Визначення якісних характеристик соєвої та ріпакової олії методом інфрачервоної спектроскопії
| dc.citation.epage | 144 | |
| dc.citation.issue | 1 | |
| dc.citation.spage | 138 | |
| dc.contributor.affiliation | Національний університет “Львівська політехніка” | |
| dc.contributor.affiliation | Lviv Polytechnic National University | |
| dc.contributor.author | Глуханюк, А. Р. | |
| dc.contributor.author | Іващук, О. С. | |
| dc.contributor.author | Хом’як, С. В. | |
| dc.contributor.author | Чижович, Р. А. | |
| dc.contributor.author | Кузьмінчук, Т. А. | |
| dc.contributor.author | Семенишин, Є. М. | |
| dc.contributor.author | Hlukhaniuk, A. R. | |
| dc.contributor.author | Ivashchuk, O. S. | |
| dc.contributor.author | Khomyak, S. V. | |
| dc.contributor.author | Chyzhovych, R. A. | |
| dc.contributor.author | Kuzminchuk, T. A. | |
| dc.contributor.author | Semenyshyn, Ye. M. | |
| dc.coverage.placename | Львів | |
| dc.coverage.placename | Lviv | |
| dc.date.accessioned | 2024-01-22T08:14:45Z | |
| dc.date.available | 2024-01-22T08:14:45Z | |
| dc.date.created | 2021-03-16 | |
| dc.date.issued | 2021-03-16 | |
| dc.description.abstract | У статті наведено результати дослідження зміни якісного складу рослинних олій сої та ріпаку зі зміною ступеня подрібнення сировини, отриманих екстракційним вилученням у стаціонарному шарі в апараті Сокслета із використанням хлористого метилену як розчинника. Проведено досліди для визначення оптичних властивостей олії методом інфрачервоної спектроскопії. Подано інфрачервоні спектри поглинання для різних зразків олій. Результати порівняно із попередніми рефрактометричними дослідженнями та дослідженнями за допомогою ультрафіолетової спектроскопії | |
| dc.description.abstract | The article presents results of the study of soybean and rapeseed vegetable oils’ qualitative composition dependence on the degree of raw materials grinding obtained by extraction in a stationary layer in a Soxhlet apparatus using methylene chloride as a solvent. A number of experiments were performed to determine the optical properties of oil by infrared spectroscopy. The absorption spectra for different oil samples are present in the article. The obtained results were compared with previous refractometric and UV-Vis spectroscopy studies. | |
| dc.format.extent | 138-144 | |
| dc.format.pages | 7 | |
| dc.identifier.citation | Визначення якісних характеристик соєвої та ріпакової олії методом інфрачервоної спектроскопії / А. Р. Глуханюк, О. С. Іващук, С. В. Хом’як, Р. А. Чижович, Т. А. Кузьмінчук, Є. М. Семенишин // Chemistry, Technology and Application of Substances. — Львів : Видавництво Львівської політехніки, 2021. — Том 4. — № 1. — С. 138–144. | |
| dc.identifier.citationen | Determination of qualitative characteristics of soybean and rapeseed oil by infrared spectroscopy / A. R. Hlukhaniuk, O. S. Ivashchuk, S. V. Khomyak, R. A. Chyzhovych, T. A. Kuzminchuk, Ye. M. Semenyshyn // Chemistry, Technology and Application of Substances. — Lviv : Lviv Politechnic Publishing House, 2021. — Vol 4. — No 1. — P. 138–144. | |
| dc.identifier.doi | doi.org/10.23939/ctas2021.01.138 | |
| dc.identifier.uri | https://ena.lpnu.ua/handle/ntb/60850 | |
| dc.language.iso | uk | |
| dc.publisher | Видавництво Львівської політехніки | |
| dc.publisher | Lviv Politechnic Publishing House | |
| dc.relation.ispartof | Chemistry, Technology and Application of Substances, 1 (4), 2021 | |
