Certain physico-chemical properties of triolein and methyl alcohol–triolein mixture under pressure

Abstract

The article discusses further research of the new high-pressure phase in triolein and in triolein mixed with methyl alcohol. The transformation from the initial isotropic state of liquid to the high-pressure phase in case of the mixture of triolein–alcohol was observed by us for the first time. In this study, we compare the phase transformation under pressure, both for oil and for oil–alcohol mixture. Spectra of Raman and UV–VIS absorption show that the application of pressure to triolein leads to partial irreversibility of the observed processes. That partial irreversibility is important for the food conservation methods based on high-pressure technology since triolein is a good model of the most of vegetable oils components.