The determination of frying oil quality using Fourier transform infrared attenuated total reflectance

Bhundit Innawong, Parameswarakumar Mallikarjunan, Joseph Irudayaraj, Joseph E. Marcy

Research output: Contribution to journalArticlepeer-review

68 Scopus citations

Abstract

The possibility of using the whole spectra (wave numbers between 4000 and 850 cm-1) from Fourier transform infrared attenuated total reflectance spectroscopy (FTIR-ATR) to differentiate between good, marginal and unacceptable oils with regard to various intensities of oil rancidity was investigated. Fresh, used, and discarded oils were collected from several fast food restaurants from each frying cycle for 4 weeks. Dielectric constant, peroxide value, free fatty acid content, and density of oil samples significantly (P < 0.01) increased with frying time. The correlation (r) between FTIR absorbance at 3300 cm-1 and free fatty acid content was from 0.84 to 0.94 for oils from the three restaurants. Similarly, the correlation between FTIR absorbance at 3471 cm-1 and peroxide value was from 0.90 to 0.97. The results of principal component analysis using the whole spectra (4000-850 cm-1) showed good discrimination and stability for identification between acceptable, marginal and unacceptable frying oils.

Original languageEnglish (US)
Pages (from-to)23-28
Number of pages6
JournalLWT - Food Science and Technology
Volume37
Issue number1
DOIs
StatePublished - Jan 1 2004

Keywords

  • Dielectric constant
  • FTIR-ATR
  • Free fatty acid content
  • Frying oil quality
  • Peroxide value

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