Changes in the fluorescence excitation and emissions spectra of heated and frying rapeseed oil and sunflower oil

Uproszczony widok
dc.contributor.authorSzukay, Beata
dc.contributor.authorStachura, Wojciech
dc.contributor.authorSaletnik, Łukasz
dc.contributor.authorBudzyński, Jacek
dc.contributor.authorSzymańska, Justyna
dc.contributor.authorFisz, Jacek
dc.date.accessioned2021-07-23T08:12:10Z
dc.date.available2021-07-23T08:12:10Z
dc.date.issued2019
dc.description.abstractFrying 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.en_EN
dc.identifier.citationSzukay, 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
dc.identifier.doihttps://doi.org/10.34658/bfs.2019.83.1.49-56
dc.identifier.doi10.34658/bfs.2019.83.1.49-56
dc.identifier.issn2299-6818
dc.identifier.urihttp://hdl.handle.net/11652/3967
dc.identifier.urihttps://doi.org/10.34658/bfs.2019.83.1.49-56
dc.language.isoenen_EN
dc.page.numbers. 49-56
dc.publisherWydawnictwo Politechniki Łódzkiejpl_PL
dc.publisherLodz University of Technology Pressen_EN
dc.relation.ispartofBiotechnology and Food Science, Vol. 83, No. 1, Wydawnictwo Politechniki Łódzkiej, Łódź 2019, ISSN 2299-6818.
dc.rightsFair use conditionen_EN
dc.rightsDla wszystkich w zakresie dozwolonego użytkupl_PL
dc.rights.licenseLUT Licenseen_EN
dc.rights.licenseLicencja PŁpl_PL
dc.subjectfluorescence spectroscopyen_EN
dc.subjectvegetable oilsen_EN
dc.subjectdeep fryingen_EN
dc.subjectspektroskopia fluorescencyjnapl_PL
dc.subjectoleje roślinnepl_PL
dc.subjectsmażenie zanurzeniowepl_PL
dc.subjectsmażenie na głębokim olejupl_PL
dc.titleChanges in the fluorescence excitation and emissions spectra of heated and frying rapeseed oil and sunflower oilen_EN
dc.typeArtykułpl_PL
dc.typeArticleen_EN

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2019, Tom 83 Nr 1