Impact of Frying on Key Fatty Acid Ratios of Canola Oil

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dc.contributor.authorTalpur, Muhammad Younis
dc.contributor.authorSherazi, Syed Tufail Hussain
dc.contributor.authorMahesar, Sarfaraz Ahmed
dc.contributor.authorNaz, Saba
dc.contributor.authorKara, Hüseyin
dc.date.accessioned2020-03-26T18:30:42Z
dc.date.available2020-03-26T18:30:42Z
dc.date.issued2012
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipNational Center of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, Pakistanen_US
dc.description.sponsorshipThe authors would like to thank to National Center of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, Pakistan for providing the financial support.en_US
dc.identifier.citationTalpur, 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
dc.identifier.doi10.1002/ejlt.201100156en_US
dc.identifier.endpage228en_US
dc.identifier.issn1438-7697en_US
dc.identifier.issn1438-9312en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage222en_US
dc.identifier.urihttps://dx.doi.org/10.1002/ejlt.201100156
dc.identifier.urihttps://hdl.handle.net/20.500.12395/28127
dc.identifier.volume114en_US
dc.identifier.wosWOS:000300499900018en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKara, Hüseyin
dc.language.isoenen_US
dc.publisherWıleyen_US
dc.relation.ispartofEuropean Journal of Lipid Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectCanola oilen_US
dc.subjectFTIR spectroscopyen_US
dc.subjectKey fatty acid ratiosen_US
dc.subjectMain fat groupsen_US
dc.subjectPotato fryingen_US
dc.titleImpact of Frying on Key Fatty Acid Ratios of Canola Oilen_US
dc.typeArticleen_US

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