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Fluorescence spectroscopy for monitoring rapeseed oil upon heating

Author

Listed:
  • 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)

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.

Suggested Citation

  • P. A. Mas & D. J.-R. Bouveresse & I. Birlouez-Aragon, 2004. "Fluorescence spectroscopy for monitoring rapeseed oil upon heating," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(SpecialIs), pages 127-129.
    • Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10634-cjfs
    DOI: 10.17221/10634-CJFS
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    Cited by:

    1. Jana Sádecká & Jana Tóthová, 2007. "Fluorescence spectroscopy and chemometrics in the food classification - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 25(4), pages 159-174.

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