Estabilidad térmica de grupos funcionales en aceites vegetales analizados mediante espectroscopia infrarroja

Autores:: Ochoa Flórez, Diego Enrique
Chaparro García, Amanda Lucía
Salazar Tellez, Criss Fernando

Tipo de recurso:: Article of journal

Fecha de publicación:: 2025

Institución:: Universidad Pedagógica y Tecnológica de Colombia

Repositorio:: RiUPTC: Repositorio Institucional UPTC

Idioma:

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dc.title.es-ES.fl_str_mv	Estabilidad térmica de grupos funcionales en aceites vegetales analizados mediante espectroscopia infrarroja
title	Estabilidad térmica de grupos funcionales en aceites vegetales analizados mediante espectroscopia infrarroja
spellingShingle	Estabilidad térmica de grupos funcionales en aceites vegetales analizados mediante espectroscopia infrarroja estabilidad espectroscopia infrarroja FTIR grupos funcionales quimiometria Vegetable oil, stability, FTIR infrared spectroscopy, functional groups, chemometrics.
title_short	Estabilidad térmica de grupos funcionales en aceites vegetales analizados mediante espectroscopia infrarroja
title_full	Estabilidad térmica de grupos funcionales en aceites vegetales analizados mediante espectroscopia infrarroja
title_fullStr	Estabilidad térmica de grupos funcionales en aceites vegetales analizados mediante espectroscopia infrarroja
title_full_unstemmed	Estabilidad térmica de grupos funcionales en aceites vegetales analizados mediante espectroscopia infrarroja
title_sort	Estabilidad térmica de grupos funcionales en aceites vegetales analizados mediante espectroscopia infrarroja
dc.creator.fl_str_mv	Ochoa Flórez, Diego Enrique Chaparro García, Amanda Lucía Salazar Tellez, Criss Fernando
dc.contributor.author.spa.fl_str_mv	Ochoa Flórez, Diego Enrique Chaparro García, Amanda Lucía Salazar Tellez, Criss Fernando
dc.subject.none.fl_str_mv	estabilidad espectroscopia infrarroja FTIR grupos funcionales quimiometria Vegetable oil, stability, FTIR infrared spectroscopy, functional groups, chemometrics.
topic	estabilidad espectroscopia infrarroja FTIR grupos funcionales quimiometria Vegetable oil, stability, FTIR infrared spectroscopy, functional groups, chemometrics.
publishDate	2025
dc.date.accessioned.none.fl_str_mv	2025-01-20 00:00:00 2026-04-16T17:12:58Z
dc.date.available.none.fl_str_mv	2025-01-20 00:00:00
dc.date.issued.none.fl_str_mv	2025-01-20
dc.type.spa.fl_str_mv	Artículo de revista
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dc.relation.references.none.fl_str_mv	S. Durán, J. Torres, and L. Sanhueza, “Aceites vegetales de uso frecuente en Sudamérica: características y propiedades,” 2015, Accessed: Oct. 08, 2022. [Online]. Available: https://scielo.isciii.es/pdf/nh/v32n1/04revision02.pdf G. Pons, “Aceites vegetales, hacia una producción sostenible,” vol. 46, 2015. T. Foster et al., “Food biotechnology,” Curr. Opin. Chem. Eng., vol. 30, pp. 53–59, Dec. 2020, doi: 10.1016/J.COCHE.2020.08.006. A. A. AbuGhazaleh and L. D. Holmes, “Diet supplementation with fish oil and sunflower oil to increase conjugated linoleic acid levels in milk fat of partially grazing dairy cows,” J. Dairy Sci., 2007, doi: 10.3168/jds.2006-684. E. Eder et al., “Oxidative stress related DNA adducts in the liver of female rats fed with sunflower-, rapeseed-, olive- or coconut oil supplemented diets,” Chem. Biol. Interact., 2006, doi: 10.1016/j.cbi.2005.09.004. A. M. O. Rauen-Miguel, W. Esteves, and D. Barrera-Arellano, “Determinación del período de inducción de aceite de soja - Correlación entre el Rancimat y otros índices,” Grasas y Aceites, 1992, doi: 10.3989/gya.1992.v43.i3.1162. R. Jamwal et al., “Recent trends in the use of FTIR spectroscopy integrated with chemometrics for the detection of edible oil adulteration,” Vib. Spectrosc., vol. 