Estudio analítico de aceite de girasol ozonizado por espectroscopía Raman dispersiva

Abstract

The Raman spectroscopy has been validated for the characterization of edible vegetable oils. In the present work using dispersive Raman spectroscopy for the analysis of spectral changes in sunflower oil under ozonation. Sunflower oil was ozonized for 5 hours using the method of bubble injection, the ozone dose applied was 0,05 ppm and the spectra acquisition was performed every 15 minutes during the ozonation process, for data analysis multivariate statistics were used PCA. Raman spectra showed spectral changes arising from the interaction of ozone with fatty acids present in sunflower oil under the breaking of the double bonds of unsaturated sunflower oil and the presence of new functional groups of lipid oxidation products (peroxide and ozonides) This coincides with the records found in the literature. © 2013 Springer.