title: Determination of the degree of degradation of frying rapeseed oil using fourier-transform infrared spectroscopy combined with partial least-squares regression.
abstract: This rapid method for determining the degree of degradation of frying rapeseed oils uses Fourier-transform infrared (FTIR) spectroscopy combined with partial least-squares (PLS) regression. One hundred and fifty-six frying oil samples that degraded to different degrees by frying potatoes were scanned by an FTIR spectrometer using attenuated total reflectance (ATR). PLS regression with full cross validation was used for the prediction of acid value (AV) and total polar compounds (TPC) based on raw, first, and second derivative FTIR spectra (4000-650 cm(-1)). The precise calibration model based on the second derivative FTIR spectra shows that the coefficients of determination for calibration (R (2)) and standard errors of cross validation (SECV) were 0.99 and 0.16 mg KOH/g and 0.98 and 1.17% for AV and TPC, respectively. The accuracy of the calibration model, tested using the validation set, yielded standard errors of prediction (SEP) of 0.16 mg KOH/g and 1.10% for AV and TPC, respectively. Therefore, the degradation of frying oils can be accurately measured using FTIR spectroscopy combined with PLS regression.
authors: Faculty of Bioresource Sciences, Akita Prefectural University, Akita 010-0195, Japan.
authors: Jie Yu
authors: JY
authors: Chen
authors: Faculty of Bioresource Sciences, Akita Prefectural University, Akita 010-0195, Japan.
authors: Han
authors: H
authors: Zhang
authors: School of Chemistry & Chemical Engineering, Zhaoqing University, Zhaoqing 526061, China.
authors: Jinkui
authors: J
authors: Ma
authors: Faculty of Bioresource Sciences, Akita Prefectural University, Akita 010-0195, Japan.
authors: Tomohiro
authors: T
authors: Tuchiya
authors: College of Food and Light Industrial Engineering, Nanjing University of Technology, Nanjing 211800, China.
authors: Yelian
authors: Y
authors: Miao