Application of Fourier transform near-infrared spectroscopy to the quantification and monitoring of carbonyl value in frying oils

Abstract

FT-NIR method towards carbonyl value (CV) has been developed and applied in monitoring CV changes in frying process.

Determination of the acid values of edible oils via FTIR spectroscopy based on the OH stretching band

“…Another quantitative calibration technique is the chemometric method, which is capable of providing precision, accuracy, and analytical information and has been widely used in recent years. One or more parameters (Talpur et al, 2014), such as peroxide value (Yu, Voort, & Sedman, 2007), total polar compounds (Ng, Wehling, & Cuppett, 2011), iodine value (Hendl, Howell, Lowery, & Jones, 2001), free fatty acid, conjugated diene and triene (Innawong, Mallikarjunan, Irudayaraj, & Marcy, 2004), and carbonyl value (Wang, Yu, Chen, Yang, & Zhang, 2014), could be determined by establishing the relationship between the chemical parameters and spectral data of oils, using chemometric methods involving partial least squares (PLS), multiple linear regression (MLR), and principal component regression (PCR) analyses.…”

Microfluidic Assessment of Frying Oil Degradation

“…It is capable of measuring a number of chemical parameters including TPM, PTG, FFA, peroxides, anisidine value, and carbonyl value91617181920. Other techniques attempted for frying oil quality assessment include image processing21, E-nose2223, pore-based wicking sensor2425, HPTLC-densitometry26, and ultrasonic technique2728.…”

Quality assessment of packaged fried foods during storage based on oven storage test

“…AV was highly correlated ( p ≤ 0.05) with DC in all packaged fried foods, and the result was consistent with a previous report (Bou et al ., ). CV in the fried food was also measured, which provided valuable information regarding secondary oxidations such as aldehydes and ketones and is not easily decomposed of fried foods during storage (Wang et al ., ). A previous investigation on a set of frying oils showed that if CV is less than 43.5 mmol/kg, the oil is considered as safe and acceptable (Farhoosh & Moosavi, ).…”

“…Various parameters had been used to measure physicochemical changes of fried foods during storage such as moisture content (MC), hardness (HN), acid value (AV) (Liu et al, 2018), peroxide value (PV) (Barden & Decker, 2016), carbonyl value (CV) (Wang et al, 2014), dielectric constant (DC) (Valantina et al, 2017), fatty acid composition (FAC) and Acrylamide (AA). Although lipid oxidation is a chemical process, it can be influenced by both chemical and physical parameters (Barden & Decker, 2016).…”