

Místo vydání

Amsterdam

Místo konání akce

Vídeň

Datum konání akce

26. 11. 2014

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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