文章基本信息

标题：Effect of Oxidative Degradation on Vegetable Oils and Its Estimation Using Different Methods
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作者：Vibha Sinha ; Swati Singh ; Pramod Patil 等
期刊名称：International Journal of Innovative Research in Science, Engineering and Technology
印刷版ISSN：2347-6710
电子版ISSN：2319-8753
出版年度：2015
卷号：4
期号：8
页码：7409
DOI：10.15680/IJIRSET.2015.0408133
出版社：S&S Publications
摘要：The use of fats and oils by man dates back to antiquity. Oil because of their chemistry is prone tooxidative damage. During the process of oxidative rancidity undesirable changes are seen in oil composition making itunsafe for consumption. One such change is production of free fatty acid. In order to quantify such changes in oil, asensor can be design which can detect the same. For making such sensor we qualitatively and quantitatively analysedoil samples (crude and degraded) through titration studies for determining free fatty acid content in degraded andphotolysed oil, TLC for comparing standards with free fatty acids obtained. UV spectroscopy and fluorescencespectroscopy are used for analysis of spectral properties of free fatty acids in crude and degraded samples. Thus, thisproject aims at detection of oxidative degradation of oils and a sensor which could sense such degradation according tothe data and standards we obtained. We contribute our work to food based and petrochemical industries where oil isused for quality check, for home based use of oil, and places where oil is frequently used as a key ingredient.
关键词：Oxidative rancidity; TLC; UV spectroscopy; Fluorescence spectroscopy