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- Cabo, Nerea, et al. Show all 2 Author
- Food chemistry 2002 v.77 no.4 pp. 503-510
- Carthamus tinctorius; Fourier transform infrared spectroscopy; Helianthus annuus; absorbance; air; antioxidant activity; olive oil; oxidation; oxidative stability; peroxide value
- ... Different edible oils, including safflower, sunflower, rapeseed and olive oils, were submitted to oxidation in a convection oven with air circulating at 70 °C. Their oxidation process was monitored by Fourier transform infrared spectroscopy by periodically collecting duplicate spectra from films of pure oil between two KBr disks. The frequency and absorbance of each infrared band were automaticall ...