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Tytuł artykułu

Profile of fatty acids and spectroscopic characteristics of selected vegetable oils extracted by cold maceration

Treść / Zawartość
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Warianty tytułu
PL
Profil kwasów tłuszczowych oraz charakterystyka spektroskopowa wybranych olejów pochodzenia roślinnego tłoczonych na zimno
Języki publikacji
EN
Abstrakty
EN
Biodiesel has become more attractive material for its properties such as biodegradability, renewability and very low toxicity of its combustion products. A higher quality of this fuel is essential in its potential commercialization. Analytical methods used in biodiesel analysis are constantly refined. The most popular analytical techniques include chromatography and molecular spectroscopy. The ATR-FTIR spectroscopy is one of the most important methods of spectroscopy. This paper presents the results of studies on selected oils of natural origin using ATR-FTIR infrared absorption spectroscopy. Three types of oils from pumpkin seeds and winter rapeseed were analysed. The main fatty acids were also determined in all the samples.
PL
Biodiesel staje się coraz bardziej atrakcyjnym materiałem ze względu na swoje właściwości takie jak: biodegradowalność, odnawialność oraz bardzo niską toksyczność produktów powstających z jego spalania. Jakość tego paliwa ma również docelowo zasadnicze znaczenie w jego potencjalnej komercjalizacji. Metody analityczne używane w badaniach biodiesla są cały czas udoskonalane. Do najpopularniejszych technik analitycznych zaliczyć należy chromatografię oraz metody spektroskopii molekularnej, a wśród nich spektroskopię w podczerwieni ATR-FTIR. W prezentowanym artykule przedstawiono wyniki badań wykonanych za pomocą spektroskopii absorpcyjnej w podczerwieni ATR-FTIR wybranych do badań olejów pochodzenia naturalnego, tj. z nasion dyni oraz rzepaku ozimego. We wszystkich próbkach oznaczono także zawartość głównych kwasów tłuszczowych.
Rocznik
Strony
61--71
Opis fizyczny
Bibliogr. 40 poz., tab., wykr.
Twórcy
autor
  • Department of Machines Usage and Management of Production Processes, University of Life Sciences, Lublin
  • Department of Physics, University of Life Sciences, Lublin
autor
  • Department of Machines Usage and Management of Production Processes, University of Life Sciences, Lublin
  • Department of Machines Usage and Management of Production Processes, University of Life Sciences, Lublin
autor
  • Department of Machines Usage and Management of Production Processes, University of Life Sciences, Lublin
Bibliografia
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  • Eder, K., Brandsch, C. (2002). The effect of fatty acid composition of rapeseed oil on plasma lipids and oxidative stability of low-density lipoproteins in cholesterol-fed hamsters. European Journal of Lipid Science and Technology, 104, 3-13.
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  • Kim, K.-N., Heo, S.-J., Song, C.B., Lee, J., Heo, M.-S., Yeo, I.-K., Kang, K.A., Hyun, J.W., Jeon, Y.- J. (2006). Protective effect of Ecklonia cava enzymatic extracts on hydrogen peroxide-induced cell damage. Process Biochemistry, 41, 2393-2401.
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  • Mehrotra, R. (2006). Infrared Spectroscopy, Gas Chromatography/Infrared in Food Analysis. John Wiley & Sons, Ltd, 2000.
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  • Nunes Cleiton, A. (2014). Vibrational spectroscopy and chemometrics to assess authenticity, adulteration and intrinsic quality parameters of edible oils and fats. Food Research International, 60, 255-261.
  • Obiedzińska, A., Waszkiewicz-Robak, B. (2012). Oleje tłoczone na zimno jako żywność funkcjonalna. Zywność. Nauka. Technologia. Jakość, 1(80), 27-44.
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  • Sujka, K., Koczoń, P., Ceglińsk, A., Reder, M., Ciemniewska-Żytkiewicz, H. (2017). The Application of FT-IR Spectroscopy for Quality Control of Flours Obtained from Polish Producers. Journal of analytical methods in chemistry, 1-9, 11.
  • Yang, H., Irudayaraj, J., Paradkar, M.M. (2005). Discriminant analysis of edible oils and fats by FTIR, FT-NIR and FT-Raman spectroscopy. Food Chemistry, 93, 25-32.
  • Yan-qun, L., De-xin, Kong, Wu, H. (2013). Analysis and evaluation of essential oil components of cinnamon barks using GC-MS and FTIR spectroscopy." Industrial Crops and Products 41, 269-278.
  • Younis, Y., Ghirmay, S., Al-Shihry, S. (2000). African Cucurbita pepo L.: properties of seed and variability in fatty acid composition of seed oil. Phytochemistry, 54, 71-75.
  • Verma, P., Sharma, M. (2016). Review of process parameters for biodiesel production from different feedstocks. Renewable and Sustainable Energy Reviews, 62, 1063-1071.
  • Vlachos, N., Skopelitis, Y., Psaroudaki, M., Konstantinidou, V., Chatzilazarou, A., Tegou, E. (2006). Applications of Fourier transform-infrared spectroscopy to edible oils." Analytica Chimica Acta, 573, 459-465.
Uwagi
Opracowanie rekordu w ramach umowy 509/P-DUN/2018 ze środków MNiSW przeznaczonych na działalność upowszechniającą naukę (2018).
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-d03e725e-df68-405a-84dd-dfd36c91fc9d
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