Skip to content
Research Article Open access CC BY 4.0

Approximate Prediction of Chemical Changes in Peanut Oil during Intermittent Deep Frying Process Using UV-Visible Spectroscopy

O. S. Jolayemi, F. I. Akinmeye

Asian Food Science Journal · pp. 1–11 · Published 11 Oct 2018

10.9734/AFSJ/2018/44074

Abstract

Aims: The study aimed at predicting some quality changes in peanut oil during intermittent frying of carbohydrate and protein-based foods, using visible spectroscopic and chemometric methods. Study Design:  Completely Randomized Design and Multivariate Linear Regression were used to achieve this study. Place and Duration of Study: The study took place at the Department of Food Science and Technology, Federal University of Technology, Akure between February and September 2017. Methodology: Equal weight of yam chips and marinated chicken [carbohydrate (CHO) and protein-based (PRO) foods, respectively] were fried at 170°C for 20, 40, 60, 80, 100, 120, and 140 min with oil samples taken and topped at every interval. Changes in quality parameters such as colour density, free fatty acid (FFA), acid value (AV), peroxide (PV and saponification values (SV), K-extinction coefficients (K232nm, K266nm,K270nm and K274nm), and ΔK, with time, were determined. UV-Visible spectra (350 – 800 nm) of the oil samples were taken, and the data were elaborated with Principal Component Analysis (PCA) and Partial Least Square (PLS) regression techniques. Results: Reduction in oxidative stability measured as increased values of FFA, PV, K-extinction values and ΔK were observed in all the samples and were particularly more pronounced (p = 0.05) in PRO-fried oils than those of CHO. Similarly, colour density increased linearly as frying time advanced in PRO-fried oil. PCA models of quality and spectra data revealed clear distinctions between PRO and CHO-fried oil samples. PLS regression coefficients showed that FFA (0.95), PV (0.92), SV (0.94), ΔK (0.98) and colour (0.95) were satisfactorily predicted; despite the relatively small sample size (15). Conclusion: Non-destructive spectroscopic quality screening of vegetable oils during frying could facilitate rapid detection of degradation and the extent to which it can be reused. However, a large sample size is required to validate its reliability.

Peanut oils intermittent frying quality parameters UV-visible spectroscopy PCA PLS regression

References (23)

  1. 1 Official methods and recommended practices of the American Oil Chemists' Society
  2. 2 Multivariate Analysis in Metabolomics [DOI]
  3. 3 Physio-Chemical Changes During Repeated Frying of Cooked Oil: A Review [DOI]
  4. 4 Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes [DOI]
  5. 5 Oxidative Stability and Shelf Life of Foods Containing Oils and Fats [DOI]
  6. 6 Enhancing Oxidative Stability of Sunflower Oil during Convective and Microwave Heating Using Grape Seed Extract [DOI]
  7. 7 Comparison of Oxidative Stability among Edible Oils under Continuous Frying Conditions [DOI]
  8. 8 Thermal Degradation of Vegetable Oils: Spectroscopic Measurement and Analysis [DOI]
  9. 9 Total Polar Compounds and Acid Values of Repeatedly Used Frying Oils Measured by Standard and Rapid Methods [DOI]
  10. 10 Monitoring olive oil oxidation under thermal and UV stress through synchronous fluorescence spectroscopy and classical assays [DOI]
  11. 11 A study on monitoring of frying performance and oxidative stability of virgin coconut oil (VCO) during continuous/prolonged deep fat frying process using chemical and FTIR spectroscopy [DOI]
  12. 12 Thermal edible oil evaluation by UV–Vis spectroscopy and chemometrics [DOI]
  13. 13 Oxidative stability of olive oil after food processing and comparison with other vegetable oils [DOI]
  14. 14 Prediction of various chemical parameters of olive oils with Fourier transform infrared spectroscopy [DOI]
  15. 15 A unique quantitative method of acid value of edible oils and studying the impact of heating on edible oils by UV–Vis spectrometry [DOI]
  16. 16 Potential Health Implications of the Consumption of Thermally-Oxidized Cooking Oils – a Review [DOI]
  17. 17 Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils [DOI]
  18. 18 The effects of a pressure extraction system on quality the parameters of different virgin pistachio (Pistacia vera L. var. Larnaka) oils [DOI]
  19. 19 Discriminative capacities of infrared spectroscopy and e-nose on Turkish olive oils [DOI]
  20. 20 Repetitive Use of Vegetable Cooking Oil and Effects on Physico-Chemical Properties – Case of Frying with Redfish ( Lutjanus fulgens )
  21. 21 Identifying and Quantifying Adulterants in Extra Virgin Olive Oil of the Picual Varietal by Absorption Spectroscopy and Nonlinear Modeling [DOI]
  22. 22 Study of UV Transmission through a Few Edible Oils and Chicken Oil [DOI]
  23. 23 Gas Chromatographic Determination of Glycerides in Potato Crisps Fried in Different Oils [DOI]

Cited by 2

Detection and quantification of groundnut oil adulteration with machine learning using a comparative approach with NIRS and UV–VIS

J. Z. Zaukuu, M. Adam, Abena Amoakoa Nkansah · Scientific Reports · 2024

Confirmatory Assessments of Putative Quality and Nutritional Properties of Branded and Unbranded Commercial Edible Oils

Olusola Samuel Jolayemi, Yusuf Muritala · Measurement Food · 2022

Related research

Article metrics

Real usage data collected on this platform.

0

Page views

0

PDF downloads

0

Outbound clicks

2

Citations

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

No views recorded yet.

Traffic sources

Referring site, by host.

No traffic recorded yet.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.