Infrared study of aging of edible oils by oxidative spectroscopic index and MCR-ALS chemometric method

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 spectr...

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Published in:Talanta (Oxford) 2009-03, Vol.77 (5), p.1748-1756
Main Authors: Le Dréau, Y., Dupuy, N., Artaud, J., Ollivier, D., Kister, J.
Format: Article
Language:English
Subjects:
Aging
Analytical chemistry
Chemical Sciences
Chemistry
Edible oils
Exact sciences and technology
Food Analysis
Food Preservation
Infrared spectroscopy
MCR-ALS
Oxidants
Oxidation
Oxidation-Reduction
PCA
Plant Oils - standards
Spectrometric and optical methods
Spectroscopic index
Spectroscopy, Fourier Transform Infrared - methods
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container_issue 5
container_start_page 1748
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creator Le Dréau, Y.
Dupuy, N.
Artaud, J.
Ollivier, D.
Kister, J.
description 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. The use of chemometric treatment such as multivariate curve resolution-alternative least square (MCR-ALS) made it possible to extract the spectra of main formed and degraded species. The concentration profiles gave interesting information about the ability of the various oils to support the oxidative treatment and showed that all oils present the same aging process. Both methods led to concordant results in terms of induction times determined by the oxidative spectroscopic index and the appearance of oxidation products revealed by MCR-ALS.
doi_str_mv 10.1016/j.talanta.2008.10.012
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subjects Aging
Analytical chemistry
Chemical Sciences
Chemistry
Edible oils
Exact sciences and technology
Food Analysis
Food Preservation
Infrared spectroscopy
MCR-ALS
Oxidants
Oxidation
Oxidation-Reduction
PCA
Plant Oils - standards
Spectrometric and optical methods
Spectroscopic index
Spectroscopy, Fourier Transform Infrared - methods
title Infrared study of aging of edible oils by oxidative spectroscopic index and MCR-ALS chemometric method
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