Determination of the peroxide value in extra virgin olive oils through the application of the stepwise orthogonalisation of predictors to mid-infrared spectra

Pizarro, Consuelo; Esteban‐Díez, I.; Rodríguez-Tecedor, S.; González-Sáiz, J.M.

doi:10.1016/j.foodcont.2013.03.025

Cited by 47 publications

(23 citation statements)

References 39 publications

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“…The best model performance results (R 2 0.9724, RMSECV 1.14) were obtained when SNV pre-treated spectra were used for PLS model construction. The FD was fairly similar to those from studies by Yildiz et al [9] and Pizarro et al [10], who found that FD pretreatment was one of the more useful preprocessing methods in the development of near-infrared spectroscopy and Fourier transform near-infrared spectroscopy (FT-NIR) models for PV determination; any differences are likely due to the quality of the raw spectra and/or the mode of spectral acquisition. Combining SNV with smoothing, FD, or SD did not further improve model performance, and thus, only SNV pretreated spectra were used to optimize all subsequent models.…”

Section: Spectral Pre-processing and Outlier Eliminationsupporting

confidence: 83%

“…These results suggest that there is a significant advantage in terms of calibrating using the BiPLS algorithm. After selection of the spectral regions, the BiPLS general model was even better than specific models for PV determination in olive oil by the application of stepwise orthogonalization of predictors to mid -FTIR [10]. The number of LV, RMSEC, RMSECV, and RMSEP from Pizarro et al's model were 10, 0.7, 0.9, and 0.8, respectively.…”

Section: General Modelsmentioning

confidence: 93%

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Assessment of Interval PLS (iPLS) Calibration for the Determination of Peroxide Value in Edible Oils

Meng

Nie

et al. 2015

J Americ Oil Chem Soc

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Partial least squares (PLS) is a commonly used (and sometimes misused) chemometric technique for calibrating Fourier transform infrared spectroscopy, and allows the analysis of a variety of quality parameters associated with edible oils. Peroxide value (PV) is a typical parameter of interest; however, developing a robust, optimal, and reliable calibration method can be a daunting task. This paper examines and compares the use of interval PLS as a tool to develop a PLS PV calibration method for a single‐bounce attenuated total reflectance accessory relative to full spectrum PLS and experienced PLS, making use of correlation, variance, and pure component spectra. Using mixtures of fresh and oxidized oil covering a PV range of 1–20 meq/kg, backward interval PLS could systematically produce quality calibrations without the need to resort to experienced PLS. The experienced PLS requires a degree of spectral knowledge as well as diligent and tedious spectral examination, including largely unstructured iterative calibrations and cross‐validations to improve calibration performance. The backward interval PLS is also better than the full spectrum PLS in terms of model performance. In addition, the general model developed could account for the errors caused by oil types.

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Section: Spectral Pre-processing and Outlier Eliminationsupporting

confidence: 83%

Section: General Modelsmentioning

confidence: 93%

Assessment of Interval PLS (iPLS) Calibration for the Determination of Peroxide Value in Edible Oils

Meng

Nie

et al. 2015

J Americ Oil Chem Soc

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show abstract

“…6d). From the perspective of food quality and safety, the evaluation of the peroxide value is among the most important quality control measures for edible oils as it is an indicator of primary oxidation status (Akinoso et al 2010;Pizarro et al 2013). Our results showed that the addition of 0.2 % TCNSL significantly reduced the peroxide value of corn oil at different heating times and temperatures, with similar effects to those measured for additives such as vitamin E (V E ), BHA, BHT, and TBHQ.…”

Section: Effect Of Tcnsl On Trans Isomers In Corn Oils Heated At Varisupporting

confidence: 66%

The impact of technical cashew nut shell liquid on thermally-induced trans isomers in edible oils

Guo

Wang

et al. 2015

J Food Sci Technol

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The effects of technical cashew nut shell liquid (TCNSL) on the trans isomerization of edible oils during heating are investigated. Edible oils were subjected to thermal treatment at various heating times and temperatures. Our results show that the addition of TCNSL to edible oils at the appropriate concentration during heating suppresses trans fatty acid formation and induces formation of conjugated linoleic acid (CLA) isomers. A concentration of 0.2 % TCNSL demonstrates the best ability to inhibit formation of trans-oleic acid, trans-linoleic acid, and trans-linolenic acid isomers as well as increase the formation of 9 t,11 t-CLA and 10 t,12 t-CLA isomers. Our analysis indicates that the presence of 0.2 % TCNSL in corn oil does not significantly reduce the acid value, but may significantly lower the peroxide value. TCNSL is also observed to have better function compared to Vitamin E (V E ) and tertiary butylhydroquinone (TBHQ), indicating that it may be considered an effective additive in edible oils.

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“…This indicator measures the concentration of hydroperoxides which are unstable and can easily break down to form lowmolecular-weight oxygenated constituents such as alcohols, aldehydes, free fatty acids, and ketones, ultimately leading to rancidity (Akinoso et al, 2010;Pizarro et al, 2013). The peroxide value of blank soybean oil sample without any added antioxidants reached to a maximum value of 46 meq/kg after 20 days storage (Fig.…”

Section: Storage Oxidative Stability Resultsmentioning

confidence: 99%

Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil

et al. 2016

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Determination of the peroxide value in extra virgin olive oils through the application of the stepwise orthogonalisation of predictors to mid-infrared spectra

Cited by 47 publications

References 39 publications

Assessment of Interval PLS (iPLS) Calibration for the Determination of Peroxide Value in Edible Oils

Assessment of Interval PLS (iPLS) Calibration for the Determination of Peroxide Value in Edible Oils

The impact of technical cashew nut shell liquid on thermally-induced trans isomers in edible oils

Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil

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