We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Raman spectroscopy study of edible oils and determination of the oxidative stability at frying temperatures.
- Authors
Carmona, María Á.; Lafont, Fernando; Jiménez‐Sanchidrián, César; Ruiz, José R.
- Abstract
Samples of edible oils of different degrees of unsaturation were studied by Raman spectroscopy. We demonstrate the potential of this technique for discriminating these oils. In addition, the Raman spectra for the macadamia, pecan, and Brazil nut oils are for the first time reported here. The fatty acid profile of each type of oil was established by GC. The analytical results obtained from the spectra were highly correlated with those provided by GC as regards the contents in monounsaturated andPUFA of each oil type. Spectra were examined separately in the wave number zones 2800-3100 and 800-1800 cm-1, which were those exhibiting the greater differences between oils. Also, as shown in this work, Raman spectroscopy is an effective tool for assessing oxidation in various grades of olive oils. Based on the results, extra virgin olive oil efficiently resists oxidation in the short term by virtue of its increased antioxidant contents. Practical applications: In this paper we show the usefulness of Raman spectroscopy to distinguish between edible oils. Similarly, the technique also allows us to discriminate between different heat-treated olive oils. At the industrial level Raman spectroscopy can be a useful tool to detect adulteration related to the oxidation of fat. Its ease of use and the absence of sample handling make it very effective for use in production systems on-line.
- Subjects
EDIBLE fats &; oils; RAMAN spectroscopy; OXIDATION of fats &; oils; OLIVE oil; UNSATURATED fatty acids; FOOD inspection
- Publication
European Journal of Lipid Science & Technology, 2014, Vol 116, Issue 11, p1451
- ISSN
1438-7697
- Publication type
Article
- DOI
10.1002/ejlt.201400127