Independent components analysis applied to mid-infrared spectra of edible oils to study the thermal stability of heated oils

被引：9

作者：

Ammari, Faten ^{[1
,2
]}

Bouveresse, Delphine Jouan-Rimbaud ^{[1
,3
]}

Eveleigh, Luc ^{[1
,3
]}

Boughanmi, Neziha ^{[2
]}

Rutledge, Douglas N. ^{[1
,3
]}

机构：

[1] AgroParisTech, UMR Ingn Proc Aliments 1145, F-75005 Paris, France

[2] Univ Carthage, Fac Sci Bizerte Jarzouna, Tunis 7021, Tunisia

[3] INRA, UMR Ingn Proc Aliments 1145, F-75005 Paris, France

来源：

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION | 2013年 / 7卷 / 02期

关键词：

Independent components analysis; Mid-infrared spectroscopy; Oil oxidation; Heat treatment;

D O I：

10.1007/s11694-013-9143-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, independent components analysis (ICA) is tested as a mathematical method to extract characteristic signals from a data set of mid-infrared spectra acquired during accelerated oxidation of vegetable oils (corn oil, sunflower oil and soya oil) at different temperatures. These characteristic signals highlight the modifications that occur in the oils and facilitate their interpretation. ICA clearly showed that although the nature of the chemical reactions (such as oxidation and cis-trans isomerisation) induced by the heating are the same for all the types of analysed samples (corn oil, sunflower oil and soya oil), their kinetics are different depending on the oil composition. ICA also showed that higher temperatures reduce the induction times of the oxidation reaction and accelerate the degradation of the oils.

引用

页码：90 / 99

页数：10

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