Rapid and accurate monitoring and modeling analysis of eight kinds of nut oils during oil oxidation process based on Fourier transform infrared spectroscopy

Nuts, which have high oil content, are one of the world's most popular leisure foods. The existence of highly unsaturated fatty acids in nuts leads to oxidative deterioration. In this study, the Fourier transform infrared technique was used to monitor and track the oxidation process of eight kinds of common nut oil. Combined with a chemometrics method, four oxidation indexes were rapidly determined and analyzed. Through comparative analysis, it was found that the IR characteristic peak range of the peroxide value was 400-4000 cm-1; the characteristic peak range of the p-anisidine value was 3070-3800 cm-1 (hydroperoxide -OO-H), and the characteristic peak range of the carbonyl value and conjugated diene was 930-990 cm-1 (trans = C-H). The quantitative prediction model established by orthogonal signal correction for pretreatment and partial least squares regression was the best. The prediction coefficients of determination (R2p) the unknown samples were all above 0.900, which indicated that the infrared spectroscopy technology could achieve the rapid detection of oil oxidation indexes.

Automated summary

The study used Fourier transform infrared technique to monitor the oxidation process of common nut oils and determine four oxidation indexes. A quantitative prediction model was established to efficiently predict oxidation indexes, demonstrating the value of infrared spectroscopy technology in rapid detection of oil oxidation indexes.