| dc.relation.references | 1. Virovka, M. I. (2009). Analiz sposobiv pidhotovky roslynnoi olii dlia vyrobnytstva biodyzelnoho palyva. Naukovyi visnyk Natsionalnoho universytetu bioresursiv I pryrodokorystuvannia Ukrainy, 134(2), 100–108. | |
| dc.relation.references | 2. Semenyshyn, Ye. M., Trotskyi, V. I., Kovalska, Yu. V., Rymar, T. I. (2008). Ekstraktsiine vyluchennia olii z metoiu oderzhannia biopalyva. Visnyk NU “Lvivska politekhnika” “Teploenerhetyka”, 179–185. | |
| dc.relation.references | 3. Polishchuk, V. M. (2010). Tvarynni ta roslynni zhyry yak syrovyna dlia vyrobnytstva biodyzelia. Retrieved from: http://www.nbuv.gov.ua/portal/chem_biol/nvnau/2010_144_3/10pvm.pdf | |
| dc.relation.references | 4. Silva, L., Pinto, J., Carrola, J., Paiva-Martins, F. (2010). Oxidative stability of olive oil after food processing and comparison with other vegetable oils. Food Chem., 121, 1177–1187. | |
| dc.relation.references | 5. Martinez-Yusta, M., Goicoechea,E., Guillen, M. D. (2014). A review of thermo-oxidative degradation of food lipids studied by 1H NMR spectroscopy: influence of degradative conditions and food lipid nature. Compr. Rev. Food Sci. F., 13, 838–859. | |
| dc.relation.references | 6. Hlukhaniuk, A., Kuzminchuk, T., Chyzhovych, R., Semenyshyn, Ye., Ivashchuk, O. (2020). Doslidzhennia vplyvu stupenia podribnennia ta pryrody poliarnykh rozchynnykiv na efektyvnist vyluchennia olii z roslynnoi syrovyny ekstraktsiinym metodom Chemistry, Technology and Application o fSubstances, 161–168. | |
| dc.relation.references | 7. Ivashchuk, O., Atamanyuk, V., Semenyshyn, Ye., Hlukhaniuk, A., Chyzhovych, R., Kuzminchuk, T. (2020). The research of the rapeseed oil extraction for the biodiesel production. Chemical and process engineering for environment and health. Warsaw, Poland: Publishing House of Lukasiewicz, 49–56. | |
| dc.relation.references | 8. Chyzhovych, R., Hlukhaniuk, A., Kuzminchuk, T., Ivashchuk, O., Semenyshyn, Ye., Atamanyuk, V., Khomyak, S. (2020). Doslidzhennya yakisnyx xarakterystyk soyevoyi oliyi v zalezhnosti vid sposobu oderzhannya. Postup v naftogazopererobnij ta naftoximichnij promyslovosti: materialy X Mizhnarod. naukovo-texnichnoy konferenciyi, 133–134. | |
| dc.relation.references | 9. Caires, A. R. L., Teixeira, M. R. O., Suarez, Y. R., Andrade, L. H. C., Lima, S. M. (2008). Discrimination of transgenic and conventional soybean seeds by Fourier transform infrared photoacoustic spectroscopy. App. Optics., 62, 1044–1047. | |
| dc.relation.references | 10. Ogruc Ildiz, G., Celik, O., Atak, C., Yilmaz, A., Kabuk, H., & Kaygisiz, E. et al. (2019). Raman Spectroscopic and Chemometric Investigation of Lipid–Protein Ratio Contents of Soybean Mutants. Applied Spectroscopy, 74(1), 34–41. doi: 10.1177/0003702819859940 | |
| dc.relation.references | 11. Meng, X., Pan, Q., Ding, Y., & Jiang, L. (2014). Rapid determination of phospholipid content of vegetable oils by FTIR spectroscopy combined with partial leastsquare regression. Food Chemistry, 147, 272–278. doi: 10.1016/j.foodchem.2013.09.143 | |
| dc.relation.references | 12. Tamagno, S., Aznar-Moreno, J., Durrett, T., Vara Prasad, P., Rotundo, J., & Ciampitti, I. (2020). Dynamics of oil and fatty acid accumulation during seed development in historical soybean varieties. Field Crops Research, 248, 107719. doi: 10.1016/j.fcr.2020.107719 | |
| dc.relation.references | 13. O’Brain, R. (2007). Zhyry y masla. Proyzvodstvo, sostav y svoistva, prymenenye. Sankt-Peterburh, Professyia, 752. | |
| dc.relation.references | 14. Sienkiewicz, A., Czub, P. (2016). The unique activity of catalyst in the epoxidation of soybean oil and following reaction of epoxidized product with bisphenol A. Industrial Crops And Products, 83, 755–773. doi: 10.1016/j.indcrop.2015.11.071 | |
