A unique quantitative method of acid value of edible oils and studying the impact of heating on edible oils by UV-Vis spectrometry

Food Chemistry

Volumn 185, Issue , 2015, Pages 326-332

  Zhang, Wenle ^a   Li, Na ^a   Feng, Yuyan ^a   Su, Shujun ^a   Li, Tao ^a   Liang, Bing ^a  

^a SICHUAN UNIVERSITY   (China)

Author keywords

Acid value; Chemometrics; Edible oil; Heating; UV Vis spectroscopy

Indexed keywords

HEATING; LEAST SQUARES APPROXIMATIONS; MEAN SQUARE ERROR; OIL SHALE; OILS AND FATS; OILSEEDS; REGRESSION ANALYSIS; SOYBEAN OIL; ULTRAVIOLET VISIBLE SPECTROSCOPY; VEGETABLE OILS;

ACID VALUE; CHEMOMETRICS; DETERMINATION COEFFICIENTS; EDIBLE OIL; PARTIAL LEAST SQUARES REGRESSION; PRINCIPLE COMPONENT REGRESSION; SUPPORT VECTOR REGRESSION (SVR); UV-VIS SPECTROSCOPY;

SUNFLOWER OIL;

ARACHIS OIL; CORN OIL; RAPESEED OIL; SESAME SEED OIL; SOYBEAN OIL; SUNFLOWER OIL; FATTY ACID; VEGETABLE OIL;

ABSORPTION; ACID VALUE; ALGORITHM; ANALYTICAL PARAMETERS; ARTICLE; CALIBRATION; CHEMICAL REACTION; CHEMOMETRICS; CORRELATION COEFFICIENT; FEASIBILITY STUDY; HEATING; KERNEL METHOD; LINEAR REGRESSION ANALYSIS; MATHEMATICAL MODEL; OXIDATION; PARTIAL LEAST SQUARES REGRESSION; QUANTITATIVE ANALYSIS; SUPPORT VECTOR MACHINE; ULTRAVIOLET SPECTROPHOTOMETRY; REGRESSION ANALYSIS;

ARACHIS HYPOGAEA; BRASSICA NAPUS; GLYCINE MAX; HELIANTHUS; SESAMUM INDICUM; ZEA MAYS;

CORN OIL; FATTY ACIDS, NONESTERIFIED; HEATING; LEAST-SQUARES ANALYSIS; PLANT OILS; SESAME OIL; SOYBEAN OIL; SPECTROPHOTOMETRY, ULTRAVIOLET;

EID: 84927768488     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.04.005     Document Type: Article

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