Abstract
AbstractA Fourier transform‐near infrared (FT‐NIR) method originally designed to determine the peroxide value (PV) of triacylglycerols at levels of 10–100 PV was improved upon to allow for the analysis of PV between 0 and 10 PV, a range of interest to the edible oil industry. The FT‐NIR method uses convenient disposable glass vials for sample handling, and PV is determined by spectroscopically measuring the conversion of triphenylphosphine (TPP) to triphenylphosphine oxide (TPPO) when reacted with hydroperoxides. A partial‐leastsquares calibration was developed for 8 mm o.d. vials by preparing randomized mixtures of TPP and TPPO in a zero‐PV oil. The method was validated with samples prepared by gravimetric dilution of oxidized oil with a zero‐PV oil. It was shown that the American Oil Chemists’ Society primary reference method was quite reproducible (±0.5 PV), but relatively insensitive to PV differences at lower (0–2) PV. The FT‐NIR method on the other hand was shown to be more accurate overall in tracking PV, but slightly less reproducible (0.9 PV) due to working close to the limit of detection. The sensitivity and reproducibility of the FT‐NIR method could be improved upon through the use of larger‐diameter vials combined with a detector having a wider dynamic range. The proposed FT‐NIR PV method is simple to calibrate and implement and can be automated to allow for routine quality control analysis of edible fats and oils.
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