113, p. 103222, Mar. 2021, doi: 10.1016/J.VIBSPEC.2021.103222. L. Mitrea et al., “The physicochemical properties of five vegetable oils exposed at high temperature for a short-time-interval,” J. Food Compos. Anal., vol. 106, p. 104305, Mar. 2022, doi: 10.1016/J.JFCA.2021.104305. M. I. Valdez, “Determinación de ácidos grasos trans en papas fritas industriales y de expendio ambulatorio mediante espectrometría infrarroja FTIR,” 2017. A. Rohman, Y. B. Che Man, P. Hashim, and A. Ismail, “FTIR spectroscopy combined with chemometrics for analysis of lard adulteration in some vegetable oils,” CYTA - J. Food, vol. 9, no. 2, pp. 96–101, Aug. 2011, doi: 10.1080/19476331003774639/SUPPL_FILE/TCYT_A_477985_SUP_19165210.PDF. R. Jamwal et al., “Rapid and non-destructive approach for the detection of fried mustard oil adulteration in pure mustard oil via ATR-FTIR spectroscopy-chemometrics,” Spectrochim. Acta Part A Mol. Biomol. Spectrosc., vol. 244, p. 118822, Jan. 2021, doi: 10.1016/J.SAA.2020.118822. Q. Ye and X. Meng, “Highly efficient authentication of edible oils by FTIR spectroscopy coupled with chemometrics,” Food Chem., 2022, doi: 10.1016/j.foodchem.2022.132661. N. Salamah, C. D. Cantika, L. H. Nurani, and A. Guntarti, “Authentication of citrus peel oils from different species and commercial products using FTIR Spectroscopy combined with chemometrics,” Pharmacia, vol. 71, pp. 1–7, Jan. 2024, doi: 10.3897/PHARMACIA.71.E118789. I. Martín-Cabrejas and E. Goicoechea-Oses, “Effect of garlic essential oil on sunflower oil oxidative stability during accelerated storage studied by FTIR spectroscopy,” Food Biosci., vol. 62, p. 105012, Dec. 2024, doi: 10.1016/J.FBIO.2024.105012. H. Li et al., “Repurposing waste oils into cleaner aged asphalt pavement materials: A critical review,” J. Clean. Prod., vol. 334, p. 130230, Feb. 2022, doi: 10.1016/J.JCLEPRO.2021.130230. A. Valenzuela, J. Sanhueza, S. Nieto, G. Petersen, and M. Tavella, “Estudio comparativo, en fritura, de la estabilidad de diferentes aceites vegetales,” Aceites y grasas, 2003, Accessed: Oct. 08, 2022. [Online]. Available: https://www.researchgate.net/publication/238742503 D. Dodoo et al., “Quality evaluation of different repeatedly heated vegetable oils for deep-frying of yam fries,” Meas. Food, vol. 7, p. 100035, Sep. 2022, doi: 10.1016/J.MEAFOO.2022.100035. F. Rexhepi, A. Surleva, A. Hyseni, M. Bruçi, and B. Kodraliu, “Comprehensive Investigation of Thermal Degradation Characteristics and Properties Changes of Plant Edible Oils by FTIR-Spectroscopy,” Acta Chem. Iasi, vol. 27, no. 2, pp. 263–286, 2019, doi: 10.2478/achi-2019-0017. H. Vaskova and M. Buckova, “Thermal Degradation of Vegetable Oils: Spectroscopic Measurement and Analysis,” Procedia Eng., vol. 100, no. January, pp. 630–635, Jan. 2015, doi: 10.1016/J.PROENG.2015.01.414. A. Rohman, Y. B. Che, Y. B. Che, M. Aplicación, and D. Ftir, “Aplicación de espectroscopía FTIR para monitorear las estabilidades de aceites vegetales seleccionados durante oxidación térmica,” vol. 2912, 2013, doi: 10.1080/10942912.2011. G. Cakmak-Arslan, “Monitoring of Hazelnut oil quality during thermal processing in comparison with extra virgin olive oil by using ATR-FTIR spectroscopy combined with chemometrics,” Spectrochim. Acta Part A Mol. Biomol. Spectrosc., vol. 266, p. 120461, Feb. 2022, doi: 10.1016/J.SAA.2021.120461. H. Y. Lam, P. K. Roy, and S. Chattopadhyay, “Thermal degradation in edible oils by surface enhanced Raman spectroscopy calibrated with iodine values,” Vib. Spectrosc., vol. 106, p. 103018, Jan. 2020, doi: 10.1016/J.VIBSPEC.2019.103018. J. Sanz, “Estudio y desarrollo de sensores ópticos para la monitorización de compuestos volátiles generados durante la degradación térmica de aceites de consumo,” 2017. Accessed: Oct. 08, 2022. [Online]. Available: https://zaguan.unizar.es/record/61953/files/TESIS- 2017-081.pdf?version=1 D. Nelson and M. Cox, Principles of biochemestry. 