A simplified FTIR chemometric method for simultaneous determination of four oxidation parameters of frying canola oil

M Younis Talpur; S Sara Hassan; S T H Sherazi; S A Mahesar; Huseyin Kara; Aftab A Kandhro; Sirajuddin

doi:10.1016/j.saa.2015.04.098

A simplified FTIR chemometric method for simultaneous determination of four oxidation parameters of frying canola oil

Spectrochim Acta A Mol Biomol Spectrosc. 2015:149:656-61. doi: 10.1016/j.saa.2015.04.098. Epub 2015 May 5.

Authors

M Younis Talpur¹, S Sara Hassan², S T H Sherazi³, S A Mahesar⁴, Huseyin Kara⁵, Aftab A Kandhro⁶, Sirajuddin⁴

Affiliations

¹ Government Muslim Science Degree College Hyderabad, Education and Literacy Department, Government of Sindh, Pakistan; Department of Chemistry, Faculty of Science, Selcuk University, 42075 Konya, Turkey; National Centre of Excellence in Analytical Chemistry University of Sindh, Jamshoro 76080, Pakistan. Electronic address: younistalpur@gmail.com.
² National Centre of Excellence in Analytical Chemistry University of Sindh, Jamshoro 76080, Pakistan; Metallurgy and Materials Engineering Department, Mehran University of Engineering and Technology, Jamshoro 76080, Sindh, Pakistan.
³ National Centre of Excellence in Analytical Chemistry University of Sindh, Jamshoro 76080, Pakistan; Department of Chemistry, Faculty of Science, Selcuk University, 42075 Konya, Turkey.
⁴ National Centre of Excellence in Analytical Chemistry University of Sindh, Jamshoro 76080, Pakistan.
⁵ Department of Chemistry, Faculty of Science, Selcuk University, 42075 Konya, Turkey; Department of Chemistry, Faculty of Science, Necmettin Erbakan University, 42090 Konya, Turkey.
⁶ Dr. M. A. Kazi Institute of Chemistry, University of Sindh, Jamshoro 76080, Sindh, Pakistan.

PMID: 25985130
DOI: 10.1016/j.saa.2015.04.098

Abstract

Transmission Fourier transform infrared (FTIR) spectroscopic method using 100 μm KCl cell was applied for the determination of total polar compounds (TPC), carbonyl value (CV), conjugated diene (CD) and conjugated triene (CT) in canola oil (CLO) during potato chips frying at 180 °C. The calibration models were developed for TPC, CV, CD and CT using partial least square (PLS) chemometric technique. Excellent regression coefficients (R(2)) and root mean square error of prediction values for TPC, CV, CD and CT were found to be 0.999, 0.992, 0.998 and 0.999 and 0.809, 0.690, 1.26 and 0.735, respectively. The developed calibration models were applied on samples of canola oil drawn during potato chips frying process. A linear relationship was obtained between CD and TPC with a good correlation of coefficient (R(2)=0.9816). Results of the study clearly indicated that transmission FTIR-PLS method could be used for quick and precise evaluation of oxidative changes during the frying process without using any organic solvent.

Keywords: Frying canola oil; Oxidation parameters; Partial least square; Transmission FTIR spectroscopy.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Calibration
Cooking*
Databases, Chemical*
Fatty Acids, Monounsaturated / chemistry*
Least-Squares Analysis
Oxidation-Reduction
Rapeseed Oil
Spectroscopy, Fourier Transform Infrared

Substances

Fatty Acids, Monounsaturated
Rapeseed Oil