Talpur, M. YounisKara, HuseyinSherazi, S. T. H.Ayyildiz, H. FilizTopkafa, MustafaArslan, Fatma NurNaz, Saba2020-03-262020-03-2620140039-91401873-3573https://dx.doi.org/10.1016/j.talanta.2014.04.002https://hdl.handle.net/20.500.12395/30609Single bounce attenuated total reflectance (SB-ATR) Fourier transform infrared (FTIR) spectroscopy in conjunction with chemometrics was used for accurate determination of free fatty acid (FFA), peroxide value (PV), iodine value (IV), conjugated diene (CD) and conjugated triene (CT) of cottonseed oil (CSO) during potato chips frying. Partial least square (PLS), stepwise multiple linear regression (SMLR), principal component regression (PCR) and simple Beer's law (SBL) were applied to develop the calibrations for simultaneous evaluation of five stated parameters of cottonseed oil (CSO) during frying of French frozen potato chips at 170 degrees C. Good regression coefficients (R-2) were achieved for FFA, PV, IV, CD and CT with value of > 0.992 by PLS, SMLR, PCR, and SBL. Root mean square error of prediction (RMSEP) was found to be less than 1.95% for all determinations. Result of the study indicated that SB-ATR FTIR in combination with multivariate chemometrics could be used for accurate and simultaneous determination of different parameters during the frying process without using any toxic organic solvent. (C) 2014 Elsevier B.V. All rights reserved.en10.1016/j.talanta.2014.04.002info:eu-repo/semantics/closedAccessSB-ATR FTIRMultivariate calibration methodsOxidation parametersFrying procedureCottonseed oilArticle12947348025127621Q1WOS:000341463400065Q1