Determination of the Degree of Degradation of Frying Rapeseed Oil Using Fourier-Transform Infrared Spectroscopy Combined with Partial Least-Squares Regression
Joint Authors
Chen, Jie Yu
Zhang, Han
Ma, Jinkui
Tuchiya, Tomohiro
Miao, Yelian
Source
International Journal of Analytical Chemistry
Issue
Vol. 2015, Issue 2015 (31 Dec. 2015), pp.1-6, 6 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2015-02-23
Country of Publication
Egypt
No. of Pages
6
Main Subjects
Abstract EN
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.
American Psychological Association (APA)
Chen, Jie Yu& Zhang, Han& Ma, Jinkui& Tuchiya, Tomohiro& Miao, Yelian. 2015. Determination of the Degree of Degradation of Frying Rapeseed Oil Using Fourier-Transform Infrared Spectroscopy Combined with Partial Least-Squares Regression. International Journal of Analytical Chemistry،Vol. 2015, no. 2015, pp.1-6.
https://search.emarefa.net/detail/BIM-1064407
Modern Language Association (MLA)
Chen, Jie Yu…[et al.]. Determination of the Degree of Degradation of Frying Rapeseed Oil Using Fourier-Transform Infrared Spectroscopy Combined with Partial Least-Squares Regression. International Journal of Analytical Chemistry No. 2015 (2015), pp.1-6.
https://search.emarefa.net/detail/BIM-1064407
American Medical Association (AMA)
Chen, Jie Yu& Zhang, Han& Ma, Jinkui& Tuchiya, Tomohiro& Miao, Yelian. Determination of the Degree of Degradation of Frying Rapeseed Oil Using Fourier-Transform Infrared Spectroscopy Combined with Partial Least-Squares Regression. International Journal of Analytical Chemistry. 2015. Vol. 2015, no. 2015, pp.1-6.
https://search.emarefa.net/detail/BIM-1064407
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1064407