Determination of peroxide value in thermally oxidized crude palm oil by near infrared spectroscopy

Moh, M. H.; Man, Y. B. Che; Voort, F.R. van de; Abdullah, W. J. W.

doi:10.1007/s11746-999-0042-2

Cited by 55 publications

(26 citation statements)

References 8 publications

(10 reference statements)

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“…Among the unsaturated fatty acids oleic acid C18:1 n9 was found to be main fatty acid ranged between 33.54-44.05 . Oleic acid C18:1 n9 in present PFAD samples was found higher than earlier reports 17,18 . Table 3 represents the important groups and ratios of fatty acids in PFAD.…”

Section: Fatty Acid Compositioncontrasting

confidence: 80%

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Characterization of Palm Fatty Acid Distillate of Different Oil Processing Industries of Pakistan

et al. 2016

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Section: Fatty Acid Compositioncontrasting

confidence: 80%

“…In this study, IV was found in the range of 38.49-63.10 g I 2 /100 g with mean value of 51.24 g I 2 /100 g. IV found in this study was lower than reported studies 17,20 . 18 . SV of PFAD samples is important parameter which is often applied in soap and cosmetic industries 22 .…”

Section: Discussionmentioning

confidence: 99%

Characterization of Palm Fatty Acid Distillate of Different Oil Processing Industries of Pakistan

et al. 2016

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“…The following conclusions would be drawn from Table 1: (a) for all parameters and for both oils, FFA, TPC, and VIS were increased upon heating and this was expected due to hydrolysis, oxidation, and polymerization of vegetable oils at higher frying temperatures, (b) it seems that PO has more resistance to oxidation compare to SO and this is reported in literature (Moh et al 1999). As indicated in Table 1 intrinsic ability of the oil for resisting frying conditions.…”

Section: Assessment Of Frying Oilssupporting

confidence: 62%

Determination of Frying Quality of Vegetable Oils used for Preparing Falafel using Infrared Spectroscopy and Multivariate Calibration

2011

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The frying qualities of palm and soybean oils are determined using infrared spectroscopy and multivariate calibration. Compare to soybean oil, palm oil is more resistive to the chemical and physical changes and this is attributed to the high degree of unsaturation of soybean oil (61.9%) compare to palm oil (13.8%). After 48 h in service, the oil samples were effectively clustered into two groups using principal component analysis which indicated that both oils still maintain their chemical identities. Partial least squares regression (PLS1 and PLS2) a long with mid-FTIR data are used for predicting free fatty acid, viscosity, and total polar compounds of the used oils without running expensive standard procedures. PLS1 and PLS2 outperformed PCR and MLR for predicting the quality indicators of the frying oils. For palm oil and at the optimum calibration conditions, the obtained accuracies (SD) are 105.6% (0.05), 99.8% (1.10), and 103.9% (0.16) for free fatty acid, viscosity, and total polar compounds, respectively. The proposed method is simple, less-expensive, and has comparable accuracy/precision with standard procedures that often used for monitoring frying oils.

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“…Therefore, spectroscopic methods are being increasingly used to replace wet chemical procedures. Infrared spectroscopy is one that has found increased use due to its low cost, shorter analysis time, non-destructiveness and small sample quantities, in addition to accuracy and reliability when associated with chemometric methods [6][7][8][9][10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Determination of the Hydroxyl Value of Soybean Polyol by Attenuated Total Reflectance/Fourier Transform Infrared Spectroscopy

Godoy

Ferrão

Gerbase

2007

J Americ Oil Chem Soc

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A rapid method for the quantitative determination of the hydroxyl value (OHV) of hydroxylated soybean oils by HATR/FTIR spectroscopy is described. Calibration standards were prepared by the formic acid/ hydrogen peroxide method and OH values were determined by the official method of AOCS Tx 1a-66, covering an analytical range of 3.5-125 mg of KOH/g of sample. A partial least squares (PLS) calibration model for the prediction of the hydroxyl value (OHV) was developed based on eight different spectral subregions between 3,150 and 990 cm -1 and combinations of them. On average, 36 samples were used for the modeling and 17 were used for external validation. The resulting calibration was linear over the analytical range and had a standard deviation of 2.334. Validation of the method was carried out by comparing the OHV of a series of hydroxylated soybean oils predicted by the PLS model to the values obtained by the AOCS standard method. A correlation coefficient of R 2 = 0.9843 and RMSEC and RMSEP values of, respectively, 3.393 and 3.643 were obtained. After the calibration of the spectrometer, the OHV could be obtained in 2-3 min per sample, a major improvement over conventional wet chemical methods. The advantages of these methodologies are that they do not destroy the sample, have a lower cost, expedite the analysis and do not produce residues. Therefore, they may yield excellent results when used to quantify OHV of soybean polyols obtained by hydroxylation reaction.

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Determination of peroxide value in thermally oxidized crude palm oil by near infrared spectroscopy

Cited by 55 publications

References 8 publications

Characterization of Palm Fatty Acid Distillate of Different Oil Processing Industries of Pakistan

Characterization of Palm Fatty Acid Distillate of Different Oil Processing Industries of Pakistan

Determination of Frying Quality of Vegetable Oils used for Preparing Falafel using Infrared Spectroscopy and Multivariate Calibration

Determination of the Hydroxyl Value of Soybean Polyol by Attenuated Total Reflectance/Fourier Transform Infrared Spectroscopy

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