AI Article Synopsis
- - The study focuses on using near infrared (NIR) spectroscopy to monitor the oxidation causes in vegetable oil, which is key for quality control.
- - Researchers quantified triacylglycerol hydroperoxide (TGOOH) isomers linked to different oxidation processes through liquid chromatography-mass spectrometry, achieving high accuracy with partial least square regression.
- - The findings suggest that this NIR method can swiftly and easily evaluate the quality of various vegetable oils by detecting subtle changes in specific infrared spectral peaks associated with oxidation.
Article Abstract
Monitoring oxidation causes (i.e. radical and/or photo-oxidation) of vegetable oil gives very important information for its quality control. This study aimed to develop a rapid and simple near infrared (NIR) spectroscopy method to explore the oxidation causes in vegetable oil by quantifying triacylglycerol hydroperoxide (TGOOH) positional isomers proceeded by different oxidation causes. First, the concentrations of TGOOH isomers were determined by liquid chromatography-mass spectrometry. Partial least square regression for concentrations of TGOOH isomers (R: 0.994-0.998) using NIR spectra in the regions of 7500-6000 cm and 5500-4500 cm as explanatory variables. Principal component analysis revealed that those models were created because NIR spectra capture trace changes of the peak around 6980 cm(-CH-) and 5260 cm (HO) derived by different oxidation causes (i.e. radical and/or photo-oxidation). The application of this method to various kinds of vegetable oil is expected to lead to a simple and rapid quality evaluation of vegetable oil.
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| http://dx.doi.org/10.1016/j.foodchem.2024.142143 | DOI Listing |
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