Determining Frying Oil Degradation by Near Infrared Spectroscopy Using Chemometric Techniques

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dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorOgutcu, Mustafa
dc.contributor.authorAydeniz, Buket
dc.contributor.authorBuyukcan, Mehmet Burak
dc.contributor.authorYılmaz, Emin
dc.date.accessioned2025-01-27T21:04:11Z
dc.date.available2025-01-27T21:04:11Z
dc.date.issued2012
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractA rapid method for the determination of some important physicochemical properties in frying oils has been developed. Partial least square regression (PLS) calibration models were applied to the physicochemical parameters and near infrared spectroscopy (NIR) spectral data. PLS regression was used to find the NIR region and the data pre-processing method that give the best prediction of the chemical parameters. Calibration and validation were appropriated by leave one out cross validation and test set validation techniques for predicting free fatty acids (FFA), total polar materials (cTPM; measured by chromatographic method and iTPM measured by an instrumental method), viscosity and smoke point of the frying oil samples. For PLS models using the cross validation techniques, the best correlations (r) between NIR predicted data and the standard method data for iTPM in oils were 93.79 and root mean square error of prediction (RMSEP) values were 5.53. For PLS models using the test set validation techniques, the best correlations (r) between NIR predicted data and standard method data for FFA, cTPM, viscosity and smoke point in oils were 92.58, 94.61, 81.95 and 84.07 and RMSEP values were 0.121, 3.96, 22.30 and 8.74, respectively. In conclusion, NIR technique with chemometric analysis was found very effective in predicting frying oil quality changes.
dc.identifier.doi10.1007/s11746-012-2087-x
dc.identifier.endpage1830
dc.identifier.issn0003-021X
dc.identifier.issn1558-9331
dc.identifier.issue10
dc.identifier.scopus2-s2.0-84870053464
dc.identifier.scopusqualityQ2
dc.identifier.startpage1823
dc.identifier.urihttps://doi.org/10.1007/s11746-012-2087-x
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27575
dc.identifier.volume89
dc.identifier.wosWOS:000309179700007
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of The American Oil Chemists Society
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectFrying oils
dc.subjectNear infrared spectra
dc.subjectQuality control
dc.subjectOil degradation
dc.titleDetermining Frying Oil Degradation by Near Infrared Spectroscopy Using Chemometric Techniques
dc.typeArticle

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