Monitoring PV in corn and soybean oils by NIR spectroscopy

JAOCS, Journal of the American Oil Chemists' Society

Volumn 79, Issue 11, 2002, Pages 1085-1089

  Yildiz, Gülgün ^a,b   Wehling, Randy L ^a   Cuppett, Susan L ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b Olive Culture Research Institute   (Turkey)

Author keywords

Corn oil; Edible oil; Forward stepwise multiple linear (FSML) regression; Lipid oxidation; Multiple linear regression; Near infrared spectroscopy; Partial least squares (PLS) regression; Peroxide value; Soy oil

Indexed keywords

INFRARED SPECTROSCOPY; LEAST SQUARES APPROXIMATIONS; OXIDATION; REGRESSION ANALYSIS; TITRATION;

LIPID OXIDATION;

VEGETABLE OILS;

GLYCINE MAX; ZEA MAYS;

EID: 0036852488     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-002-0608-1     Document Type: Article

References (14)

1. 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).
2. 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).
3. 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).
4. 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).
5. 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).
6. 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).
7. AOCS, Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th edn., AOCS, Champaign, 1993.
8. 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).
9. 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.
10. 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.
11. 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.
12. 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).
13. Osborne, B.G., and T. Fearn, Near Infrared Spectroscopy in Food Analysis, Longman Scientific and Technical, Longman House, Essex, 1986, pp. 28-40.
14. Osborne, B.G., T. Fearn, and P.H. Hindle, Practical NIR Spec-troscopy, John Wiley & Sons, New York, 1993, pp. 22-33.