Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7686749 | Talanta | 2012 | 11 Pages |
Abstract
⺠The study of the thermal stability of edible oils is of great importance to industries that use them to create foods incorporating these oils. ⺠We consider a new way to evaluate the thermal stability of oils by using proton nuclear magnetic resonance spectroscopy combined with chemometrics tools. ⺠Relatively simple mathematical methods using part of the NMR spectra are used to compare the thermal stability at 170 °C, 190 °C and 210 °C. ⺠Olive oil remains always more stable than rapeseed and sunflower oil.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
C.B.Y. Cordella, T. Tekye, D.N. Rutledge, R. Leardi,