Rapid Determination of Degradation in Frying Oils with Near-Infrared Spectroscopy |
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| Authors: | Jose A Gerde Connie L Hardy Jr" target="_blank">Charles R HurburghJr Pamela J White |
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| Affiliation: | (1) Department of Food Science and Human Nutrition, 2312 Food Sciences Building, Iowa State University, Ames, IA 50011-1060, USA;(2) Value Added Agriculture Program, Iowa State University, Ames, IA 50011, USA;(3) Agricultural and Biosystems Engineering, 1541 Food Sciences Building, Iowa State University, Ames, IA 50011-1060, USA;(4) Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50011, USA |
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| Abstract: | Measures of free fatty acids (FFA), total polar materials (TPM), and conjugated dienoic acids (CDA), typical indices of oil
degradation, were analyzed in daily oil aliquots taken from soybean oils with different linolenic acid concentrations used
to fry French fries. The oils also were scanned with a reflectance near-infrared spectrometer using a wavelength range of
350–2,500 nm. By using partial least squares and one-out cross validation, calibrations were developed to quantitatively determine
FFA, TPM, and CDA by near-infrared spectroscopy (NIRS). The coefficients of determination (R
2) when compared to the standard methods were 0.973 for FFA, 0.984 for TPM, and 0.902 for CDA. NIRS was an accurate and fast
method to determine FFA, TPM, and CDA in oxidized oils. The ability to obtain different parameters simultaneously makes NIRS
a potentially valuable tool for food quality assurance. |
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| Keywords: | Calibration Conjugated dienoic fatty acids Free fatty acids Frying NIR spectroscopy Soybean oil Total polar material |
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