Study of vegetable oils and their blends using infrared reflectance spectroscopy and refractometry.
Blends
Infrared spectroscopy
Refractometry
Spectrograms
Vegetable oils
Journal
Food chemistry: X
ISSN: 2590-1575
Titre abrégé: Food Chem X
Pays: Netherlands
ID NLM: 101751436
Informations de publication
Date de publication:
30 Mar 2023
30 Mar 2023
Historique:
received:
17
03
2022
revised:
01
07
2022
accepted:
04
07
2022
medline:
29
3
2023
entrez:
28
3
2023
pubmed:
29
3
2023
Statut:
epublish
Résumé
The present study aims to perform a comparative analysis of vegetable oils and their two-component blends using infrared spectroscopy and refractometry. The study was conducted in Almaty (Kazakhstan) in 2020. Three samples of 44 vegetable oils and their blends made from two components were examined. Fractometry and infrared spectroscopy were used to investigate the properties of blended vegetable oils. To this end, the fatty acid fraction (in percentage), iodine number, and index of refraction (IOR) were calculated. Afterward, the spectrograms obtained for the blends were analyzed. It was found that the difference between the intensities of weak bands and the band expansion of 722 cm
Identifiants
pubmed: 36974180
doi: 10.1016/j.fochx.2022.100386
pii: S2590-1575(22)00184-5
pmc: PMC10039264
doi:
Types de publication
Journal Article
Langues
eng
Pagination
100386Informations de copyright
© 2022 The Authors.
Déclaration de conflit d'intérêts
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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