Assessing potato chip oil quality using a portable infrared spectrometer combined with pattern recognition analysis

Aykas, Didem Peren; Rodríguez-Saona, Luis E.

doi:10.1039/c5ay02387d

Cited by 27 publications

(21 citation statements)

References 57 publications

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“…An oil sample can be measured directly and quickly, then much information about the sample can be extracted from the spectrum by manual interpretation or chemometrics tools. Therefore, FTIR spectroscopy has been widely utilized for the quality assessments of edible oils, including the authentication (Gurdeniz, Ozen, & Tokatli, 2010;Javidnia, Parish, Karimi, & Hemmateenejad, 2013), the adulteration screening (Oussama, Elabadi, Platikanov, Kzaiber, & Tauler, 2012;Sun, Lin, Li, Shen, & Luo, 2015), and the determination of free fatty acids (Li, Garcia-Gonzalez, Yu, & van de Voort, 2008;Mahesar, Sherazi, Khaskheli, Kandhro, & Uddin, 2014), trans fatty acids (Mossoba, Milosevic, Milosevic, Kramer, & Azizian, 2007;Sherazi et al, 2009; Tyburczy, Mossoba, & Rader, 2013), peroxide values (Allendorf, Subramanian, & Rodriguez-Saona, 2012;Aykas & Rodriguez-Saona, 2016), cloud points (Setiowaty & Man, 2004), and other physical and chemical parameters (Luna, da Silva, Ferre, & Boque, 2013;Nunes, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…Because the timeliness has been more and more important for food quality control, the portable FTIR methods are required for the rapid and field assays of olive oils. Some hand-held FTIR spectrometers have been reported for the identification and parameter determination of edible oils (Allendorf et al, 2012;Aykas & Rodriguez-Saona, 2016;Birkel & Rodriguez-Saona, 2011;Li et al, 2008), but not used to screen the adulterated olive oils.…”

Section: Introductionmentioning

confidence: 99%

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A Simple and Portable Screening Method for Adulterated Olive Oils Using the Hand‐Held FTIR Spectrometer and Chemometrics Tools

Pan

Sun

Zhou

et al. 2018

Journal of Food Science

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

A Simple and Portable Screening Method for Adulterated Olive Oils Using the Hand‐Held FTIR Spectrometer and Chemometrics Tools

Pan

Sun

Zhou

et al. 2018

Journal of Food Science

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“…The non-heterogeneous oil distribution during the frying contributes to the surface color of potato chips [ 7 ]. The common types of oil utilized in potato chip manufacturing are corn, sunflower (mid-oleic and high-oleic varieties), canola, high-oleic (HO) safflower, and cottonseed oils [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Rapid Authentication of Potato Chip Oil by Vibrational Spectroscopy Combined with Pattern Recognition Analysis

Yao

Aykas

Rodríguez-Saona

2020

Foods

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The objective of this study was to develop a rapid technique to authenticate potato chip frying oils using vibrational spectroscopy signatures in combination with pattern recognition analysis. Potato chip samples (n = 118) were collected from local grocery stores, and the oil was extracted by a hydraulic press and characterized by fatty acid profile determined by gas chromatography equipped with a flame ionization detector (GC-FID). Spectral data was collected by a handheld Raman system (1064 nm) and a miniature near-infrared (NIR) sensor, further being analyzed by SIMCA (Soft Independent Model of Class Analogies) and PLSR (Partial Least Square Regression) to develop classification algorithms and predict the fatty acid profile. Supervised classification by SIMCA predicted the samples with a 100% sensitivity based on the validation data. The PLSR showed a strong correlation (Rval > 0.97) and a low standard error of prediction (SEP = 1.08–3.55%) for palmitic acid, oleic acid, and linoleic acid. 11% of potato chips (n = 13) indicated a single oil in the label with a mislabeling problem. Our data supported that the new generation of portable vibrational spectroscopy devices provided an effective tool for rapid in-situ identification of oil type of potato chips in the market and for surveillance of accurate labeling of the products.

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“…The use of infrared spectroscopy has been reported to characterize vegetable oils and fats in the food processing industry (Adewale, Mba, Dumont, Ngadi, & Cocciardi, 2014). Portable infrared equipment was investigated to predict quality parameters, such as free fatty acids (FFA) content, oxidation index and authenticity, for canola, sunflower, peanut, and cotton vegetable oils (Aykas & Rodriguez-Saona, 2016).…”

Section: Introductionmentioning

confidence: 99%

Portable NIR Spectrometer for Prediction of Palm Oil Acidity

Kaufmann

Favero

Vasconcelos

et al. 2019

Journal of Food Science

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Palm oil is widely used in the food industry, and its quality is associated with the free fatty acids (FFA) content. Determination of FFA in oil is time‐consuming, requires chemicals and generates residues. There is a trend of applying process analytical technologies (PAT) for fast and nondestructive determination of oil parameters. Portable near‐infrared (NIR) spectrometers are cheaper than bench top equipment, and have been used for several tasks in the food processing industry, as it provides fast and reliable data for inline measurements. This study investigated the use of NIR spectra using a portable equipment, combined with both unsupervised and supervised multivariate analyses for identification of palm oil samples with different levels of FFA. Soft independent modeling of class analogy , k‐Nearest Neighbors, and linear discriminant analysis models were able to correctly identify 100% of the studied samples with selected wavelengths from NIR spectra. Calibration models were performed for acidity prediction, achieving R2 = 0.97, with root mean square error of prediction = 4.37 for partial least squares model using most relevant wavelengths. These results demonstrate the feasibility of applying a low‐cost portable NIR spectrophotometer to predict quality parameters of palm oil. Practical Application This work presents results that show the feasibility of using a low‐cost portable near‐infrared spectrophotometer for the classification of raw palm oil samples according to free fatty acids contents. Regression models are presented as a fast and nondestructive alternative to classify samples for acidity, which is an important quality parameter and that directly affects the market value of crude palm oil.

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Assessing potato chip oil quality using a portable infrared spectrometer combined with pattern recognition analysis

Cited by 27 publications

References 57 publications

A Simple and Portable Screening Method for Adulterated Olive Oils Using the Hand‐Held FTIR Spectrometer and Chemometrics Tools

A Simple and Portable Screening Method for Adulterated Olive Oils Using the Hand‐Held FTIR Spectrometer and Chemometrics Tools

Rapid Authentication of Potato Chip Oil by Vibrational Spectroscopy Combined with Pattern Recognition Analysis

Portable NIR Spectrometer for Prediction of Palm Oil Acidity

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