Aplicação de metodos quimiometricos para analises de controle de qualidade de oleos vegetais utilizando espectroscopias no infravermelho e Raman




The quality control of vegetable oils is very important in several industrial sectors such as food products, cosmetics, dyes, vamishes and lubricants. Intending to assure the quality of these oils there are a lot of control methods. In this work two new methodologies for vegetable oil quality control were proposed. The development of these methods is to let the analysis faster and more practical, moreover not use toxic chemicals. In the first methodology it was proposed the determination of the total insaturation level of several vegetable oils types using multivariate calibration, based on the partial least squares method ( PLS ) to data obtained by Raman spectroscopy. Good results were obtained, comparable to the American Oil Chemist Society (AOCS) official method. In a second methodology it was characterized the soybean oil oxidative process of different sources using multivariate control quality charts (T and Q). The data to build these charts were obtained by medium infrared spectroscopy with measurements by attenuated total reflectance (ATR). From these charts it was possible to identify deteriorated oils and one of them that was not soybean oil.


oleos vegetais espectroscopia de infravermelho raman espectroscopia de analise de componentes principais

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