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Ahmad MH, Saeed N, Imran M, Kamran Khan M, Muhammad N, Sahar A, Khan MI. Rapid and nondestructive characterization of multiple frying sunflower oil blend using fourier transform infrared spectroscopy and chemometrics. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2027442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Muhammad Haseeb Ahmad
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Nimra Saeed
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Imran
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Kamran Khan
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | | | - Amna Sahar
- Department of Food Engineering, Faculty of Agriculture Engineering, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Imran Khan
- Department of Mathematics & Statistics, Faculty of Sciences, University of Agriculture, Faisalabad, Pakistan
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2
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Ahmad MH, Shahbaz Z, Imran M, Khan MK, Muhammad N, Iqbal S, Ahmed W, Ahmad T. Monitoring of frying process in canola oil blend using fourier transform infrared and chemometrics techniques. Food Sci Nutr 2021; 9:6089-6098. [PMID: 34760240 PMCID: PMC8565206 DOI: 10.1002/fsn3.2558] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/20/2021] [Accepted: 08/22/2021] [Indexed: 12/02/2022] Open
Abstract
The production of trans-fats and chemical changes during the process of frying are serious public health concerns and must be monitored efficiently. For this purpose, the canola oil was formulated with different ratio of extra virgin olive oil and palm olein using D-optimal mixture design, and the best formulation (67:22:11) based on free fatty acid (FFA) content, peroxide value (PV), and iodine value (IV) as responses was selected for multiple frying process. The data on FFA, PV, and IV along with Fourier transform-infrared (FT-IR) spectra were taken after each frying up to ten frying. The spectral data were preprocessed with standard normal variate followed by principal component analysis which is clearly showing the differentiation for various frying. Similarly, partial least square regression was applied to predict the FFA (0.37%-1.63%), PV (4.47-13.85 meqO2/kg), and IV (111.51-51.39 I2/100 g) which demonstrated high coefficient of determination (R2) 0.84, 0.83, and 0.81, respectively. It can be summarized that FT-IR can be used as a novel tool for fast and noninvasive quality determination of frying oils.
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Affiliation(s)
- Muhammad Haseeb Ahmad
- Department of Food ScienceFaculty of Life SciencesGovernment College UniversityFaisalabadPakistan
| | - Zainab Shahbaz
- Department of Food ScienceFaculty of Life SciencesGovernment College UniversityFaisalabadPakistan
| | - Muhammad Imran
- Department of Food ScienceFaculty of Life SciencesGovernment College UniversityFaisalabadPakistan
| | - Muhammad Kamran Khan
- Department of Food ScienceFaculty of Life SciencesGovernment College UniversityFaisalabadPakistan
| | - Niaz Muhammad
- National Agriculture Education CollegeKabulAfghanistan
| | - Sanaullah Iqbal
- Department of Food Science and Human NutritionFaculty of Bio‐SciencesUniversity of Veterinary & Animal SciencesLahorePakistan
| | - Waqas Ahmed
- Department of Food Science and Human NutritionFaculty of Bio‐SciencesUniversity of Veterinary & Animal SciencesLahorePakistan
| | - Tanvir Ahmad
- Department of StatisticsFaculty of Physical SciencesGovernment College UniversityFaisalabadPakistan
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The formation, determination and health implications of polar compounds in edible oils: Current status, challenges and perspectives. Food Chem 2021; 364:130451. [PMID: 34198033 DOI: 10.1016/j.foodchem.2021.130451] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 06/21/2021] [Accepted: 06/21/2021] [Indexed: 01/12/2023]
Abstract
To effectively control the quality of edible oil, polar compounds in edible oils have been studied extensively in the past few decades, particularly in the field of frying. This article critically reviews the formation, determination, and health implications of the polar compounds in edible oils via comprehensive literature research. The challenges and perspectives of polar compounds in edible oils are also discussed. Three chemical reactions, including oxidation, hydrolysis, and polymerization, elaborate polar compound formation. Many techniques are used to determine the total polar compound content of edible oils, with comparative analysis; Fourier transform infrared technique is a relatively ideal method. A major obstacle for nutritional studies focused on polar compounds formed during frying is that few pure compounds have been quantified. To inhibit the formation of the polar compounds effectively, investigations into the applications of enzymatic method in developing new lipophilized antioxidants may be a new direction in research.
