Article ID Journal Published Year Pages File Type
7686749 Talanta 2012 11 Pages PDF
Abstract
► The study of the thermal stability of edible oils is of great importance to industries that use them to create foods incorporating these oils. ► We consider a new way to evaluate the thermal stability of oils by using proton nuclear magnetic resonance spectroscopy combined with chemometrics tools. ► 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. ► Olive oil remains always more stable than rapeseed and sunflower oil.
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Authors
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