| dc.relation.references | 15. Gamage, P. K., O’Brien, M., Karunanayake, L. (2009). Epoxidation of some vegetable oils and their hydrolysed products with peroxyformic acid-optimised to industrial scale. J. Nat. Sci. Found. Sci., 37 (4), 229–240. | |
| dc.relation.references | 16. Narine, S. S., Kong, X., 2005. Vegetable oils in production of polymers and plastics. Bailey’s Ind. Oil Fat Prod., 279–301. | |
| dc.relation.references | 17. Aykas, D., Karaman, A., Keser, B., & Rodriguez-Saona, L (2020). Non-Targeted Authentication Approach for Extra Virgin Olive Oil. Foods, 9(2), 221. doi: 10.3390/foods9020221 | |
| dc.relation.references | 18. Liu, H., Chen, Y., Shi, C., Yang, X., Han, D. (2020). FT-IR and Raman spectroscopy data fusion with chemometrics for simultaneous determination of chemical quality indices of edible oils during thermal oxidation. LWT, 119, 108906. doi: 10.1016/j.lwt.2019.108906 | |
| dc.relation.references | 19. Kovalenko, I., Rippke, G., & Hurburgh, C. (2006). Measurement of soybean fatty acids by nearinfrared spectroscopy: Linear and nonlinear calibration methods. Journal Of The American Oil Chemists' Society, 83(5), 421–427. doi: 10.1007/s11746-006-1221-z | |
| dc.relation.references | 20. Costa Filho, P. (2014). Developing a rapid and sensitive method for determination of trans-fatty acids in edible oils using middle-infrared spectroscopy. Food Chemistry, 158, 1–7. doi: 10.1016/j.foodchem.2014.02.084 | |
| dc.relation.references | 21. Sun, D. (2009). Infrared spectroscopy for food quality analysis and control. Amsterdam, [etc.]: Elsevier. | |
| dc.relation.references | 22. Rohman, A., & Che Man, Y. (2012). Quantification and Classification of Corn and Sunflower Oils as Adulterants in Olive Oil Using Chemometrics and FTIR Spectra. The Scientific World Journal, 2012, 1–6. doi: 10.1100/2012/250795 | |
| dc.relation.references | 23. Lerma-García, M., Ramis-Ramos, G., HerreroMartínez, J., & Simó-Alfonso, E. (2010). Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy. Food Chemistry, 118(1), 78–83. doi: 10.1016/j.foodchem.2009.04.092 | |
| dc.relation.references | 24. Jović, O., Smolić, T., Jurišić, Z., Meić, Z., Hrenara, T. (2013). Chemometric analysis of croatian extra virgin olive oils from central Dalmatia region. Croat. Chem. Acta, 86, 335–344. | |
| dc.relation.references | 25. Vlachos, N., Skopelitis, Y., Psaroudaki, M., Konstantinidou, V., Chatzilazarou, A., Tegou, E. (2006). Applications of Fourier transform - infrared spectroscopy to edible oils. Anal. Chim. Acta, 573-574, 459–465. | |
| dc.relation.references | 26. Moharam, M. A., Abbas, L. M. (2010). A study on the effect of microwave heating on the properties of edible oils using FTIR spectroscopy. Afr. J. Microbiol. Res., 4, 1921–1927. | |
| dc.relation.references | 27. Guillen, M. D., Cabo, N. (2002). Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils. Food Chem., 77, 503–510. | |
| dc.relation.referencesen | 1. Virovka, M. I. (2009). Analiz sposobiv pidhotovky roslynnoi olii dlia vyrobnytstva biodyzelnoho palyva. Naukovyi visnyk Natsionalnoho universytetu bioresursiv I pryrodokorystuvannia Ukrainy, 134(2), 100–108. | |
| dc.relation.referencesen | 2. Semenyshyn, Ye. M., Trotskyi, V. I., Kovalska, Yu. V., Rymar, T. I. (2008). Ekstraktsiine vyluchennia olii z metoiu oderzhannia biopalyva. Visnyk NU "Lvivska politekhnika" "Teploenerhetyka", 179–185. | |
