Abstract
NIR spectroscopy was used successfully in our laboratory to monitor oxidation levels in vegetable oils. Calibration models were developed to measure PV in both soy and corn oils, using partial least squares (PLS) regression and forward stepwise multiple linear regression, from NIR transmission spectra. PV can be measured successfully in both corn and soy oils using a single calibration. The most successful calibration was based on PLS regression of first derivative spectra. When this calibration was applied to validation sample sets containing equal numbers of corn and soy oil samples, with PV ranging from 0 to 20 meq/kg, a correlation coefficient of 0.99 between titration and NIR values was obtained, with a standard error of prediction equal to 0.72 meq/kg. For both types of oil, changes occurred in the 2068 nm region of the NIR spectra as oxidation levels increased. These changes appear to be associated with the formation of hydroperoxides during oxidation of the oils.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
van de Voort, F.R., A.A. Ismail, J. Sedman, and G. Emo, Monitoring the Oxidation of Edible Oils by Fourier Transform Infrared Spectroscopy, J. Am. Oil Chem. Soc. 71:243–253 (1994).
Takamura, H., N. Hyakumoto, N. Endo, and T. Matoba, Determination of Lipid Oxidation in Edible Oils by Near Infrared Spectroscopy, J. Near Infrared Spectrosc. 3:219–225 (1995).
Dong, J., K. Ma, F.R. van de Voort, and A.A. Ismail, Stoichiometric Determination of Hydroperoxides in Oils by Fourier Transform Near-Infrared Spectroscopy, J. Assoc. Off. Anal. Chem. Int. 80:345–352 (1997).
Guillèn, M.D., and N. Cabo, Usefulness of the Frequency Data of the Fourier Transform Infrared Spectra to Evaluate the Degree of Oxidation of Edible Oils, J. Agric. Food Chem. 47:709–719 (1999).
Cho, S.-Y., J.-Y. Kim, and C. Rhee, Determination of Rancidity of Soybean Oil by Near-Infrared Spectroscopy, J. Near Infrared Spectrosc. 6:A349-A354 (1998).
Yildiz, G., R.L. Wehling, and S.L. Cuppett, Method for Determining Oxidation of Vegetable Oils by Near-Infrared Spectroscopy, J. Am. Oil Chem. Soc. 78:495–502 (2001).
AOCS, Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th edn., AOCS, Champaign, 1993.
Wehling, R.L., and M.M. Pierce, Determination of Moisture in Cheddar Cheese by Near Infrared Reflectance Spectroscopy, J. Assoc. Off. Anal. Chem. 71:571–574 (1988).
Martens, H., and T. Naes, Multivariate Calibration by Data Compression, in Near-Infrared Technology in the Agricultural and Food Industries, 2nd edn., edited by P.C. Williams and K.H. Norris, American Association of Cereal Chemists, St. Paul, MN, 2001, pp. 59–100.
Williams, P.C., and J. Antoniszyn, The Significance of Outliers, in Near Infrared Diffuse Reflectance/Transmittance Spectroscopy, edited by J. Hollo, K.J. Kaffka, and L. Gonczy, Akedemiai Kiado, Budapest, 1987, pp. 249–264.
Williams, P.C., Variables Affecting Near-Infrared Reflectance Spectroscopic Analysis, in Near-Infrared Technology in the Agricultural and Food Industries, 2nd edn., edited by P.C. Williams, and K.H. Norris, American Association of Cereal Chemists, St. Paul, MN, 2001, pp. 171–185.
Warner, K., E.N. Frankel, and T.L. Mounts, Flavor and Oxidative Stability of Soybean, Sunflower, and Low Erucic Acid Rapeseed Oils, J. Am. Oil Chem. Soc. 66:558–564 (1989).
Osborne, B.G., and T. Fearn, Near Infrared Spectroscopy in Food Analysis, Longman Scientific and Technical, Longman House, Essex, 1986, pp. 28–40.
Osborne, B.G., T. Fearn, and P.H. Hindle, Practical NIR Spectroscopy, John Wiley & Sons, New York, 1993, pp. 22–33.
Author information
Authors and Affiliations
Corresponding author
About this article
Cite this article
Yildiz, G., Wehling, R.L. & Cuppett, S.L. Monitoring PV in corn and soybean oils by NIR spectroscopy. J Amer Oil Chem Soc 79, 1085–1089 (2002). https://doi.org/10.1007/s11746-002-0608-1
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/s11746-002-0608-1