Comparison of near-infrared emission spectroscopy and the Rancimat method for the determination of oxidative stability

dc.creatorGonzaga, FB
dc.creatorPasquini, C
dc.creatorRodrigues, CEC
dc.creatorMeirelles, AJA
dc.date2007
dc.dateJAN
dc.date2014-11-16T06:24:23Z
dc.date2015-11-26T17:23:38Z
dc.date2014-11-16T06:24:23Z
dc.date2015-11-26T17:23:38Z
dc.date.accessioned2018-03-29T00:10:57Z
dc.date.available2018-03-29T00:10:57Z
dc.identifierEuropean Journal Of Lipid Science And Technology. Wiley-v C H Verlag Gmbh, v. 109, n. 1, n. 61, n. 65, 2007.
dc.identifier1438-7697
dc.identifierWOS:000244009100009
dc.identifier10.1002/ejlt.200600185
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/56270
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/56270
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/56270
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1283877
dc.descriptionThis work presents a comparison between a new method for the determination of the oxidative stability of edible oils at frying temperatures, based on near-infrared emission spectroscopy (NIRES), and the Rancimat method at 110 degrees C. In the NIRES-based method, the induction time (IT) is determined by means of the variation of the emission band at 2900 nm during heating at 160 degrees C. The comparison between the IT values obtained with the two methods for 12 samples of edible oils shows some correlation for samples of the same type once there is an agreement on the sequence of highest to lowest IT values between the methods, but a poor correlation considering all samples (correlation coefficient of 0.78). This lack of correlation demonstrates that the results obtained with the Rancimat method cannot be used as an indication of the oxidative stability, or the resistance to degradation, of edible oils at frying temperatures. The difference in the heating temperatures used in the two methods leads to 20-36 times higher IT values for the Rancimat method in relation to the NIRES-based method, but with similar repeatabilities (2.0 and 2.8%, respectively).
dc.description109
dc.description1
dc.description61
dc.description65
dc.languageen
dc.publisherWiley-v C H Verlag Gmbh
dc.publisherWeinheim
dc.publisherAlemanha
dc.relationEuropean Journal Of Lipid Science And Technology
dc.relationEur. J. Lipid Sci. Technol.
dc.rightsfechado
dc.rightshttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dc.sourceWeb of Science
dc.subjectnear-infrared emission spectroscopy
dc.subjectedible oils
dc.subjectoxidative stability
dc.subjectRancimat
dc.subjectEdible Oils
dc.subjectVegetable-oils
dc.subjectTunable Filter
dc.subjectFats
dc.subjectPeroxide
dc.subjectSpectra
dc.titleComparison of near-infrared emission spectroscopy and the Rancimat method for the determination of oxidative stability
dc.typeArtículos de revistas


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