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Meenu M, Decker EA, Xu B. Application of vibrational spectroscopic techniques for determination of thermal degradation of frying oils and fats: a review. Crit Rev Food Sci Nutr 2021; 62:5744-5765. [PMID: 33645344 DOI: 10.1080/10408398.2021.1891520] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Deep fried foods are popular among consumers due to their unique taste and texture. During the process of deep-frying, oil is subjected to a high temperature that results into the generation of harmful compounds. The repeated usage of frying oil is a common exercise and associated with various health hazards. Thus, determination of frying oil quality is a critical practice to follow. The chemical methods employed to determine the quality of frying oil are destructive and require large amount of harmful chemical, thus researchers are exploring the application of various vibrational spectroscopic techniques for this purpose. The first part of this review provides a detailed insight into fundamental theoretical aspects of two main vibrational spectroscopic techniques (infrared and Raman spectroscopy) and chemical alteration in frying oils under thermal stress. While in the following parts, the application of near-infrared (NIR) and Fourier transform infrared (FTIR) and Raman spectroscopy for evaluating the quality of various frying oils and fats under thermal stress has been discussed. It is anticipated that this review paper can serve as a reference source for impending research in this field.
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Affiliation(s)
- Maninder Meenu
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, China
| | - Eric A Decker
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA, USA
| | - Baojun Xu
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, China
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Jamwal R, Kumari S, Balan B, Kelly S, Cannavan A, Singh DK. Rapid and non-destructive approach for the detection of fried mustard oil adulteration in pure mustard oil via ATR-FTIR spectroscopy-chemometrics. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2021; 244:118822. [PMID: 32829154 DOI: 10.1016/j.saa.2020.118822] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Revised: 08/05/2020] [Accepted: 08/07/2020] [Indexed: 06/11/2023]
Abstract
Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy integrated with chemometrics was effectively applied for the rapid detection and accurate quantification of fried mustard oil (FMO) adulteration in pure mustard oil (PMO). PMO was adulterated with FMO in the range of 0.5-50% v/v. Principal component analysis (PCA) elucidated the studied adulteration using two components with an explained variance of 97%. The linear discriminant analysis (LDA) was adopted to classify the adulterated PMO samples with FMO. LDA model showed 100% accuracy initially, as well as when cross-validated. To enhance the overall quality of models, characteristic spectral regions were optimized, and principal component regression (PCR) and partial least square regression (PLS-R) models were constructed with high accuracy and precision. PLS-R model for the 2nd derivative of the optimized spectral region 1260-1080 cm-1 showed best results for prediction sample sets in terms of high R2 and residual predictive deviation (RPD) value of 0.999 and 31.91 with low root mean square error (RMSE) and relative prediction error (RE %) of 0.53% v/v and 3.37% respectively. Thus, the suggested method can detect up to 0.5% v/v of adulterated FMO in PMO in a short time interval.
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Affiliation(s)
- Rahul Jamwal
- Soil Microbial Ecology and Environmental Toxicology Laboratory, Department of Zoology, University of Delhi, New Delhi, Delhi 110007, India
| | - Shivani Kumari
- Soil Microbial Ecology and Environmental Toxicology Laboratory, Department of Zoology, University of Delhi, New Delhi, Delhi 110007, India
| | - Biji Balan
- Soil Microbial Ecology and Environmental Toxicology Laboratory, Department of Zoology, University of Delhi, New Delhi, Delhi 110007, India
| | - Simon Kelly
- Food and Environmental Protection Laboratory, International Atomic Energy Agency, Vienna International Centre, PO Box 100, 1400 Vienna, Austria
| | - Andrew Cannavan
- Seibersdorf Laboratory, International Atomic Energy Agency, Vienna International Centre, PO Box 100, 1400 Vienna, Austria
| | - Dileep Kumar Singh
- Soil Microbial Ecology and Environmental Toxicology Laboratory, Department of Zoology, University of Delhi, New Delhi, Delhi 110007, India.
