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Multivariate study of raman spectral data of edible oils

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dc.title Multivariate study of raman spectral data of edible oils en
dc.contributor.author Vašková, Hana
dc.contributor.author Bučková, Martina
dc.relation.ispartof WSEAS Transactions on Environment and Development
dc.identifier.issn 1790-5079 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2018
utb.relation.volume 14
dc.citation.spage 226
dc.citation.epage 232
dc.type article
dc.language.iso en
dc.publisher World Scientific and Engineering Academy and Society
dc.relation.uri http://www.wseas.org/multimedia/journals/environment/2018/a465915-013.php
dc.subject Cluster analysis en
dc.subject Degradation en
dc.subject Edible en
dc.subject Multivariate en
dc.subject Oil en
dc.subject Principal component analysis en
dc.subject Raman spectra en
dc.subject Stability en
dc.subject Thermal en
dc.description.abstract The study of structural differences and thermal degradation of edible oils during heating is presented in this paper. Five types of edible oil were used for the study: extra virgin olive oil, pomace olive oil, canola, sunflower and palm oil. The data for evaluation were acquired by Raman spectroscopy as this innovative method offers rapid, nondestructive, reagent free measurements, provides specific information on chemical composition and structure of material and enables detection of structural changes. For the processing of large data sets multivariate analytical method Cluster analysis and Principal component analysis are applied to highlight the patterns within the data. The results show good agreement with the known ratio of saturated and unsaturated fatty acids in the vegetable oils. The evaluation of thermal degradation process is also based on the major decomposition product of oxidized linoleate appearing in Raman spectra via band 1640 cm -1 . Thermal degradation was observed for all the studied oils. Mathematically processed data indicate the least effect of heating for olive oils, the greatest degradation and loss of unsaturation for sunflower oil. © 2018, World Scientific and Engineering Academy and Society. All rights reserved. en
utb.faculty Faculty of Applied Informatics
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1008497
utb.identifier.obdid 43878180
utb.identifier.scopus 2-s2.0-85061277725
utb.source j-scopus
dc.date.accessioned 2019-07-08T11:59:52Z
dc.date.available 2019-07-08T11:59:52Z
dc.rights Attribution 4.0 International
dc.rights.uri https://creativecommons.org/licenses/by/4.0/
dc.rights.access openAccess
utb.contributor.internalauthor Vašková, Hana
utb.contributor.internalauthor Bučková, Martina
utb.fulltext.affiliation HANA VASKOVA, MARTINA BUCKOVA Department of Electronic and Measurements, Department of Food Technology Tomas Bata University in Zlin Namesti T.G.M. 5555, Zlin, 760 01 CZECH REPUBLIC vaskova@fai.utb.cz http://www.utb.cz
utb.fulltext.dates -
utb.scopus.affiliation Department of Electronic and Measurements, Department of Food Technology Tomas, Bata University in Zlin, Namesti T.G.M. 5555, Zlin, 760 01, Czech Republic
utb.fulltext.faculty Faculty of Applied Informatics
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Electronics and Measurements
utb.fulltext.ou Department of Food Technology
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