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

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dc.contributor.authorTalpur, M. Younis
dc.contributor.authorHassan, S. Sara
dc.contributor.authorSherazi, S. T. H.
dc.contributor.authorMahesar, S. A.
dc.contributor.authorKara, Huseyin
dc.contributor.authorKandhro, Aftab A.
dc.contributor.authorSirajuddin
dc.date.accessioned2024-02-23T14:13:48Z
dc.date.available2024-02-23T14:13:48Z
dc.date.issued2015
dc.departmentNEÜen_US
dc.description.abstractTransmission Fourier transform infrared (FTIR) spectroscopic method using 100 mu m 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 degrees 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. (C) 2015 Elsevier B.V. All rights reserved.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [2216, 2221]en_US
dc.description.sponsorshipThe authors would like to thank The Scientific and Technological Research Council of Turkey (TUBITAK) under the 2216 and 2221 fellowships, for providing the financial support to carry out this research work and also thanks of Analytical Chemistry Department at Selcuk University, Konya Turkey for providing a good environment for research work.en_US
dc.identifier.doi10.1016/j.saa.2015.04.098
dc.identifier.endpage661en_US
dc.identifier.issn1386-1425
dc.identifier.pmid25985130en_US
dc.identifier.scopus2-s2.0-84929346814en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage656en_US
dc.identifier.urihttps://doi.org/10.1016/j.saa.2015.04.098
dc.identifier.urihttps://hdl.handle.net/20.500.12452/12549
dc.identifier.volume149en_US
dc.identifier.wosWOS:000360255200084en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherPergamon-Elsevier Science Ltden_US
dc.relation.ispartofSpectrochimica Acta Part A-Molecular And Biomolecular Spectroscopyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectTransmission Ftir Spectroscopyen_US
dc.subjectPartial Least Squareen_US
dc.subjectFrying Canola Oilen_US
dc.subjectOxidation Parametersen_US
dc.titleA simplified FIR chemometric method for simultaneous determination of four oxidation parameters of frying canola oilen_US
dc.typeArticleen_US

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