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Sunflower Seed Oil Quality Analysis by Regina is a document available to read on EtoBox.
This study analyzed the quality parameters of 41 sunflower seed oil (SSO) products before and after high-temperature and short-time cooking, focusing on peroxide value, acid value, and fatty acid composition. The research utilized Fourier-transform infrared (FTIR) spectroscopy combined with chemometrics to establish relationships between quality parameters and FTIR characteristics. Results indicated significant variations in fatty acid composition based on the origin of the oils and shelf life, with FTIR sp
- Author
- Regina
- Language
- EN