Rheological properties and FTIR spectra of olive, chia and garden cress oils exposed to high temperatures for different times
Rheological properties and FTIR spectra of some heated oils
Keywords:
chia oil, olive oil, garden cress oil, rheological properties, peroxide value, FTIR spectraAbstract
Rheological properties, peroxide value, and FTIR spectra of olive, chia, and garden cress oils exposed to high temperatures (150, 175, and 200 ºC) for different times (30, 60, and 120 minutes) were assayed. The shear stress versus shear rate data (at 25 ºC) was fitted to Newtonian, Bingham, and power law rheological mathematical models. Fresh tested oils showed Newtonian flow behavior with correlation coefficients higher than 0.99 and slight non-Newtonian behavior after heat treatment at different temperatures and times. The peroxide values of the tested oils were significantly increased with increasing the temperature and time, excepting the garden cress oil treated at 200 °C. The viscosity is more related to the peroxide value of olive and chia oils (R2= 0.8844 and 0.9768, respectively) than that of garden cress oil (R2= 0.7325). The FTIR spectra showed little decrease in absorption at 2924 and 2855 cm-1 in olive and garden cress oils, and at 1744 cm-1 in chia oil after thermal treatment. The vibrations appear at 3200 – 3500 cm-1 in chia and garden cress oils indicating the presence of peroxides produced during thermal treatment, while it disappeared in olive oil. A peak at 1672 cm-1 was noticed in olive oil indicating the presence of free fatty acids. A slight difference was observed at 962 cm-1 between spectra for chia and garden cress oils, indicating the formation of trans fatty acids. In conclusion, the rheological properties and FTIR spectra can be used as good tools to estimate the quality of heated oils.
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