Application of Fourier Transform Infrared Spectroscopy for the Oxidation and Peroxide Value Evaluation in Virgin Walnut Oil

Abstract

Recent developments in Fourier transform infrared spectroscopy-partial least squares (FTIR-PLSs) extend the application of this strategy to the field of the edible oils and fats research. In this work, FT-IR spectroscopy was used as an effective analytical tool to determine the peroxide value of virgin walnut oil (VWO) samples undergone during heating. The spectra were recorded from a film of pure oil between two disks of KBr for each sample at frequency regions of 4000–650 cm−1. Changes in the values of the frequency of most of the bands of the spectra were observed and used to build the calibration model. PLS model correlates the actual and FT-IR estimated value of peroxide value with a correlation coefficient of 0.99, and the root mean square error of the calibration (RMSEC) value is 0.4838. The methodology has potential as a fast and accurate way for the quantification of peroxide value of the edible oils.

Assessment of the Efficiency of a Nanospherical Gallic Acid Dendrimer for Long‐Term Preservation of Essential Oils: An Integrated Chemometric‐Assisted FTIR Study

“…As previously mentioned, the feasibility of MVA‐assisted FTIR spectroscopy for the determination of the conservative efficiency of oils, fats or foods has been repeatedly confirmed and reported . In the present work, as a further confirmatory method, peroxide value (PV) determinations by iodometric titration were performed.…”

“…FTIR spectroscopy is a versatile method of analysis as it can measure samples directly without preparation; it does not involve harmful chemicals, provides fast results and gives highly reproducible results …”

“…Low cost, simple, rapid, conservative and reproducible Fourier‐transform infrared (FTIR) spectroscopy, extensively employed in similar investigations, was adopted as a leading evaluation method for characterizing samples, identifying the less degraded ones and tracking down the most suitable additive, in place of using classic oxidation indices or other more expansive and time‐consuming analytical techniques. The FTIR spectral data were analyzed both by studying the changes in the areas of significant bands in function of oxidation time and by multivariate analysis (MVA).…”

Monitoring Oxidative Levels of Frying Oils Using Ftir Spectroscopy and Multivariate Calibration

“…Determination of peroxide value (PV) was performed using the titrimetric method according to ISO (3960:2001) as in Liang et al (2013). An approximately of 5.0 g of FO samples were placed into iodine flask and was dissolved in the solution mixture of 50 mL glacial acetic-acid isooctane (3: 2, v/v).…”

“…Due to its property as fingerprint analytical techniques [13], FTIR spectroscopy in combination with chemometrics have been developed for analysis of acid value [14,15], the peroxide value of FO [16], iodine value [17], and anisidive value [18]. However, these oil parameters were determined individually, and there are limited reports regarding the determination of acid value (AV), peroxide value (PO) and iodine value (IV) simultaneously.…”