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Quality assessment of frying oil using short-chain fatty acid profile and infrared spectrum coupled with partial least squares. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00476-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Liu X, Ye Q, Xiao C, Zou Y, Meng X. Rapid Determination of Total Polar Compounds in Frying Oil Using ATR‐FTIR Combined with Extended Partial Least Squares Regression. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900432] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Xiaoying Liu
- College of Food Science and TechnologyZhejiang University of Technology Hangzhou 310014 P. R. China
| | - Qin Ye
- College of Food Science and TechnologyZhejiang University of Technology Hangzhou 310014 P. R. China
- Institute of Food SciencesZhejiang Academy of Agricultural Sciences Hangzhou 310014 P. R. China
| | - Chaogeng Xiao
- Institute of Food SciencesZhejiang Academy of Agricultural Sciences Hangzhou 310014 P. R. China
| | - Ying Zou
- Wenzhou Vocational College of Science and Technology Wenzhou 325006 P. R. China
| | - Xianghe Meng
- College of Food Science and TechnologyZhejiang University of Technology Hangzhou 310014 P. R. China
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Goh KM, Maulidiani M, Rudiyanto R, Wong YH, Ang MY, Yew WM, Abas F, Lai OM, Wang Y, Tan CP. Rapid assessment of total MCPD esters in palm-based cooking oil using ATR-FTIR application and chemometric analysis. Talanta 2019; 198:215-223. [PMID: 30876552 DOI: 10.1016/j.talanta.2019.01.111] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2018] [Revised: 01/29/2019] [Accepted: 01/31/2019] [Indexed: 10/27/2022]
Abstract
The technique of Fourier transform infrared spectroscopy is widely used to generate spectral data for use in the detection of food contaminants. Monochloropropanediol (MCPD) is a refining process-induced contaminant that is found in palm-based fats and oils. In this study, a chemometric approach was used to evaluate the relationship between the FTIR spectra and the total MCPD content of a palm-based cooking oil. A total of 156 samples were used to develop partial least squares regression (PLSR), artificial neural network (nnet), average artificial neural network (avNNET), random forest (RF) and cubist models. In addition, a consensus approach was used to generate fusion result consisted from all the model mentioned above. All the models were evaluated based on validation performed using training and testing datasets. In addition, the box plot of coefficient of determination (R2), root mean square error (RMSE), slopes and intercepts by 100 times randomization was also compared. Evaluation of performance based on the testing R2 and RMSE suggested that the cubist model predicted total MCPD content with the highest accuracy, followed by the RF, avNNET, nnet and PLSR models. The overfitting tendency was assessed based on differences in R2 and RMSE in the training and testing calibrations. The observations showed that the cubist and avNNET models possessed a certain degree of overfitting. However, the accuracy of these models in predicting the total MCPD content was high. Results of the consensus model showed that it slightly improved the accuracy of prediction as well as significantly reduced its uncertainty. The important variables derived from the cubist and RF models suggested that the wavenumbers corresponding to the MCPDs originated from the -CH=CH2 or CH=CH (990-900 cm-1) and C-Cl stretch (800-700 cm-1) regions of the FTIR spectrum data. In short, chemometrics in combination with FTIR analysis especially for the consensus model represent a potential and flexible technique for estimating the total MCPD content of refined vegetable oils.
