Comparison of near and mid infrared spectroscopy as green analytical tools for the determination of total polar materials in fried oils

Cascant-Vilaplana, Mari Merce; Garrigues, Salvador; Guárdia, Miguel de la

doi:10.1016/j.microc.2017.07.012

Cited by 23 publications

(20 citation statements)

References 15 publications

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“…Peaks at 1463 and 1377 cm −1 are associated with the combined bands of CH 2 and CH 3 scissoring vibrations, whereas those at 1238, 1163, 1114, and 1099 cm −1 are due to the CO stretching vibration. The peak at 721 cm −1 corresponds to the CH 2 rocking mode . Given that the signal obtained by the PE‐film‐based FTIR method is ≈20–40 times greater than that obtained by the ATR–FTIR method, the detection precision of the PE‐film‐based FTIR method is higher than that of the ATR–FTIR method …”

Section: Resultsmentioning

confidence: 97%

“…During frying, triacylglycerols rapidly undergo hydrolysis, oxidation, polymerization, and pyrolysis given the high temperature used in this cooking method (150–180 °C) . Total polar compound (TPC) contents are the best indicators and the most common parameters for the quality evaluation of frying oils . In some countries, the TPC content of frying oil is limited to 24–30%.…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, these methods involve the use of instruments that require careful maintenance. Commercialized tests determine the TPC content of oils on the basis of dielectric constant measurements given that increments in polar molecule concentration directly increases the dielectric constant of the oil . However, these tests require complex calibration.…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, the presence of water, salt, and minerals could affect the polarity of samples and result in false TPC values . Fourier transform near‐infrared spectroscopy is a viable alternative to standard wet analytical techniques for the determination of the TPC content of frying oils . Although relatively high correlations have been reported between results from chemical analyses and infrared spectroscopy, the characteristic absorption of the samples and high detection sensitivity could not be ensured.…”

Section: Introductionmentioning

confidence: 99%

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Determination of Total Polar Compounds in Frying Oils by PE‐Film‐Based FTIR and ATR‐FTIR Spectroscopy

Jia

Zhang

Geng

et al. 2018

Euro J Lipid Sci & Tech

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Two methods based on polyethylene‐film‐based Fourier transform infrared (PE‐film‐based FTIR) and attenuated total reflectance–Fourier transform infrared (ATR–FTIR) spectroscopy are developed for the determination of the total polar compound (TPC) content of frying oil. The TPC contents of oil samples are analyzed in accordance with the guidelines set by American Oil Chemists’ Society. Calibrations of the PE‐film‐based FTIR and ATR–FTIR spectroscopy measurements, combined with partial least‐squares regression, provide correlation coefficients (R‐values) of 0.9930 and 0.9972, respectively, and root mean error of calibration of 1.55 and 0.75%, respectively. The validation of the calibrations indicates that the R‐values of validation and precision analyses are close to 1. PE‐film‐based FTIR and ATR–FTIR are considered adequate for analytical purposes and provide root mean error of prediction values of 2.90 and 3.10% for blind sample validation, respectively. However, the prediction accuracy of PE‐film‐based FTIR spectroscopy is better than that of ATR–FTIR spectroscopy. Results indicate that the PE‐film‐based FTIR and ATR–FTIR methods can be efficiently applied as environmentally friendly tools for the determination of the TPC content of frying oils. Practical Applications: PE‐film‐based FTIR and ATR–FTIR spectroscopy techniques are compared to develop a convenient and rapid method for the determination of the TPC content of frying oil. A total of 127 oil samples corresponding to unfried and fried domestic oils are used. Among the samples, 107 and 20 samples are allocated to the calibration set and the blind sample validation set, respectively. The ATR–FTIR technique is more rapid than the PE‐film‐based FTIR technique given that it does not require data preprocessing. However, the PE‐film‐based FTIR technique provides better prediction results than the ATR–FTIR technique and lower RMSEP values for the regression between the validation and blind sample validation sets. The superior prediction results provided by the PE‐film‐based FTIR technique may be attributed to its high precision and spectral sensitivity, as well as optical path length. The PE‐film‐based FTIR and ATR–FTIR techniques can be applied as environmentally friendly tools for the determination of the TPC contents of frying oils. Two methods based on PE‐film‐based FTIR and ATR–FTIR spectroscopy are developed for the determination of the TPC content of frying oil. The validation of the calibrations indicates that the R‐values of validation and precision analyses are close to 1. PE‐film‐based FTIR and ATR–FTIR are considered adequate for analytical purposes and provide root mean error of prediction values of 2.90 and 3.10% for blind sample validation, respectively.

