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

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Abstract

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.

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Authors and Affiliations

  1. AgroParisTech, UMR 1145 Ingénierie Procédés Aliments, 75005, Paris, France

    Faten Ammari, Delphine Jouan-Rimbaud Bouveresse, Luc Eveleigh & Douglas N. Rutledge

  2. INRA, UMR 1145 Ingénierie Procédés Aliments, 75005, Paris, France

    Delphine Jouan-Rimbaud Bouveresse, Luc Eveleigh & Douglas N. Rutledge

  3. Faculté des Sciences de Bizerte Jarzouna, Université de Carthage, 7021, Tunis, Tunisia

    Faten Ammari & Néziha Boughanmi

Authors
  1. Faten Ammari
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  2. Delphine Jouan-Rimbaud Bouveresse
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  3. Luc Eveleigh
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  4. Néziha Boughanmi
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  5. Douglas N. Rutledge
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Correspondence to Faten Ammari.

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Ammari, F., Bouveresse, D.JR., Eveleigh, L. et al. Independent components analysis applied to mid-infrared spectra of edible oils to study the thermal stability of heated oils. Food Measure 7, 90–99 (2013). https://doi.org/10.1007/s11694-013-9143-6

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  • DOI: https://doi.org/10.1007/s11694-013-9143-6

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