2004. Accessed: Oct. 08, 2022. [Online]. Available: http://aulanni.lecture.ub.ac.id/files/2012/01/15616949-Lehninger-Principles-of-Biochemistry-1-copy.pdf A. Soni, M. Yusuf, V. K. Mishra, and M. Beg, “An assessment of thermal impact on chemical characteristics of edible oils by using FTIR spectroscopy,” Mater. Today Proc., Jun. 2022, doi: 10.1016/J.MATPR.2022.05.568. S. Randhawa and T. Mukherjee, “Effect of containers on the thermal degradation of vegetable oils,” Food Control, vol. 144, p. 109344, Feb. 2023, doi: 10.1016/J.FOODCONT.2022.109344. B. P. Mahanta, P. K. Bora, P. Kemprai, G. Borah, M. Lal, and S. Haldar, “Thermolabile essential oils, aromas and flavours: Degradation pathways, effect of thermal processing and alteration of sensory quality,” Food Res. Int., vol. 145, p. 110404, Jul. 2021, doi: 10.1016/J.FOODRES.2021.110404. A. M. Jiménez-Carvelo, M. T. Osorio, A. Koidis, A. González-Casado, and L. Cuadros-Rodríguez, “Chemometric classification and quantification of olive oil in blends with any edible vegetable oils using FTIR-ATR and Raman spectroscopy,” LWT, vol. 86, pp. 174–184, Dec. 2017, doi: 10.1016/J.LWT.2017.07.050. T. A. do Nascimento, T. I. B. Lopes, C. E. D. Nazario, S. L. Oliveira, and G. B. Alcantara, “Vegetable oils: Are they true? A point of view from ATR-FTIR, 1H NMR, and regiospecific analysis by 13C NMR,” Food Res. Int., vol. 144, p. 110362, Jun. 2021, doi: 10.1016/J.FOODRES.2021.110362. G. Ozulku, R. M. Yildirim, O. S. Toker, S. Karasu, and M. Z. Durak, “Rapid detection of adulteration of cold pressed sesame oil adultered with hazelnut, canola, and sunflower oils using ATR-FTIR spectroscopy combined with chemometric,” Food Control, vol. 82, pp. 212–216, Dec. 2017, doi: 10.1016/J.FOODCONT.2017.06.034. I. Z. Rakhmatullin et al., “Application of high resolution NMR (1H and 13C) and FTIR spectroscopy for characterization of light and heavy crude oils,” J. Pet. Sci. Eng., vol. 168, pp. 256–262, Sep. 2018, doi: 10.1016/J.PETROL.2018.05.011.
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spelling	Ochoa Flórez, Diego EnriqueChaparro García, Amanda LucíaSalazar Tellez, Criss Fernando2025-01-20 00:00:002026-04-16T17:12:58Z2025-01-20 00:00:002025-01-200121-7488https://repositorio.uptc.edu.co/handle/001/1879710.19053/uptc.01217488.v16.n1.2025.184022462-7658https://doi.org/10.19053/uptc.01217488.v16.n1.2025.18402application/pdfUniversidad Pedagógica y Tecnológica de Colombiahttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.esinfo:eu-repo/semantics/openAccessEsta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-SinDerivadas 4.0.http://purl.org/coar/access_right/c_abf2https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/18402estabilidadespectroscopia infrarroja FTIRgrupos funcionalesquimiometriaVegetable oil, stability, FTIR infrared spectroscopy, functional groups, chemometrics.Estabilidad térmica de grupos funcionales en aceites vegetales analizados mediante espectroscopia infrarrojaArtículo de revistahttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1info:eu-repo/semantics/articleJournal articleinfo:eu-repo/semantics/publishedVersionTexthttp://purl.org/coar/version/c_970fb48d4fbd8a85S. Durán, J. Torres, and L. Sanhueza, “Aceites vegetales de uso frecuente en Sudamérica: características y propiedades,” 2015, Accessed: Oct. 08, 2022. [Online]. Available: https://scielo.isciii.es/pdf/nh/v32n1/04revision02.pdfG. Pons, “Aceites vegetales, hacia una producción sostenible,” vol. 46, 2015.T. Foster et al., “Food biotechnology,” Curr. Opin. Chem. Eng., vol. 30, pp. 53–59, Dec. 2020, doi: 