| dc.relation.referencesen | 3. Polishchuk, V. M. (2010). Tvarynni ta roslynni zhyry yak syrovyna dlia vyrobnytstva biodyzelia. Retrieved from: http://www.nbuv.gov.ua/portal/chem_biol/nvnau/2010_144_3/10pvm.pdf | |
| dc.relation.referencesen | 4. Silva, L., Pinto, J., Carrola, J., Paiva-Martins, F. (2010). Oxidative stability of olive oil after food processing and comparison with other vegetable oils. Food Chem., 121, 1177–1187. | |
| dc.relation.referencesen | 5. Martinez-Yusta, M., Goicoechea,E., Guillen, M. D. (2014). A review of thermo-oxidative degradation of food lipids studied by 1H NMR spectroscopy: influence of degradative conditions and food lipid nature. Compr. Rev. Food Sci. F., 13, 838–859. | |
| dc.relation.referencesen | 6. Hlukhaniuk, A., Kuzminchuk, T., Chyzhovych, R., Semenyshyn, Ye., Ivashchuk, O. (2020). Doslidzhennia vplyvu stupenia podribnennia ta pryrody poliarnykh rozchynnykiv na efektyvnist vyluchennia olii z roslynnoi syrovyny ekstraktsiinym metodom Chemistry, Technology and Application o fSubstances, 161–168. | |
| dc.relation.referencesen | 7. Ivashchuk, O., Atamanyuk, V., Semenyshyn, Ye., Hlukhaniuk, A., Chyzhovych, R., Kuzminchuk, T. (2020). The research of the rapeseed oil extraction for the biodiesel production. Chemical and process engineering for environment and health. Warsaw, Poland: Publishing House of Lukasiewicz, 49–56. | |
| dc.relation.referencesen | 8. Chyzhovych, R., Hlukhaniuk, A., Kuzminchuk, T., Ivashchuk, O., Semenyshyn, Ye., Atamanyuk, V., Khomyak, S. (2020). Doslidzhennya yakisnyx xarakterystyk soyevoyi oliyi v zalezhnosti vid sposobu oderzhannya. Postup v naftogazopererobnij ta naftoximichnij promyslovosti: materialy X Mizhnarod. naukovo-texnichnoy konferenciyi, 133–134. | |
| dc.relation.referencesen | 9. Caires, A. R. L., Teixeira, M. R. O., Suarez, Y. R., Andrade, L. H. C., Lima, S. M. (2008). Discrimination of transgenic and conventional soybean seeds by Fourier transform infrared photoacoustic spectroscopy. App. Optics., 62, 1044–1047. | |
| dc.relation.referencesen | 10. Ogruc Ildiz, G., Celik, O., Atak, C., Yilmaz, A., Kabuk, H., & Kaygisiz, E. et al. (2019). Raman Spectroscopic and Chemometric Investigation of Lipid–Protein Ratio Contents of Soybean Mutants. Applied Spectroscopy, 74(1), 34–41. doi: 10.1177/0003702819859940 | |
| dc.relation.referencesen | 11. Meng, X., Pan, Q., Ding, Y., & Jiang, L. (2014). Rapid determination of phospholipid content of vegetable oils by FTIR spectroscopy combined with partial leastsquare regression. Food Chemistry, 147, 272–278. doi: 10.1016/j.foodchem.2013.09.143 | |
| dc.relation.referencesen | 12. Tamagno, S., Aznar-Moreno, J., Durrett, T., Vara Prasad, P., Rotundo, J., & Ciampitti, I. (2020). Dynamics of oil and fatty acid accumulation during seed development in historical soybean varieties. Field Crops Research, 248, 107719. doi: 10.1016/j.fcr.2020.107719 | |
| dc.relation.referencesen | 13. O’Brain, R. (2007). Zhyry y masla. Proyzvodstvo, sostav y svoistva, prymenenye. Sankt-Peterburh, Professyia, 752. | |
| dc.relation.referencesen | 14. Sienkiewicz, A., Czub, P. (2016). The unique activity of catalyst in the epoxidation of soybean oil and following reaction of epoxidized product with bisphenol A. Industrial Crops And Products, 83, 755–773. doi: 10.1016/j.indcrop.2015.11.071 | |
| dc.relation.referencesen | 15. Gamage, P. K., O’Brien, M., Karunanayake, L. (2009). Epoxidation of some vegetable oils and their hydrolysed products with peroxyformic acid-optimised to industrial scale. J. Nat. Sci. Found. Sci., 37 (4), 229–240. | |
