Thermal degradation analysis of vegetable oils via Raman spectroscopy Jefferson de Souza, Wallace Alfredo Travassos Jr., Marcos Tadeu T. Pacheco, Landulfo Silveira Jr.

Abstract

  The article deals with the analysis of soybean, olive and coconut oils heated and maintained between 140 ºC and 160 ºC, for 90 min, by Raman spectroscopy. The Raman peaks of the spectra were analyzed and changes resulting from degradation were identified. Such changes are compatible with pyrolysis and generation of degradation products.