10.1016/J.COCHE.2020.08.006.A. A. AbuGhazaleh and L. D. Holmes, “Diet supplementation with fish oil and sunflower oil to increase conjugated linoleic acid levels in milk fat of partially grazing dairy cows,” J. Dairy Sci., 2007, doi: 10.3168/jds.2006-684.E. Eder et al., “Oxidative stress related DNA adducts in the liver of female rats fed with sunflower-, rapeseed-, olive- or coconut oil supplemented diets,” Chem. Biol. Interact., 2006, doi: 10.1016/j.cbi.2005.09.004.A. M. O. Rauen-Miguel, W. Esteves, and D. Barrera-Arellano, “Determinación del período de inducción de aceite de soja - Correlación entre el Rancimat y otros índices,” Grasas y Aceites, 1992, doi: 10.3989/gya.1992.v43.i3.1162.R. Jamwal et al., “Recent trends in the use of FTIR spectroscopy integrated with chemometrics for the detection of edible oil adulteration,” Vib. Spectrosc., vol. 113, p. 103222, Mar. 2021, doi: 10.1016/J.VIBSPEC.2021.103222.L. Mitrea et al., “The physicochemical properties of five vegetable oils exposed at high temperature for a short-time-interval,” J. Food Compos. Anal., vol. 106, p. 104305, Mar. 2022, doi: 10.1016/J.JFCA.2021.104305.M. I. Valdez, “Determinación de ácidos grasos trans en papas fritas industriales y de expendio ambulatorio mediante espectrometría infrarroja FTIR,” 2017.A. Rohman, Y. B. Che Man, P. Hashim, and A. Ismail, “FTIR spectroscopy combined with chemometrics for analysis of lard adulteration in some vegetable oils,” CYTA - J. Food, vol. 9, no. 2, pp. 96–101, Aug. 2011, doi: 10.1080/19476331003774639/SUPPL_FILE/TCYT_A_477985_SUP_19165210.PDF.R. Jamwal et al., “Rapid and non-destructive approach for the detection of fried mustard oil adulteration in pure mustard oil via ATR-FTIR spectroscopy-chemometrics,” Spectrochim. Acta Part A Mol. Biomol. Spectrosc., vol. 244, p. 118822, Jan. 2021, doi: 10.1016/J.SAA.2020.118822.Q. Ye and X. Meng, “Highly efficient authentication of edible oils by FTIR spectroscopy coupled with chemometrics,” Food Chem., 2022, doi: 10.1016/j.foodchem.2022.132661.N. Salamah, C. D. Cantika, L. H. Nurani, and A. Guntarti, “Authentication of citrus peel oils from different species and commercial products using FTIR Spectroscopy combined with chemometrics,” Pharmacia, vol. 71, pp. 1–7, Jan. 2024, doi: 10.3897/PHARMACIA.71.E118789.I. Martín-Cabrejas and E. Goicoechea-Oses, “Effect of garlic essential oil on sunflower oil oxidative stability during accelerated storage studied by FTIR spectroscopy,” Food Biosci., vol. 62, p. 105012, Dec. 2024, doi: 10.1016/J.FBIO.2024.105012.H. Li et al., “Repurposing waste oils into cleaner aged asphalt pavement materials: A critical review,” J. Clean. Prod., vol. 334, p. 130230, Feb. 2022, doi: 10.1016/J.JCLEPRO.2021.130230.A. Valenzuela, J. Sanhueza, S. Nieto, G. Petersen, and M. Tavella, “Estudio comparativo, en fritura, de la estabilidad de diferentes aceites vegetales,” Aceites y grasas, 2003, Accessed: Oct. 08, 2022. [Online]. Available: https://www.researchgate.net/publication/238742503D. Dodoo et al., “Quality evaluation of different repeatedly heated vegetable oils for deep-frying of yam fries,” Meas. Food, vol. 7, p. 100035, Sep. 2022, doi: 10.1016/J.MEAFOO.2022.100035.F. Rexhepi, A. Surleva, A. Hyseni, M. Bruçi, and B. Kodraliu, “Comprehensive Investigation of Thermal Degradation Characteristics and Properties Changes of Plant Edible Oils by FTIR-Spectroscopy,” Acta Chem. Iasi, vol. 27, no. 2, pp. 263–286, 2019, doi: 10.2478/achi-2019-0017.H. Vaskova and M. Buckova, “Thermal Degradation of Vegetable Oils: Spectroscopic Measurement and Analysis,” Procedia Eng., vol. 100, no. January, pp. 630–635, Jan. 2015, doi: 10.1016/J.PROENG.2015.01.414.A. Rohman, Y. B. Che, Y. B. Che, M. Aplicación, and D. Ftir, “Aplicación de espectroscopía FTIR para