| dc.relation.referencesen | 16. Narine, S. S., Kong, X., 2005. Vegetable oils in production of polymers and plastics. Bailey’s Ind. Oil Fat Prod., 279–301. | |
| dc.relation.referencesen | 17. Aykas, D., Karaman, A., Keser, B., & Rodriguez-Saona, L (2020). Non-Targeted Authentication Approach for Extra Virgin Olive Oil. Foods, 9(2), 221. doi: 10.3390/foods9020221 | |
| dc.relation.referencesen | 18. Liu, H., Chen, Y., Shi, C., Yang, X., Han, D. (2020). FT-IR and Raman spectroscopy data fusion with chemometrics for simultaneous determination of chemical quality indices of edible oils during thermal oxidation. LWT, 119, 108906. doi: 10.1016/j.lwt.2019.108906 | |
| dc.relation.referencesen | 19. Kovalenko, I., Rippke, G., & Hurburgh, C. (2006). Measurement of soybean fatty acids by nearinfrared spectroscopy: Linear and nonlinear calibration methods. Journal Of The American Oil Chemists' Society, 83(5), 421–427. doi: 10.1007/s11746-006-1221-z | |
| dc.relation.referencesen | 20. Costa Filho, P. (2014). Developing a rapid and sensitive method for determination of trans-fatty acids in edible oils using middle-infrared spectroscopy. Food Chemistry, 158, 1–7. doi: 10.1016/j.foodchem.2014.02.084 | |
| dc.relation.referencesen | 21. Sun, D. (2009). Infrared spectroscopy for food quality analysis and control. Amsterdam, [etc.]: Elsevier. | |
| dc.relation.referencesen | 22. Rohman, A., & Che Man, Y. (2012). Quantification and Classification of Corn and Sunflower Oils as Adulterants in Olive Oil Using Chemometrics and FTIR Spectra. The Scientific World Journal, 2012, 1–6. doi: 10.1100/2012/250795 | |
| dc.relation.referencesen | 23. Lerma-García, M., Ramis-Ramos, G., HerreroMartínez, J., & Simó-Alfonso, E. (2010). Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy. Food Chemistry, 118(1), 78–83. doi: 10.1016/j.foodchem.2009.04.092 | |
| dc.relation.referencesen | 24. Jović, O., Smolić, T., Jurišić, Z., Meić, Z., Hrenara, T. (2013). Chemometric analysis of croatian extra virgin olive oils from central Dalmatia region. Croat. Chem. Acta, 86, 335–344. | |
| dc.relation.referencesen | 25. Vlachos, N., Skopelitis, Y., Psaroudaki, M., Konstantinidou, V., Chatzilazarou, A., Tegou, E. (2006). Applications of Fourier transform - infrared spectroscopy to edible oils. Anal. Chim. Acta, 573-574, 459–465. | |
| dc.relation.referencesen | 26. Moharam, M. A., Abbas, L. M. (2010). A study on the effect of microwave heating on the properties of edible oils using FTIR spectroscopy. Afr. J. Microbiol. Res., 4, 1921–1927. | |
| dc.relation.referencesen | 27. Guillen, M. D., Cabo, N. (2002). Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils. Food Chem., 77, 503–510. | |
| dc.relation.uri | http://www.nbuv.gov.ua/portal/chem_biol/nvnau/2010_144_3/10pvm.pdf | |
| dc.rights.holder | © Національний університет “Львівська політехніка”, 2021 | |
| dc.subject | екстракція | |
| dc.subject | рослинна сировина | |
| dc.subject | соєва олія | |
| dc.subject | ріпакова олія | |
| dc.subject | інфрачервона спектроскопія | |
| dc.subject | extraction | |
| dc.subject | vegetable raw materials | |
| dc.subject | soybean oil | |
| dc.subject | rapeseed oil | |
| dc.subject | IR spectroscopy | |
| dc.title | Визначення якісних характеристик соєвої та ріпакової олії методом інфрачервоної спектроскопії | |
| dc.title.alternative | Determination of qualitative characteristics of soybean and rapeseed oil by infrared spectroscopy | |
| dc.type | Article |
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