Rapid Determination of Degradation of Frying Oil Using Near-Infrared Spectroscopy

Ma, Jin; Zhang, Han; Tuchiya, Tomohiro; Miao, Yuxin; Chen, Jie Yu

doi:10.3136/fstr.20.217

Cited by 20 publications

(7 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It does not require additional reagents or solvents ). Previous studies have reported the determination of free fatty acid (FFA), total polar material (TPM) (Ng et al 2007;Gerde et al 2007), acid value (AV), and total polar compound (TPC) values (Yavari et al 2009;Ng et al 2011;Ogutcu et al 2012;Ma et al 2014) for heated oils with added water or other frying oil. These studies showed that the FFA and TPM values for heated edible and frying oils could be monitored using NIR spectroscopy.…”

Section: Introductionmentioning

confidence: 99%

Determination of the Carbonyl Values for Frying Rapeseed Oil Using Near-Infrared Spectroscopy

Chen

Zhang

et al. 2014

Food Anal. Methods

Self Cite

View full text Add to dashboard Cite

Near-infrared (NIR) spectroscopy was investigated as a method for analysis of the carbonyl value (CV) in frying oils. Two types of rapeseed oil were used to fry potatoes and 156 samples of frying oil were obtained. Transmission spectra of the samples were acquired directly using glass test tubes (13-mm diameter) as sample cells and an NIR spectrometer. Calibration models with very high accuracy based on the second derivative spectra in wavelength range of 1100-2200 nm were developed for predicting the CV using partial least-squares regression with full cross-validation. The coefficients of determination for calibration and standard error of cross-validation were 0.98 and 1.79 μmol g −1 , respectively. The accuracy of the NIR calibration models was tested using the validation set, yielding the value for the root mean square of the prediction as 1.74 μmol g −1 . The results demonstrate that the CV for frying oils can be accurately determined using NIR spectroscopy.

show abstract

Section: Introductionmentioning

confidence: 99%

Determination of the Carbonyl Values for Frying Rapeseed Oil Using Near-Infrared Spectroscopy

Chen

Zhang

et al. 2014

Food Anal. Methods

Self Cite

View full text Add to dashboard Cite

show abstract

“…Therefore, it is extremely important to monitor the frying oil quality by considering some physicochemical parameters (Ibrahim, Abd Aziz, Hashim, Jamaludin, & Khaled, 2019; Nayak et al, 2016; Song, Kim, Kim, & Lee, 2017). The most commonly used physicochemical parameters are total polar compounds (TPC; Hammouda et al, 2019; Ibrahim et al, 2019; Li, Li, Wang, Cao, & Liu, 2017; Li et al, 2019; Ma, Zhang, Tuchiya, Miao, & Chen, 2014; Song et al, 2017), acid value (AV; Liu et al, 2019; Ma et al, 2014; Nancy, George, & Ebenezer, 2016; Nayak et al, 2016; Sayyad, 2017; Song et al, 2017), carbonyl value (CV; Shahidi Noghabi, Kaviani, & Niazmdand, 2015; Shyu, Hau, & Hwang, 1998), etc. According to Chinese Hygienic Standard (Ministry of Health of the People's Republic of China, 2004), if the AV, CV, or TPC is ≥5 mg KOH/g, 50 meq/kg, or 27%, respectively, the frying oil should be discarded.…”

Section: Introductionmentioning

confidence: 99%

“…Many researchers have predicted the physicochemical parameters through regression or fitting between the physicochemical parameters and frying time, temperature, and other conditions according to the obtained data. The partial least squares regression model has been established between NIR spectra and the AV and TPC (Ma et al, 2014); thus, the AV and TPC can be predicted by observing the NIR spectra, which are measured directly from the hot frying oil. In one study (Li, Wu, Liu, Jin, & Wang, 2015), a regression model between the oil viscosity and temperature was evaluated.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical parameter based estimation of discarding points for frying oil using data interpolation and principal component transformation

