Identificação de Estruturas Moleculares em Óleos Vegetais por Espectroscopia Raman

Raman spectroscopy has emerged as a rapid, non-destructive analytical technique requiring minimal sample preparation and suitable for the chemical characterization of vegetable oils. In this study, the potential of Raman spectroscopy for the identification of molecular components and differentiation of vegetable oils with distinct fatty acid and triacylglycerol compositions was evaluated. Raman spectra were analyzed in the 400–1800 cm-1 spectral range. The results demonstrated that differences in the relative intensities of specific Raman bands are directly associated with the degree of unsaturation and molecular composition of the oils, allowing the differentiation of oils rich in monounsaturated fatty acids, such as olive oil, from those containing higher proportions of polyunsaturated fatty acids, such as soybean, corn, and sunflower oils.