Talpur, Muhammad YounisSherazi, Syed Tufail HussainMahesar, Sarfaraz AhmedNaz, SabaKara, Hüseyin2020-03-262020-03-262012Talpur, 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.2011001561438-76971438-9312https://dx.doi.org/10.1002/ejlt.201100156https://hdl.handle.net/20.500.12395/28127The 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.en10.1002/ejlt.201100156info:eu-repo/semantics/openAccessCanola oilFTIR spectroscopyKey fatty acid ratiosMain fat groupsPotato fryingArticle114222228Q2WOS:000300499900018Q1