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Affiliation(s)
- Kok Ming Goh
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - M Maulidiani
- School of Fundamental Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia
| | - R Rudiyanto
- School of Food Science and Technology, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia
| | - Yu Hua Wong
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - May Yen Ang
- Shimadzu Malaysia Sdn Bhd, No.6 Lorong Teknologi 3/4 A, Nouvelle Industrial Park 2, Taman Sains Selangor 1, Kota Damansara, 47810 Petaling Jaya, Selangor, Malaysia
| | - Wooi Meng Yew
- Shimadzu Malaysia Sdn Bhd, No.6 Lorong Teknologi 3/4 A, Nouvelle Industrial Park 2, Taman Sains Selangor 1, Kota Damansara, 47810 Petaling Jaya, Selangor, Malaysia
| | - Faridah Abas
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Oi Ming Lai
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Yonghua Wang
- Guangdong Research Center of Lipid Science Applied Engineering Technology, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
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Ibrahim NUA, Abd Aziz S, Hashim N, Jamaludin D, Khaled AY. Dielectric Spectroscopy of Palm Olein During Batch Deep Frying and Their Relation with Degradation Parameters. J Food Sci 2019; 84:792-797. [PMID: 30861127 DOI: 10.1111/1750-3841.14436] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2018] [Revised: 12/13/2018] [Accepted: 12/15/2018] [Indexed: 11/27/2022]
Abstract
Total polar compounds (TPC) and free fatty acids (FFA) are important indicators in evaluating the quality of frying oil. Conventional methods to determine TPC and FFA are often time consuming, involved laboratory analyses which required skilled personnel and used substantial amount of harmful solvent. In this study, dielectric spectroscopy technique was used to investigate the relation between dielectric property of refined, bleached and deodorized palm olein (RBDPO) during deep frying with TPC and FFA. In total, 150 batches of French fries were intermittently fried at 185 ± 5 °C for 7 hr a day over 5 consecutive days. A total of 30 frying oil samples were collected. The dielectric property of frying oil samples were measured using impedance analyzer with frequencies ranging from 100 Hz to 10 MHz. The TPC of frying oil samples were measured with a Testo 270, while the FFA analysis was done using Malaysian Palm Oil Board (MPOB) test method. Results showed that dielectric constant, TPC and FFA of RBDPO increased as the frying time increased. Dielectric constant increased from 3.09 to 3.17, while TPC and FFA increased from 9.96 to 19.52 and from 0.08% to 0.36%, respectively. Partial least square (PLS) analysis produced good prediction of TPC and FFA with the application of genetic algorithm (GA). Model developed for prediction of TPC and FFA yielded highly significant correlation with R2 of 0.91 and 0.95, respectively and both had root mean square error in cross-validation (RMSECV) of 1.06%. This study demonstrates the potential of dielectric spectroscopy in monitoring palm olein degradation during frying. PRACTICAL APPLICATION: The application of dielectric spectroscopy to detect degradation of palm olein during frying was studied. The dielectric property of palm olein during frying has successfully correlated with TPC and FFA. The model developed in this study could be used for the development of a sensing system for palm olein degradation monitoring.