monitorear las estabilidades de aceites vegetales seleccionados durante oxidación térmica,” vol. 2912, 2013, doi: 10.1080/10942912.2011.G. Cakmak-Arslan, “Monitoring of Hazelnut oil quality during thermal processing in comparison with extra virgin olive oil by using ATR-FTIR spectroscopy combined with chemometrics,” Spectrochim. Acta Part A Mol. Biomol. Spectrosc., vol. 266, p. 120461, Feb. 2022, doi: 10.1016/J.SAA.2021.120461.H. Y. Lam, P. K. Roy, and S. Chattopadhyay, “Thermal degradation in edible oils by surface enhanced Raman spectroscopy calibrated with iodine values,” Vib. Spectrosc., vol. 106, p. 103018, Jan. 2020, doi: 10.1016/J.VIBSPEC.2019.103018.J. Sanz, “Estudio y desarrollo de sensores ópticos para la monitorización de compuestos volátiles generados durante la degradación térmica de aceites de consumo,” 2017. Accessed: Oct. 08, 2022. [Online]. Available: https://zaguan.unizar.es/record/61953/files/TESIS- 2017-081.pdf?version=1D. Nelson and M. Cox, Principles of biochemestry. 2004. Accessed: Oct. 08, 2022. [Online]. Available: http://aulanni.lecture.ub.ac.id/files/2012/01/15616949-Lehninger-Principles-of-Biochemistry-1-copy.pdfA. Soni, M. Yusuf, V. K. Mishra, and M. Beg, “An assessment of thermal impact on chemical characteristics of edible oils by using FTIR spectroscopy,” Mater. Today Proc., Jun. 2022, doi: 10.1016/J.MATPR.2022.05.568.S. Randhawa and T. Mukherjee, “Effect of containers on the thermal degradation of vegetable oils,” Food Control, vol. 144, p. 109344, Feb. 2023, doi: 10.1016/J.FOODCONT.2022.109344.B. P. Mahanta, P. K. Bora, P. Kemprai, G. Borah, M. Lal, and S. Haldar, “Thermolabile essential oils, aromas and flavours: Degradation pathways, effect of thermal processing and alteration of sensory quality,” Food Res. Int., vol. 145, p. 110404, Jul. 2021, doi: 10.1016/J.FOODRES.2021.110404.A. M. Jiménez-Carvelo, M. T. Osorio, A. Koidis, A. González-Casado, and L. Cuadros-Rodríguez, “Chemometric classification and quantification of olive oil in blends with any edible vegetable oils using FTIR-ATR and Raman spectroscopy,” LWT, vol. 86, pp. 174–184, Dec. 2017, doi: 10.1016/J.LWT.2017.07.050.T. A. do Nascimento, T. I. B. Lopes, C. E. D. Nazario, S. L. Oliveira, and G. B. Alcantara, “Vegetable oils: Are they true? A point of view from ATR-FTIR, 1H NMR, and regiospecific analysis by 13C NMR,” Food Res. Int., vol. 144, p. 110362, Jun. 2021, doi: 10.1016/J.FOODRES.2021.110362.G. Ozulku, R. M. Yildirim, O. S. Toker, S. Karasu, and M. Z. Durak, “Rapid detection of adulteration of cold pressed sesame oil adultered with hazelnut, canola, and sunflower oils using ATR-FTIR spectroscopy combined with chemometric,” Food Control, vol. 82, pp. 212–216, Dec. 2017, doi: 10.1016/J.FOODCONT.2017.06.034.I. Z. Rakhmatullin et al., “Application of high resolution NMR (1H and 13C) and FTIR spectroscopy for characterization of light and heavy crude oils,” J. Pet. Sci. Eng., vol. 168, pp. 256–262, Sep. 2018, doi: 10.1016/J.PETROL.2018.05.011.173116616Ciencia en Desarrollohttps://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/download/18402/15808Núm. 1 , Año 2025 : Vol. 16 Núm. 1 (2025): Vol. 16 Núm. 1 (2025): Vol 16, Núm.1 (2025): Enero - JunioPublicationOREORE.xmltext/xml2782https://repositorio.uptc.edu.co/bitstreams/a82c4e07-89c5-48ca-b381-5aea98c0ae9b/downloadf745172e0b81714457f7c16cd222708cMD51falseAnonymousREAD001/18797oai:repositorio.uptc.edu.co:001/187972026-10-30 07:02:34.469https://creativecommons.org/licenses/by-nc-nd/4.0/deed.esmetadata.onlyhttps://repositorio.uptc.edu.coRepositorio Institucional UPTCbdigital@metabiblioteca.com

Estabilidad térmica de grupos funcionales en aceites vegetales analizados mediante espectroscopia infrarroja

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