Study of physicochemical properties of edible oil and evaluation of frying oil quality by Fourier Transform-Infrared (FT-IR) Spectroscopy

被引：141

作者：

Zahir, Erum ^{[1
]}

Saeed, Rehana ^{[1
]}

Hameed, Mehwish Abdul ^{[1
]}

Yousuf, Anjum ^{[1
]}

机构：

[1] Univ Karachi, Dept Chem, Karachi 75270, Pakistan

来源：

ARABIAN JOURNAL OF CHEMISTRY | 2017年 / 10卷

关键词：

Edible oils; FT-IR; Physicochemical characteristics; Frying-heating; VEGETABLE-OILS; PEROXIDE VALUE; MONOMERS;

D O I：

10.1016/j.arabjc.2014.05.025

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Physicochemical properties like density, viscosity, boiling point, saponification value (SV), iodine value (IV), and peroxide value (PV) of Corn and Mustard oils were studied to evaluate the compositional quality of oils and also to investigate the effect on the use of same oil for repeated frying as it ultimately changes the physicochemical, nutritional and sensory properties of the oil. FT-IR spectroscopy was used to evaluate the degree of oxidation after heating and frying processes. Results revealed that due to the temperature change in the oil there is a notable difference in the spectral band which showed that the proportions of the fatty acids were changed. The spectra of Corn oil at the boiling point and at multiple frying times with a piece of potato showed frequencies in range of 2852.7-2926.0 cm(-1) while in Mustard oil an additional peak was observed at 3633.8 cm(-1) which exhibits the secondary oxidized product formation. (C) 2014 King Saud University. Production and hosting by Elsevier B.V.

引用

页码：S3870 / S3876

页数：7