Measurement of the degree of unsaturation of oils and fats using infra-red spectroscopy and its relationship with iodine value
An spectroscopy method to fast determination of the degree of unsaturation of oils and fats is described by measurement of intensity of the olefinic band at 3007 cm-1 Using SNGLE program, the peak heigt and peak area and also 1st derivate and 2nd derivate at 3007 cm-1 are calculated and relationship...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
1992-02-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1188 |
| _version_ | 1818649634594095104 |
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| author | S. Muniategui P. Paseiro J. Simal |
| author_facet | S. Muniategui P. Paseiro J. Simal |
| author_sort | S. Muniategui |
| collection | DOAJ |
| description | An spectroscopy method to fast determination of the degree of unsaturation of oils and fats is described by measurement of intensity of the olefinic band at 3007 cm-1 Using SNGLE program, the peak heigt and peak area and also 1st derivate and 2nd derivate at 3007 cm-1 are calculated and relationships between these parameters and iodine values are studied. The best relationships were obtained with the measurements of net absorbance (r=0,9992: error index=1,75%) and area (r=0,9992; error index= 1,77%). |
| first_indexed | 2024-12-17T01:37:27Z |
| format | Article |
| id | doaj.art-3c30a0ac95f24578a473dae97254f2a5 |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-17T01:37:27Z |
| publishDate | 1992-02-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-3c30a0ac95f24578a473dae97254f2a52022-12-21T22:08:24ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42141992-02-014311510.3989/gya.1992.v43.i1.11881168Measurement of the degree of unsaturation of oils and fats using infra-red spectroscopy and its relationship with iodine valueS. Muniategui0P. Paseiro1J. Simal2Área de Nutrición y Bromatología. Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Farmacia. Universidad de Santiago de CompostelaÁrea de Nutrición y Bromatología. Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Farmacia. Universidad de Santiago de CompostelaÁrea de Nutrición y Bromatología. Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Farmacia. Universidad de Santiago de CompostelaAn spectroscopy method to fast determination of the degree of unsaturation of oils and fats is described by measurement of intensity of the olefinic band at 3007 cm-1 Using SNGLE program, the peak heigt and peak area and also 1st derivate and 2nd derivate at 3007 cm-1 are calculated and relationships between these parameters and iodine values are studied. The best relationships were obtained with the measurements of net absorbance (r=0,9992: error index=1,75%) and area (r=0,9992; error index= 1,77%).http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1188edible fatedible oilinfrared spectrophotometryiodine numberunsaturation degree (determination) |
| spellingShingle | S. Muniategui P. Paseiro J. Simal Measurement of the degree of unsaturation of oils and fats using infra-red spectroscopy and its relationship with iodine value Grasas y Aceites edible fat edible oil infrared spectrophotometry iodine number unsaturation degree (determination) |
| title | Measurement of the degree of unsaturation of oils and fats using infra-red spectroscopy and its relationship with iodine value |
| title_full | Measurement of the degree of unsaturation of oils and fats using infra-red spectroscopy and its relationship with iodine value |
| title_fullStr | Measurement of the degree of unsaturation of oils and fats using infra-red spectroscopy and its relationship with iodine value |
| title_full_unstemmed | Measurement of the degree of unsaturation of oils and fats using infra-red spectroscopy and its relationship with iodine value |
| title_short | Measurement of the degree of unsaturation of oils and fats using infra-red spectroscopy and its relationship with iodine value |
| title_sort | measurement of the degree of unsaturation of oils and fats using infra red spectroscopy and its relationship with iodine value |
| topic | edible fat edible oil infrared spectrophotometry iodine number unsaturation degree (determination) |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1188 |
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