Food Chem 2015 Nov 21;187:416-23. Epub 2015 Apr 21.
Faculty of Commodity Science, Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland. Electronic address:
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J Food Sci 2012 Feb 17;77(2):C261-6. Epub 2012 Jan 17.
College of Food Science and Technology, Shanghai Ocean Univ, No 999 Hucheng Ring Road, LinGang New City, Shanghai 201306, PR China.
Deep frying oils are subjected to high temperature and prolonged heating that may lead to a series of quality and safety problems for fried foods. This study evaluated the quality of deep frying oils collected from a local college canteen (n = 132) with Fourier transform mid-infrared (FT-IR) and Fourier transform near-infrared (FT-NIR) spectroscopy. Partial least squares (PLS) regression was used to correlate spectral data with free fatty acids (FFA) and peroxide (PO) values of frying oils. Read More
Appl Spectrosc 2005 Oct;59(10):1286-94
ISAS-Institute for Analytical Sciences at the University of Dortmund, Bunsen-Kirchhoff-Str. 11, D-44139 Dortmund, Germany.
The limits of quantitative multivariate assays for the analysis of extra virgin olive oil samples from various Greek sites adulterated by sunflower oil have been evaluated based on their Fourier transform (FT) Raman spectra. Different strategies for wavelength selection were tested for calculating optimal partial least squares (PLS) models. Compared to the full spectrum methods previously applied, the optimum standard error of prediction (SEP) for the sunflower oil concentrations in spiked olive oil samples could be significantly reduced. Read More
Talanta 2009 Mar 17;77(5):1748-56. Epub 2008 Oct 17.
Université Aix-Marseille, UMR CNRS 6263, ISM(2), AD(2)EM, Laboratoire Systèmes Chimiques Complexes, case 451, 13397 Marseille Cedex 20, France.
One of the most suitable analytical techniques used for edible oil quality control is Fourier transform mid infrared spectroscopy (FT-MIR). FT-MIR spectroscopy was used to continuously characterize the aging of various edible oils thanks to a specific aging cell. There were differences in the spectra of fresh and aged oils from different vegetable sources, which provide the basis of a method to classify them according to the oxidative spectroscopic index value. Read More
J Agric Food Chem 2013 Aug 14;61(34):8056-62. Epub 2013 Aug 14.
Instituto de la Grasa, CSIC, Avenida Padre Garcı́a Tejero 4, 41012 Sevilla, Spain.
This paper reports the determination of the olive oil stability index (OSI) by multivariate models from the visible and near-infrared spectrum. The technique proposed is rapid and nondestructive and can be used as a multiparametric method. Moreover, it does not require specific instrumentation, and it is environmentally friendly. Read More