Thermal edible oil evaluation by UV-Vis spectroscopy and chemometrics

被引：52

作者：

Goncalves, Rhayanna P. ^{[1
]}

Marco, Paulo H. ^{[1
]}

Valderrama, Patricia ^{[1
]}

机构：

[1] Technol Univ Fed Parana UTFPR, BR-87301006 Campo Mourao, PR, Brazil

来源：

FOOD CHEMISTRY | 2014年 / 163卷

关键词：

Edible oils; UV-Vis; MCR-ALS; VEGETABLE-OILS; RESOLUTION; MIXTURES; TOCOTRIENOLS; TOCOPHEROLS; DEGRADATION; ANTIOXIDANT;

D O I：

10.1016/j.foodchem.2014.04.109

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Edible oils such as colza, corn, sunflower, soybean and olive were analysed by UV-Vis spectroscopy and Multivariate Curve Resolution with Alternating Least Squares (MCR-ALS). When vegetable oils were heated at high temperatures (frying), oxidation products were formed which were harmful to human health in addition to degrading the antioxidants present, and this study aimed to evaluate tocopherol (one antioxidant present in oils) and the behaviour of oxidation products in edible oils. The MCR-ALS results showed that the degradation started at 110 degrees C and 85 degrees C, respectively, for sunflower and colza oils, while tocopherol concentration decreased and oxidation products increased starting at 70 degrees C in olive oil. In soybean and corn oils, tocopherol concentration started to decrease and oxidation products increased at 50 degrees C. The results suggested that sunflower, colza and olive oils offered more resistance to increasing temperatures, while soybean and corn oils were less resistant. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：83 / 86

页数：4

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