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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Kinetic Study of Olive Oil Degradation Monitored by Fourier Transform Infrared Spectrometry. Application to Oil Characterization
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Kinetic Study of Olive Oil Degradation Monitored by Fourier Transform Infrared Spectrometry. Application to Oil Characterization

机译：傅里叶变换红外光谱法监测橄榄油降解的动力学研究。在油的表征中的应用

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摘要

A new approach for the determination of kinetic parameters of the cis/trans isomerization during the oxidation process of 24 virgin olive oils belonging to 8 different varieties is presented. The accelerated process of degradation at 100 °C was monitored by recording the Fourier transform infrared spectra. The parameters obtained confirm pseudo-first-order kinetics for the degradation of cis and the appearance of trans double bonds. The kinetic approach affords the induction time and the rate coefficient; these parameters are related to the fatty acid profile of the fresh olive oils. The data obtained were used to compare the oil stability of the samples with the help of multivariate statistical techniques. Fatty acid allowed a classification of the samples in five groups, one of them constituted by the cultivars with higher stability. Meanwhile, the kinetic parameters showed greater ability for the characterization of olive oils, allowing the classification in seven groups.
机译：提出了一种测定8种不同品种的24种初榨橄榄油氧化过程中顺/反异构化动力学参数的新方法。通过记录傅立叶变换红外光谱来监测100°C降解的加速过程。获得的参数证实了顺式降解和反式双键出现的拟一级动力学。动力学方法提供了诱导时间和速率系数。这些参数与新鲜橄榄油的脂肪酸谱有关。借助多元统计技术，将获得的数据用于比较样品的油稳定性。脂肪酸可以将样品分为五组，其中一组由具有较高稳定性的品种组成。同时，动力学参数显示出更高的橄榄油表征能力，可以分为7组。

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