English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/115688
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Title

Use of polar and nonpolar fractions as additional information sources for studying thermoxidized virgin olive oils by FTIR

AuthorsTena, Noelia ; Aparicio-Ruiz, R. ; García-González, Diego L.
KeywordsEspectroscopia FTIR
Fracciones polares y no polares
Termoxidación
Aceite de oliva virgen
Issue Date2014
PublisherConsejo Superior de Investigaciones Científicas (España)
CitationGrasas y Aceites 65 (2014)
AbstractFourier transform infrared (FTIR) spectroscopy has been proposed to study the degradation of virgin olive oils (VOO) in samples undergoing thermoxidation. The polar and nonpolar fractions of oxidized oils have been analyzed by FTIR to provide further information on the minor spectral changes taking place during thermoxidation. This information assists in the interpretation of the spectra of the samples. For this purpose polar and nonpolar fractions of 47 VOO samples thermoxidized (190 °C) in a fryer were analyzed by FTIR. The time-course change of the band area assigned to single cis double bonds was explained by their correlation with the decrease in oleic acid (adjusted-R2=0.93). The bands assigned to the hydroxyl groups and the first overtone of ester groups was better studied in the spectra collected for the polar and nonpolar fractions, respectively. The bands assigned to peroxide, epoxy, tertiary alcohols and fatty acids were clearly observed in the spectra of the polar fraction while they are not noticeable in the spectra of the oils. © 2014 CSIC.
URIhttp://hdl.handle.net/10261/115688
DOI10.3989/gya.121913
Identifiersdoi: 10.3989/gya.121913
issn: 1988-4214
Appears in Collections:(IG) Artículos
Files in This Item:
File Description SizeFormat 
Grasas_Y_Aceites_2014_65.pdf1,49 MBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.