Thermal rice oil degradation was evaluated by UV-Vis and NIR in three-way arrays assembled with samples, different temperatures, and the absorbance at different wavelengths by applying PARAFAC chemometric method. The loadings matrix of the mode corresponding to the samples (scores) contains the information related to the samples. The loadings on the temperature mode resemble kinetics profiles. These profiles change with the nature of the component responsible for the factor and evolve with the heating temperature. The loadings on the spectral mode reveal the antioxidants γ-oryzanol and tocopherol, and oxidation products are the components responsible for the two factors. The results achieved showed that the antioxidants concentration decreases starting at 70 °C while oxidation products start to increase more pronounced after 90 °C. The proposed method is shown to be a simple and fast way to obtain information about the oxidative stability of rice oils.
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| http://dx.doi.org/10.1016/j.foodchem.2018.03.065 | DOI Listing |
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