کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7615864 | 1493997 | 2017 | 45 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Comparison and characterization of volatile compounds as markers of oils stability during frying by HS-SPME-GC/MS and Chemometric analysis
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
HS-SPMERCOGC-MS - کروماتوگرافی گازی-طیف سنج جرمیGC/MS - GC / MSPCA - PCAAldehydes - آلدئیدAcrolein - آکرولئین، آکرولینPrincipal component analysis - تحلیل مولفههای اصلی یا PCAVolatile compounds - ترکیبات فرارDeep frying - سرخ کردن عمیقprincipal component - مولفه های اصلیgas chromatography/mass spectrometry - کروماتوگرافی گاز / طیف سنج جرمی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
The formation and emission of volatile compounds, including the aldehydes and some toxic compounds of oil samples, ROPO pure (100%) and the blended ROPO/RCO (80-20%), were carried out during deep frying at 180 °C. The volatile profile of both oil samples was evaluated by an optimized HS-SPME-GC/MS method, before and after 20, 40 and 60 successive sessions of deep-frying. Actually, from 100 detected compounds, aldehydes were found to be the main group formed. In addition, the oil degradation under thermal treatment regarding the volatile compounds were evaluated and compared. Consequently, the blended ROPO/RCO revealed fewer formations of unsaturated aldehydes, including toxic ones, such as acrolein, and showed a greater stability against oxidative thermal degradation compared to ROPO pure.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Chromatography B - Volumes 1068â1069, 15 November 2017, Pages 322-334
Journal: Journal of Chromatography B - Volumes 1068â1069, 15 November 2017, Pages 322-334
نویسندگان
Ibtissem ben Hammouda, Flavia Freitas, Sonda Ammar, M.D.R. Gomes Da Silva, Mohamed Bouaziz,