Cao

et al. 2020

Food Science & Nutrition

View full text Add to dashboard Cite

| INTRODUC TI ONFried food is popular among consumers because of its attractive flavor, crispiness and taste, good shape and color, and rich aftertaste. Frying is a widely used means of food processing in the food industry and home cooking. If the frying temperature is significantly high and the frying time is considerably long, many physicochemical changes occur, producing certain harmful Abstract Data interpolation and principal component transformation (PCT) were used to compute the discarding points of a frying oil by measuring the physicochemical parameters-acid value, carbonyl value, and total polar compounds. Herein, the discarding point refers to the time point (associated with the value of each physicochemical parameter) at which the frying oil should be discarded. First, a primary visual analysis was performed for the obtained data by using line charts. Second, a curve interpolation method was used to compute the discarding points for each parameter and thus determine the discarding points for the frying oil. At 190, 205, and 220°C, the frying oil reached the discarding points at 22.1, 17.7, and 13 hr, respectively. The discarding area was also visualized on the corresponding surfaces for the originally obtained data and the interpolated data to investigate the discarding points. Third, the PCT was conducted for the three parameters at each temperature; the discarding point estimation for the three parameters could be reduced to the estimation from the first principal component (FPC), thereby simplifying this process. At 190, 205, and 220°C, the frying oil reached the discarding points when the FPCs were 10.4524, 6.2881, and −1.7629 at the time points 22.1, 17.7, and 13 hr, respectively. Finally, a verification experiment revealed that the correlation between the results obtained by our interpolation method or PCT and the verified data was higher than 0.98, which demonstrates the effectiveness of our method. K E Y W O R D S acid value, carbonyl value, data interpolation and PCT, discarding points estimation of frying oil, total polar compounds | 2361 YUMEI Et al.substances, which can infiltrate into the food; thus, the food quality and nutritional value is affected, which may harm the human body

show abstract

“…19 The NIR technique has been applied in a wide range of fields in the last decades, and several of these applications are currently used for routine analyses, even in online monitoring systems. 13,20,21 It is well discussed in the literature that the water content of honey is the most important parameter for the assessment of ripeness and shelf life. In this sense, honey with a moisture content higher than 18 g/100 g can be spoiled by fermentation.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

A chemometric approach for moisture control in stingless bee honey using near infrared spectroscopy

Ávila

Hornung

Teixeira

et al. 2018

Journal of Near Infrared Spectroscopy

View full text Add to dashboard Cite

Honey is a product that is often adulterated by the addition of water. Stingless bee honey naturally has a higher moisture content than that produced by the traditional Apis mellifera. In most countries, there is a lack of quality standards and methods to characterise and assure the authenticity of stingless bee honey, which demands for the development of fast methods to assess its main properties, avoiding potential fraud. Thus, this work aimed to develop a non-destructive moisture determination method for stingless bee honey based on diffuse reflectance near infrared spectroscopy combined with chemometrics. Thirty-two honey samples from four stingless bee species (Melipona quadrifasciata, Melipona marginata, Melipona bicolor and Scaptotrigona bipuncata) were used to develop calibration models using partial least squares regression analyses. Results revealed intense absorption bands in C-H, O-H and CO vibrations in the spectra of stingless bee honey. The calibration model was used to predict the moisture content in honey from an external group. The prediction of the honey's moisture showed good correlation (r 2 ¼ 0.93) with the refraction index method and an average error of 2.14%. The statistics variables for the calibration (R 2 ¼ 0.947, SEP ¼ 1.005 and RPD ¼ 4.3) revealed that this model can be used to predict the moisture from stingless bee honey and that near infrared spectroscopy is a reliable tool to be applied in quality control with rapid, simple and accurate results.

show abstract

Rapid Determination of Degradation of Frying Oil Using Near-Infrared Spectroscopy

Abstract: The degradation of frying oil was determined using near-infrared (NIR) spectroscopy and partial least-squares

Cited by 20 publications

References 19 publications

Determination of the Carbonyl Values for Frying Rapeseed Oil Using Near-Infrared Spectroscopy

Determination of the Carbonyl Values for Frying Rapeseed Oil Using Near-Infrared Spectroscopy

Physicochemical parameter based estimation of discarding points for frying oil using data interpolation and principal component transformation

A chemometric approach for moisture control in stingless bee honey using near infrared spectroscopy

Contact Info

Product

Resources

About