CHARACTERIZATION OF EDIBLE OILS AND LARD BY FOURIER-TRANSFORM INFRARED-SPECTROSCOPY - RELATIONSHIPS BETWEEN COMPOSITION AND FREQUENCY OF CONCRETE BANDS IN THE FINGERPRINT REGION

Authors
Citation
Md. Guillen et N. Cabo, CHARACTERIZATION OF EDIBLE OILS AND LARD BY FOURIER-TRANSFORM INFRARED-SPECTROSCOPY - RELATIONSHIPS BETWEEN COMPOSITION AND FREQUENCY OF CONCRETE BANDS IN THE FINGERPRINT REGION, Journal of the American Oil Chemists' Society, 74(10), 1997, pp. 1281-1286
Citations number
27
Categorie Soggetti
Food Science & Tenology","Chemistry Applied
ISSN journal
0003021X
Volume
74
Issue
10
Year of publication
1997
Pages
1281 - 1286
Database
ISI
SICI code
0003-021X(1997)74:10<1281:COEOAL>2.0.ZU;2-T
Abstract
Fourteen samples of edible oils and lard have been studied by means of Fourier transform infrared spectroscopy. The spectra were recorded fr om a film of pure oil or lard between two discs of KBr. The bands of t he spectra were assigned to different functional group vibrations. The frequencies of some bands have constant values, independent of the na ture of the sample. However, frequencies of other bands, some of them in the fingerprint region, depend greatly on the sample composition. E quations obtained from frequency of these bands and composition data a re valuable to predict the proportions of saturated, monounsaturated a nd polyunsaturated acyl groups in oils and lard.