| Autor: |
Almas Mukhametov, Laura Mamayeva, Assemay Kazhymurat, Togzhan Akhlan, Moldir Yerbulekova |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Food Chemistry: X, Vol 17, Iss , Pp 100386- (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2590-1575 |
| DOI: |
10.1016/j.fochx.2022.100386 |
| Popis: |
The present study aims to perform a comparative analysis of vegetable oils and their two-component blends using infrared spectroscopy and refractometry. The study was conducted in Almaty (Kazakhstan) in 2020. Three samples of 44 vegetable oils and their blends made from two components were examined. Fractometry and infrared spectroscopy were used to investigate the properties of blended vegetable oils. To this end, the fatty acid fraction (in percentage), iodine number, and index of refraction (IOR) were calculated. Afterward, the spectrograms obtained for the blends were analyzed. It was found that the difference between the intensities of weak bands and the band expansion of 722 cm−1 indicates greater expressiveness. When low-intensity bands (1653 cm−1) become more distinct due to vibrations of double carbon bonds (C-bonds), the level of unsaturated fatty acids in the blend increases as well. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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