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

Content Provider	Springer Nature Link
Author	Chen, Jie Yu Zhang, Han Ma, Jinkui Tuchiya, Tomohiro Miao, Yelian
Copyright Year	2014
Abstract	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.
Starting Page	1508
Ending Page	1514
Page Count	7
File Format	PDF
ISSN	19369751
Journal	Food Analytical Methods
Volume Number	8
Issue Number	6
e-ISSN	1936976X
Language	English
Publisher	Springer US
Publisher Date	2014-11-06
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Frying oil Carbonyl value Determination Degradation Near infrared spectroscopy PLS regression Food Science Chemistry/Food Science Microbiology Analytical Chemistry
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Safety Research Safety, Risk, Reliability and Quality Applied Microbiology and Biotechnology Food Science

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