Impact of Frying on Key Fatty Acid Ratios of Canola Oil
Yükleniyor...
Dosyalar
Tarih
2012
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wıley
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The study was carried out to investigate the changes in saturated (SFA), monoene (MUFA), trans (TFA), and polyunsaturated (PUFA) fatty acids and the key fatty acid ratios (SFA/UFA, cis PUFA/SFA, C18:2/C16:0 and C18:3/C16:0) during potato chips frying in canola oil using single bounce attenuated total reflectance FTIR (SB-ATR-FTIR) spectroscopy. The data obtained from GC-FID were used as reference. The calibration of main fat groups and their key fatty acid ratios were developed by partial least square (PLS) regression coefficients using 4000 to 650?cm-1 spectral range. FTIR PLS regression for the predicted SFA, MUFA, TFA, and PUFA were found 0.999, 0.998, 0.998, and 0.999, respectively, whereas for SFA/UFA, cis PUFA/SFA, C18:2/C16:0 and C18:3/C16:0 the regression coefficients were 0.991, 0.997, 0.996, and 0.994, respectively. We conclude that FTIR-PLS could be used for rapid and accurate assessment of changes in the main fat groups and their key fatty acid ratios ratio during the frying process.
Açıklama
Anahtar Kelimeler
Canola oil, FTIR spectroscopy, Key fatty acid ratios, Main fat groups, Potato frying
Kaynak
European Journal of Lipid Science and Technology
WoS Q Değeri
Q1
Scopus Q Değeri
Q2
Cilt
114
Sayı
Künye
Talpur, M. Y., Sherazi, S. T. H., Mahesar, S. A., Naz, S., Kara, H., (2012). Impact of Frying on Key Fatty Acid Ratios of Canola Oil. European Journal of Lipid Science and Technology, (114), 222-228. Doi: 10.1002/ejlt.201100156
