Abstract
Degradation of edible oils during their heating process has been evaluated through the determination of cis-unsaturation and trans-fatty acids together with free fatty acids as a function of time and temperature heating. Two types of cooking oils, sunflower and seed (mixture of different seeds non-detailed), were heated at three different temperatures (147, 171 and 189 °C) during a total time of 1920 min (32 h) shared out in four sessions of 8 h each one, and samples were studied from their spectra obtained by Fourier transform infrared spectrometry using attenuated total reflectance measurements. A critical comparison between different multivariate calibration models built based on full spectra or selected wavenumbers, using both PLS1 and PLS2 algorithms, was carried out for a preliminary evaluation of the heating conditions (temperature and time) of oil samples.
Published Version
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