Fourier Transform Infrared Spectroscopic Analysis of Butter Made from Vegetable Oil and Pure Cow Milk Subjected to Thermo-oxidation Processes

During a thermo-oxidative treatment, fatty acids, primarily unsaturated ones, can form isomers and oxidation products, which when taken in high concentrations have a deleterious impact on health. As a result, the goal of this study was to establish the quality of fatty acids in butter and margarine that had been subjected to a thermo-oxidative treatment. Butter and margarine of commercial brands were purchased. The thermo-oxidative treatment was done for 30 minutes at 200°C. In the middle region, Fourier transform infrared spectroscopy (FTIR) was utilised to detect the fatty acids (400-4000 cm-1). Saturated and unsaturated fatty acids were found to have no chemical alterations or oxidative breakdown products. Due to the origin of the raw material, a minimum strength in the absorbance matching to the double bonds with trans configuration was identified. As a result, the thermo-oxidative treatment conditions do not cause changes in the chemical structure of the fatty acids.

Author (S) Details

José Alberto Ariza-Ortega
Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, San Agustín Tlaxiaca, Hidalgo, 42090, México.

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