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Affiliation(s)
- Nur Ul Atikah Ibrahim
- Smart Farming Technology Center, Dept. of Biological and Agricultural Engineering, Faculty of Engineering, Univ. Putra Malaysia, 43400, UPM Serdang, Malaysia
| | - Samsuzana Abd Aziz
- Smart Farming Technology Center, Dept. of Biological and Agricultural Engineering, Faculty of Engineering, Univ. Putra Malaysia, 43400, UPM Serdang, Malaysia
| | - Norhashila Hashim
- Smart Farming Technology Center, Dept. of Biological and Agricultural Engineering, Faculty of Engineering, Univ. Putra Malaysia, 43400, UPM Serdang, Malaysia
| | - Diyana Jamaludin
- Smart Farming Technology Center, Dept. of Biological and Agricultural Engineering, Faculty of Engineering, Univ. Putra Malaysia, 43400, UPM Serdang, Malaysia
| | - Alfadhl Yahya Khaled
- Smart Farming Technology Center, Dept. of Biological and Agricultural Engineering, Faculty of Engineering, Univ. Putra Malaysia, 43400, UPM Serdang, Malaysia
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Abrahale K, Sousa S, Albuquerque G, Padrão P, Lunet N. Street food research worldwide: a scoping review. J Hum Nutr Diet 2018; 32:152-174. [DOI: 10.1111/jhn.12604] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- K. Abrahale
- EPIUnit - Unidade de Investigação em Epidemiologia; Instituto de Saúde Pública; Universidade do Porto; Porto Portugal
| | - S. Sousa
- EPIUnit - Unidade de Investigação em Epidemiologia; Instituto de Saúde Pública; Universidade do Porto; Porto Portugal
- Faculdade de Ciências da Nutrição; Alimentação da Universidade do Porto; Porto Portugal
| | - G. Albuquerque
- EPIUnit - Unidade de Investigação em Epidemiologia; Instituto de Saúde Pública; Universidade do Porto; Porto Portugal
| | - P. Padrão
- EPIUnit - Unidade de Investigação em Epidemiologia; Instituto de Saúde Pública; Universidade do Porto; Porto Portugal
- Faculdade de Ciências da Nutrição; Alimentação da Universidade do Porto; Porto Portugal
| | - N. Lunet
- EPIUnit - Unidade de Investigação em Epidemiologia; Instituto de Saúde Pública; Universidade do Porto; Porto Portugal
- Departamento de Ciências da Saúde Pública e Forenses e Educação Médica; Faculdade de Medicina da Universidade do Porto; Porto Portugal
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Lim SY, Abdul Mutalib MS, Khaza’ai H, Chang SK. Detection of fresh palm oil adulteration with recycled cooking oil using fatty acid composition and FTIR spectral analysis. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1522332] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Shih Yeh Lim
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Malaysia
| | - Mohd Sokhini Abdul Mutalib
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Malaysia
| | - Huzwah Khaza’ai
- Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Malaysia
| | - Sui Kiat Chang
- Department of Nutrition and Dietetics, School of Health Sciences, International Medical University, Kuala Lumpur, Malaysia
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12
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Wang L, Sun DW, Pu H, Cheng JH. Quality analysis, classification, and authentication of liquid foods by near-infrared spectroscopy: A review of recent research developments. Crit Rev Food Sci Nutr 2017; 57:1524-1538. [DOI: 10.1080/10408398.2015.1115954] [Citation(s) in RCA: 103] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Lu Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, P. R. China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, P. R. China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, P. R. China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, P. R. China
- Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
| | - Hongbin Pu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, P. R. China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, P. R. China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, P. R. China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, P. R. China
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Talpur MY, Hassan SS, Sherazi STH, Mahesar SA, Kara H, Kandhro AA. A simplified FTIR chemometric method for simultaneous determination of four oxidation parameters of frying canola oil. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2015; 149:656-661. [PMID: 25985130 DOI: 10.1016/j.saa.2015.04.098] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/05/2015] [Revised: 04/20/2015] [Accepted: 04/27/2015] [Indexed: 06/04/2023]
Abstract
Transmission Fourier transform infrared (FTIR) spectroscopic method using 100 μm KCl cell was applied for the determination of total polar compounds (TPC), carbonyl value (CV), conjugated diene (CD) and conjugated triene (CT) in canola oil (CLO) during potato chips frying at 180 °C. The calibration models were developed for TPC, CV, CD and CT using partial least square (PLS) chemometric technique. Excellent regression coefficients (R(2)) and root mean square error of prediction values for TPC, CV, CD and CT were found to be 0.999, 0.992, 0.998 and 0.999 and 0.809, 0.690, 1.26 and 0.735, respectively. The developed calibration models were applied on samples of canola oil drawn during potato chips frying process. A linear relationship was obtained between CD and TPC with a good correlation of coefficient (R(2)=0.9816). Results of the study clearly indicated that transmission FTIR-PLS method could be used for quick and precise evaluation of oxidative changes during the frying process without using any organic solvent.
