Quantitative Fourier transform infrared analysis for anisidine value and aldehydes in thermally stressed oils |
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Authors: | J Dubois F R van de Voort J Sedman A A Ismail H R Ramaswamy |
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Affiliation: | (1) McGill IR Group, Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, Box 187, H9X 3V9 Ste. Anne de Bellevue, Quebec, Canada |
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Abstract: | A Fourier transform infrared (FTIR) transmission-based spectroscopic method was investigated for the simultaneous monitoring
of aldehyde formation and the determination of anisidine value (AV) in thermally stressed oils. Synthetic calibration standards
were prepared by adding known amounts of hexanal,t-2-hexenal andt,t-2,4-decadienal to canola oil (these compounds considered representative of aldehydic compounds formed during oxidation) plus
random amounts of other compounds representative of oxidation by-products. The standards were analyzed for their chemical
AV. With the partial least squares (PLS) technique, an FTIR spectrometer was calibrated to predict both the concentrations
of individual aldehyde types and AV, with the individual aldehyde contributions being related to the chemical AV by multiple
linear regression to derive “apparent” AV values. The predictive capability of the PLS calibrations was assessed by analyzing
canola oils that were thermally stressed at 120, 155, and 200°C. The apparent AV, predicted for these samples, matched the
chemical AV values within ±1.65 AV units. A PLS calibration also was derived by using thermally stressed samples as calibration
standards. This approach provided similar predictive accuracy as the use of synthetic calibration standards. As such, quantitative
determination of AV by FTIR spectroscopy was shown to be feasible, and the synthetic calibration approach provided additional
information on the aldehyde types present in a sample and allowed the use of a simple gravimetric approach for calibrating
an FTIR spectrometer. This study provides the basis for the development of a rapid, automated FTIR method for the direct analysis
for AV of thermally stressed fats and oils in their neat form without the use of chemical reagents. The implementation of
such a method as a quality control tool would eliminate the use and disposal of hazardous solvents and reagents, required
by the conventional chemical method, and drastically reduce analysis time (∼2 min/sample). Possible applications include monitoring
of the oxidative state of frying oils or evaluation of oxidative stability of biodegradable lubricants. |
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Keywords: | Aldehydes anisidine value fats and oils FTIR spectroscopy |
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