Fourier transform-infrared spectroscopy techniques used to study sunflower oil after thermally exposure

In this study we demonstrated that the IR spectroscopy can be used to follow the variations can be occurred during the exposure of the oil to a high heat. Also we figured out the specific frequencies that should be looked at during the analyses of tested samples. We conformed that major changes will happened when the temperature elevated to up to 270 ?C. As the peroxide derivative of fatty acids, formed during the storage, through the reaction of air oxygen, with the oil, had disappeared during the heating at up to 150 ?C. The shift of the combinations bands ranged from 4000 cm-1 to 3000 cm-1 formed from the fundamental and overtone of C-C and O-H bands can be considered to make quantifications for the chemical changes that expected during working temperatures, through the industrial processes or consumptions. Such region can be used instead of using the fundamental fingerprint regions of the cocking oils and their mixtures.