Classification of Edible Vegetable Oil Degradation Using Multivariate Data Analysis From Electrochemical Techniques

One of the main concerns about the use of edible vegetable oils in food industry frying processes is the oxidative degradation due to the high temperatures, presence of oxygen, ultraviolet radiation, and the presence of metal ions. The main compounds formed during oxidative reactions include aldehyd...

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Bibliographic Details
Published in:Food analytical methods 2021-12, Vol.14 (12), p.2597-2606
Main Authors: Ramirez-Montes, Sandra, Santos, Eva M., Galan-Vidal, Carlos A., Tavizon-Pozos, J. Andres, Rodriguez, Jose A.
Format: Article
Language:English
Subjects:
Alcohols
Aldehydes
Analytical Chemistry
Carboxylic acids
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Classification
Cluster analysis
Data analysis
Degradation
Electrical measurement
Electrochemistry
Food industry
Food processing
Food Science
Headspace
High temperature
High-performance liquid chromatography
Iodine
Ketones
Liquid chromatography
Magnetic resonance spectroscopy
Metal ions
Microbiology
Multivariate analysis
NMR
NMR spectroscopy
Nuclear magnetic resonance
Olein
Palm oil
Soybeans
Statistical methods
Sunflower oil
Sunflowers
Ultraviolet radiation
Vegetable oils
Vegetables
Voltammetry
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Summary:One of the main concerns about the use of edible vegetable oils in food industry frying processes is the oxidative degradation due to the high temperatures, presence of oxygen, ultraviolet radiation, and the presence of metal ions. The main compounds formed during oxidative reactions include aldehydes, ketones, alcohols, and carboxylic acids, being some of these electroactive compounds, which can be used with quantification purposes. In this work, cyclic voltammetry and a flow method based on headspace sampling with amperometric detection were performed, followed by principal component and cluster analysis to classify palm olein, soya bean, and sunflower oil samples according to their degradation state. The electrochemical techniques were based on the use of 1-butyl-3-methylimidazolium hexafluorophosphate as conductive media. The amperometric profile information provided a clearer classification than the voltammetric profile. Additionally, the amperometric results were applied to determine iodine value and aldehyde content by means of a partial least square regression. The values obtained were statistically similar than the estimated using 1 H nuclear magnetic resonance spectroscopy and HPLC. The combination of electrochemical techniques and chemometric analysis offers valuable information for classification and quantification purposes.
ISSN:1936-9751
1936-976X
DOI:10.1007/s12161-021-02083-4