Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/76303
Type: Artigo de periódico
Title: A new method for determination of the oxidative stability of edible oils at frying temperatures using near infrared emission spectroscopy
Author: Gonzaga, FB
Pasquini, C
Abstract: This work proposes a new method for determination of the oxidative stability of edible oils at frying temperatures using near infrared emission spectroscopy (NIRES). The method is based on heating an oil sample at a fixed temperature, followed by the acquisition of the emission spectra with time using a home-made spectrometer with an acousto-optical tunable filter (AOTF) as monochromator. The induction time, related to the oxidative stability, is determined by means of the emission band at 2900 nm and its increase and broadening during the heating time. After the induction period, this band also provides information related to the oxidation rate of the sample. Twelve samples of edible oils, of different types and from different manufacturers, were analyzed for oxidative stability with mean repetitivity of 3.7%. The effects of nitrogen insertion, heating temperature and the presence of antioxidant compounds on the oxidative stability were evaluated. (c) 2006 Elsevier B.V. All rights reserved.
Subject: near infrared emission spectroscopy
edible oils
oxidative stability
instrumentation
Country: Holanda
Editor: Elsevier Science Bv
Rights: fechado
Identifier DOI: 10.1016/j.aca.2006.03.109
Date Issue: 2006
Appears in Collections:Unicamp - Artigos e Outros Documentos

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