Herculano Leandro S, Lukasievicz Gustavo V B, Sehn Elizandra, Torquato Alex S, Belançon Marcos P, Savi Elton, Kimura Newller M, Malacarne Luis C, Baesso Mauro L, Astrath Nelson G C
Departamento de Física, Universidade Tecnológica Federal do Paraná, Medianeira, PR 85884-000, Brazil.
Departamento de Física, Universidade Tecnológica Federal do Paraná, Medianeira, PR 85884-000, Brazil.
Spectrochim Acta A Mol Biomol Spectrosc. 2021 Jan 15;245:118877. doi: 10.1016/j.saa.2020.118877. Epub 2020 Aug 27.
This work aimed to investigate and compare the composition and the physicochemical properties of 18 different sources of edible vegetable oils. A systematic study on the correlation between composition and physical properties was performed using Fourier Transform Infrared (FTIR) Spectroscopy and fatty acid chromatographic analysis. Principal component analysis of FTIR spectra is performed to classify edible oils concerning their physical properties. The results demonstrate the potentiality of the method associated with multivariate statistics analysis as powerful, fast, and non-destructive tools for characterization and quality control of edible vegetable oils.
这项工作旨在研究和比较18种不同来源的食用植物油的成分和理化性质。利用傅里叶变换红外（FTIR）光谱和脂肪酸色谱分析对成分与物理性质之间的相关性进行了系统研究。对FTIR光谱进行主成分分析，以根据其物理性质对食用油进行分类。结果表明，该方法与多元统计分析相结合，作为食用植物油表征和质量控制的强大、快速且无损的工具具有潜力。
