<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Biodiesel has become more attractive material for its properties such as biodegradability, renewability and very low toxicity of its combustion products. A higher quality of this fuel is essential in its potential commercialization. Analytical methods used in biodiesel analysis are constantly refined. The most popular analytical techniques include chromatography and molecular spectroscopy. The ATR-FTIR spectroscopy is one of the most important methods of spectroscopy. This paper presents the results of studies on selected oils of natural origin using ATR-FTIR infrared absorption spectroscopy. Three types of oils from pumpkin seeds and winter rapeseed were analysed. The main fatty acids were also determined in all the samples.</p></abstract>

Biodiesel has become more attractive material for its properties such as biodegradability, renewability and very low toxicity of its combustion products. A higher quality of this fuel is essential in its potential commercialization. Analytical methods used in biodiesel analysis are constantly refined. The most popular analytical techniques include chromatography and molecular spectroscopy. The ATR-FTIR spectroscopy is one of the most important methods of spectroscopy. This paper presents the results of studies on selected oils of natural origin using ATR-FTIR infrared absorption spectroscopy. Three types of oils from pumpkin seeds and winter rapeseed were analysed. The main fatty acids were also determined in all the samples.

Profile of Fatty Acids and Spectroscopic Characteristics of Selected Vegetable Oils Extracted by Cold Maceration

Department of Machines Usage and Management of Production Processes

Agricultural Engineering

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Biodiesel has become more attractive material for its properties such as biodegradability, renewability and very low toxicity of its combustion products. A...

Profile of Fatty Acids and Spectroscopic Characteristics of Selected Vegetable Oils Extracted by Cold Maceration

Publicado en línea: 16 abr 2018

Páginas: 61 - 71

Recibido: 01 sept 2017

Aceptado: 01 nov 2017

DOI: https://doi.org/10.1515/agriceng-2018-0006

Palabras clave
pumpkin seeds, rapeseeds, cold pressed oils, fatty acids, ATR-FTIR

© 2018 Magdalena Kachel et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Profile of Fatty Acids and Spectroscopic Characteristics of Selected Vegetable Oils Extracted by Cold Maceration

Publicado en línea: 16 abr 2018

Páginas: 61 - 71

Recibido: 01 sept 2017

Aceptado: 01 nov 2017

DOI: https://doi.org/10.1515/agriceng-2018-0006

Palabras clavepumpkin seeds, rapeseeds, cold pressed oils, fatty acids, ATR-FTIR

© 2018 Magdalena Kachel et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Palabras clave
pumpkin seeds, rapeseeds, cold pressed oils, fatty acids, ATR-FTIR