Determination of the Degree of Degradation of Frying Rapeseed Oil Using Fourier-Transform Infrared Spectroscopy Combined with Partial Least-Squares Regression
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 scanne...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2015-01-01
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| Series: | International Journal of Analytical Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2015/185367 |
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| author | Jie Yu Chen Han Zhang Jinkui Ma Tomohiro Tuchiya Yelian Miao |
| author_facet | Jie Yu Chen Han Zhang Jinkui Ma Tomohiro Tuchiya Yelian Miao |
| author_sort | Jie Yu Chen |
| collection | DOAJ |
| description | 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 (R2) 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. |
| format | Article |
| id | doaj-art-d24ca8e9fef246459cf03afe946dc0bb |
| institution | Kabale University |
| issn | 1687-8760 1687-8779 |
| language | English |
| publishDate | 2015-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Analytical Chemistry |
| spelling | doaj-art-d24ca8e9fef246459cf03afe946dc0bb2025-02-03T01:33:09ZengWileyInternational Journal of Analytical Chemistry1687-87601687-87792015-01-01201510.1155/2015/185367185367Determination of the Degree of Degradation of Frying Rapeseed Oil Using Fourier-Transform Infrared Spectroscopy Combined with Partial Least-Squares RegressionJie Yu Chen0Han Zhang1Jinkui Ma2Tomohiro Tuchiya3Yelian Miao4Faculty of Bioresource Sciences, Akita Prefectural University, Akita 010-0195, JapanFaculty of Bioresource Sciences, Akita Prefectural University, Akita 010-0195, JapanSchool of Chemistry & Chemical Engineering, Zhaoqing University, Zhaoqing 526061, ChinaFaculty of Bioresource Sciences, Akita Prefectural University, Akita 010-0195, JapanCollege of Food and Light Industrial Engineering, Nanjing University of Technology, Nanjing 211800, ChinaThis 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 (R2) 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.http://dx.doi.org/10.1155/2015/185367 |
| spellingShingle | Jie Yu Chen Han Zhang Jinkui Ma Tomohiro Tuchiya Yelian Miao Determination of the Degree of Degradation of Frying Rapeseed Oil Using Fourier-Transform Infrared Spectroscopy Combined with Partial Least-Squares Regression International Journal of Analytical Chemistry |
| title | Determination of the Degree of Degradation of Frying Rapeseed Oil Using Fourier-Transform Infrared Spectroscopy Combined with Partial Least-Squares Regression |
| title_full | Determination of the Degree of Degradation of Frying Rapeseed Oil Using Fourier-Transform Infrared Spectroscopy Combined with Partial Least-Squares Regression |
| title_fullStr | Determination of the Degree of Degradation of Frying Rapeseed Oil Using Fourier-Transform Infrared Spectroscopy Combined with Partial Least-Squares Regression |
| title_full_unstemmed | Determination of the Degree of Degradation of Frying Rapeseed Oil Using Fourier-Transform Infrared Spectroscopy Combined with Partial Least-Squares Regression |
| title_short | Determination of the Degree of Degradation of Frying Rapeseed Oil Using Fourier-Transform Infrared Spectroscopy Combined with Partial Least-Squares Regression |
| title_sort | determination of the degree of degradation of frying rapeseed oil using fourier transform infrared spectroscopy combined with partial least squares regression |
| url | http://dx.doi.org/10.1155/2015/185367 |
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