Changes in the fluorescence excitation and emissions spectra of heated and frying rapeseed oil and sunflower oil
Ładowanie...
Data
2019
Tytuł czasopisma
ISSN czasopisma
Tytuł tomu
Wydawca
Wydawnictwo Politechniki Łódzkiej
Lodz University of Technology Press
Lodz University of Technology Press
Abstrakt
Frying is a popular method of cooking (meals preparation). Heating and deep-fat frying cause a series of chemical reactions, such as oxidation of polyunsaturated fatty acids and vitamin E, as well as formation of trans isomers and products of peroxidation. These chemical reactions cause organoleptic and nutritional changes in the product, which may have a negative effect on health. For this reason, the usefulness of many methods for evaluation of refined oils quality is investigated. The
fluorescence spectroscopy is increasingly used for this purpose. The aim of the study was to monitor the changes in emission and excitation spectra of refined rapeseed oil and sunflower oil after processes of heating and frying frozen French fries. The obtained results show the differences between the shapes of fluorescence excitation and emission spectra of both oils due to the two processes and these changes depend on duration of both processes. This study indicates that fluorescence
spectroscopy is a promising method for evaluation of changes in oils during heating or frying.
Opis
Słowa kluczowe
fluorescence spectroscopy, vegetable oils, deep frying, spektroskopia fluorescencyjna, oleje roślinne, smażenie zanurzeniowe, smażenie na głębokim oleju
Cytowanie
Szukay, B., Stachura, W., Saletnik, Łukasz, Budzyński, J., Szymańska, J., & Fisz, J. (2019). Changes in the fluorescence excitation and emissions spectra of heated
and frying rapeseed oil and sunflower oil. Biotechnology and Food Science, 83(1), 49-56. https://doi.org/10.34658/bfs.2019.83.1.49-56