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Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Determination of Total Polar Compounds in Frying Oils by PE‐Film‐Based FTIR and ATR‐FTIR Spectroscopy

Jia

Zhang

Geng

et al. 2018

Euro J Lipid Sci & Tech

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“…Soybean oil is rich in oleic and linoleic acid which are very unstable at high temperatures, and form trans fatty acids (Goburdhun, Jhaumeer‐Laulloo, & Musruck, ). Cascant et al () selected the variables via iPLS by subdividing the spectrum into 100 variable intervals with ten latent variables, using 1.765–1.381 cm −1 and 993–802 cm −1 as regions, that correspond to CO and CC bonds, and vibrations of the –CH 2 and –CH 3 units. The determination coefficient obtained was 0.98, RMSEC was 1.1% (w/w), and RMSECV was 1.6% (w/w).…”

Section: Resultsmentioning

confidence: 99%

At‐line monitoring of industrial frying processes using ATR‐FTIR‐PLS method

Fetter

Filoda

Tischer

et al. 2018

J Food Process Engineering

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This study investigated the application of infrared spectroscopy with multivariate calibration methods for at‐line monitoring of the degradation of soybean oil in industrial frying processes by determining when the acidity index and total polar materials (TPM). The infrared spectra (650–3,200 cm−1) were acquired using the attenuated total reflection accessory (ATR‐FTIR), with a resolution of 4 cm−1, and 16 scans. Partial least‐squares regression (PLS) models were evaluated for individual and simultaneous determination, and results were compared with reference methods. The individual calibration model showed standard error of prediction values of 0.09% (w/w) and 1.6% (w/w) for the acidity index and TPM, respectively. The simultaneous determination of the acidity index and TPM showed SEP values of 0.17% (w/w) and 1.6% (w/w), respectively. The results demonstrate that infrared spectroscopy combined with multivariate calibration techniques can be servant used in routine soybean oil quality control in industrial frying processes. Practical applications Foods prepared by the frying process are strongly influenced by the oil used in the process, since the product tends to absorb part of the oil during its cooking. This oil when used for a long period and exposed to high temperatures, end up suffering oxidation reactions, and can greatly reduce your shelf life. In this way the industries that use these processes for the manufacture of their products, apply a series of chemical analyzes in order to validate the quality of the oil used, these analyzes use a high amount of solvents and time. As an alternative to the use of these traditional analyzes, methods have been developed through the use of infrared spectroscopy combined with multivariate analysis tools, for the creation of partial least squares calibration models for the prediction of quality parameters of oils used in frying.

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Rapid Measuring Flavor Quality Changes of Frying Rapeseed Oils using a Flash Gas Chromatography Electronic Nose

Huang

et al. 2019

Euro J Lipid Sci & Tech

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A flash gas chromatography electronic nose (FGC E‐nose) is applied to measure flavor quality changes and monitor the oxidation process of rapeseed oils during frying. Partial least squares regression (PLS) is applied to determine the relationship between total polar compounds (TPC) and some volatile compounds determined by FGC E‐nose in frying rapeseed oils. Qualitative differentiation between frying oil samples with different frying time is analyzed by principal component analysis (PCA) and hierarchical cluster analysis (HCA). The PCA and HCA results show that the FGC E‐nose could be used to discriminate oil samples with different frying time. The results show a good linear relationship (R2 = 0.98; SD = 1.433) between TPC in oil samples measured by AOCS method and that predicted by the FGC E‐nose responses using PLS method. Thus, this study indicates that the FGC E‐nose method could be available for rapid at‐ or on‐line implementation in oxidation control of frying oils. Practical Applications: Standard methods for determining the TPC of frying oil samples are labor‐intensive and require toxic chemicals. The volatile compounds determined by FGC E‐nose show a good linear relationship with TPC in frying rapeseed oil samples. The FGC E‐nose technique is suitable to monitor the frying process and the proposed method has the potential to be a more rapid and convenient tool for quality control of frying oils. A flash gas chromatography electronic nose (FGC E‐nose) is applied to measure flavor quality changes and monitor the oxidation process of rapeseed oils during frying. Partial least squares regression is applied to determine the relationship between total polar compounds and some volatile compounds determined by FGC E‐nose in frying rapeseed oils.

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Comparison of near and mid infrared spectroscopy as green analytical tools for the determination of total polar materials in fried oils

Cited by 23 publications

References 15 publications

Determination of Total Polar Compounds in Frying Oils by PE‐Film‐Based FTIR and ATR‐FTIR Spectroscopy

Determination of Total Polar Compounds in Frying Oils by PE‐Film‐Based FTIR and ATR‐FTIR Spectroscopy

At‐line monitoring of industrial frying processes using ATR‐FTIR‐PLS method

Rapid Measuring Flavor Quality Changes of Frying Rapeseed Oils using a Flash Gas Chromatography Electronic Nose

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