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Usefulness of the Frequency Data of the Fourier Transform Infrared Spectra To Evaluate the Degree of Oxidation of Edible Oils

✍ Scribed by Guillén, María D.; Cabo, Nerea

Book ID
120446938
Publisher
American Chemical Society
Year
1999
Tongue
English
Weight
274 KB
Volume
47
Category
Article
ISSN
0021-8561

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Some of the most significant changes in
Some of the most significant changes in the Fourier transform infrared spectra of edible oils under oxidative conditions
✍ María D Guillén; Nerea Cabo 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 142 KB 👁 2 views

The oxidation of a broad collection of commercial edible oils, including extra virgin olive, olive, sesame, sun¯ower, corn, unknown seed, soybean, saf¯ower, rapeseed, peanut and walnut oils, was monitored by Fourier transform infrared spectroscopy. Samples were kept in a convection oven with air cir