Fluorescence spectroscopy for monitoring rapeseed oil upon heating

P. A. Mas, D. J.-R. Bouveresse and I. Birlouez-Aragon
Additional contact information
P. A. Mas: Institut National Agronomique Paris-Grignon, Laboratoire de Chimie Analytique, Paris, France
D. J.-R. Bouveresse: UMR 214 INRA/INA P-G, Paris, France
I. Birlouez-Aragon: Institut National Agronomique Paris-Grignon, Laboratoire de Chimie Analytique, Paris, France

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S127-S129

Abstract: The aim of this work was to determine the heating effect on the thermo-degradation process of rapeseed oil (RO) by rapid fluorescence method. Reference measurements were carried out by chromatographic methods in order to compare results with those obtained by fluorescence spectroscopy. The main compounds which were monitored are polar compounds and tocopherols. During heating process, two temperatures were used: 171°C and 189°C for 4.5 h. The results have showed that the tocopherol content decreases, especially at the highest temperature, and the polar content increases of 20% at the end of heating. These results are in agreement with literature. PLS model was built in order to predict polar and tocopherol contents. The results obtained from this method were satisfactory.

Keywords: fluorescence; rapeseed oil; polar compounds; tocopherol; eating process; PLS regression (search for similar items in EconPapers)
Date: 2004
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/10634-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/10634-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10634-cjfs

DOI: 10.17221/10634-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().