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Affiliation(s)
- M Younis Talpur
- Government Muslim Science Degree College Hyderabad, Education and Literacy Department, Government of Sindh, Pakistan; Department of Chemistry, Faculty of Science, Selcuk University, 42075 Konya, Turkey; National Centre of Excellence in Analytical Chemistry University of Sindh, Jamshoro 76080, Pakistan.
| | - S Sara Hassan
- National Centre of Excellence in Analytical Chemistry University of Sindh, Jamshoro 76080, Pakistan; Metallurgy and Materials Engineering Department, Mehran University of Engineering and Technology, Jamshoro 76080, Sindh, Pakistan
| | - S T H Sherazi
- National Centre of Excellence in Analytical Chemistry University of Sindh, Jamshoro 76080, Pakistan; Department of Chemistry, Faculty of Science, Selcuk University, 42075 Konya, Turkey
| | - S A Mahesar
- National Centre of Excellence in Analytical Chemistry University of Sindh, Jamshoro 76080, Pakistan
| | - Huseyin Kara
- Department of Chemistry, Faculty of Science, Selcuk University, 42075 Konya, Turkey; Department of Chemistry, Faculty of Science, Necmettin Erbakan University, 42090 Konya, Turkey
| | - Aftab A Kandhro
- Dr. M. A. Kazi Institute of Chemistry, University of Sindh, Jamshoro 76080, Sindh, Pakistan
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Chen JY, Zhang H, Ma J, Tuchiya T, Miao Y. Determination of the degree of degradation of frying rapeseed oil using fourier-transform infrared spectroscopy combined with partial least-squares regression. Int J Anal Chem 2015; 2015:185367. [PMID: 25802523 PMCID: PMC4353439 DOI: 10.1155/2015/185367] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2014] [Revised: 01/15/2015] [Accepted: 01/16/2015] [Indexed: 11/18/2022] Open
Abstract
This rapid method for determining the degree of degradation of frying rapeseed oils uses Fourier-transform infrared (FTIR) spectroscopy combined with partial least-squares (PLS) regression. One hundred and fifty-six frying oil samples that degraded to different degrees by frying potatoes were scanned by an FTIR spectrometer using attenuated total reflectance (ATR). PLS regression with full cross validation was used for the prediction of acid value (AV) and total polar compounds (TPC) based on raw, first, and second derivative FTIR spectra (4000-650 cm(-1)). The precise calibration model based on the second derivative FTIR spectra shows that the coefficients of determination for calibration (R (2)) and standard errors of cross validation (SECV) were 0.99 and 0.16 mg KOH/g and 0.98 and 1.17% for AV and TPC, respectively. The accuracy of the calibration model, tested using the validation set, yielded standard errors of prediction (SEP) of 0.16 mg KOH/g and 1.10% for AV and TPC, respectively. Therefore, the degradation of frying oils can be accurately measured using FTIR spectroscopy combined with PLS regression.
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Affiliation(s)
- Jie Yu Chen
- Faculty of Bioresource Sciences, Akita Prefectural University, Akita 010-0195, Japan
| | - Han Zhang
- Faculty of Bioresource Sciences, Akita Prefectural University, Akita 010-0195, Japan
| | - Jinkui Ma
- School of Chemistry & Chemical Engineering, Zhaoqing University, Zhaoqing 526061, China
| | - Tomohiro Tuchiya
- Faculty of Bioresource Sciences, Akita Prefectural University, Akita 010-0195, Japan
| | - Yelian Miao
- College of Food and Light Industrial Engineering, Nanjing University of Technology, Nanjing 211800, China
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